Chocolate Hazelnut Ice Cream | Dessert

Use store-bought or homemade chocolate hazelnut butter for this recipe.


½ cup non-dairy chocolate hazelnut butter, such as Justin’s brand

1 cup non-dairy milk

2 tablespoons coconut oil

½ teaspoon xanthan gum

⅛ teaspoon salt

½ cup turbinado sugar

½ cup plain non-dairy yogurt


Place all the ingredients into a blender and blend until smooth, scraping the sides of the blender as needed. Process in your ice cream maker according to manufacturer’s instructions. Transfer to an airtight flexible container and store in the freezer for at least 6 hours. Keeps for up to 3 months frozen.

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