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Vegan Chocolate Hazelnut Ice Cream

This vegan dairy-free chocolate hazelnut ice cream is super easy and really delicious.

Prep Time 40 minutes
Total Time 40 minutes
Servings 6 to 8
Author Tess Masters



  1. Preheat the oven to Preheat the oven to 350°F (180°C). 
  2. 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.)
  3. Allow the hazelnuts to cool, and then remove the skins by rolling them in a tea towel.
  4. 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. 
  5. 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.
  6. Transfer to a steel loaf tin or sealed container, and freeze until hard. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak