Vanilla Hazelnut Ice Cream

Vanilla hazelnut ice cream.

In lieu of Fat Tuesday, I have a fatty (good, healthy coconut fat!) and delicious treat for you all. No, it’s not a paleo-fied paczki either. I really have no desire to try and replicate those. I do recall eating them on Fat Tuesday during my childhood though, and they were okay, but I never really thought they were that awesome. Sure, I still ate them because grandma offered me one every year, but I think I would have rather eaten a plain glazed doughnut. Oh, how times have changed.

Anyway, the idea for this treat all started with Jesse. You see, I haven’t made ice cream in a while and apparently Jesse noticed, or had a craving at the very least. I say this, because he came home from Food Front Co-op the other day with two boxes of coconut cream, which is what I use to make ice cream sometimes (combined with coconut milk). He said, “Look, I bought you something!” What he meant was, “I bought you this, so you can make me ice cream!” Or in other words, “Make me ice cream, woman!” Okay, I’m exaggerating because the ice cream is for me too and I enjoy it just as much as he does, but I like to tease him. It’s all out of love.

Jesse and I love my plain vanilla ice cream recipe (everything below, minus the hazelnut butter), which is what I was going to make, but then I got the idea to add fresh hazelnut butter. I was shopping at the Alberta Co-op on Friday, and spotted it in their bulk section. They have a big bucket of it and you can scoop out as much as you need, whether it be a lot or just a few tablespoons. I appreciate this because hazelnut butter is spendy and even though it’s still expensive in bulk, I can buy just a little bit, making it pretty affordable. This way too, I won’t go hog wild and eat it all. I don’t know about all of you, but nut butter is super addicting for me, so for this reason, I only occasionally buy it. I generally turn to coconut butter over nut butter anyway.

If you can’t find the coconut cream, don’t fret! Just replace it with more full-fat coconut milk. It’ll work just fine. I know, because I make ice cream this way as well. It really just depends if I have coconut cream on hand or not. The coconut cream makes the ice cream a bit thicker and richer, but it’s still fantastic and creamy with more coconut milk in its place. Additionally, you can use a different nut butter if you can’t find hazelnut butter in the store and don’t have the availability to make your own. This recipe would obviously be awesome with unsweetened cocoa powder added to the mixture too. I actually contemplated doing so, but we decided we wanted the vanilla base, so the hazelnut flavor could really shine through. Maybe next time.

Happy Fat Tuesday! And happy birthday to my dear Dad who turns 63 today! Cheers!

Ingredients:

  • 1 14.5 oz can full-fat coconut milk
  • 1 cup coconut cream (I use this)
  • 2 tsp pure vanilla extract
  • 1.5 – 2 Tbsp raw honey
  • Dash of Himalayan sea salt
  • 1/3 cup unsweetened hazelnut butter

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Directions:

  1. Add the coconut milk, coconut cream, vanilla, honey and sea salt to the blender. Don’t use a food processor for this — you’ll end up with a mess if you do. Blend on high for a couple minutes, until the mixture is smooth. If your coconut cream is cold because you already had some open and stored it in the fridge, it may require more blending. Just keep blending until it’s smooth!
  2. With your ice cream maker turned on, pour the mixture into the freezer container. Let churn for about 18 minutes. Then, add the hazelnut butter and continue to churn for another 3-5 minutes or until hazelnut butter is mixed through and ice cream is thick.
  3. Scoop ice cream into a container that can be stored in the freezer. Serve some up right away or place in the freezer to firm up a bit more, if desired. I didn’t do so, but feel free to garnish with some chopped raw hazelnuts.

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About paleoinpdx

Born and raised in Alpena, Michigan, I moved to Portland (PDX) in 2008 after graduating from Michigan State University. I reside with my husband, Jesse and our two cats, Mila and Dutch, in inner NE Portland. I am a yoga, fitness, health and nutrition enthusiast, and enjoy cooking and experimenting in the kitchen.

15 responses to “Vanilla Hazelnut Ice Cream”

  1. Craving4More says :

    This looks SOOOO good!!

    Ashley Kipp

    Sent from my awesome iPhone

  2. paleoinpdx says :

    Thanks! Yum is right!

  3. Amy Crawford says :

    Oh this looks SENSATIONAL! Man…there simply isn’t enough hours in the week to make all of these beautiful recipes!

  4. rockyscafe says :

    Tried this recipe last night along with your brownie recipe (I thought the two would go good together! I was so right!) I love hazelnut ice cream particularly when it is pared with chocolate. In fact, I adapted your recipe using homemade chocolate hazelnut butter to get that Burgerville milkshake taste. I liked it even better! So I no longer have to feel like I missing out, I can make my own! Thanks again!

    • paleoinpdx says :

      Good to know that they work together! I like your variation of the recipe too. I’m thinking of adding cocoa powder to the ice cream next time. It sounds SO good! You’re right, no need to miss out. Plus, you get something even better and know exactly what’s in it!

  5. Arlene says :

    I am so making this tomorrow but going to substitute with macadamia nut butter that I bought the other day on sale. I wonder how rawtella would work in it?

    • paleoinpdx says :

      Oh yum! I bet it’ll be awesome with macadamia nut butter! I’m not familiar with rawtella, but if it has a similar consistency to other nut butters, I’m sure it’ll work just fine. Enjoy!

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