Close-up of homemade vegan hazelnut ice cream being scooped from a food processor, surrounded by chopped hazelnuts and kitchen tools.

How to Make Vegan Hazelnut Ice Cream

Vegan Hazelnut Ice Cream
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Vegan Hazelnut Ice Cream

Servings

4-6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

– Prep Time: 2-4 hours (including chilling)
– Cooking Time: 20-30 minutes (with ice cream maker) or 3-5 hours (without ice cream maker)
– Calories: Approximately 302 calories per serving (for 6 servings)

Ingredients

  • Hazelnuts (roasted and chopped/pureed)

  • Coconut milk (full-fat canned coconut milk)

  • Plant-based milk (almond, cashew, etc.)

  • Sweetener (maple syrup, cane sugar, etc.)

  • Cacao/cocoa powder (for chocolate hazelnut flavor)

  • Vanilla extract

  • Salt

  • Optional: Xanthan gum, cashews

Directions

  • Toast the hazelnuts in the oven until fragrant, then remove the skins by rubbing them in a towel. Chop or puree the hazelnuts.
  • In a blender, combine the coconut milk, plant-based milk, sweetener, cacao/cocoa powder (if making chocolate hazelnut), vanilla, salt, and hazelnut puree/chopped hazelnuts. Blend until completely smooth.
  • For an extra creamy texture, you can add soaked cashews or a small amount of xanthan gum to the blender.
  • Chill the blended mixture in the refrigerator for a few hours until completely cold.
  • If using an ice cream maker, follow the manufacturer’s instructions to churn the chilled mixture until it reaches the desired consistency. Towards the end, you can add in extra chopped hazelnuts.
  • If not using an ice cream maker, pour the chilled mixture into a freezer-safe container and freeze for 1-2 hours. Remove and whisk/blend to break up ice crystals. Repeat this process every 1-2 hours until the desired consistency is reached.
  • Once the ice cream is frozen to your liking, scoop it into bowls or cones and optionally top it with extra chopped hazelnuts, chocolate sauce, or other desired toppings.

Notes

  • The key steps are toasting the hazelnuts for maximum flavor, blending them with coconut milk and plant-based milk for a creamy base, chilling thoroughly, and churning or freezing with periodic mixing to achieve the right texture.
  • Some recipes also include adding hazelnut butter or puree for an even more intense hazelnut flavor. The use of coconut milk and plant-based milk keeps the ice cream vegan and dairy-free.
Sources:

[1] https://www.simplysogood.com/chocolate-hazenlnut-ice-cream-vegan/
[2] https://www.exceedinglyvegan.com/vegan-recipes/baking-desserts/vegan-hazelnut-chocolate-ice-cream-recipe-super-easy
[3] https://heartfultable.com/chocolate-and-hazelnut-vegan-ice-cream/
[4] https://www.veganevibes.com/creamy-vegan-hazelnut-ice-cream-with-and-without-ice-cream-maker/
[5] https://www.theblendergirl.com/recipe/vegan-chocolate-hazelnut-ice-cream/

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