Vegan Nutella Ice Cream (Dairy-Free Chocolate Hazelnut Gelato)

Creamy, scoopable, and boldly chocolatey with roasted hazelnut richness—this vegan “Nutella” ice cream tastes like gelato from your favorite shop, but it’s made at home with simple pantry ingredients. No eggs, no dairy, just pure chocolate-hazelnut bliss that churns up silky and stays luscious in the freezer.

Why This Recipe Matters

• Plant-based and dairy-free with true gelato-style creaminess.
• Short ingredient list, big flavor—perfect for weeknight cravings.
• Optimized for texture: minimal ice crystals, easy scooping.
• Budget-friendly alternative to specialty pints.
• Flexible: no-churn and nut-free variations included.

Ingredients

Makes about 1 quart (8–10 scoops)

• 2 cans (13.5 oz/400 ml each) full-fat coconut milk, well-shaken and chilled (about 800 ml total)
• 1/2 cup (120 g) roasted hazelnut butter (unsweetened)
• 1/3 cup (35–40 g) unsweetened cocoa powder (Dutch-process or natural)
• 1/2 cup (150 g) pure maple syrup (or agave syrup)
• 1 teaspoon (5 ml) pure vanilla extract
• 1/4 teaspoon fine sea salt

Optional (for pro texture and/or decadence):

• 1 tablespoon (10 g) arrowroot starch whisked with 2 tablespoons cold coconut milk (for extra silkiness)
• 1 tablespoon (15 ml) vodka or neutral spirit (helps reduce iciness)
• 2–3 ounces (60–85 g) dairy-free dark chocolate, chopped and melted for a ripple

Step-by-Step Instructions

1. Chill the gear. Freeze your ice cream maker bowl for at least 24 hours. Refrigerate the coconut milk until cold.
2. Blend the base. In a high-speed blender, combine coconut milk, hazelnut butter, cocoa powder, maple syrup, vanilla, and salt. Blend until completely smooth and glossy (30–60 seconds). If using vodka, blend it in now.
3. Optional starch step. For ultra-smooth texture, pour the blended base into a saucepan. Whisk in the arrowroot slurry. Warm over medium heat, whisking, until it just begins to steam and slightly thicken, 1–2 minutes. Do not boil. Remove from heat.
4. Chill thoroughly. Transfer the base to a covered container and refrigerate until very cold, 4–12 hours. Cold base = smaller ice crystals and better churn.
5. Churn. Pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions, 18–25 minutes, until thick and soft-serve consistency.
6. Swirl (optional). For a chocolate ripple, layer the churned ice cream into a chilled loaf pan, drizzling in thin ribbons of melted dairy-free chocolate between layers. Gently swirl with a butter knife.
7. Set. Press parchment onto the surface to prevent ice crystals. Freeze until firm, 3–5 hours.
8. Serve. Let sit at room temperature 5–10 minutes for perfect scooping. Store covered up to 2–3 weeks.

Pro Tips

• Use full-fat coconut milk only—light versions get icy.
• Hazelnut butter should be smooth and pourable; stir any separated oil back in.
• Dutch-process cocoa yields a rounder, “gelato shop” chocolate; natural cocoa is more bright and fruity.
• Chill everything: base, canister, and even your loaf pan for the cleanest texture.
• Sweetness affects softness. Slightly sweeter bases freeze creamier; reduce sweetener and you’ll need the optional vodka or arrowroot.

Common Mistakes to Avoid

• Skipping the chill—warm base won’t aerate and will freeze hard and icy.
• Using nut butters with added sugar or palm oil—can cause greasiness and off textures.
• Over-churning—stop when it looks like soft-serve; churning too long turns it grainy.
• Boiling arrowroot—this can thin it back out. Warm gently only.
• Under-salting—just a pinch amplifies both chocolate and hazelnut.

Tools You’ll Need

• Ice cream maker with frozen canister or compressor-style machine
• High-speed blender
• Medium saucepan (if using arrowroot)
• Loaf pan or freezer-safe container with lid
• Flexible spatula and whisk
• Kitchen scale for most accurate results

Variations

• Salted Chocolate-Hazelnut: Increase salt to 1/2 teaspoon and finish scoops with flaky sea salt.
• Mocha Gelato: Add 2 teaspoons instant espresso or 60 ml strong coffee to the base.
• Crunch Factor: Fold in 1/2 cup chopped toasted hazelnuts or dairy-free chocolate chunks after churning.
• No-Refined-Sugar: Swap maple for 10–12 soft Medjool dates (pitted); blend until silky smooth.
• Nut-Free “Gianduja” Vibe: Use sunflower seed butter and a few drops of hazelnut extract (check allergen labels).
• Cashew-Creamy: Blend in 1/2 cup (70 g) soaked raw cashews for extra body; reduce hazelnut butter to 1/3 cup.

No-Churn Method

1. Blend the base as directed. Include optional arrowroot and/or 1 tablespoon vodka for best texture.
2. Chill until very cold, then pour into a shallow, chilled metal pan.
3. Freeze 45 minutes, then stir vigorously with a spatula or hand mixer. Repeat every 30 minutes for 2–3 hours, until creamy and mostly set.
4. Swirl in melted chocolate if using, cover, and freeze until firm.

FAQ

Can I make vegan Nutella ice cream without an ice cream maker?

Yes. Use the no-churn method: blend the base, chill thoroughly, then freeze in a shallow pan, stirring every 30 minutes for 2–3 hours. Including 1 tablespoon vodka and/or a little arrowroot slurry improves scoopability and reduces ice crystals for a creamier result.

Is Nutella vegan, and what’s the best vegan substitute?

Classic Nutella contains milk and isn’t vegan. For a plant-based substitute, use smooth roasted hazelnut butter plus cocoa and maple syrup (as in this recipe). For a swirl, drizzle melted dairy-free dark chocolate or a quick cocoa-maple ganache between layers after churning.

Can I use almond or oat milk instead of coconut milk?

You can, but results are icier. For best dairy-free creaminess without coconut, blend 1 1/2 cups oat or almond milk with 1 cup soaked cashews or 1 cup barista-style plant creamer. Maintain sugar levels to keep the mixture soft when frozen.

How do I make homemade hazelnut butter for this recipe?

Roast 2 cups hazelnuts at 350°F (175°C) for 10–12 minutes. Rub off most skins in a towel. Process warm nuts in a food processor until silky, 5–10 minutes, scraping sides as needed. Add a pinch of salt; avoid adding oil unless absolutely necessary.

How do I keep dairy-free ice cream from getting icy?

Chill the base thoroughly, use enough fat and sugar, and consider small amounts of arrowroot starch or 1 tablespoon vodka to inhibit ice crystals. Store with parchment pressed onto the surface and keep the container tightly sealed to reduce freezer burn.

Can I make this in a Ninja Creami?

Yes. Blend the base, pour into Creami pints, and freeze 24 hours. Spin on “Lite Ice Cream” or “Sorbet,” respin as needed. If crumbly, add 1–2 tablespoons plant milk and respin. Swirl melted dairy-free chocolate after spinning for a ripple effect.

How long does it keep and how should I store it?

Store tightly covered for 2–3 weeks. Press parchment directly on the surface before sealing to prevent ice crystals. For easiest scooping, rest at room temperature 5–10 minutes, or warm your scoop under hot water and wipe dry between scoops.

Conclusion

This vegan Nutella ice cream delivers deep chocolate-hazelnut flavor and gelato-like texture with simple ingredients and reliable technique. Whether you churn or go no-churn, you’ll end up with a dessert that’s luscious, scoopable, and entirely dairy-free—ready to steal the show at any summer gathering.