No-Churn Chocolate Hazelnut Ice Cream
Blood Sugar: 13Servings: 7Preparation Time: 15minMeal Category: Snack
Micronutrients:Vitamin ACalciumMagnesium
Macronutrients per 100g
Energy
343kcal
Sugar
25g
Fat
25g
Fiber
1g
Sat fat
14g
Protein
6g
Carbs
27g
Sodium
68mg
Ingredients
473ml / 16fl oz grass-fed Heavy cream, 414ml / 14fl oz Sweetened condensed milk, 1 tsp Vanilla extract, 1 pinch fine Sea salt, 3 tbsp sifted Raw cacao, 50g / 1.76oz raw Hazelnuts
Preparation
1. Preheat the oven to 175°C (350°F). 2. Toast 50g / 1.76oz raw Hazelnuts in oven for 5 minutes until golden. Rub off skins, chop, and set aside. 3. Combine 473ml / 16fl oz grass-fed Heavy cream, 414ml / 14fl oz Sweetened condensed milk, 1 tsp Vanilla extract, 1 pinch fine Sea salt, and 3 tbsp sifted Raw cacao in a bowl. Whisk on medium-high for 3 minutes until stiff peaks form. 4. Transfer mixture to a 9-inch loaf pan, top with chopped Hazelnuts. 5. Cover with plastic wrap and freeze for at least 4 hours before serving.
Micronutrients % of RDI
Iron
1% of RDI
Magnesium
34% of RDI
Vitamin C
2% of RDI
Omega 3
19% of RDI
Vitamin A
23% of RDI
Calcium
16% of RDI
Folate
13% of RDI
Good to know
Cacao nibs can be added as an optional topping for extra crunch.
How to Prepare
1. Preheat the oven to 175°C (350°F). 2. Toast 50g / 1.76oz raw Hazelnuts in oven for 5 minutes until golden. Rub off skins, chop, and set aside. 3. Combine 473ml / 16fl oz grass-fed Heavy cream, 414ml / 14fl oz Sweetened condensed milk, 1 tsp Vanilla extract, 1 pinch fine Sea salt, and 3 tbsp sifted Raw cacao in a bowl. Whisk on medium-high for 3 minutes until stiff peaks form. 4. Transfer mixture to a 9-inch loaf pan, top with chopped Hazelnuts. 5. Cover with plastic wrap and freeze for at least 4 hours before serving.
Good to Know
Cacao nibs can be added as an optional topping for extra crunch.
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