Nutella Dairy-Free Ice Cream

A creamy, dairy-free ice cream made with whipped coconut cream, condensed coconut milk, and swirls of Nutella, topped with toasted hazelnuts for a rich, indulgent frozen dessert.

american
fusion
Nutrition

High in saturated fat from coconut milk and added sugars from Nutella and condensed milk, with moderate protein from hazelnuts but limited vitamins and minerals.

60% of daily energy
80 g
Carbs
90 g
Total fat
9 g
Protein
Dairy FreeEgg FreeLow SodiumPescatarianSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertveganfreezer friendlyno-cook

Nutella Dairy-Free Ice Cream

Gemma’s Bigger Bolder Baking (Gemma Stafford)

2

servings

0

per serve

0

minutes

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Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
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Ingredients
Coconut Condensed Milk
1 recipe Coconut Condensed Milk
Full Fat Coconut Milk
27 ounce can Full Fat Coconut Milk
Vanilla Extract
2 teaspoon Vanilla Extract optional
Nutella
0.25 cup Nutella
Toasted Hazelnuts
0.25 cup Toasted Hazelnuts roughly chopped; optional
Equipment
Refrigerator

Refrigerator

Mixing bowl

Mixing bowl

Electric beater

Electric beater

Stand Mixer

Stand Mixer

Spatula

Spatula

Lidded container

Lidded container

Freezer

Freezer

Instructions
1
Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
2
Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.) With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it's light, fluffy and looks just like whipped cream.
3
Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened. Stir in vanilla extract if desired. Spoon the Nutella into the center of the mixing bowl. Using a spatula gently fold from the center out, creating streaks of Nutella throughout. If using, sprinkle over toasted hazelnuts.
4
Transfer to a lidded container and freeze for 4 hours or overnight.
5
This will last in the freezer 6-8 weeks.
6
As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
Nutella Dairy-Free Ice Cream

Nutella Dairy-Free Ice Cream

Gemma’s Bigger Bolder Baking (Gemma Stafford)

2

servings

0

per serve

0

minutes

A creamy, dairy-free ice cream made with whipped coconut cream, condensed coconut milk, and swirls of Nutella, topped with toasted hazelnuts for a rich, indulgent frozen dessert.

american
fusion
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Coconut Condensed Milk
1 recipe Coconut Condensed Milk
Full Fat Coconut Milk
27 ounce can Full Fat Coconut Milk
Vanilla Extract
2 teaspoon Vanilla Extract optional
Nutella
0.25 cup Nutella
Toasted Hazelnuts
0.25 cup Toasted Hazelnuts roughly chopped; optional
Equipment
Refrigerator

Refrigerator

Mixing bowl

Mixing bowl

Electric beater

Electric beater

Stand Mixer

Stand Mixer

Spatula

Spatula

Lidded container

Lidded container

Freezer

Freezer

Instructions
1
Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
2
Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.) With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it's light, fluffy and looks just like whipped cream.
3
Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened. Stir in vanilla extract if desired. Spoon the Nutella into the center of the mixing bowl. Using a spatula gently fold from the center out, creating streaks of Nutella throughout. If using, sprinkle over toasted hazelnuts.
4
Transfer to a lidded container and freeze for 4 hours or overnight.
5
This will last in the freezer 6-8 weeks.
6
As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
dessertveganfreezer friendlyno-cook
Nutrition

High in saturated fat from coconut milk and added sugars from Nutella and condensed milk, with moderate protein from hazelnuts but limited vitamins and minerals.

60% of daily energy
80 g
Carbs
90 g
Total fat
9 g
Protein
Dairy FreeEgg FreeLow SodiumPescatarianSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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