Vegan Nutella Ice Cream

Creamy, dreamy chocolate-hazelnut ice cream that tastes indulgent but comes together with just six ingredients—this is the Mediterranean-inspired treat that feels like a luxury gelato but requires no ice cream maker.

Ingredients:

• 2 cups raw cashews (soaked 2 hours or boiled 10 minutes, then drained)
• 1 cup unsweetened almond milk
• ¾ cup Nutella or chocolate-hazelnut spread
• ¼ cup maple syrup or agave
• 1 teaspoon vanilla extract
• Pinch of sea salt

Method:

1. Blend softened cashews and almond milk until silky smooth, scraping down the sides as needed.
2. Add Nutella, maple syrup, vanilla, and salt; blend until completely smooth and creamy.
3. Chill the mixture for at least 1 hour (or up to overnight for deeper flavor).
4. Churn in an ice cream maker according to manufacturer instructions, or freeze in a shallow dish, stirring vigorously every 30 minutes for 3–4 hours until scoopable.
5. Transfer to an airtight container and freeze until firm.

Full recipe at Minimalist Baker →

Chef's tip: Soak your cashews the night before and keep them cold—this makes the final texture silkier and less "icy," closer to proper gelato.