writer + artist

Recipe: Vegan Chocolate Hazelnut Ice Cream

with one comment

When I came across one-ingredient ice cream on Food52, it seemed too good to be true. But it’s not.

The beauty is in bananas, which when frozen and put in the food processor, turn into a fluffy mass of goodness. And it’s raw. And it’s vegan.

I was so excited about the discovery I immediately sent it to fellow food connoisseur Aylin Erman, who promptly responded with “Girl, you need to make this ASAP. It changed my life.”

A life changing recipe that only involves one ingredient? Yes, please. But as we all know, bananas are only made better by chocolate, so this version gets the addition of homemade hazelnut chocolate spread (in other words: homemade Nutella) for a decadent but super simple dessert.

Vegan Chocolate Hazelnut Ice Cream

For ice cream:

  • 3-4 frozen bananas

For chocolate hazelnut spread:

  • 1 cup roasted hazelnuts
  • 1/4 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 1/8 cup sugar
  • 1 teaspoon almond extract
  • 4 tablespoons canola oil or hazelnut oil


To make chocolate hazelnut spread, put all ingredients in food processor and mix until a spreadable consistency.

To make ice cream, cut the bananas into small chunks and place on a baking pan. Freeze for at least 1-2 hours.

Place banana pieces into a food processor and churn until a smooth consistency.

Mix together two parts banana ice cream and one part chocolate hazelnut spread until well blended. Serve immediately or store in airtight container in freezer.

Catch more recipes on Foodie Underground

Written by Anna Brones

October 16, 2012 at 06:00

One Response

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  1. Reblogged this on herkimerlove.


    December 14, 2012 at 14:35

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