Hazelnut Sorbet

Tonight’s dessert is an interesting concoction I created after reading a recipe for almond milk ice cream. It was tasty and milk free so my sinuses appreciated it. I’m not sure how well it survives the freezer, yet. I guess I’ll find out tomorrow. Oh, anyone want left over ice cream? I still have raspberry frozen yogurt and black currant plum sorbet and now hazelnut sorbet in the freezer. And sometime this week I’ll be making that goat cheese ice cream, too. I need to find someone daring enough to have dinner with me. LOL!

Hazelnut Sorbet

3 1/2 cups hazelnut milk, chilled
1/4 cup whole roasted hazelnuts
1/4 cup sugar
1 tsp vanilla extract

Blend hazelnuts, sugar and a cup of hazelnut milk together in a food processor or blender until nuts are chopped fine and sugar is dissolved. Stir in the rest of the hazelnut milk and vanilla. Pour into ice cream maker according to the machine’s instructions.

Advertisements

About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Vegan. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s