Are you a ‘Nutella’ fan? Get ready for some crazy deliciousness!
I made my ice cream using a little machine given to me by my wonderful cousin. Ever seen those banana-soft-serve makers? It’s like that. Because I don’t eat lot of fruit, I thought I’d better get experimenting with some other frozen concoctions!
This ice cream is dreamily creamy, chocolatey, and nutty. The best part? It’s super healthy. Loaded with protein and calcium from the cottage cheese, yoghurt, and milk, you’ll be shocked at its über creaminess. It also contains a plethora of vitamins, minerals, and antioxidants from the hazelnuts and cocoa. Win!
You can make this in an ice cream maker, or blitz the frozen cubes in a food processor or high-powered blender. Alternatively, pour the mixture into some popsicle moulds for child-friendly treats.
I topped mine with a simple chocolate sauce – cocoa, dextrose, and boiling water, mixed and cooled – and chopped hazelnuts. Feel free to eat it with extra yoghurt, or a slice of low-fructose chocolate cake . . .
This recipe can be gluten-free and egg-free.
Serves 2
Preparation time: 10 minutes (plus freezing)
Ingredients:
– 2 heaping teaspoons hazelnut butter
– 3-4 Tablespoons cocoa powder, as desired
– 2 Tablespoons rice malt syrup
– 3/4 cup milk
– 1/2 cup unsweetened, full-fat yoghurt
– 1/2 cup cottage cheese
– good grinding vanilla bean or 1/2 teaspoon vanilla essence
– 1/3 teaspoon guar gum
– pinch sea salt
Method:
1. Blend together all ingredients in a food processor, blender, or whisk by hand in a bowl. Pour into ice cube trays and freeze.
2. Feed the frozen cubes into a frozen dessert maker (or mush in a food processor/ blender with extra milk if needed). Freeze for a further 30 minutes if a harder texture is desired. Enjoy! 🙂
