Landscape photo of Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)

Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)

This no-churn vegan Double Chocolate Hazelnut Ice Cream is rich, creamy and very chocolatey packed with chocolate chunks and crushed hazelnuts. It is easy and quick to make without any special equipment.

I love homemade ice cream, especially magnum ice lollies. Yet, sometimes nothing beats a tub of homemade ice cream and this one is amazingly easy to make. You do not even need a blender as all the ingredients come together in one bowl, you just need a little patience to allow the ice cream to set for a few hours. It’s great served in cones, in bowls or straight from the tub with a spoon!

Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)
Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)

How delicious is this Double Chocolate Hazelnut Ice Cream?

This ice cream is really special, it’s:

  • Rich, chocolatey and creamy
  • Silky smooth with chunks of hazelnuts and chocolate
  • Made with just 6 ingredients
  • No blender or ice cream needed
  • Easy and quick to make
  • Great for desserts and snacking
  • Naturally vegan, gluten-free, dairy-free and egg-free

If you already love this ice cream, skip ahead to the recipe card below. First, let’s discuss the recipe in more detail.

Taking a scoop from a tub of Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)
Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)

What ingredients do I need?

As mentioned above, this Double Chocolate Hazelnut Ice Cream only requires 6 basic ingredients and you are good to go:

  • Coconut cream: this is from full-fat coconut milk tins. You will need two tins to get enough coconut cream (all brands vary so it is important to weigh the cream) and chill them in the fridge overnight. Then, without shaking the tins, remove the solid cream from the top. Leave the water behind and use this for smoothies and curries.
  • Vegan condensed milk: this is the magic ingredient that makes the ice cream sweet and silky smooth. There are a few brands out there like the Carnation Vegan, Natures Charm Oat or Coconut condensed milk.
  • Vanilla essence: for flavour.
  • Salt: for flavour.
  • Cocoa powder: to make the vanilla ice cream into chocolate ice cream.
  • Olive oil: this may seem like a strange addition but it really helps with the consistency of the ice cream once set and stop it from becoming watery and icy. I do not recommend swapping this for another oil.
  • Dark chocolate: I used the Divine dark hazelnut chocolate for this recipe to make the hazelnuts really stand out but other dark or dairy-free milk chocolate will work. Chop the chocolate small and stir into the ice cream.
  • Hazelnuts: for the lovely hazelnut crunch.
Close up of a cone with Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)
Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)

How do I make this ice cream?

This Double Chocolate Hazelnut Ice Cream really is easy to make:

  • Chill the tins of coconut milk: in the fridge overnight so that the cream and water separate.
  • Scoop off the coconut cream: and add to a mixing bowl.
  • Add in the condensed milk, vanilla and salt: and whisk by hand till smooth and creamy.
  • Gradually whisk in the cocoa powder: till smooth.
  • Drizzle over the olive oil: and whisk again.
  • Stir in the chopped chocolate and hazelnuts: and transfer to a lined tin.
  • Cover the ice cream very well (to prevent ice forming): and chill in the freezer for 6 hours or overnight.
  • Allow to sit at room temperature for 20 minutes: before using a warmed scoop to scoop this ice cream.

Is this ice cream really dairy-free and gluten-free? Is this nut-free?

Yes this ice cream contains no dairy and no gluten. Sadly, as this is Double Chocolate Hazelnut Ice Cream it is not nut-free but you can skip the nuts and make this a delicious double chocolate ice cream, adding more chocolate chunks instead of hazelnuts.

Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)
Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)

How long will this last?

Once set, this ice cream will keep for 2-4 weeks covered well in the freezer although I always think the texture is best within the first week.

Can I eat this ice cream straight away?

No, the ice cream is fairly liquid-y when it goes into the freezer, but you can check on it after 2-4 hours and it may be slightly firmer – enough to enjoy as soft-serve.

An upside down cone of Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)
Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)

I love this ice cream, what else can I make?

I hope you are going to love making and eating this Double Chocolate Hazelnut Ice Cream and for more ice cream ideas, how about my:

Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)

  • Servings: 8
  • Difficulty: easy
  • Print

This no-churn vegan Double Chocolate Hazelnut Ice Cream is rich, creamy and very chocolatey packed with chocolate chunks and crushed hazelnuts. It is easy and quick to make without any special equipment.

Ingredients

  • 400g coconut cream (from two full-fat tins of coconut milk)
  • 1 tin (367g) vegan condensed milk
  • 1 tsp vanilla essence
  • A pinch of salt
  • 30g cocoa powder
  • 1 tbsp olive oil
  • 90g dark chocolate, chopped small
  • 60g hazelnuts, chopped

Directions

  1. Chill the tins of coconut milk in the fridge overnight. Remove them from the fridge without shaking them and scoop off the solid “cream” part from both tins. Weight out 400g (keep extra cream and liquid for smoothies, curries etc).
  2. Place the coconut cream in a bowl with the condensed milk, vanilla and salt and whisk till smooth and creamy (about 2-3 minutes).
  3. Gradually add the cocoa powder in and whisk till smooth and completely mixed in.
  4. Drizzle over the olive oil and whisk well.
  5. Add most of the chocolate and hazelnuts and fold in.
  6. Pour the ice cream into a loaf tin (9×5-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.
  7. Sprinkle over the remaining chocolate and hazelnuts and then wrap up very tightly with 2 layers of clingfilm (this prevents ice forming within the ice cream tub). Freeze for 6 hours or overnight, till set.
  8. 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.
Landscape photo of Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)
Double Chocolate Hazelnut Ice Cream (Vegan No-Churn)

I look forward to hearing what you think of this Double Chocolate Hazelnut Ice Cream so please let me know in the comments below. If you do make this, I’d love to see tour ice creams so please tag me, I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With choc-hazelnut ice cream love x

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