Imported from the web

Vegan Nutella Ice Cream

Name: Vegan Nutella Ice Cream
Prep time: 150 min
Cook time: 30 min
Total time: 180 min
Yield: 9 servings
Cuisine: American
Ingredients: 1 cup raw hazelnuts (If already roasted, warm them in the oven for 8–10 minutes instead of roasting raw nuts.); 1 cup semi-sweet chocolate chips or chunks; 2 cans (14 oz each) light coconut milk; 0.25 cup cane sugar (Ensure organic if vegan.); 1 tsp vanilla extract; 0.125 tsp sea salt

Recipe by Minimalist Baker

Imported by Ana Maria Archila on SeeMeCook

A fluffy, creamy vegan ice cream with chocolate and hazelnuts, blended into a rich homemade chocolate-hazelnut butter and swirled through the finished churn. It can be served soft like gelato or frozen until firm.

9 servings180 minAmerican

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Ingredients

1 cup raw hazelnuts (If already roasted, warm them in the oven for 8–10 minutes instead of roasting raw nuts.)
1 cup semi-sweet chocolate chips or chunks
2 cans (14 oz each) light coconut milk
0.25 cup cane sugar (Ensure organic if vegan.)
1 tsp vanilla extract
0.125 tsp sea salt

Steps

1
The day before churning, place the ice cream maker’s churning bowl in the freezer so it is thoroughly chilled.
2
Preheat the oven to 350°F (176°C). Spread the hazelnuts in a single layer on a bare baking sheet. Roast raw hazelnuts for 10–12 minutes; if they are already roasted, warm them for 8–10 minutes to loosen the skins and warm their natural oils.
3
Remove the hazelnuts from the oven and let them cool slightly. Transfer them to a large kitchen towel and roll them around with your hands to remove most of the skins; discard the skins. Removing as much as possible helps make the result creamier, but it does not need to be perfect.
4
Transfer the skinned hazelnuts to a high-speed blender. Blend, starting on low and gradually increasing to high, until the nuts are broken down into small crumbs.
5
Melt the chocolate in a small saucepan over low heat, stirring constantly, until about half of the chips have melted, approximately 1 minute. Remove the pan from the heat and stir until fully melted. Alternatively, melt the chocolate in a microwave in 30-second increments.
6
Pour the melted chocolate into the blender with the hazelnut crumbs. Blend on low, gradually increasing to high, until the mixture is completely smooth and combined, about 3 minutes.
7
Remove 3 tablespoons of the freshly made chocolate-hazelnut spread from the blender and set it aside for later.
8
Add the light coconut milk, cane sugar, vanilla extract, and sea salt to the remaining spread in the blender. Blend on high until smooth, creamy, and completely combined.
9
Transfer the mixture to an airtight container and refrigerate for at least 1 hour.
10
Pour the slightly chilled mixture into the ice cream maker and churn according to the manufacturer's instructions, about 30 minutes for the source author. It should reach a thick soft-serve consistency.
11
Pour the reserved chocolate-hazelnut spread over the churned ice cream. Gently fold it in to create a swirl, taking care not to mix it in completely.
12
Serve immediately for a softer, less frozen texture similar to gelato, or transfer the ice cream to a large freezer-safe container and smooth the top with a spoon.
13
Cover the surface with parchment paper and freeze for at least 1 hour, or until firm.
14
Set the ice cream out for 10–15 minutes before serving so it softens slightly. Store well covered in the freezer for up to 1 month.

Notes

The recipe specifies an overnight freezer chill for the ice cream maker bowl; the total time listed by the source is 180 minutes and does not separately reflect that overnight wait. Churn time may vary by machine. The source provides a microwave melting alternative and suggests serving the churned ice cream immediately for a softer texture.