The day before use, place your ice cream churning bowl in the freezer for at least 12 hours to ensure a proper chill.

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.

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.

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.

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!

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.

Transfer the mixture to an airtight container and refrigerate for at least 1 hour to chill thoroughly.

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.