Vegan nut nougat ice cream

 

Dish: dessert, ice cream, dessert, sweets Cuisine: German, ItalianKeyword: comfort food, for children, summer Servings: 800 grams Author: Nadine
Ingredients
500 ml soy cream
1 tbsp tapioca starch
100 ml soy milk
1 teaspoon carob seed flour
1 tsp xanthan gum
3 tbsp dark cocoa powder
150 g vegan nut nougat cream
50 g roasted and chopped hazelnuts
Instructions

Place the ice cream container in the freezer at least 16 hours before use.
Mix 2 tablespoons of soy cream with tapioca starch and set aside.
500 ml soy cream, 1 tablespoon tapioca starch
Soy cream-tapioca mixture, carob seed flour, xanthan and cocoa powder stir in the soy cream and soy milk with a whisk, bring to a boil and simmer for 2 minutes over medium heat, stirring vigorously. Then stir in the vegan nut nougat cream.
100 ml soy milk, 1 teaspoon locust bean gum, 1 tablespoon xanthan gum, 3 tablespoons dark cocoa powder, 150 g vegan nut nougat cream
Pour the mixture into a flat, oblong storage container and let it cool for five minutes at room temperature. Then put it tightly closed in the freezer for 15-20 minutes.
Pour the mixture completely into the running ice cream machine and refrigerate for 30 minutes. Serve topped with roasted hazelnut pieces.
Notes
The finished ice cream can be stored in an airtight container in the freezer for at least eight weeks.
Take the ice cream out of the freezer about 15-20 minutes before serving, so that the ice cream can be portioned more easily.