# Vegan Nutella Ice Cream: A Silky Indulgence
Hey there! The lightest, most delightful dessert for Nutella enthusiasts has arrived: vegan ice cream crafted from chocolate and hazelnuts. It’s rich, dreamy, utterly scrumptious, and simply ideal! Especially when you’re in the mood for a sweet indulgence on a sunny summer afternoon.
## Ingredients
Only **6 ingredients** needed for this (can we say) MASTERPIECE. It’ll be a staple in our ice cream maker throughout the season. Grab your cones. Let’s whip up some Nutella ice cream!
– 1 cup raw hazelnuts
– 1 cup semi-sweet chocolate chips or chunks
– 2 (14-oz.) cans light coconut milk
– 1/4 cup cane sugar
– 1 tsp vanilla extract
– 1/8 tsp sea salt
## Instructions
1. **Prepare the Ice Cream Maker**: The day prior to making the ice cream, place your ice cream churning bowl in the freezer for an optimal chill.
2. **Toast the Hazelnuts**: Preheat your oven to 350°F (176°C) and spread the hazelnuts on a bare baking sheet in a single layer. If they are raw, toast for about 10-12 minutes. If already roasted, toast for 8-10 minutes just to warm the natural oils and loosen the skins. Once done, let cool slightly. Then, transfer them to a large kitchen towel and roll the nuts around with your hands to remove most of the skins.
3. **Blend Hazelnuts**: Place the hazelnuts (skins off) into a high-speed blender and blend, starting on low and gradually increasing to high, until they resemble tiny crumbs.
4. **Melt Chocolate**: In a small saucepan over low heat, melt the chocolate while stirring constantly until about half of the chips have melted (~1 minute). Remove from heat and stir until fully melted.
5. **Create Nutella**: Pour the melted chocolate into the blender with the hazelnuts. Blend starting on low, increasing to high until the hazelnut butter is completely smooth (approximately 3 minutes). Set aside 3 tablespoons of your freshly made “Nutella” for later use.
6. **Mix Ingredients**: To the rest of the “Nutella,” incorporate the light coconut milk, cane sugar, vanilla extract, and sea salt. Blend on high until it’s smooth and creamy.
7. **Cool the Mixture**: Transfer the mixture to an airtight container and chill in the refrigerator for at least 1 hour.
8. **Churn the Ice Cream**: Pour the slightly chilled mixture into your ice cream maker and churn following the manufacturer’s instructions (approximately 30 minutes). Drizzle the reserved Nutella on top of the ice cream and gently swirl it in.
9. **Freeze**: Enjoy your ice cream immediately if you desire a softer texture, or move it to a large freezer-safe container and freeze for at least 1 hour or until solid.
10. **Serve**: Allow to sit for 10-15 minutes before serving to soften slightly. Store in a well-covered container in the freezer for up to 1 month.
## Why You’ll Adore This Ice Cream
This Nutella ice cream is:
– Silky
– Chocolaty
– Nutty
– Light
– Perfectly sweet
– Airy yet fulfilling
– SO delicious!
It’s the ideal dessert for anyone who adores Nutella or is dairy-free/vegan and craves ice cream!
## More Vegan Ice Cream Recipes
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo on Instagram. Enjoy, friends!