Vegan Chocolate Ice Cream (Mocha & Nutella)
This Vegan Chocolate Ice Cream is made in the blender with toasted hazelnuts, cocoa and espresso powder for a mocha & Nutella dessert!
Equipment
- High-speed blender or food processor
- Small skillet
Ingredients
- 2 tsp instant coffee powder
- 3-4 large soft, pitted Medjool dates
- 2 frozen ripe bananas peeled and chopped
- 2 tbsp cacao powder
- ¼ cup raw hazelnuts
- ½ tsp vanilla extract
- pinch pink salt
- splash oat milk
- dark chocolate chunks optional, for topping
Instructions
- To toast the hazelnuts, place a skillet on the stove top over high heat. Add the hazelnuts to it.
- Stir them around for a few minutes, or until you can see them browning. They will burn fast, but you can try to bite into one and tell if it tastes toasted (be careful, it will be hot) - it should taste more like the "nutella" flavor than an untoasted hazelnut does.
- Once they are toasted, turn off the heat and add the hazelnuts onto a towel. Rub the towel together to scrape the skins off of the nuts. They should easily come off. You can see a picture above of the hazelnuts in the cup, with the skins removed. Some of the skins won't come off, but as long as the majority of them are removed that should be fine.
- Now add the hazelnuts, along with the rest of the ingredients, to a blender.
- Blend until a smooth ice cream forms. You may need to stop the blender and scrape down the sides before you continue blending.
- Once it has formed into an ice cream with no more chunks of bananas, hazelnuts or dates remaining, pour it into a bowl. Top with optional dark chocolate and any other toppings, and eat right away!