Raw CHOC Hazelnut Ice-Cream

Tags  , , ,

March 15, 2017

This lovely ice cream recipe is very simple to make.  If you don't have a blender you could use some shop-bought hazelnut butter in place of the nuts and simply mix it together with the raw chocolate ingredients before folding into the cream.

  • Takes
  • Prep: 4 hrs
  • Utensils
  • Bowl,
  • Cooking Pan,
  • Food Processor,
  • Metal Whisk,
  • Spoon


1Melt the cacao butter in a bain marie over a low heat.

2Meanwhile, place the hazelnuts, cacao powder, sweet freedom and 3 tablespoons of cream into your blender and – in a separate bowl - whip the double cream until thick and stiff.

3When the cacao butter has melted, remove from the heat and leave to cool for 5 minutes before pouring on top of the ingredients in the blender. Blend until the mixture is as smooth as you can get it.

4Fold the nutty chocolate mixture into the whipped cream until combined.

5At this point you can either use an ice-cream maker to churn the mixture or simply place straight into the freezer for at least four hours.

6For an extra treat when serving, pour some melted raw chocolate over your scoop of ice-cream and watch it instantly harden like magic shell sauce for a crunchy, chocolatey outer layer to your dessert!

An ice-cream maker/churner helps but is not essential.  Removing the ice-cream from the freezer for 15-20 minutes before serving will help it to soften for scooping.  Mixing at intervals during the freezing process can also help.


100 g CHOC Chick Raw Cacao Butter

100 g hazelnuts

300 ml double cream

6 tbsp CHOC Chick Raw Cacao Powder

5 tbsp CHOC Chick Sweet Freedom or maple syrup/date syrup


0 Reviews

All fields and a star-rating are required to submit a review.

5 × 3 =

CHOC Newsletter

Sign Up For Regular CHOC Recipes, Exclusive Offers And More!

You have Successfully Subscribed!

Pin It on Pinterest

Share This