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Vegan Nutella Ice Cream Recipe

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This Vegan Nutella Ice Cream is a creamy, dairy-free treat made from roasted hazelnuts, rich semi-sweet chocolate, and light coconut milk. It offers a luscious, homemade alternative to traditional ice cream with a nutty chocolate swirl, perfect for vegans and those seeking a delicious frozen dessert without dairy or eggs.

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. Prepare the Ice Cream Churning Bowl: The day before making your ice cream, place the ice cream churning bowl into the freezer to chill thoroughly, ensuring optimal ice cream texture.
  2. Roast the Hazelnuts: Preheat the oven to 350°F (176°C). Spread the hazelnuts on a baking sheet in a single layer. Roast for 10-12 minutes if using raw hazelnuts, or 8-10 minutes to warm pre-roasted nuts. Once roasted, let them cool slightly, then transfer to a towel and rub to remove most of the skins for a smoother nut butter.
  3. Blend Hazelnuts: Place the skin-removed hazelnuts into a high-speed blender and blend starting at low speed, gradually increasing to high until the nuts break down into small crumbs.
  4. Melt the Chocolate: In a small saucepan over low heat, melt about half of the chocolate chips stirring constantly for about 1 minute until partially melted. Remove from heat and stir until fully melted. Alternatively, melt in 30-second increments in the microwave stirring in between.
  5. Create Nutella Butter: Pour the melted chocolate into the blender with the hazelnuts. Blend on low, increasing to high for about 3 minutes until the mixture is smooth and creamy. Reserve 3 tablespoons of this fresh Nutella for swirling later.
  6. Add Remaining Ingredients: To the blender with the remaining Nutella, add light coconut milk, cane sugar, vanilla extract, and sea salt. Blend on high until the mixture is smooth, creamy, and fully combined.
  7. Chill the Mixture: Transfer the mixture into an airtight container and refrigerate for at least 1 hour to allow it to chill thoroughly before churning.
  8. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 30 minutes, until it reaches a thick soft-serve consistency. Gently fold in the reserved Nutella on top to create swirls without fully blending it in.
  9. Freeze to Firm Up: Optionally, transfer the churned ice cream to a large freezer-safe container, smooth the top, cover with parchment paper, and freeze for at least 1 hour for a firmer texture. Let it sit at room temperature for 10-15 minutes before serving for easier scooping. Store leftover ice cream in the freezer, well covered, for up to 1 month.

Notes

  • Removing hazelnut skins improves the creaminess of the nut butter but is not essential for taste.
  • If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes until firm to mimic churning.
  • Use organic cane sugar to keep the recipe fully vegan.
  • The reserved Nutella swirl adds texture and visual appeal but can be omitted if preferred.
  • Letting the ice cream soften at room temperature before serving helps with scooping.

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