Ready in 1 day 45 minutes
Serves 4 people
Using natural ingredients and flavours to create high-quality treats!
Almond Milk 300 g
Half & Half Cream 700 g
Arrowroot 2 tbsp
Pink Salt ⅛ tsp
Vanilla Bean 2 tsp
Monkfruit Sweetener 296 g
Javy Coffee 6 tsp
Candied Hazelnut 250 g
*optional - 3 drops Medicine Flower Hazelnut
In a small bowl create a slurry with 40 grams of half and half oat and coconut cream and arrowroot.
In a pot combine half and half, almond milk, arrowroot slurry, pink salt, vanilla bean, monk fruit sweetener, Javy coffee on medium heat, stirring until all ingredients are dissolved.
Remove from heat then transfer Javy coffee cream into a container. Place in the refrigerator until completely cool.
Pour into the ice cream machine and follow manufacturer instructions. Add in candied hazelnuts.
Then freeze overnight.
Transfer Javy coffee hazelnut ice cream into an airtight container and enjoy!
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