Ingredients:
- 1 can of coconut cream
- 1/4 cup pure maple syrup
- 2 tablespoons whiskey
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
- 1/2 cup hazelnuts, chopped
Instructions:
Combine coconut cream, maple syrup, whiskey, and salt in a blender or food processor. Blend until smooth.
Add the cocoa powder and blend for an additional minute.
Pour the mixture into a container and stir in the chopped hazelnuts. Refrigerate for at least two hours or overnight.
When ready to serve, scoop out portions of the whiskey hazelnut ice cream and enjoy! Store leftovers in an airtight container in the fridge for up to four days.
