Friends! The fluffiest and most satisfying dessert dreamed of by Nutella lovers is here: vegan ice cream made with chocolate and hazelnuts. It’s creamy, dreamy, so delicious and kind of perfect! Especially when you crave a sweet treat on a warm summer day.
Fair 6 ingredients necessary for this (dare we say) MASTERPIECE. It will be repeated in our refrigerator throughout the season. Grab your cones. Let’s make Nutella ice cream!
Like our 4-ingredient Nutella, this Nutella ice cream starts with toasted hazelnuts to warm its natural oils, loosen the skin and enhance the hazelnut flavor.
then we blend the toasted hazelnuts with the melted chocolateAnd ta-da: you have easy homemade NUTELLA with better-for-you ingredients! It is also a oh really amazing base for ice cream. Just be sure to reserve some “Nutella” to mix into the ice cream later!
Next, we begin turning most of the nut butter into ice cream by mixing it with canned light coconut milk, cane sugar, vanilla and salt. After blending, refrigerate for at least an hour so that the mixture cools. This chilling step also allows you to make this recipe ahead of time, which means summer ice cream parties are coming!
When you’re ready for the ice cream, add the creamy, dreamy mixture to your ice cream maker and break for about 30 minutes. Then, gently stir in the reserved “Nutella,” creating swirls of rich chocolate and hazelnut (hubba hubba) goodness.
We can’t wait for you to try this ice cream! Is:
Creamy
chocolatey
Nutty
Spongy
Perfectly sweet
Light but satisfying
And SO delicious!
It’s the perfect dessert for anyone who loves Nutella, or is dairy-free or vegan, and likes ice cream! And speaking of loving Nutella, be sure to check out our Creamy chocolate and hazelnut milk, 1 bowl Nutella banana bread (vegan + gluten-free), 1-Bowl Chocolate Hazelnut Cake (Vegan + Gluten-Free)and grilled banana and Nutella sandwich.
More vegan ice cream recipes
If you try this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portions 9 (~1/2 cup servings)
- 1 cup raw hazelnuts
- 1 cup semisweet chocolate chips or pieces (we like to enjoy life)
- 2 (14 ounce) cans light coconut milk (we like Whole Foods 365*)
- 1/4 cup cane sugar (make sure it’s organic if you’re vegan)
- 1 teaspoonful vanilla extract
- 1/8 teaspoonful sea salt
-
The day before use, place the ice cream churn container in the freezer to ensure proper cooling.
-
Preheat the oven to 350 degrees F (176 C) and add the hazelnuts to a bare baking sheet in a single layer. If raw, roast for a total of 10 to 12 minutes. If it’s already roasted, roast it for 8 to 10 minutes just to warm the natural oils and loosen the skin. This will make it easier to mix them into the butter. Remove from the oven and let cool slightly. Then transfer them to a large tea towel and use your hands to roll the nuts and remove most of the skin. You want to get as much as possible because doing so makes for a creamier result. But it doesn’t have to be perfect!
-
Transfer the hazelnuts (skin removed and discarded) to your high-speed blender and blend starting on low and working up to high, breaking up the hazelnuts as much as possible. They should end up looking like little crumbs.
-
Next, melt the chocolate. Melt the chocolate in a small saucepan over low heat, stirring constantly, until about half of the chocolate chips are melted (~1 minute). Remove the pan from the heat and stir until the chocolate is completely melted. You can also do this in the microwave, melting the chocolate in 30-second increments.
-
Pour the melted chocolate into the blender. Begin blending on low heat, increasing to high heat until the hazelnut butter is completely smooth and combined. The softer the better! This should take about 3 minutes. Once it is completely smooth, remove 3 tablespoons of your freshly made “Nutella” and set aside for later.
-
To your blender with the remaining “Nutella”, add the light coconut milk, cane sugar, vanilla extract and sea salt and blend on high speed until smooth, creamy and completely combined.
-
Transfer the mixture to an airtight container and refrigerate for at least 1 hour.
-
Add the slightly cooled mixture to your ice cream maker and churn according to the manufacturer’s instructions; ours took 30 minutes. It should look like a thick, smooth portion (see photo). Pour the reserved Nutella on top of the ice cream and gently fold it in to create a swirl, being careful not to mix it completely. You can enjoy your ice cream now if you prefer a softer, less frozen ice cream (similar in texture to gelato)! Or transfer the ice cream to a large freezer-safe container and smooth it out with a spoon. Cover with parchment paper and freeze for at least 1 hour or until firm.
-
Let sit for 10 to 15 minutes before serving to soften slightly. Store in the freezer, tightly covered, for up to 1 month.
*Nutritional information is a rough estimate.
Service: 1 (1/2 cup) serving Calories: 277 Carbohydrates: 21.5 gram Protein: 3.6 gram Fat: 21.2 gram Saturated fats: 9.4 gram Polyunsaturated fats: 1.2 gram Monounsaturated fats: 6.9 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 31 mg Potassium: 103 mg Fiber: 2.8 gram Sugar: 17 gram Vitamin A: 0 UI Vitamin C: 0.9 mg Calcium: 44 mg Iron: 2.2 mg
