Chocolate Hazelnut Soft Serve

April 5th, 2013 2:38 pm by Kelly Garbato

2013-03-17 - Chocolate Hazelnut Soft Serve - 0004

This isn’t quite the same as Nutella ice cream, but it’s pretty damn close! I was feeling too lazy to whip up a batch of “No-tella” for use in ice cream, so instead I just threw in some of the ingredients (chocolate, hazelnuts, and hazelnut extract) piecemeal. Since Nutella also contains no small amount of oil, this is probably the healthier way to go. And it’s pretty yummy, even if it’s not Nutella-awesome!

Still gonna make Nutella Banana Ice Cream – just not today.

 

Chocolate Hazelnut Soft Serve

(Makes about a quart of ice cream.)

Ingredients

1/2 cup hazelnuts
4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
1 1/2 teaspoons hazelnut extract
1 teaspoon vanilla extract
maple syrup or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the hazelnuts in a food processor and pulse until they’re broken up into smaller pieces (roughly 1/8 the size of the original nuts or smaller). Remove from the food processor and set aside.

2. Place the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I prefer maple syrup or powdered sugar.

4. Add the cocoa powder, vanilla, and hazelnut extract and pulse until blended. Sample the batter and add extra spices to taste. Add the hazelnuts and pulse to mix.

5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

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