Chocolate Hazelnut Vegan Ice Cream Recipe Made Easy

When the craving for something sweet and creamy strikes, this Chocolate Hazelnut Vegan Ice Cream is your ultimate go-to treat. It’s rich, velvety, and packed with the nutty goodness of hazelnuts combined with the deep, indulgent flavor of chocolate.

Perfectly dairy-free and made from wholesome ingredients, this recipe proves that vegan ice cream can be just as luscious and satisfying as the traditional kind. Whether you’re vegan, lactose-intolerant, or simply seeking a healthier dessert option, this recipe will delight your taste buds and keep you coming back for more.

What makes this ice cream special is its natural sweetness, creamy texture, and the delightful crunch of toasted hazelnuts that elevate every bite. Plus, it’s surprisingly easy to prepare at home without any fancy equipment.

Let’s dive into making a batch of this luscious frozen dessert that’s sure to impress family and friends alike!

Why You’ll Love This Recipe

This chocolate hazelnut vegan ice cream is a perfect blend of health-conscious ingredients and indulgent flavors. Here’s why you’ll adore it:

• Dairy-free and vegan: Crafted without any animal products, making it suitable for all dietary preferences.
• Rich and creamy: Uses cashews and coconut milk for a smooth, luscious texture that rivals traditional ice cream.
• Nutty chocolate flavor: The roasted hazelnuts combined with cocoa powder create a deep, irresistible taste.
• Easy to make: No ice cream maker required—just a blender and freezer!
• Customizable: Adjust sweetness, add mix-ins, or swap nuts to suit your preferences.

Ingredients

• 1 cup raw cashews (soaked for at least 4 hours or overnight)
• 1 cup full-fat coconut milk (canned for creaminess)
• 1/2 cup hazelnuts (toasted and chopped)
• 1/2 cup pure maple syrup or agave nectar
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp hazelnut butter (optional, for extra hazelnut flavor)
• 1/4 cup dairy-free chocolate chips (optional for texture)

Equipment

• High-speed blender or food processor
• Mixing bowl
• Measuring cups and spoons
• Baking sheet (for toasting hazelnuts)
• Freezer-safe container with lid
• Spatula
• Ice cream scoop or spoon

Instructions

1. Soak the cashews: Place raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours or overnight. This softens them to blend smoothly.
2. Toast the hazelnuts: Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10-12 minutes, shaking once halfway through. Let cool, then rub between your hands or a towel to remove most skins. Chop roughly.
3. Prepare the ice cream base: Drain and rinse soaked cashews. In a high-speed blender, combine cashews, coconut milk, maple syrup, cocoa powder, vanilla extract, salt, and hazelnut butter (if using). Blend until completely smooth and creamy, about 2-3 minutes. Scrape down sides as needed.
4. Mix in the hazelnuts: Transfer the blended mixture to a mixing bowl. Stir in the chopped toasted hazelnuts and chocolate chips, if using. These add delightful texture and bursts of flavor.
5. Freeze the mixture: Pour the mixture into a freezer-safe container and spread evenly. Cover with a lid or plastic wrap. Freeze for at least 6 hours or until firm.
6. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly. Scoop into bowls or cones and enjoy!

Tips & Variations

“For the creamiest texture, make sure to soak the cashews well and blend thoroughly. If you want a more intense chocolate flavor, add an extra tablespoon of cocoa powder or a handful of melted dairy-free dark chocolate to the base.”

• Nut alternatives: Swap hazelnuts for almonds or walnuts if preferred.
• Sweetener options: Use coconut sugar or date syrup instead of maple syrup for different sweetness profiles.
• Make it swirled: Add a swirl of vegan chocolate fudge sauce or hazelnut spread on top before freezing.
• Chunky mix-ins: Add vegan cookie pieces, chopped nuts, or dried fruit for extra texture.
• No blender? No problem: Use a food processor, but blend longer to achieve smoothness.

Nutrition Facts

Serving Suggestions

This chocolate hazelnut vegan ice cream pairs wonderfully with a variety of desserts and toppings. Here are some ideas to elevate your serving experience:

• Drizzle with vegan chocolate sauce or caramel syrup.
• Top with fresh berries or sliced bananas for a fruity contrast.
• Sprinkle with crushed vegan cookies or granola for crunch.
• Serve alongside warm vegan brownies or fruit pies.
• Add a dollop of coconut whipped cream for extra indulgence.

For a refreshing twist, try pairing this ice cream with our Thelma Sanders Squash Recipe or enjoy it after a hearty meal like our Bariatric Meatloaf Recipe. And if you love pickled sides, don’t forget to check out this Pickled Cherry Pepper Recipe for a spicy kick!

Conclusion

Making your own chocolate hazelnut vegan ice cream at home is not only rewarding but also allows you to savor a dessert that’s wholesome and tailored to your taste buds. The combination of creamy cashews, decadent cocoa, and toasted hazelnuts creates a luscious treat that’s perfect for any season.

Whether you’re entertaining guests or simply seeking a guilt-free indulgence, this recipe delivers on flavor, texture, and simplicity.

With a handful of ingredients and minimal fuss, you can enjoy this delightful frozen dessert anytime. Plus, the versatility of this recipe means you can customize it endlessly to suit your mood.

So, grab your blender, toast those hazelnuts, and treat yourself to a scoop (or two!) of this irresistible vegan ice cream. Your sweet tooth will thank you!

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