{"id":4683,"date":"2024-05-23T11:39:59","date_gmt":"2024-05-23T11:39:59","guid":{"rendered":"https:\/\/homekitchennotes.com\/flavorfinesse\/2024\/05\/23\/healthy-hazelnut-mocha-ice-cream\/"},"modified":"2024-05-23T11:39:59","modified_gmt":"2024-05-23T11:39:59","slug":"healthy-hazelnut-mocha-ice-cream","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/healthy-hazelnut-mocha-ice-cream\/","title":{"rendered":"Healthy Hazelnut Mocha Ice Cream"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<ul>\n<li><span>32<\/span> <span>oz<\/span> <span>Plain, Nonfat Greek Yogurt<\/span><\/li>\n<li><span>295g<\/span> <span>(1 cup + 2 tbs)<\/span> <span>Homemade Nutella<\/span><\/li>\n<li><span>\u2154<\/span> <span>cup<\/span> <span>Espresso<\/span> <span>(cooled to room temp (I used 5 shots of espresso))<\/span><\/li>\n<li><span>1<\/span> <span>tbs<\/span> <span>Vanilla Creme-Flavored Stevia Extract<\/span><\/li>\n<li><span>\u215b<\/span> <span>tsp<\/span> <span>Salt<\/span><\/li>\n<li><span>1<\/span> <span>tsp<\/span> <span>Xanthan Gum<\/span><\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ul>\n<li>\n<div>Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid Ice Cream Maker Attachment).<\/div>\n<\/li>\n<li>\n<div>In a stand mixer bowl with whisk attachment, add the yogurt, nutella, espresso, stevia extract and salt. Whisk on low speed.<\/div>\n<\/li>\n<li>\n<div>Increase speed to medium\/low speed, then slowly &#8220;dash&#8221; in the xanthan gum. Scrape down the sides of the bowl with a rubber spatula, then whisk the batter until the mixture is thick and even (it will be thick, kind of like pudding).<\/div>\n<\/li>\n<li>\n<div>Cover the bowl and refrigerate overnight.<\/div>\n<\/li>\n<li>\n<div>The next day, place the frozen ice cream maker bowl onto the stand mixer and turn the machine on the &#8220;stir&#8221; speed. Scoop the ice cream mixture (it will be really thick, kind of like mousse) into the spinning bowl and churn until soft-serve consistency.<\/div>\n<\/li>\n<li>\n<div>Scoop the ice cream into a chilled dish and freeze until it is firm to your liking, then serve!<\/div>\n<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Ingredients 32 oz Plain, Nonfat Greek Yogurt 295g (1 cup + 2 tbs) Homemade Nutella \u2154 cup Espresso (cooled to room temp (I used 5 shots of espresso)) 1 tbs Vanilla Creme-Flavored Stevia Extract \u215b tsp Salt 1 tsp Xanthan Gum Instructions Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":4684,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-4683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-divine-dessert"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/4683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=4683"}],"version-history":[{"count":0,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/4683\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/4684"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=4683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=4683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=4683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}