NUTELLA!!!!! That should be enough of an intro… =) This was really born out of my attempt to not eat a whole jar of Nutella in one sitting. The recipe below is fairly simple as far as ice cream recipes go. Sadly, Nutella is not vegan. However, if you make a vegan chocolate-hazelnut spread at home, you can use that- I’m still working on a good recipe, so if anyone has one, please share! Also, I made this twice- once creamy (strained the blended cashew-almond milk mix through a cheesecloth) and once without straining. I prefer the second one because I like the texture that the blended cashews give.
1.5 cup unsweetened almond milk
1 cup raw cashews
1.5 tbsp sugar
3/4 cup nutella
pinch of salt
1. Soak cashews in almond milk in the fridge overnight.
2. Blend the cashews, almond milk, sugar, Nutella, and salt together until smooth. (NOTE: If you want the ice cream to be creamy, food process the cashews with a little bit of almond milk. Once smooth, add the rest of the almond milk slowly and run until uniform. Strain through a sieve. Then blend the strained liquid with the rest of the ingredients until uniform.)
3. Transfer to frozen ice cream maker bowl and process based on the ice cream maker instructions.