Healthy Walnut Praline Mocha Ice Cream

Rich, deeply chocolatey and just a little nutty, this is somewhere between a creamy mocha, dark chocolate gelato and roasted walnut praline but made with my lighter Ninja Creami base. Roasting the walnuts first is key: it brings out their depth and gives the coffee and cacao something gorgeous to lean into.

For an even deeper walnut praline flavour, toast the walnuts until they're properly fragrant rather than just warmed through. That tiny extra bit of caramelisation transforms them and works beautifully against the bitterness of espresso and dark cacao.

You can watch the video here

There is something about this one, alluring and a little mysterious, always asking you to come back for just one more spoonful….

ninja creami, mocha, healthy ice cream, low fat, sugar free, healthy recipes, healthy desserts, high protein, chocolate, chocolate lover, mocha

Yield: 1 Ninja Creami Tub

Author: Suze Morrison

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Healthy Walnut Praline Mocha Ice Cream

Prep time: 15 MinInactive time: 24 HourTotal time: 24 H & 15 M

Rich, deeply chocolatey and just a little nutty, this is somewhere between a creamy mocha, dark chocolate gelato and roasted walnut praline but made with my lighter Ninja Creami base. Roasting the walnuts first is key: it brings out their depth and gives the coffee and cacao something gorgeous to lean into.

For an even deeper walnut praline flavour, toast the walnuts until they're properly fragrant rather than just warmed through. That tiny extra bit of caramelisation transforms them and works beautifully against the bitterness of espresso and dark cacao.

Ingredients

• 300ml skimmed milk
• 2 tbsp skimmed milk powder
• 1 tbsp natural stevia granules
• 1 tbsp unsweetened cacao powder
• 1 tsp instant espresso powder
• 1 tsp vanilla extract
• ¼ tsp xanthan gum
• Tiny pinch sea salt
• 30g walnuts, roasted and cooled
• For the mix-in
• 15g roasted walnuts, roughly chopped
• 15–20g 80% dark chocolate, melted, optional

Instructions

1. Spread the walnuts over a baking tray and roast at 180°C / 160°C fan for around 6–8 minutes, until fragrant and lightly golden.. Leave to cool completely.
2. Add the milk, milk powder, stevia, cacao, espresso powder, vanilla, xanthan gum and salt to a blender. Add 30g of the roasted walnuts and blend until smooth.
3. Pour into your Ninja Creami tub, making sure not to exceed the MAX FILL line. Pop on the lid and freeze on a level surface for 24 hours, or until completely solid.
4. Remove the lid and process on SORBET. If the mixture looks powdery or crumbly after the first spin, add a small splash of skimmed milk and Re-Spin until smooth.
5. Make a little well in the centre, add the remaining chopped roasted walnuts and melted dark chocolate, if using, and run the Mix-In programme.
6. Spoon straight into bowls and finish with an extra dusting of cacao or a scattering of finely chopped roasted walnuts.

https://gourmetglow.co.uk/recipes/healthy-walnut-praline-mocha

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