This lovely ice cream recipe is very simple to make. If you don't have a blender you could use some shop-bought hazelnut butter in place of the nuts and simply mix it together with the raw chocolate ingredients before folding into the cream.
Takes: 4 hours
Melt the cacao butter in a bain marie over a low heat.
Meanwhile, place the hazelnuts, cacao powder, sweet freedom and 3 tablespoons of cream into your blender and – in a separate bowl - whip the double cream until thick and stiff.
When the cacao butter has melted, remove from the heat and leave to cool for 5 minutes before pouring on top of the ingredients in the blender. Blend until the mixture is as smooth as you can get it.
Fold the nutty chocolate mixture into the whipped cream until combined.
At this point you can either use an ice-cream maker to churn the mixture or simply place straight into the freezer for at least four hours.
For an extra treat when serving, pour some melted raw chocolate over your scoop of ice-cream and watch it instantly harden like magic shell sauce for a crunchy, chocolatey outer layer to your dessert!
An ice-cream maker/churner helps but is not essential. Removing the ice-cream from the freezer for 15-20 minutes before serving will help it to soften for scooping. Mixing at intervals during the freezing process can also help.