Vegan Nutella Ice Cream

This is pure chocolate-hazelnut heaven—a silky, scoopable dream that tastes like Italy's most famous spread transformed into frozen bliss. With just six ingredients and no ice cream maker required, you'll have creamy, luxurious gelato-style dessert ready in minutes.

Ingredients:

• 1 cup raw hazelnuts (or roasted, unsalted)
• ½ cup unsweetened cocoa powder
• ½ cup maple syrup or agave
• 1 can (14 oz) full-fat coconut milk
• 1 teaspoon vanilla extract
• Pinch of sea salt

Method:

1. Blend hazelnuts in a food processor until you reach a smooth, buttery paste (3–5 minutes, scraping sides as needed).
2. Add cocoa powder, maple syrup, and salt. Pulse until combined.
3. Pour in the coconut milk and vanilla, then blend until silky and smooth.
4. Transfer to a shallow freezer-safe container and freeze for 2–3 hours, stirring every 45 minutes with a fork to break up ice crystals.
5. Serve scoops straight from the freezer, or let soften 5 minutes at room temperature for gelato-like texture.

Full recipe at Minimalist Baker →

Chef's tip: Don't skip the stirring intervals—this keeps it creamy rather than rock-hard, and mimics the texture of authentic Italian gelato beautifully.