I gave up dairy products earlier this year for a variety of reasons – environmental, health, animal welfare – and I haven’t missed them in any way except for ice-cream. I love ice-cream. There are some reasonably good dairy-free ice-creams out there but they’re expensive and so I’ve been experimenting with making my own. Most of my attempts have been abysmal and get tossed out rather than eaten, that’s how bad they are. Last week, I hit the jackpot. I want to give credit to my sister for this who suggested adding hazelnuts as it’s the hazelnuts that have made the most significant difference.
This recipe is more than just a good substitute for ice-cream with cow’s milk in it. I believe it is even better than the dairy alternative because the maltiness of the soy milk works so well with the flavour of the hazelnuts. I don’t think you’d get such a happy marriage with cow’s milk and hazelnuts.
The recipe uses plain soy yoghurt which doesn’t taste particularly good on its own but when mixed with the other ingredients it gets transformed into a taste sensation. Even my husband – who complains that everything soy tastes like cardboard – thinks this ice-cream is pretty darn good. So here is my contribution to humanity: the best ever hazelnut ice-cream with cointreau.
- 1 cup coconut cream
- 1 cup plain unsweetened soy yoghurt
- 2 cups soy milk
- 3/4 – 1 cup of raw sugar (depending on how much of a sweet tooth you have)
- 140g hazelnuts
- 2 Tbl vanilla extract
- 2-3 Tbl cointreau
Grind the hazelnuts in a coffee grinder or whatever you use to grind nuts. I like to leave some of the nuts in chunky bits to give a bit of texture to the ice-cream. Mix all the ingredients together and give it a quick blitz with a hand blender. I always buy the best vanilla extract. Don’t use the imitation stuff as it just won’t taste as good. Pour it into an ice-cream container and freeze. Eat.