At the moment I’m doing another pantry challenge. And I must admit that I haven’t used hazelnuts as much as I would like to. Hazelnuts and chocolate work so well together.
And somehow I couldn’t stop thinking about an ice cream idea with this kind of flavour combination. Since there are lots of vegan ice cream recipes on the blog already that require an ice-cream machine or double handling with a high-speed blender, I decided to try a semifreddo version. Less work and just as delicious was the concept 😉
And I must admit, the result was pretty impressive. I haven’t used the classic ingredients (or vegan alternatives for those). For example, this recipe would be ideal for additional aquafaba. But I killed my electric hand-mixer last year and since I’m trying to be as minimal as possible, I didn’t buy a new one. I simply don’t use it often enough to justify doing that.
I’m hoping to borrow an electric hand-mixer from a friend one day. Until then I’m happy to keep living without it as long as I can create delicious, creamy dreamy recipes like this one without it 🙂
As always, this recipe for hazelnut chocolate semifreddo is vegan, gluten-free and without refined sugar. And it proves again that one can make a creamy icy treat without dairy 🙂
Please note: I made this recipe a little sweeter this time. While I found it almost too sweet, all my test eaters found it to be juuuust right 🙂
…and please excuse the flood of photos to follow – they all looked soooo delicious, I had a really hard time choosing…and I wanted to share them all with you 🙂
For a 21cm loaf tin:
For the hazelnut ice cream:
1 1/4 cups (180g) hazelnuts
2 3/4 cups (690ml) water
1 1/4 cups (180g) dates
3 tablespoon tapioca (or potato or corn starch)
1/4 teaspoon ground vanilla
2 pinches salt
For the chocolate sauce:
1 tablespoon rice syrup
1 tablespoon nut or seed butter (I used almond)
1 tablespoon FAIR-TRADE cocoa powder
1 – 2 tablespoon water
Some extra chocolate sauce and chopped hazelnuts for garnish if desired
1. Roast the hazelnuts in a pan on medium-low heat. Stir occasionally. After about 10 minutes they should start to turn golden brown with the skin cracking.
2. Place them onto a clean tea towel and rub off the skins.
3. Place in blender, add water and blend until smooth. Add remaining ingredients and blend some more until the mixture gets quite hot.
4. In the meantime prepare the chocolate sauce by mixing all ingredients in a cup. Add just enough water to create a fairly thick, creamy sauce.
5. Line loaf tin with baking paper. Drizzle some of the chocolate sauce. then scoop in some of the hazelnut mixture. Repeat until its all finished up.
6. Place in fridge until it has cooled down. Then place in freezer for approx. 4 hours. If you leave it in the freezer for longer, let thaw for approx. 20 to 30 minutes before serving.
7. Turn it upside down onto a plate. Remove baking paper. Garnish if you like (I used some extra chocolate sauce and chopped hazelnuts).