Chocolate And Hazelnut Vegan Ice Cream (No-Churn)

If you’ve been missing ice cream since you have switched over to a vegan lifestyle, this is the perfect way to create something that is reasonably quick, easy and super delicious! This chocolate and hazelnut vegan ice cream also doesn’t have additives, flavourings or other nasties.

I’ve created quite a few flavours in the past, and the quickest way to make vegan ice cream is to use frozen bananas. I’ve done this so many times in the past, but the banana flavour sometimes isn’t what you want on your palette to be competing with the flavours like other fruit or nuts.

I like using coconut milk because when frozen and you add different flavours to it, it adapts quite well.

If you did want to make super quick and easy ice cream, throw some chopped up banana (chop up the banana before freezing as otherwise, it will be almost impossible!) in a blender or good food processor and blend with whatever flavour you like.

You may need a bit of nut milk to help blend it well, but otherwise, that’s it! You’ll get a creamy texture, and it will be ready to eat straight away. If the ice cream has melted a little too much, pop in the freezer for another 20-30 minutes.

I’ve always loved mixing either fruit with nuts or chocolate with nuts. Hazelnuts and chocolate go well together and also give you that Nutella flavour that so many people love! This combination is much creamier and not as sweet, naturally.

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Chocolate and Hazelnut Vegan Ice Cream (No-Churn)

Chocolate and Hazelnut Vegan Ice Cream (No-Churn)

Yield: 6-8 scoops of ice cream
Inactive Time: 3 hours 40 minutes
Total Time: 3 hours 40 minutes

Enjoy this super creamy chocolate and hazelnut vegan ice cream. No churn required, just natural ingredients and a blender.

Ingredients

  • 3/4 cup hazelnuts (plus more for topping, optional)
  • 1/2 cup cashews
  • 1 can coconut milk (400 ml)
  • 1.5 tbs cacao or more if you want it richer
  • 1/4 cup maple syrup

Instructions

  1. Blend all ingredients in a blender and transfer to a baking dish - preferably lined as it is sometimes hard to get it back out again.
  2. Place it in the freezer for 3 hours or until it has gone hard.
  3. Snap the frozen mixture into chunks and place back in the blender. Make sure that you break them into smaller pieces so that its easier for your blender to catch onto them.
  4. Blend until a creamy consistency is reached. Make a few stop-starts to push the ingredients around.
  5. Place back in a container and into the freezer to firm up for about 30 minutes. Top with more hazelnuts if you like the crunch.
  6. If you leave it in for longer, it will firm up more so it may be a little bit harder to scoop out.

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Chocolate and Hazelnut Vegan Ice Cream

Other dessert recipes you’ll love:

  1. Vegan Apple Crumble (Gluten-Free)
  2. Vegan Chocolate Crepe Cake
  3. Naked Sacher Torte (Vegan & GF)
  4. Chestnut Puree With Coconut Cream
  5. Raw Chocolate Cake with Orange

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13 thoughts on “Chocolate And Hazelnut Vegan Ice Cream (No-Churn)”

  1. Looks Yummy! I have a nut allergy. Can I use this same recipe to make Vegan Chocolate Ice Cream?

  2. Hi, I know this is an old post but I’ve come across other nut based ice creams on other sites and they all almost unanimously state to soak the nuts for 12 hours in the fridge in water to soften them up before blending. If this step is done, will it reduce the need to blend a second time? Also, I have an ice cream maker so blending a second time isn’t as feasible.

    1. Hi Justin, it’s not actually for the texture to make it less gritty but for the consistency to be creamier. I found doing it this way achieves better results. But you can certainly soak the nuts beforehand if you wish. Having an ice cream maker will make it that bit nicer too ๐Ÿ™‚

      1. Thank you! I’m so happy you still responded to an old posted recipe! I’m relatively new to making ice cream and although I’m vegetarian, I try and reduce milk, dairy, and eggs whenever possible. Please keep up the good work and inspiring others to reduce their impact on animal products by presenting tasty alternatives =]

  3. Hi,
    Just some doubts, Why the cashews, can it be only hazelnuts and almond milk instead of coconut milk?
    Thanks

    1. Cashews are a great nut for that creamy smooth consistency that closely resembles normal ice cream, hazelnuts do not. You can try with almond milk but because the coconut helps to set it and adds that creaminess to it, it may not be the same. Good luck!

  4. Can I just use ice cream marker to churn it instead of freezing twice? If so, at which step to place in ice cream marker?

    1. Hi Daphne,

      I’ve personally never used an ice cream maker but this would be my suggestion if you want to try using it in this recipe. After step 1 place mixture into the ice cream maker and churn until the ice cream is the consistency of soft-serve. I’m not too sure how long this would take, but probably about 15-20 minutes?
      Afterwards, place in the freezer. Coconut cream has a different reaction to dairy cream so I think you will have to experiment with it a little. If it comes out too firm out of the freezer after 3 hours, just leave it out for a bit and it should soften a little again.
      Hope that helps and let me know how you go!
      Thanks, Masha ๐Ÿ™‚

  5. Followed the link for this on Finding Vegan; it looks great!

    I’m curious as to why it needs to be blended and frozen twice, though?

    1. Hi Jean,

      It needs to go through this process because it’s too hard when you first freeze it. After blending it the second time, it may be a little too runny so popping it back in the freezer for that short period ensures that it has that ice cream consistency. ๐Ÿ™‚ I hope that makes sense! When you’re not using dairy in ice cream or an ice cream maker, it can turn out a little hard so I tried to find the best balance of creaminess and consistency for this recipe. Thanks, Masha

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