Vegan Nutella Ice Cream

A silky, dreamy frozen dessert that captures the essence of chocolate-hazelnut bliss—no cream or eggs needed, just six ingredients and a food processor to transform canned coconut milk into something that tastes like pure indulgence.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk, chilled overnight
• ½ cup natural hazelnut butter (or almond butter)
• ¼ cup unsweetened cocoa powder
• ⅓ cup maple syrup or agave
• 1 teaspoon vanilla extract
• Pinch of sea salt

Method:

1. Scoop the thick coconut cream from the top of the chilled can into a food processor (save the liquid for another use).
2. Add hazelnut butter, cocoa powder, maple syrup, vanilla, and salt.
3. Blend until completely smooth and creamy, scraping down the sides as needed.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, stirring every hour for the first 2 hours if possible for a smoother texture—or blend again before serving if you prefer.
5. Scoop and serve immediately, or let sit at room temperature for 5 minutes for easier scooping.

Full recipe at Minimalist Baker →

Chef's tip: Freeze a spare can of coconut milk the night before so you're always ready for ice cream—and if you own an ice cream maker, churn the mixture instead of the freeze-and-stir method for restaurant-quality results in minutes.