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No-Churn Chocolate Chunk Hazelnut Ice Cream

Indulge in this no-churn Chocolate Chunk Hazelnut Ice Cream - a rich plant-based ice cream with crunchy hazelnuts and dark chocolate chunks!
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Prep Time 30 minutes
Freezing Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 2 servings

Equipment

  • Whisk
  • Skillet
  • Clean Kitchen Towel

Ingredients
  

For the Ice Cream

  • 1 cup full-fat, canned coconut milk
  • 2 tbsp agave nectar
  • ½ tsp vanilla extract
  • ¼ cup cashew butter
  • ¼ cup tahini
  • ½ tsp pink salt

For the Add-Ins

  • 2 tbsp raw hazelnuts
  • 2 tbsp vegan dark chocolate bar chopped

Instructions
 

  • Whisk together all the ingredients for the ice cream in a bowl. If the cashew butter or tahini have clumps, melt them before using.
  • Once a smooth mixture has formed, pour the mixture into a shallow, airtight container.
  • Place in the freezer, with the lid on. Stir it every hour, until it reaches the desired texture. This will take around 5-6 hours.
  • In the meantime, prepare the hazelnuts. Heat a skillet over medium heat, and add in the hazelnuts. Do not chop them - keep them whole.
  • Stir them around for just a few minutes, until you can smell the aroma. Taste test a small piece - if you can taste that "hazelnut" flavor coming through stronger than the raw nuts, then turn the heat off and set them aside. They will burn very quickly, so keep a close eye on them!
  • Once they are toasted, add the nuts to a clean kitchen towel. Rub them together with the towel to remove the skins.
  • When most of the skins have been removed, chop up the nuts. Then set them aside.
  • Once the ice cream has achieved the desired texture, remove from the freezer.
  • Gently fold in the chopped hazelnuts and chocolate. Serve right away, or place in the freezer and thaw to the desired consistency before serving.

Notes