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Vegan Nutella Ice Cream Recipe

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3.9 from 5 reviews

This creamy and indulgent Vegan Nutella Ice Cream recipe combines roasted hazelnuts and rich chocolate with light coconut milk to create a smooth and dairy-free frozen treat. Easily made with simple ingredients and an ice cream maker, this vegan dessert offers the perfect balance of chocolatey hazelnut flavor with a luscious, creamy texture.

Ingredients

Nutella Base

  • 1 cup raw hazelnuts
  • 1 cup semi-sweet chocolate chips or chunks

Ice Cream Mixture

  • 2 (14-oz.) cans light coconut milk
  • 1/4 cup cane sugar (ensure organic if vegan)
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt

Instructions

  1. Freeze ice cream bowl: The day before making the ice cream, place your ice cream churning bowl in the freezer to ensure it is properly chilled for the churning process.
  2. Roast hazelnuts: Preheat the oven to 350°F (176°C). Spread the hazelnuts in a single layer on a baking sheet. Roast raw hazelnuts for 10-12 minutes or if already roasted, warm them for 8-10 minutes to loosen skins and release oils. Remove from oven and let cool slightly.
  3. Remove hazelnut skins: Transfer the hazelnuts to a large kitchen towel and rub them using your hands to remove as many skins as possible, which will help produce a creamier butter.
  4. Blend hazelnuts: Place the skinned hazelnuts in a high-speed blender and blend starting on low speed, gradually increasing to high until the nuts resemble small crumbs.
  5. Melt chocolate: Melt the chocolate chips in a small saucepan over low heat, stirring constantly until halfway melted (~1 minute), then remove from heat and stir until fully melted. Alternatively, melt in 30-second bursts in the microwave.
  6. Combine chocolate and hazelnuts: Pour the melted chocolate into the blender with the hazelnuts. Blend on low increasing to high until completely smooth and well combined, about 3 minutes. Set aside 3 tablespoons of this Nutella mixture for swirls later.
  7. Add remaining ice cream ingredients: Add the light coconut milk, cane sugar, vanilla extract, and sea salt to the blender with the remaining Nutella mixture. Blend on high until smooth, creamy, and fully combined.
  8. Chill mixture: Transfer the blended mixture to an airtight container and refrigerate for at least 1 hour to cool thoroughly.
  9. Churn ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, about 30 minutes, until it reaches a thick soft-serve consistency.
  10. Fold in Nutella swirls: Drizzle the reserved Nutella over the churned ice cream and gently fold it in to create swirls without fully mixing it.
  11. Freeze to firm: For a firmer texture, transfer the ice cream to a large freezer-safe container, smooth the surface, cover with parchment paper, and freeze for at least 1 hour.
  12. Serve and store: Let ice cream sit at room temperature for 10-15 minutes before serving to soften slightly. Store leftovers well covered in the freezer for up to 1 month.

Notes

  • Removing most hazelnut skins after roasting enhances the creaminess of the Nutella base.
  • Using light coconut milk keeps the ice cream dairy-free and lighter in fat.
  • Organic cane sugar ensures the recipe stays vegan-friendly.
  • If you don't have an ice cream maker, freezing and stirring every 30 minutes can help achieve a similar texture.
  • For a softer, gelato-like texture, enjoy the ice cream immediately after churning without additional freezing.
  • Store the ice cream dish covered to prevent ice crystals from forming during freezing.

Find it online: https://recipefeastful.com/vegan-nutella-ice-cream-recipe-2/