Chocolate Hazelnut Ice Cream

This easy no-churn Chocolate Hazelnut Ice Cream is sweet, rich and creamy. Made in minutes, it has the perfect balance of flavors.

This Chocolate Hazelnut Ice Cream has the creamy consistency you'd expect from ice cream, but there's no ice cream maker needed!  It's so inviting that you'll be reaching for spoonful after spoonful.

Made with coconut milk, sweetened condensed coconut milk, and chocolate hazelnut butter, it couldn't be any easier.

Instructions

1. Mix full fat coconut milk, sweetened condensed coconut milk, chocolate hazelnut butter, vanilla extract, and salt to taste in a food processor or high speed blender.
2. Pour cream mixture into an airtight container and freeze.

Storage

This vegan ice cream will last about a month in a freezer safe container in the freezer. Homemade vegan ice cream doesn't last as long as store-bought.

Add-Ins

• Hazelnuts or other nuts
• Dark chocolate chips
• Fresh fruit
• Cookie pieces or cookie dough
• Brownie pieces
• Candy
• Chocolate sauce
• Caramel sauce
• Vegan marshmallows

Other Vegan Ice Cream Recipes

• Vegan Mint Chocolate Chip Ice Cream
• Vegan Coffee Ice Cream
• Vegan Chocolate Ice Cream
• Cherry Chocolate Chip Ice Cream

Recipe

*I originally posted this recipe November 25, 2014. I changed the recipe, added new photos and text when I republished it.

*Don't forget to come back and leave your feedback and star rating.

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5 from 1 vote

Chocolate Hazelnut Ice Cream

This easy no-churn Chocolate Hazelnut Ice Cream is sweet, rich and creamy. Made in minutes, it has the perfect balance of flavors.

Course Dessert

Cuisine vegan, gluten free

Keyword chocolate hazelnut vegan ice cream, vegan chocolate ice cream

Prep Time 5 minutes

Total Time 5 minutes

Servings 6

Calories 355kcal

Author Willow Moon

Ingredients

• 13.5 ounces full fat coconut milk
• ½ cup sweetened condensed coconut milk
• ½ cup Justin's Chocolate Hazelnut Spread
• 1 teaspoon vanilla extract
• Pinch salt

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

• Mix all ingredients in a high speed blender or food processor.
• Pour into an airtight container and freeze.

Notes

*The original recipe from Nov.25, 2014 was as follows:

• 2 frozen bananas  
•  4 tablespoons Justin's chocolate hazelnut spread 
•  ½ cup unsweetened vanilla almond milk
• Toppings of your choice 

Instructions:

Blend ingredients together in a blender or a Nutribullet.

Nutrition

Calories: 355kcal | Carbohydrates: 23g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 30mg | Potassium: 324mg | Fiber: 2g | Sugar: 17g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 3mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.