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 🙂
Hazelnut Chocolate Semifreddo (Vegan, Gluten-free, Lactose-free)
- 21cm loaf tin
- high-speed blender
For the hazelnut ice cream:
- 180 g hazelnuts
- 690 ml water
- 180 g 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
- 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.
- Place them onto a clean tea towel and rub off the skins.
- Place in blender, add water and blend until smooth. Add remaining ingredients and blend some more until the mixture gets quite hot.
- 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.
- 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.
- 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.
- Turn it upside down onto a plate. Remove baking paper. Garnish if you like (I used some extra chocolate sauce and chopped hazelnuts).