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Wattleseed and Hazelnut Ice Cream

recipe by Naomi Sherman

Nutrition Facts



Who knew that the flavours of hazelnut and wattleseed would go together so beautifully?

I’ve paired wattleseed with all of the usual subjects; coffee, chocolate and macadamia, but after seeing hazelnut and wattleseed used together on a cooking show, I thought I’d give it a whirl.

Now, I wanted the flavour of hazelnuts without the additional carbs so after roasting them, I infused my macadamia milk with their incredible flavour overnight.

If you don’t mind the carbs then feel free to chop the hazelnuts and fold them through the ice cream after you remove them from the milk.

Don’t skip the infusing step though, it gives such an amazing depth of flavour to the ice cream.

Using xylitol as your sweetener results in a softer ice cream. I would not recommend using erythritol as it freezes quite icy, and I haven’t tried monk fruit.
Remember that xylitol is lethal to animals though so don’t let yours lick any spills.

Similarly, the MCT oil helps to create a creamy, soft result to the finished ice cream.

If you live outside of Australia and find it difficult to get your hands on our native ingredients then I can tell you that wattleseed has a toasty, coffee-with-a-hint-of-bitter-chocolate flavour so you could add a teaspoon of coffee and a tablespoon of finely grated dark chocolate instead of the wattleseeds to flavour your mix.

It will still be a luscious ice cream.

No matter how you make it, make it.
Then post it and tag me.


The recipe


250 grams of hazelnuts
1 cup of macadamia milk (or milk of choice)
350 ml cream
6 egg yolks
1/3 cup xylitol
1 tablespoon ground wattleseeds
1 tablespoon of MCT oil (or neutral flavoured oil of choice)
dash of salt


Step 1
Pre-heat your oven to 180 C and spread your hazelnuts out on a lined baking tray.
Step 2
Toast them in the oven until very fragrant, watching the whole time to ensure that they don’t burn.
Step 3
Remove hazelnuts from the oven and let them cool for about 10 minutes before tipping them into a tea towel and scrubbing the skins off.
Step 4
Place the macadamia milk in a small saucepan and add the toasted hazelnuts.
Step 5
Heat the milk to just under a boil and then simmer for 10 minutes before removing from the heat and allowing to cool.
Step 6
Store the milk and nuts in the fridge overnight to infuse.
Step 7
The next day, place 1 tablespoon of wattleseed in a small bowl with 1 tablespoon of boiling water and allow to soak.
Step 8
Drain the milk and sit the hazelnuts aside to use, if desired.
Step 9
Place all other ingredients into a blender and blitz until well combined.
Step 10
Pour the mixture into your ice cream churner and process as per directions before scooping into a container to finish freezing.
Step 11
Eat way too much and feel no shame.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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