Chocolate Hazelnut Ice Cream (Vegan)

 

In a blender or a mixer add the coconut milk, cacao powder, cane sugar, salt, vanilla and agave.

Turn blender on slowly until mixture is pretty much mixed together.  Then turn it to medium/high speed and continue to mix for 1-2 minutes to allow for the sugar to dissolve.

Pour into a container and refrigerate for a few hours or overnight.

Add chopped hazelnuts.  You can add more or less that the amount I use.  Continue to run ice cream maker just until nuts are mixed in.

Scoop ice cream into a container and freeze until ready to serve.  I personally like the soft texture that it is just as it completes freezing.  If making ahead, plan on letting the ice cream sit out at room temp for about 10 minutes to soften a bit.  Coconut ice cream freezes harder than dairy ice cream.

For kicks and giggles check out these awesome Butter Almond Fudge Popsicles made with coconut milk, dates, almond butter.  Poured into a popsicle mold and drizzled with chocolate and tasted almonds.  YUM!

 

5 from 3 votes

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Chocolate Hazelnut Ice Cream (Vegan)

Vegan coconut chocolate ice cream studded with toasted hazelnuts.

Course Dessert

Cuisine American

Keyword coconut milk ice cream, dairy free, vegan ice cream

Prep Time 10 minutes

Cook Time 33 minutes

Total Time 43 minutes

Servings 6

Ingredients

• 2 14 oz cans coconut milk (do not use lite)
• 1/2 cup raw cacao powder
• 3/4 cup cane sugar
• 1/2 teaspoon salt
• 2 tablespoons agave
• 1 teaspoon vanilla
• 3/4 cup hazelnuts toasted and chopped

Instructions

1. Place all of the ingredients in a blender, except for the hazelnuts.  Slowly turn on blender until the mixture comes together.  Increase the speed to medium/high and blend for 1-2 minutes to help dissolve the sugar and make everything nice and creamy.  Pour into bowl and refrigerate for 3 hours or overnight.

2. Freeze in an ice cream machine and follow the directions for your particular manufacturer. Once the ice cream is almost frozen, add chopped hazelnuts and continue to freeze.  Remove to another container and place in the freezer.  Eat right away or freeze for later use.  Makes 1 1/2 quarts.

I shoot most of my pictures in my garage because I really like the lighting. It was probably 20 degrees outside while shooting.  The up side is that my ice cream didn’t melt…at all! No dripping.  No putting the ice cream back in the freezer to reset.  The ice cream stayed the perfect.

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