Rich, chocolatey and silky smooth, this no-churn ice cream is quick and easy to make in one bowl. Packed with cocoa powder it’s also studded with Dark Hazelnut Chocolate and crunchy hazelnuts for the chocolate lover’s dream. It’s fully vegan, gluten-free and simple to make.
By Nourishing Amy
Double Chocolate Hazelnut Ice Cream (No-Churn)
Prep Time: 20 minutes
Serves: 8 People
14oz coconut cream (from two full-fat cans of coconut milk)
1 can (14oz) vegan condensed milk
1 tsp vanilla essence
A pinch of salt
¼ cup cocoa powder
1 tbsp olive oil
2/3 cup Divine Dark Chocolate with Hazelnut Truffle, chopped small
½ cup hazelnuts, chopped
Chill the cans of coconut milk in the fridge overnight. Remove them from the fridge without shaking them and scoop off the solid “cream” part from both can. Weight out 14oz (keep extra cream and liquid for smoothies, curries etc).
Place the coconut cream in a bowl with the condensed milk, vanilla and salt and whisk until smooth and creamy (about 2-3 minutes).
Gradually add the cocoa powder in and whisk until smooth and completely mixed in.
Drizzle over the olive oil and whisk well.
Add most of the chocolate and hazelnuts and fold in.
Pour the ice cream into a loaf pan (9x5-inch, lined with parchment paper or un-lined, it is not necessary) and smooth over the top. Tap down on the surface a couple of times to remove any air bubbles.
Sprinkle over the remaining chocolate and hazelnuts and then wrap up very tightly with 2 layers of plastic wrap (this prevents ice forming within the ice cream tub). Freeze for 6 hours or overnight, until set.
Allow to sit at room temperature for 20 minutes and scoop using a warmed ice cream scoop or spoon. Store leftover ice cream tightly wrapped up for up to 1 month in the freezer.