Chocolate Hazelnut Ice Cream

If you enjoy the flavor of Nutella and are looking for a cool treat, then you will love our Chocolate Hazelnut Ice Cream. The recipe uses six plant-based ingredients: three are needed to prepare the Chocolate Hazelnut Spread, and then three more will transform it into a decadent, creamy ice cream. This is destined to become your new favorite flavor, but remember to share with your family and friends too!

Ingredients

  • PREP TIME 60
  • COOK TIME 0
  • Serves 6

Directions

  1. Add cashew milk, chocolate hazelnut spread, date sugar, and xanthan gum to a high-speed blender and blend until well combined.
  2. Transfer to a mixing bowl, cover, and refrigerate until chilled through, at least a couple hours (optional if using ice cream maker).
  3. Pour mixture into pre-chilled ice cream maker*** and follow maker’s directions.
  4. Serve once ice cream reaches a smooth consistency.

*1 cup soaked raw cashews and 3 cups of water blended in a high-speed blender, then poured into a mixing bowl through a nut milk bag.

**An equal amount of date paste also works, but it will change the final consistency of the ‘ice cream’ (date paste has more water in it, and the final dessert will be more like a sorbet).  If using raw cane sugar or sucanat, decrease the amount to 1/4 cup plus 2 tablespoons. Always ground dried sweetener using a coffee grinder or small high-speed blender.

***I use a Breville Smart Scoop Ice Cream Maker, but a more economical option is one of Cuisinart’s Ice Cream Makers. The main difference is that the Breville maker has a built-in compressor (and it only takes 5 minutes to pre-chill the churn bowl) while the Cuisinart maker requires an overnight ‘freeze’ of its churn bowl.  The Breville maker also allows you to select your desired consistency (for sorbet, gelato and ice cream).  If you do not want to use an ice cream maker, pour the mixture into a freezer-safe container, cover, and freeze. You may need to check the amount of time it will take for the ice cream to reach the desired consistency.

Whether you use an ice cream maker or not, once the ice cream is frozen, it will be very hard to scoop.  You should move the ice cream container to the fridge an hour or two before you plan to serve it (or leave it on the countertop for about 30 minutes), and the consistency will be similar to when the ice cream first came out of the maker.  My preference is to use paper ice cream pint containers (each recipe makes 1 1/2 pints).  They will freeze and thaw more evenly, and it is easy to ‘give away’ ice cream to family and friends as you experiment with new flavors!