Vegan Nutella Ice Cream

Creamy, dreamy, and dangerously easy—this is the Nutella lover's dessert that feels indulgent but comes together in minutes with just six ingredients. Rich hazelnut and chocolate flavors swirl into a silky ice cream that tastes anything but vegan, making it the perfect Italian-inspired treat for warm evenings.

Ingredients:

• 1 cup raw cashews (soaked in hot water for 15 minutes, then drained)
• ½ cup unsweetened cocoa powder
• ½ cup maple syrup or agave nectar
• ¼ cup hazelnut butter (or almond butter)
• 1 teaspoon vanilla extract
• Pinch of sea salt

Method:

1. Blend soaked cashews, cocoa powder, maple syrup, hazelnut butter, vanilla, and salt until completely smooth and creamy, scraping down the blender as needed.
2. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions (usually 20–25 minutes).
3. Scoop into a freezer-safe container and freeze for at least 2 hours until firm.
4. Let soften for 5 minutes at room temperature before scooping and serving.

Full recipe at Minimalist Baker →

Chef's tip: Freeze your serving bowls beforehand—it keeps the ice cream perfectly scoopable and melts slower, so you'll actually enjoy it instead of chasing a puddle.