Although I believe ice cream can and should be eaten year-round, its prime time is undoubtedly during the summer months. However, many traditional ice cream recipes require egg yolks, making them unsuitable for anyone who cannot or does not want to have eggs. That is one of the reasons why I hold no-churn ice creams so dear.
No-churn ice creams are generally easier to make because they do not require an ice cream maker or prolonged cooking during the heat. Mixing and freezing is all that is needed, and that makes them much more accessible, which is something that is quite important to me. And speaking of that, they often require fewer steps and less preparation in general, which is great if you are including your little ones in the process.
That is why this little frozen gem is simply perfect for summer; full of chocolate and hazelnuts, and with a delightfully creamy texture. It is essentially Viennese nougat in a beautifully frozen form.
My tips for success.
If you cannot find sweetened condensed oat milk, any plant-based condensed milk will work just as well, although some might alter the flavour slightly, like coconut milk. You can also make your own sweetened condensed milk using powdered milk of choice, which will work perfectly, as well.
Do not fret that additional icing sugar in the recipe; cold decreases sweetness, and the ice cream will not taste as good if the sugar is omitted, even with the sweetened condensed oat milk. However, if you like, you can add actual melted vegan nougat instead of the hazelnut butter, but do omit the sugar in that case, as nougat is usually quite sweet on its own.
Ingredients
200 grams sweetened condensed oat milk, cold
200 ml plant-based double cream
100 grams hazelnut butter
80 grams extra dark chocolate (at least 85%)
50 grams icing sugar, sifted
1 teaspoon vanilla bean paste
a couple of big pinches of salt
Preparation
Start by melting the dark chocolate over low heat or in the microwave, and set it aside so it can cool down slightly. Place the hazelnut butter into a large bowl, add in the icing sugar, vanilla, and salt, and blend briefly. You can also whisk it with a wire whisk at this point. Take a separate large bowl, preferably a metal one, and whip the plant cream until stiff peaks form.
Take the cooled chocolate and whisk it well with the hazelnut butter. Using a rubber spatula and gentle motions, fold the whipped cream into the hazelnut and chocolate in two or three additions, whichever one you are more comfortable with. Do not use a whisk or a hand mixer, so the batter does not deflate. It is also fine if there are streaks of cream visible throughout the ice cream.
Gently pour it into a freezer-safe container and freeze it for at least 4 hours, up to overnight. Serve the ice cream with some additional vegan chocolate sauce or chopped toasted hazelnuts. Yields around 700 ml of ice cream or 6 servings.
