friend! The fluffiest and most satisfying Nutella lover’s dream dessert is here: vegan ice cream made with chocolate and hazelnuts. Creamy, dreamy, so delicious and perfect! especially When you crave a sweet snack on a hot summer day.
only 6 ingredients This requires (dare I say it) MASTERPIECE. This will be repeated in our ice cream maker throughout the season. Grab the cone. Let’s make Nutella ice cream!
Just like the 4-ingredient Nutella, this Nutella ice cream also has Hazelnut Roasting It warms the natural oils, loosens the shells and intensifies the hazelnut flavor.
Then we Mix roasted hazelnuts and melted chocolateAnd voila: you’ve made easy homemade Nutella using ingredients that are better for you! It also seriously Amazing base for ice cream. Save some of the “Nutella” to add to your ice cream later!
Next, start turning most of the nut butter into ice cream by mixing it with: Light canned coconut milk, cane sugar, vanilla, salt. After blending, refrigerate the mixture for at least 1 hour to cool. These chilling steps allow you to prepare this recipe in advance, meaning summer ice cream parties are coming!
When you’re ready to eat your ice cream, add the creamy, dreamy mixture to your ice cream maker. churn For about 30 minutes. Then gently fold in the reserved “Nutella” to create a rich, chocolatey, hazelnut-flavored swirl (hubba hubba)!
We are so excited for you to try this ice cream! that:
creamy
chocolate
wonderful
fluffy
perfectly sweet
Light yet satisfying
& it’s really delicious!
This is the perfect dessert for anyone who loves Nutella, is dairy-free or vegan, and loves ice cream! If you love Nutella, be sure to check out our company. Creamy Chocolate Hazelnut Milk, 1 bowl of Nutella banana bread (vegan + GF), 1 bowl of chocolate hazelnut cake (vegan + GF)Grilled Nutella Banana Sandwich.
More Vegan Ice Cream Recipes
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 9 (~1/2 cup amount)
- 1 cup raw hazelnuts
- 1 cup semi-sweet chocolate chips or chunks (We like Enjoy Life)
- 2 (14 ounce) can light coconut milk (We love Whole Foods 365*)
- 1/4 cup cane sugar (If you are vegan, ensure it is organic)
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
The day before use, place the ice cream churn in the freezer to keep it sufficiently chilled.
Preheat oven to 350 degrees F (176 degrees C) and add hazelnuts in a single layer to baking sheet. If raw, roast for 10 to 12 minutes total. If already baked, bake for 8-10 minutes to heat the natural oil and loosen the skin. This will make it easier to mix into the butter. Take it out of the oven and let it cool slightly. Then transfer to a large kitchen towel and roll the nuts in your hands to remove most of the shells. You want to remove as much as possible because that will give you a creamier result. But it doesn’t have to be perfect!
- Transfer the hazelnuts (shelled and discarded) to a high-speed blender and blend, starting on low and working up to high, breaking up as much of the hazelnuts as possible. It will look like small 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 pan from heat and stir until chocolate is completely melted. You can also melt the chocolate in the microwave in 30 second increments.
Pour melted chocolate into blender. Start blending on low and work up to high until the hazelnut butter is completely smooth and combined. The softer the better! This takes approximately 3 minutes. Once it’s completely soft, take out 3 tablespoons of your freshly made “Nutella” and set it aside for later!
Place the remaining “Nutella” in a blender, add the light coconut milk, cane sugar, vanilla extract, and sea salt and blend on high until smooth, creamy, and fully combined.
Transfer the mixture to an airtight container and refrigerate for at least 1 hour.
- Place slightly cooled mixture into ice cream maker and churn according to manufacturer’s instructions. In our case it took 30 minutes. It should look like thick soft serve (see photo). Pour the reserved Nutella over the ice cream and gently fold to form a swirl, being careful not to completely mix it. If you want a softer, non-frozen ice cream (similar in texture to gelato), enjoy it now! Alternatively, 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 10-15 minutes until slightly soft before serving. Store tightly covered in the freezer for up to 1 month.
*Nutritional information is a rough estimate.
clothing material: 1 (1/2 cup) serving calorie: 277 carbohydrate: 21.5 g protein: 3.6 g province: 21.2 g Saturated Fat: 9.4 g Polyunsaturated fat: 1.2 g Monounsaturated fat: 6.9 g Trans fat: 0 g Cholesterol: 0 mg sodium: 31 mg potassium: 103 mg fiber: 2.8 g sugar: 17 g Vitamin A: 0 IU Vitamin C: 0.9 mg calcium: 44 mg steel: 2.2 mg
