Vegan Nutella Ice Cream Recipe

I am genuinely excited to share my all-time favorite Vegan Nutella Ice Cream Recipe with you! This luscious, creamy delight perfectly captures the rich, nutty flavor of Nutella without any dairy or eggs. I love how this ice cream blends roasted hazelnuts and silky chocolate with the tropical creaminess of coconut milk, creating a dessert that’s both indulgent and plant-based. Whether you’re vegan, dairy-free, or just craving something unforgettable, this recipe is hands down a winner in my kitchen.

Why You'll Love This Vegan Nutella Ice Cream Recipe

What truly makes this ice cream recipe stand out for me is the harmonious balance of flavors. The roasted hazelnuts have this deep, toasted aroma that pairs beautifully with the semi-sweet chocolate, while the light coconut milk lends a silky smooth texture that melts so perfectly on your tongue. Every bite offers that classic Nutella taste we all adore, but with a fresh, wholesome twist that feels both comforting and decadent.

Another thing I adore about this Vegan Nutella Ice Cream Recipe is how approachable it is. Despite feeling fancy, it’s surprisingly easy to prepare, especially if you plan ahead with the chilling and roasting steps. It’s perfect for celebrations, warm weather treats, or just treating yourself on a cozy night in. I always recommend it for weekend dinner parties—friends are amazed it’s entirely plant-based, and it’s such a crowd-pleaser that I often get requests for seconds!

Ingredients You'll Need

The magic of this ice cream comes from a handful of simple, high-quality ingredients. Each one plays an essential role, from the toasted hazelnuts that bring body and flavor, to the light coconut milk that adds creamy richness without heaviness. The semi-sweet chocolate chips infuse that unmistakable Nutella charm, while vanilla, sugar, and a pinch of sea salt elevate the whole experience beautifully.

• Raw hazelnuts: Roasting these brings out their natural oils and deepens the flavor, crucial for authentic Nutella taste.
• Semi-sweet chocolate chips or chunks: Provides that rich, chocolaty base that pairs perfectly with hazelnuts.
• Light coconut milk: Adds creamy smoothness without overpowering the other flavors or adding heaviness.
• Cane sugar: Balances the bittersweet chocolate and enhances overall sweetness; choose organic for purity.
• Vanilla extract: Infuses warmth and subtle floral notes, rounding out the flavor complex beautifully.
• Sea salt: Just a touch to heighten all the sweet and nutty notes and create harmony in every spoonful.

Directions

Step 1: The day before you plan to make the ice cream, put your ice cream churning bowl in the freezer to ensure it’s thoroughly chilled. This step is key to achieving that creamy, firm texture.

Step 2: Preheat your oven to 350 degrees Fahrenheit (176 Celsius). Spread the hazelnuts on a bare baking sheet in a single layer. If they are raw, roast them for 10 to 12 minutes. If your nuts are already roasted, just warm them for 8 to 10 minutes; this reactivates their oils and makes peeling easier. When done, allow the nuts to cool slightly.

Step 3: Transfer the hazelnuts to a large kitchen towel and rub them vigorously to remove most of the skins. Don’t worry if some skins remain—getting most off makes a smoother, creamier spread.

Step 4: Into your high-speed blender, add the peeled hazelnuts. Start blending on low speed, gradually increasing to high, until the nuts break down into a crumbly texture resembling coarse meal.

Step 5: Melt the chocolate chips gently — either in a small saucepan over low heat, stirring continuously until about half is melted, then remove from heat and stir until smooth, or in the microwave in short 30-second bursts to avoid burning.

Step 6: Pour the melted chocolate into the blender with the hazelnuts. Blend on low then high until you get a perfectly smooth hazelnut butter mixed with chocolate; this will take around 3 minutes. Then, scoop out 3 tablespoons of this homemade "Nutella" and set it aside.

Step 7: Add the light coconut milk, cane sugar, vanilla extract, and sea salt to the blender with the rest of the Nutella. Blend on high speed until the mixture is completely smooth and creamy.

Step 8: Pour the mixture into an airtight container and refrigerate for at least one hour to chill and thicken slightly.

Step 9: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 30 minutes. You want a soft, thick texture similar to gelato or soft serve.

Step 10: Transfer the churned ice cream to a large container. Spoon the reserved Nutella over the top and gently fold it in to create swirls—try not to blend it too much. For a softer texture, you can enjoy it immediately. For firmer scoops, cover the container with parchment paper and freeze for at least one hour.

Step 11: When ready to serve, let the ice cream sit at room temperature for 10 to 15 minutes to soften slightly for the best texture. Store leftovers in the freezer covered for up to one month.

Servings and Timing

This recipe makes approximately 9 generous servings of rich, creamy Vegan Nutella ice cream. You’ll need about 15 minutes of active prep time, plus 10 to 12 minutes for roasting the hazelnuts. The mixture chills for at least 1 hour before churning, and the ice cream maker runs for about 30 minutes. If you prefer firmer ice cream, add another hour of freezing time before serving. Altogether, you’re looking at roughly 3 hours from start to finish, including resting and freezing stages.

