This paleo Nutella ice cream is so delicious and creamy you’ll enjoy a nice scoop of ice cream without the unnecessary, unhealthy additives because this recipe is made with only natural ingredients.
My 4-year-old daughter loves anything made out of chocolate, and I was thinking about making dairy-free ice cream but with a twist of hazelnut flavor in it. With just six simple ingredients, you can make a delicious bowl of joy. I could name this recipe paleo chocolate hazelnut ice cream, but it reminded me of that famous Nutella flavor once I tasted it. So that’s how this Nutella ice cream came into existence.
This ice cream is dairy-free, paleo-friendly, and full of flavor.
For the ingredients:
The creamer: To make this ice cream dairy-free, I used coconut cream instead of heavy cream. In combination with the other ingredients, this ice cream doesn’t taste like coconut at all.
Raw cacao powder: Raw cacao powder is unsweetened and in the purest form. This way, you can avoid any extra additives that are often found in most chocolate.
Hazelnut butter: I used hazelnut butter to give this recipe its signature Nutella flavor. When choosing a nut butter, always check the ingredient list to ensure the only ingredient is the specific nut. For hazelnut butter, only hazelnuts should be listed in the ingredient list. Nothing more. You’ll often find nut butter with added oils like sunflower oil, canola oil, palm oil or soybean oil, and even sugar. You’ll want to avoid these since they can cause inflammation in the body.
Maple Syrup: I used maple syrup as a sweetener in this ice cream recipe. A quick tip on buying maple syrup: the darker, the more mineral content it has and the more health benefits you’ll get from eating it. Previously there was a grading system for maple syrup A-D (D was the purest form). All maple syrup is an A grade, so the best way to decide which one will benefit you most is to check the color.
To add in extra flavor: When I started preparing this recipe, I used the first four listed ingredients, but after I tasted it, I felt like something was missing. When I added in some vanilla extract and salt, it made all the difference in taste. So I would definitely include these in making this recipe.
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Tips on how to make and store this paleo nutella ice cream
When you prepare this ice cream in an ice cream maker, you can transfer it to a freezer container and store it in the freezer. Let the ice cream sit on the counter 15-20 minutes before eating so it can thaw.
If you don’t have an ice cream machine, you can still make this ice cream. However, instead of transferring the prepared mixture into an ice cream maker, you’ll transfer the mixture into a freezer container that is already frozen in advance. Once you transfer the mixture, you will churn the ice cream with a spoon or spatula, 45 minutes after placing it in the freezer and then every 30 minutes.
When you make homemade ice cream, there’s always a change of the ice cream crystalizing. Therefore, it’s essential to store the ice cream in a closed-off container to prevent this. You can also add some MCT oil to the mixture, which also helps keep the ice cream soft.
PALEO NUTELLA ICE CREAM RECIPE
- In a medium-sized pot, add the coconut cream, raw cacao powder, and hazelnut butter and heat the mixture for 5-10 minutes to medium-sized heat until you have chocolate milk-like liquid.
- Pour the mixture in separate a large bowl, add the maple syrup, vanilla extract and salt and let it cool to room temperate.
- Once the mixture is cooled off, you can use an ice cream maker to make the ice cream. If you don’t have an ice cream maker, you can pour the mixture in an already frozen empty freezer container, place it in the freezer, and churn the mixture with a spoon after 45 minutes and every 30 minutes after.
1 serving: 1 scoop | Calories: 138 kcal | Carbohydrates: 8.5g | Protein: 4g | Fat: 19g | Fiber: 0g
Have you tried this recipe? I’d love to know what you think by leaving me a comment.