Vegan Nutella Ice Cream

Imagine the richest, dreamiest chocolate-hazelnut ice cream that tastes pure indulgence yet requires just six ingredients and no ice cream machine—this is it, and it's the perfect Mediterranean summer finish to any meal.

Ingredients:

• 2 cups raw cashews (soaked 15 minutes)
• 1 cup unsweetened almond milk
• 1/2 cup raw hazelnuts
• 1/4 cup pure maple syrup or agave
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

Method:

1. Drain soaked cashews and add to a high-speed blender with almond milk, hazelnuts, maple syrup, cocoa powder, and vanilla.
2. Blend until completely smooth and creamy, stopping to scrape down sides as needed.
3. Pour into a shallow freezer-safe container and freeze for 2 hours, stirring with a fork every 30 minutes to break up ice crystals.
4. After 2 hours, blend the partially frozen mixture again until fluffy, then return to freezer for at least 4 hours or overnight.
5. Scoop and serve immediately, or let soften at room temperature for 5 minutes for easier scooping.

Full recipe at Minimalist Baker →

Chef's tip: Freeze it in a loaf pan instead of a container—it's easier to slice into generous portions, and the texture stays silkier longer than traditional scooped servings.