I have always been crazy with easy ice cream recipes. I like quick recipes that can be done in a few minutes and that could be eaten after only 1 hour in the freezer.
The good news is I found a way to make a Nutella-like taste in this recipe. I used Almond butter and vanilla bean paste. The result was awesome. It was as smooth as before with a nice almond taste. Even a bit crunchy because of the homemade almond butter – recipe will come soon – that leaves some chunky almond inside the ice cream.
It is perfect ice cream for everyone as it is sugar-free, lactose-free, 100 % vegan, and gluten-free. I would recommend freezing this ice cream for a maximum of 3 hours.
If it stays too long in the freezer the ice cream gets hard and you will have to leave it outside of the freezer for a while before eating.
I tried and it took 30 minutes before it gets creamy. The best is to make this ice cream 1h – 1h30 before eating. After such a period into the freezer, it gets the best creamy texture!
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