What better way to showcase the plain version of our hazelnut praline spread than with delicious ice cream? You'll love its rich, creamy texture and inimitable taste. A simple, quick and delicious recipe by Élodie Girard.
• ½ cup smooth hazelnut praline spread
• ½ vanilla bean, scraped
• ¼ cup plant-based milk of your choice
2. Serve directly from a pastry bag for a soft ice cream effect or freeze in a refrigerator-safe container to eat later as gelato.
Ingredients
• 4 frozen bananas• ½ cup smooth hazelnut praline spread
• ½ vanilla bean, scraped
• ¼ cup plant-based milk of your choice
Steps
1. Combine all ingredients in a blender and blend until smooth.2. Serve directly from a pastry bag for a soft ice cream effect or freeze in a refrigerator-safe container to eat later as gelato.
Product we use in this recipe