How to Serve This Vegan Nutella Ice Cream Recipe

I love serving this ice cream slightly softened, as it really brings out the creamy texture and rich flavor. You can portion it into pretty bowls or even waffle cones for a casual treat. For an extra touch, sprinkle chopped toasted hazelnuts or cacao nibs on top to add a wonderful crunch and highlight the nutty notes.

This Vegan Nutella Ice Cream Recipe pairs beautifully with fresh berries or slices of ripe banana, adding a fresh brightness that balances the richness. For a special occasion, drizzle a bit of warm berry compote or a homemade vegan caramel sauce on top—both add amazing layers of flavor and make the presentation so inviting.

As for drinks, I enjoy pairing it with a refreshing glass of chilled coconut water or a creamy almond milk latte, which complement the tropical and nutty flavors perfectly. Whether you’re hosting a family dinner, celebrating a holiday, or simply indulging at home on a warm night, this ice cream is always a star. I recommend scooping about half a cup per person, so everyone gets a generous helping without feeling overwhelmed.

Variations

One of the things I enjoy most about this recipe is how adaptable it is. If hazelnuts aren’t your thing or you have allergies, you can swap them for roasted almonds or cashews for a different but still delicious nutty base. Just be sure to adjust roasting time as needed. For a lower-sugar version, reduce the cane sugar by half and add a splash of maple syrup or agave to keep that gentle sweetness.

Since this is already a vegan recipe, it’s naturally gluten-free, making it great for many dietary needs. However, if you want to elevate it further, you can fold in gluten-free cookie crumbles or vegan brownie chunks after churning for added texture and fun. To mix things up in flavor, try stirring in a teaspoon of cinnamon or instant espresso powder during blending—it gives the ice cream a cozy twist or a mocha vibe, which I promise is delicious.

If you don’t have an ice cream maker, don’t worry! You can freeze the mixture in a shallow container and stir it vigorously every 30 minutes for the first two hours to break up ice crystals, gradually creating a creamy texture. It takes a bit more effort but is totally worth it if you want to enjoy this Vegan Nutella Ice Cream Recipe without the gadget.

Storage and Reheating

Storing Leftovers

I always store leftover Vegan Nutella Ice Cream in an airtight, freezer-safe container to keep it fresh and prevent ice crystals from forming. A container with a tight-fitting lid works best, and for extra protection, you can press a piece of parchment paper directly onto the surface before sealing. Stored this way, the ice cream stays delicious for up to one month, which is great for making ahead or savoring over time.

Freezing

This ice cream freezes very well. After churning and folding in the reserved Nutella swirls, place it in a freezer-safe container, smooth the top, and cover it securely. Freeze for at least one hour to allow it to firm up. For best texture, avoid freezing longer than one month, as the quality may decline and ice crystals can develop. When freezing, try not to leave it out at room temperature too long to keep it from melting and refreezing unevenly.

Reheating

Unlike savory leftovers, ice cream shouldn’t be reheated, but you definitely want to let it soften at room temperature for about 10 to 15 minutes before scooping—it helps bring back that creamy, scoopable consistency. Avoid microwaving or heating, as this will ruin the texture completely. If the ice cream becomes a bit icy over time, stirring vigorously with a fork after softening often helps restore some smoothness.

FAQs

Can I use other nuts instead of hazelnuts in this Vegan Nutella Ice Cream Recipe?

Absolutely! While hazelnuts are traditional for Nutella, almonds or cashews work beautifully too. Just roast them similarly and blend until smooth. Keep in mind that the flavor will shift slightly, but it will still be delicious and creamy.

Do I need an ice cream maker to make this recipe?

While an ice cream maker produces the creamiest, smoothest texture, you can still make this recipe without one. Freeze the mixture in a shallow container and stir vigorously every 30 minutes during the first couple hours to break up ice crystals. It’s a bit more hands-on but still yields a tasty result.

Is the chocolate in this recipe vegan? What should I look for?

Great question! Make sure to choose dairy-free, vegan semi-sweet chocolate chips or chunks. Many brands clearly label vegan chocolate, so check the packaging to avoid any hidden milk ingredients.

Can I make this ice cream ahead of time for a party?

Definitely! You can prepare the base and freeze the churned ice cream up to one month ahead. Just take it out about 10 to 15 minutes before guests arrive to soften for easy scooping and enjoy the rich flavors well preserved.

How do I get the hazelnut skins off easily?

Roasting the hazelnuts warms the skins and loosens them. After roasting, putting the nuts into a kitchen towel and rubbing them vigorously removes most of the skins. Don’t stress about getting every last bit off; removing most will make your final ice cream creamier.

Conclusion

I’m so thrilled you’re considering making this Vegan Nutella Ice Cream Recipe—it’s one of my favorite ways to enjoy a luscious, chocolatey treat without any dairy. It’s simple enough for a weekday indulgence, yet elegant enough to impress guests, and every spoonful bursts with joyful flavors. Once you try it, I’m sure it will become a staple in your dessert repertoire just like it has in mine. Happy ice cream making!

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