Heavenly Hazelnut Gelato with Chocolate-Drizzled Wafers

Allergens

Tree nuts (hazelnuts), coconut

Ingredients

• 1. 2 cups hazelnuts, toasted 2. 3 cups coconut milk 3. 1 cup maple syrup 4. 1/2 cup cocoa powder 5. 1 tsp vanilla extract 6. Pinch of sea salt 7. Chocolate
• drizzled wafers

Instructions

1. In a food processor, pulse the toasted hazelnuts until coarsely chopped.
2. In a blender, combine the hazelnuts, coconut milk, maple syrup, cocoa powder, vanilla extract, and sea salt. Blend until smooth and creamy.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
4. Once churned, transfer the gelato to a lidded container and freeze for at least 4 hours or until firm.
5. Just before serving, place chocolate drizzled wafers on individual plates.
6. Scoop the hazelnut gelato onto the wafers and garnish with an extra drizzle of melted chocolate if desired.

Chef’s Insight

The key to a velvety texture is blending the mixture until completely smooth.

Notes

This dessert is a perfect make-ahead option for dinner parties or special occasions.