Vegan “Nutella” Ice Cream

Nutella Ice CreamNUTELLA!!!!! 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.


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