Vegan Nutella Ice Cream

Creamy, dreamy, and impossibly decadent—this vegan Nutella ice cream delivers chocolate-hazelnut bliss in just six ingredients, making it an Asian-inspired indulgence that feels like a treat but comes together faster than you'd expect.

Ingredients:

• 1 cup raw cashews (soaked 30 minutes)
• ¾ cup unsweetened almond milk
• ½ cup Nutella or chocolate-hazelnut spread
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Method:

1. Drain soaked cashews and add to a high-speed blender with almond milk, Nutella, maple syrup, vanilla, and salt.
2. Blend until completely smooth and creamy, scraping down sides as needed—this should take 2–3 minutes.
3. Pour the mixture into your ice cream maker and churn according to manufacturer's instructions (usually 20–25 minutes).
4. Transfer to a freezer-safe container and freeze for at least 3 hours until scoopable.
5. Let soften at room temperature for 5 minutes before serving.

Full recipe at Minimalist Baker →

Chef's tip: Freeze your blender jug for 15 minutes before blending—it keeps everything colder and gives you a silkier, more luxurious texture without an ice cream maker, just churn it in a food processor every 30 minutes for two hours.