three gray mugs with chocolate hazelnut ice cream
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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


  • 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


  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.