Hazelnut ice cream


(for 2 people)
500 ml of hazelnut rice drink
150 g of rice syrup
80 g of cashew nuts (soaked in water for 4 hours)
4 g of carob seed flour

Made with


Drain the cashews and, using a powerful blender, blend them until you obtain a thick but uniform and lump-free paste. In a pot, combine the carob seed flour, the rice syrup, the cashew paste and the rice drink and simmer for 3 minutes.

Cool the resulting mixture and let it sit for about 6 hours, then churn it for about 30 to 60 minutes in an ice cream maker, until you obtain a smooth full-bodied ice cream. If you don’t have an ice cream maker, you can leave it to thicken in the freezer, then wait 15 minutes before serving, so that it reaches the ideal consistency.