Yes to Yummy

Nutella Swirl Ice Cream (vegan)

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I think this is the perfect recipe for a celebration. Your family will love this ice cream, and you’ll love the fact that it’s a LOT better for you than a lot of the frozen treats you can buy at the store or Friendly’s. Plus, there’s NO dairy–at all!

Ingredients

Prep Time
Cooking Time
Total Time
Yield 8 servings

FOR THE ICE CREAM BASE:

1 1/2 cups of raw cashews

Water

2 1/3 cups of full-fat coconut milk

2/3 cup of raw coconut nectar (or preferred liquid sweetener)

2 1/2 tablespoons of vanilla extract

1/2 teaspoon of salt

2 heaping tablespoons of arrowroot powder

1/4 cup of coconut oil, melted

FOR THE NUTELLA SWIRL:

1 cup of dry-roasted hazelnuts

2 heaping tablespoons of cocoa powder

2 teaspoons of vanilla extract

2 tablespoons of coconut nectar (or preferred liquid sweetener)

1/4 cup of non-dairy milk (I used homemade almond milk)

A generous pinch of salt

TO ASSEMBLE:

1/3 cup of chopped dry-roasted hazelnuts

1/3 cup of mini chocolate chips or dark chocolate pieces

Directions

FOR THE ICE CREAM BASE:

Soak the cashews overnight in a warm water bath.

In the morning, drain the cashews and discard the soaking water. Put the cashews in the blender with the full-fat coconut milk, coconut nectar, vanilla extract, salt, and arrowroot powder, and blend on the highest speed possible until completely homogeneous, about five minutes.

A note about the ingredients: 2/3 cup of coconut nectar IS a lot of sugar, but sugar prevents the ice cream from getting icy in the freezer. The alcohol in the vanilla extract, the starchiness of the arrowroot, and the chemical properties of the salt all lend a helping hand, too.

Once those ingredients have come together nicely, pour in the melted coconut oil and blend for a minute longer. (The oil will help give your ice cream a “creamy” mouth feel.)

Transfer the contents of the blender to a medium saucepan and whisk over medium-low heat until slightly thickened, about 5 minutes. Lower the heat if the mixture starts to vigorously bubble, and make sure you whisk constantly.

Pass the ice cream base through a fine-mesh strainer into a glass container, and stick in the freezer for 1 to 2 hours to cool down. (You can also do this in the fridge overnight, but I was very impatient.)

When the ice cream base has cooled, pour it into your ice cream maker and ice cream-ify it based on your manufacturer’s instructions. It took me about 20 to 25 minutes to get the texture I wanted (like soft-serve), but it could take you shorter or longer depending on your machine. If in doubt, longer is always better.

FOR THE NUTELLA SWIRL:

In the bowl of a food processor, crush the-roasted hazelnuts until creamy and buttery, about 2 minutes in my monster food processor, but probably closer to 5 minutes in your average device.

To the newly-formed hazelnut butter, add the cocoa powder, vanilla extract, coconut nectar,  non-dairy milk, and salt. Process until everything comes together in a smooth, chocolaty nut butter, about a minute or two longer.

TO ASSEMBLE:

When the ice cream is almost ready (but not quite), add in the chopped dry-roasted hazelnuts and mini chocolate chips or dark chocolate pieces.

Let the add-ins incorporate for a few minutes, then stop the ice cream machine. Transfer your rich, creamy ice cream to a wide, deep glass dish and use a spatula to spread it out.

Using a large spoon, gently spread the Nutella swirl in thick stripes up and down the top of the ice cream.

Cover tightly with plastic wrap and a lid (if you have it), and freeze until solid, about 3 to 4 hours.

Let sit at room temperature for 5 to 10 minutes before scooping and dying of bliss. Top with even more dry-roasted hazelnuts and chocolate chips if you’re feeling extra decadent.


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