recipe

Vegan Hazelnut Ice Cream

Name: Vegan Hazelnut Ice Cream
Total time: 5 min
Yield: 4-6
Ingredients: Almond milk, 1 cup; plant-based cooking cream, 1/2 cup; hazelnut paste, 80g; agave syrup, 90g; Chopped pistachios, for serving; amarena cherries, for serving

Total time: 5 mins + freezing time

Difficulty: Low

Serves: 4-6

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By Chiara Maione

This Vegan Hazelnut Ice Cream is a dreamy, creamy treat that’s entirely dairy-free—perfect for hot summer days or indulgent evenings. Made with almond milk, plant-based cream, rich hazelnut paste, and naturally sweetened with agave syrup, it offers a gelato-style texture without the need for an ice cream machine. Whether you're vegan, lactose-intolerant, or just ice-cream obsessed, this dessert is a must-try.

What Is Vegan Hazelnut Ice Cream?

Vegan Hazelnut Ice Cream is a plant-based frozen dessert that combines nutty hazelnut paste with dairy-free ingredients like almond milk and vegan cream. Unlike traditional ice cream, this version skips eggs and dairy but still delivers on richness and depth. By freezing the base in cubes and blending them until silky, you get that gelato-like texture—no special equipment required.

Why Everyone Will Love This Recipe

Rich and Creamy Texture: Thanks to plant-based cream and frozen blending, the result is ultra-smooth and decadent.
Naturally Sweetened: Agave syrup keeps it refined sugar-free and gentle on the palate.
No Ice Cream Maker Needed: Just freeze, blend, and enjoy.
Elegant Garnishes: Pistachios and amarena cherries add crunch, color, and a gourmet twist.

Pro Tips for the Best Vegan Ice Cream

Use Full-Fat Plant Cream: It improves the mouthfeel and mimics traditional ice cream's richness.
Don’t Overheat the Mixture: Warm just enough to dissolve the paste and blend flavors—avoid boiling.
Use Silicone Ice Cube Trays: They make it easier to pop out the frozen cubes for blending.
Chill Your Blender Jug: For an extra-smooth result, chill your blender or food processor bowl beforehand.
Serve with Flair: Top with toasted nuts, fresh fruit, or a drizzle of dark chocolate sauce.

Frequently Asked Questions

Can I Use a Different Nut Milk?

Yes! Oat milk, cashew milk, or even soy milk are good alternatives to almond milk.

Is Hazelnut Paste the Same as Nutella?

No. Hazelnut paste is pure ground hazelnuts, while Nutella contains added sugar, milk, and cocoa. For this recipe, use unsweetened hazelnut paste.

What If I Don’t Have Ice Cube Trays?

You can freeze the mixture in a shallow container and break it into chunks before blending.

Can I Make This Sugar-Free?

You can try replacing agave syrup with a sugar-free syrup or stevia blend, but the texture and flavor may vary.

Can I Add Cocoa or Chocolate?

Absolutely! Add 1–2 tablespoons of cocoa powder or a handful of dairy-free chocolate chips to the blender for a chocolate-hazelnut twist.

How to Freeze

The freezing process is part of the recipe:

First, freeze the blended base in ice cube molds for at least 2 hours.
After blending, re-freeze the creamy mixture in a container for another hour to firm up. Avoid repeated thawing and freezing to maintain the ideal texture.

How to Store

Once blended and re-frozen, store the vegan ice cream in a sealed container. It keeps well for up to 2 weeks. To make scooping easier, let it sit at room temperature for about 5–10 minutes before serving.