Hazel-Coco Nut Brownie Fudge Ice Cream - Raw Vegan - Can be made with no artificial sugar
Well isn't this title a mouthful!
But I wanted it to perfectly reflect the absolute decadence this incredibly healthy ice cream evokes.
The flavours meld together most deliciously and the only way you could make it more delicious would be to pour a generous helping of chocolate sauce all over it (Do it!)
One small word of warning though: while it's incredibly easy to make, it can be quite time-consuming depending on the type of equipment you have.
For me, with a small food processor such as this one (or this one in the UK, which is actually the exact one I own, and which was not that expensive when I got here in France at the time), it took quite a while, especially for the coconut part.
The basic idea for the coconut ice cream made with this type of blender is that you want to blend it as it freezes, not once completely frozen as it would destroy your blender. With something like a Vitamix, you could blend the ingredients together, freeze the mix in an ice-cube tray and then throw the frozen cubes into the Vitamix to blend until the ice cream forms!
What I did was a little more annoying, and it basically required me being around for several hours. I blended the coconut mixture and then placed the food processor bowl in the freezer, left it there for about an hour, blended again, returned to the freezer for an hour, blended again, etc. I did this little routine 4 or 5 times, until I reached a proper ice cream consistency.
Of course if you have an ice cream maker, definitely use that instead!
And for the banana based ice cream, the "nice cream principle" applies: frozen banana, blend with a little liquid, boom, ice cream!
Finally, if you intend to store your ice cream rather than serving right away, know that it's perfectly fine but that it will harden significantly, so you'll want to take it out of the freezer some time before serving, depending on the ambient temperature.
I hope you enjoy it!
Vegan Hazel-Coco Nut Brownie Fudge Ice Cream
For the Hazelnut Butter:
200 g (7 oz) hazelnuts
1 tablespoon coconut oil
10 medium dates or 7 large
For the Coconut Layer:
1 can of full fat coconut milk
10 medium dates (or 7 large)
For the Brownie Fudge:
1/2 of the hazelnut butter
2 tablespoons of cocoa (or cacao) powder
30 g (1 oz) hazelnuts
For the Banana Hazelnut layer:
1/2 of the hazelnut butter
300 g (2 cups) frozen banana chunks
80 ml (1/3 cup) plant based mylk (I chose hazelnut)
60 g (2 oz) vegan chocolate chips*
First, let's prepare the Hazelnut Butter!
Put all the ingredients for the hazelnut butter together in a food processor and blend until it forms a relatively smooth paste. Separate the mixture in two and set half of it aside - in the fridge if it's particularly warm.
Now, the Raw Brownie fudge!
In the food processor, combine the half of the hazelnut butter that you kept out together with the cocoa powder and process until a dough forms. Add in the chopped hazelnuts.
Using your hands, form the Brownie Fudge bites as you would bliss balls. You can make them as big or small as you'd like to find them in your ice-cream later. And of course they don't all need to be the same size!
Once all the Brownie Fudge bites are formed, store them in the fridge.
Next, let's blend the coconut layer !**
In your food processor, combine the can of coconut milk and the dates for the coconut layer together and blend until smooth.
Place the mixture (I just leave it in the food processor's bowl) in the freezer for about an hour.
After that time, take the bowl out, process the mixture again, scraping down the sides if some areas have already set.
Once everything is well incorporated, return to the freezer for another hour.
And then it's a question of repeating this process until you find that your ice cream has reached the right consistency. This could take 4 or 5 turns. If it looks like it's almost there towards the end, don't hesitate to just put it back in the freezer for 15-20 minutes before processing one last time.
Fold in the Brownie Fudge bites.
In freezer safe pan*** (a cake pan will do, or even Tupperware!), arrange the layer of coconut ice cream, leaving enough room for the hazelnut layer. You can spread it thin on the bottom, arrange it in clumps, put it all on one side... you do you!
In the freezer it goes while you work on the last layer.
Finally, on to the banana hazelnut ice cream.
If you are concerned about your food processor handling the bananas straight out of the freezer, take them out a few minutes before blending.
Put all the ingredients for this layer except the chocolate chips together in the food processor and blend until you reach the consistency of ice cream, scraping the sides as needed.
Fold in the chocolate chips.
Take the pan containing the coconut ice cream out of the freezer and arrange the hazelnut banana layer in the pan.
You can serve right away or return to the freezer until ready to serve (take it out a few minutes before serving!)
For a super quick, easy and healthy chocolate sauce (as seen on the pictures), blend together a dozen dates, a couple of tablespoons of cocoa or cacao powder and some plant based mylk in a Bullet type blender. The more mylk you add, the thinner the sauce. So start with only a little and work your way up until you reach a consistency you like!
*Sub Cacao nibs if you want to keep your ice cream free of refined sugar and raw!
**As explained, this is the method if you do not own a high-speed blender or an ice cream maker. If you do, feel free to use them as explained in the article!
***If you have ice pop molds, don't hesitate to use those and to arrange the layers however you like!