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


Prep Time: 10 minutes
Resting time: 1 hour
Course: Dessert
Keyword: dairy free, glutenfree, paleo
Servings: 14 scoops



  • 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.
Tried this recipe?Let us know how it was!


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.

This paleo Panda Express orange chicken recipe is one you’ll love if you’re a big fan of Chinese fast food like me. The chicken has a nice crust on the outside and the sauce tastes just like the original one.

To prepare this recipe I did use an air fryer to fry the chicken. So if you want to prepare this recipe, make sure you have an air fryer available to you.

You can combine this orange chicken with some Konjac Noodles to replace the original noodles, or some cauliflower rice to replace the rice. And if you’re not into having a side, you can just eat this recipe on its own without a side. Whichever way you prefer, this recipe brings out all the Chinese takeaway flavors and is dairy-free and paleo friendly.

paleo panda express orange chicken

For the ingredients

The meat: In this recipe, I used 2 medium-sized chicken breasts. You can also use boneless chicken thighs.

The flour: I used tapioca starch instead of the usual corn starch to cover the chicken in, so it creates that nice crust just like the original panda express orange chicken has. I also used some tapioca starch to thicken the sauce in this recipe.

The spices: For the chicken, I used the basic condiments: salt, pepper, and garlic powder. For the sauce, I used mainly fresh herbs like garlic and ginger to really bring out the flavor. Although this recipe contains some spicy herbs like ginger and chili flakes, it’s not spice at all because the sweetness of the coconut sugar, orange juice, and coconut aminos counter the spiciness.

The orange juice: In this recipe, I used 1/4 cup of a freshly squeezed orange. I prefer using fresh oranges rather than juice from a juice box because the juice boxed orange juices often are concentrated or have added sugar and preservatives.

The coconut aminos: I use coconut aminos instead of soy sauce. Most soy sauce is GMO and can mimic estrogen in the body. A lot of soy sauces also contain MSG (monosodium glutamate) which is a chemical added to enhance flavor. This way you could be tempted into overeating. Coconut aminos taste almost the same as soy sauce and they work as a great healthy natural substitute.

Disclaimer: This post contains affiliate links that help keep this content free


2-3 servings


For the chicken

– 2 chicken breasts (cut into 1 – 1 1/2 inch squares)
– 1/2 cup tapioca starch
– 1 teaspoon garlic powder
Salt to taste
Black pepper to taste
– 1 egg (whisked)

For the sauce

– 1-2 tablespoons coconut oil
– 4 cloves garlic, minced
– 1/2 teaspoon ginger, minced
– 1/4 teaspoon chili flakes
– 1/2 cup coconut sugar
– 1/4 cup freshly squeezed orange juice
– 1/4 cup white vinegar
– 2 tablespoons coconut aminos
– 2 tablespoons water
– 1 tablespoon tapioca starch
– some spring onion and sesame seeds to garnish (optional)


  1. Season the cut chicken breast with salt and pepper.
  2. In a medium sized bowl, whisk the egg and cover the chicken pieces in it.
  3. In a separate medium sized bowl, add the tapioca starch, salt, black pepper and garlic powder. Mix everything together with a spoon.
  4. Cover the chicken pieces with the tapioca starch mixture and transfer them into the air fryer. Air fry for 15-20 minutes at 350 degrees Fahrenheit or 180 degrees Celsius.
  5. In the meantime prepare the orange sauce: in a large pan or pot, melt the coconut oil on medium-high heat.
  6. Add the minced garlic, minced ginger and chili flakes. Cook for a few minutes and add the coconut sugar, orange juice, vinegar, soy sauce, water and tapioca starch in listed order. Lower down the heat and let simmer for a few minutes. You’ll notice to sauce will thicken over time.
  7. Add the fried chicken to the sauce and serve with Konjac noodles or any of your favourite sides. Garnish with some spring onion and sesame seeds.


1 serving: 1/3 of total recipe (konjac noodles not included)  | Calories: 348.6 kcal | Carbohydrates: 50g | Protein: 20g | Fat: 8g | Fiber: 3g