Vegan Nutella Ice Cream – So Creamy!

Vegan Nutella Ice Cream – So Creamy!

Vegan Nutella ice cream: whip up this irresistibly creamy and rich frozen treat. Made with real hazelnuts and coconut milk, it’s a delightful dairy-free indulgence.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

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

Method

 

1. The day before use, place your ice cream churning bowl in the freezer for at least 12 hours to ensure a proper chill.
2. Preheat your 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 10-12 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. Remove from the oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around to remove most of the skins.
3. Transfer the skinned hazelnuts to your high-speed blender and blend for about 3 minutes, starting on low and working your way up to high, until they look like small crumbs.
4. Next, melt your 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.
5. Pour the melted chocolate into the blender. Begin blending on low, working your way up to high until the hazelnut butter is completely smooth and combined. This should take about 3 minutes. Once completely smooth, remove 3 Tbsp of your freshly made “Nutella” and set aside for later!
6. To your blender with the remaining “Nutella,” add the light coconut milk, cane sugar, vanilla extract, and sea salt and blend on high for 2 minutes until smooth, creamy, and completely combined.
7. Transfer the mixture to an airtight container and refrigerate for at least 1 hour to chill thoroughly.
8. Add the slightly chilled mixture to your ice cream maker and churn according to the manufacturer’s instructions — ours took 30 minutes. Pour the reserved Nutella on top of the ice cream and gently fold it in to create a swirl. Transfer the ice cream to a large freezer-safe container, smooth it with a spoon, top with parchment paper, and freeze for at least 1 hour or until firm.

Notes

– For the creamiest vegan Nutella ice cream, ensure your hazelnuts are thoroughly roasted and de-skinned. I once skipped some of the skinning and the texture wasn’t as smooth.
– Don’t rush the chilling process for the ice cream base; a well-chilled mixture churns into a better consistency.
– Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2-3 weeks. Allow it to soften at room temperature for a few minutes before serving for the best texture.
– For a richer chocolate flavor, consider using a higher quality semi-sweet chocolate.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to achieving a creamy texture in vegan Nutella ice cream lies in the emulsion of coconut milk and the incorporation of raw hazelnuts. When blended, the fat content in the coconut milk combines with the oils from the hazelnuts, creating a stable emulsion that prevents ice crystals from forming. This results in a smooth and creamy ice cream. Additionally, using light coconut milk helps maintain a balance between richness and lightness, while the sugar and vanilla extract enhance the overall flavor profile.

Troubleshooting

• If the ice cream is too icy, ensure the hazelnuts are blended thoroughly to release their oils, which helps create a smoother texture.
• If the flavor is too bland, consider increasing the vanilla extract or adding a pinch more sea salt to enhance the overall taste.
• If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping to soften it up.
• If the mixture separates during freezing, ensure a thorough blend before freezing to create a consistent emulsion.

Substitutions

• Replace raw hazelnuts with roasted hazelnuts for a deeper, more intense flavor.
• Use dark chocolate chips instead of semi-sweet for a richer chocolate taste.
• Substitute cane sugar with maple syrup for a different sweetness profile and a hint of maple flavor.
• For a nut-free version, replace hazelnuts with sunflower seeds, though the flavor will differ slightly.

Pro tips

• For the creamiest vegan Nutella ice cream, ensure your hazelnuts are thoroughly roasted and de-skinned. I once skipped some of the skinning and the texture wasn’t as smooth.
• Don’t rush the chilling process for the ice cream base; a well-chilled mixture churns into a better consistency.
• Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2-3 weeks. Allow it to soften at room temperature for a few minutes before serving for the best texture.
• For a richer chocolate flavor, consider using a higher quality semi-sweet chocolate.

This vegan Nutella ice cream truly captures the essence of its dairy counterpart with a plant-based twist. Enjoy this delightful dessert as a standalone treat or paired with fresh berries. Bon appétit!

Frequently asked questions