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By Katja Heino 12 Comments
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Hazelnut Ice Cream (dairy free, refined sugar free, paleo)

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the best dairy free hazel nut milk ice cream ever/ paleo | savorylotus.com

Do you miss delicious, creamy ice cream?  Well, I have got just the thing for you.   Dairy and me are not friends, but that doesn’t mean I can’t enjoy decadent ice cream when I want to.  Here’s an awesome dairy free Hazelnut Milk Ice Cream recipe that will make you very happy!

I have been dairy free for quite some time now.  I have learned to live without it and have found many wonderful substitutions that satisfy my need for creamy goodness when I crave it.  My favorite non-dairy creamer is Sweetened Condensed Coconut Milk.  My favorite dessert is Lemon Panna Cotta.  And my Blueberry Ice Cream is my go-to cold treat.

But recently my sweet love also went dairy free.  He is working with our functional medicine doctor to clear up some chronic congestion that he has.  So no eggs or dairy for 60 days. Being a self-proclaimed ice cream addict, this was going to be hard.

Enter dairy free hazel nut milk ice cream.  Creamy. Decadent. And absolutely freaking uh-may-zing!  Trust me!

Hazel Nut Ice Cream/ paleo/ no refined sugar~ savorylotus.com

Dairu Free Hazel Nut Ice Cream/paleo ~~ savorylotus.com

This ice cream is easy to make.  You will spend the longest time waiting for the hazelnuts to soak.  Just do it overnight and make the mixture in the morning.  I sweetened it with dates, so no refined sugars.  I like to add a titch of grass fed gelatin to my ice creams for added texture and creaminess.  This is totally optional, but I really like the end result.   You will need an ice cream maker.  THIS is the one I use, and it’s the best!

Hope you love it!

xo,

Katja

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the best dairy free hazel nut milk ice cream ever/ paleo | savorylotus.com

Hazelnut Ice Cream (dairy free, refined sugar free)

  • Author: Katja from Savory Lotus
  • Yield: 1 quart 1x
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Ingredients

Scale
  • 2 cups hazelnuts (soaked in water overnight)
  • 4 cups water
  • 1/2 – 3/4 cup pitted dates
  • 1/2 tsp unrefined sea salt (I use this one)
  • 2 tsp vanilla extract
  • OPTIONAL: 1 TBS grass fed gelatin (where to buy gelatin from grass fed cows)

Instructions

  1. Drain and rinse soaked hazelnuts. Add nuts and 4 cups water to your high speed blender and process for 2 minutes on high. Strain through a nut milk bag.
  2. Add hazelnut milk back to blender and add 1/2 cup of dates, salt, and vanilla. Process until creamy smooth, about a minute. Taste for sweetness and add more dates if desired.
  3. For optional gelatin: Combine 1 TBS of gelatin with 1/4 cup boiling water and whisk until gelatin is completely dissolved. Add to blender and process until incorporated.
  4. Place mixture into freezer for 1 hour or in fridge overnight to cool.
  5. Pour into ice cream maker and process according to manufacturer’s instructions. Top with toasted chopped hazelnuts, chocolate chips, seasonal berries, or anything else that makes you happy.

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Delicious paleo ice cream: hazel nut milk ice cream. Dairy free savorylotus.com

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Filed Under: Frozen Treats Tagged With: cold treats, dairy free, hazelnut, ice cream, Paleo, paleo desserts

Reader Interactions

Comments

  1. ben eriksen says

    January 27, 2017 at 2:58 pm

    ever try this with agar agar?

    Reply
    • Katja Heino says

      January 29, 2017 at 7:18 pm

      I have not. I do not have much experience with agar agar at all.

      Reply
  2. Janet says

    July 19, 2017 at 11:40 am

    Could I replace the gelatin with Xanthan Gum and get the same results?

    Reply
    • Katja Heino says

      July 24, 2017 at 11:42 am

      I have never tried that. You can just leave out the gelatin. 🙂

      Reply
  3. Christina says

    April 25, 2018 at 11:48 pm

    Hi, I do not have an ice cream machine, would this work if I freeze the mixture after blending it, then process a portion in the food processor? Thanks !

    Reply
    • Katja Heino says

      April 26, 2018 at 8:08 am

      I haven’t tried doing that. You could definitely try it. Not sure it will be quite the same texture though. I would love to hear if you try it. 🙂

      Reply
  4. Maria Eduarda de Souza Sodini says

    October 24, 2019 at 2:51 pm

    Hi! How many servings does this recipe serve?

    Reply
    • Katja Heino says

      November 1, 2019 at 5:14 pm

      This makes about a quart of ice cream. 🙂

      Reply
  5. Candida Schwartz says

    April 20, 2020 at 6:33 pm

    I am new to your site.
    I wanted to ask about the hazelnuts. Raw, toasted, skins???? Soak at room temperature or in fridge?

    Reply
    • Katja Heino says

      April 21, 2020 at 12:10 pm

      You can use either raw or toasted hazelnuts. I just use raw. I do not remove the skins. And I soak them on the counter overnight. Hope that helps. 🙂

      Reply
  6. Sbarnes says

    October 24, 2020 at 1:38 pm

    I have made this twice now. I didn’t use gelatin the first time and tried agar agar the second time, I have an ice-cream churner but it didn’t thicken up either time. I gave up and froze the mixture unthickened. What am I doing wrong? The taste is excellent, I just wanted that churned effect.

    Reply
    • Katja Heino says

      October 28, 2020 at 9:49 am

      You may find this helpful —-> https://draxe.com/nutrition/turmeric-dosage-for-inflammation/ 🙂

      Reply

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