Preheat the oven to Preheat the oven to 350°F (180°C). 

Place the hazelnuts on a baking sheet lined with parchment paper, and roast them for about 8 minutes until they darken and become fragrant. (Be careful not to burn them. Just a few minutes makes a huge difference.)

Allow the hazelnuts to cool, and then remove the skins by rolling them in a tea towel.

Throw the almond milk, roasted hazelnuts, coconut meat, cacao powder, maple syrup, vanilla, and salt into a high-speed blender, and blast on high for about 1 minute until smooth and creamy. 

Chill the mixture in the fridge for a couple of hours until cold, and then churn in an ice cream maker according to the manufacturer’s instructions.

Transfer to a steel loaf tin or sealed container, and freeze until hard.