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–+ servings

Vegan Nutella Ice Cream

Dark chocolate, Hazelnut Butter, and coconut milk are a winning combination to make a delicious Nutella ice cream!
And the good news: the recipe doesn't require an ice cream machine! Leave the mixture in the fridge overnight, mix a little, transfer it to an airtight container - and place it in the freezer!
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Servings: 8
Ingredients Method Notes

Ingredients
 
 

About one Liter/Quart of Ice Cream
  • ¼ cup water
  • ¾ cup maple
  • 50 gram vegan dark chocolate, broke into dice
  • ¾ teaspoon salt
  • 4 Tablespoon coconut oil refined or cold press
  • 2 Tablespoon liquid lecithin or 6 tablespoon granulated lecithin
  • 2 cup Coconut milk 18% fat
  • 1 cup hazelnut butter recipe in the notesHazelnut flavored extract: optional, but it gives the ice cream a distinct nutty flavor.
  • 1 teaspoon pure vanilla extract
  • 10-20 drops hazelnut flavoring extract optional, by taste

Method
 

Pre Preparation
  1. Place the bowl of the ice cream machine in the freezer for at least 24 hours.
  2. Keep in mind that the mixture should also be in the refrigerator overnight.
Ice Cream
  1. In a small saucepan, place water, maple, and chocolate cubes, and cook over medium heat until chocolate is melted. Remove from heat. And add coconut oil, salt, and lecithin and mix well. Allow the mixture to cool for about 5 minutes.
  2. Put coconut milk, hazelnut butter, vanilla extract, and hazelnut extract in a blender and process for a few seconds.
  3. Add the chocolate mixture and process for a few seconds until blended.
  4. Transfer the mixture to a bowl, and refrigerate overnight to allow it to thicken.
  5. Remove from the refrigerator and stir a little.
  6. Transfer to a sealed container and freeze.
  7. Serve the Nutella ice cream with fruit like apricot, cherry, grapes, or raspberries.
  8. If the ice cream is too hard, take it out of the freezer 10-15 minutes before serving to soften it.

Notes

  • To make hazelnut butter: 
    Preheat the oven to 180 degrees Celsius (356 F)
    Sprinkle 2 cups of hazelnuts on a baking tray; bake for about ten minutes until the nuts turn golden (do not let them brown). Remove, cool for 2-3 minutes, and rub the nuts with a towel to remove the thin skin. 
    Transfer to a blender, add one tablespoon of hazelnut oil or mild oil (optional but recommended), and process for about ten minutes until you get butter. 
    Please note: Nowadays, you can get "blanched" hazelnuts without thin skin. 
  • Hazelnut flavored extract: optional, but it gives the ice cream a distinct nutty flavor. 

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