Homemade ice cream 100% vegan hazelnut! Idea- vegan.

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Before explaining the preparation, but above all the exact doses and the perfect ingredients , let me let you know that before you get to perfection I’ve thrown the “evidence” made with a variety of plant milks, in combination with balances of sugar and flour carob etc …! But with immense satisfaction here you are served on a silver platter the ICE VEGAN PERFECT . I understand that it is easier to buy it in the supermarket, but you have tried to read the ingredients? And the taste? Give yourself the chance to rediscover the taste of the classic ice cream but vegan, I promise you will not regret it!

Serves g. About 550 meters of ice cream (for 1 kg the dose doubled):

  1. Coconut milk ml 330.
  2. Soy milk flavored with vanilla 80 ml.
  3. Sugar g. 50 (I use the cane).
  4. Ages 3 tablespoons oil.
  5. Of Locust bean gum g. 2
  6. Hazelnut paste ml. 100

Preparing for the “Base” craft , which will be the basis for all tastes creamy that we want to do:

We mix well the sugar with the flour carob.



In a saucepan pour the coconut milk, soy and three tablespoons of oil. We add the mixture of sugar and carob beans in the pot (containing the two types of milk) and turn right for a few minutes to melt sugar and flour, the ideal would be to mix with a whisk.

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well mixed ingredients.



  • We light the flame and turning more and we heat the base for about 6/8 minutes, CAUTION must not get to a boil . As soon as we realize that is about to boil turn off the heat, continue to mix for a few minutes and let it cool. When it is well cooled we will see that the consistency of the “base” plant will be a bit thicker the consistency of a yogurt.

That made the perfect base for whatever we want to taste. We can store it in the fridge for 2/3 days before using it to make ice cream. PS In the photo I put hazelnuts only visual order for you to see the density reaches the base …!

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Base vegan!

Preparation of ice cream with ice cream:

  1. We combine the cold base with the hazelnut paste, we mix all and pour the mixture into ice cream. For these doses, in about 10 minutes the ice cream is ready.


We put the ice cream in a container with lid.

Preparation without ice cream maker.

  1. We combine the base with the hazelnut paste , we mix good good good everything, pour the base in a plastic container for foods that have twice the volume occupied by the base, copriamolo and put in freezer.
  2. Every 30 minutes , for a 4 times cycle about (or less, depending on the time it takes the basis to make the classic creamy ice cream), with a whisk and / or with an immersion blender, blend it well well, for a few minutes; then we forgive the future in the freezer ice cream and repeat this step every 30 minutes, in practice we will stop when we see that the ice cream you will be well stabilized, solidified.

We put the ice cream in a container with lid.

Et voila. .. sprinkle of cocoa and powdered sugar and .. .. we just have to enjoy it right away . As with all true homemade ice cream, togliamolo from the freezer about twenty minutes before tasting … .. !! Personally, but above all … objectively it is AMAZING!

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