Chocolate, hazelnut and dried sour cherry ice cream

by Alice on maggio 24, 2010

Chocolate, dried cherry and hazelnut ice cream


50 ml GMO-free vegetable cream (I used almond cream), unsweetened and unflavoured
50 ml almond milk, unsweetened and unflavoured
120 g rice malt syrup
50 g hazelnut butter
50 g almond butter
100 g dark fairtrade chocolate (70% cocoa), broken into pieces and melted in a bain-marie
2 teaspoons natural vanilla extract
1-2 handfuls of dried sour cherries
1 large handful of coarsely chopped hazelnuts

Makes 2-4 servings.


Pour the vegetable cream and almond milk into the bowl of your mixer, add the rice malt syrup, hazelnut butter, almond butter and process for a couple of minutes until combined. Slowly add the melted chocolate and process again until smooth. Put the mixture into the fridge for about 10-15 minutes then transfer it into your ice cream maker and process according to the manufacturer’s instructions. 30-40 minutes should be enough to make a creamy, thick ice cream. 3-4 minutes before the end of the cycle, add the dried sour cherries and chopped hazelnuts. At the end of the cycle, remove the ice cream from the machine and divide it into bowls or glasses. Eat your ice cream right away or keep it in the freezer until serving time.

Posted in: chocolate,desserts,gluten-free,ice-cream,summer

{ 3 comments… read them below or add one }

1 Ricki maggio 24, 2010 alle 20:48

Astonishing! Suddenly I really, really need an ice cream maker. ;)

2 Virginie P. maggio 25, 2010 alle 04:16

This ice-cream sounds so good and healthy. Here is what we should find in our Italian ice-cream shops!
A good way to use almond cream by the way. Thanks for this recipe.

3 Tenina giugno 30, 2010 alle 01:49

This looks truly delicious…I am an icecream lover from way back and have written both a raw recipe book and a vegetarian/partly vegan recipe book…this would have been wonderful! On my list!

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