Vegan Nutella Ice Cream

This dreamy, no-churn ice cream marries the beloved chocolate-hazelnut flavour of Nutella with a silky vegan base—it's decadent, surprisingly simple, and absolutely craveable on warm days or whenever that sweet craving hits.

Ingredients:

• 1 can (400ml) full-fat coconut milk, chilled
• ½ cup Nutella or chocolate-hazelnut spread
• ¼ cup maple syrup or agave
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 2 tablespoons cocoa powder (optional, for deeper chocolate flavour)

Method:

1. Scoop the thick coconut cream from the top of your chilled can into a bowl, leaving the liquid behind.
2. Whisk the coconut cream until fluffy, about 1–2 minutes.
3. Add Nutella, maple syrup, vanilla, and salt; fold gently until smooth and no streaks remain.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, stirring every hour for the first 3 hours to break up ice crystals.
5. Scoop and serve straight from the freezer—or let soften 5 minutes for easier scooping.

Full recipe at Minimalist Baker →

Chef's tip: Stir the ice cream every hour during freezing to create that luxurious, creamy texture—it's the difference between grainy and genuinely scoopable.