Place the ice cream container in the freezer at least 16 hours before use.
Mix 2 tablespoons of soy cream with tapioca starch and set aside.
500 ml soy cream, 1 tablespoon tapioca starch
Soy cream-tapioca mixture, carob seed flour, xanthan and cocoa powder stir in the soy cream and soy milk with a whisk, bring to a boil and simmer for 2 minutes over medium heat, stirring vigorously. Then stir in the vegan nut nougat cream.
100 ml soy milk, 1 teaspoon locust bean gum, 1 tablespoon xanthan gum, 3 tablespoons dark cocoa powder, 150 g vegan nut nougat cream
Pour the mixture into a flat, oblong storage container and let it cool for five minutes at room temperature. Then put it tightly closed in the freezer for 15-20 minutes.
Pour the mixture completely into the running ice cream machine and refrigerate for 30 minutes. Serve topped with roasted hazelnut pieces.
Notes
The finished ice cream can be stored in an airtight container in the freezer for at least eight weeks.
Take the ice cream out of the freezer about 15-20 minutes before serving, so that the ice cream can be portioned more easily.