Gluten-Free Vegan Hazelnut “Nutella” Ice Cream with Chocolate Chip Cookie Chunks

This Gluten-Free Vegan Hazelnut “Nutella” Ice Cream with Chocolate Chip Cookie Chunks recipe title has a long name but it’s the only way to describe all the goodness in it!

It’s a thick and creamy chocolate vegan ice cream made with Homemade Hazelnut “Nutella” Spread loaded with chunks of homemade Grain-Free Vegan Chocolate Chip Cookies.

Don’t be intimidated by the recipe…I know it looks long and complicated but it’s really not.  The “Nutella” spread can be made with a Vitamix, as well as the ice cream and the cookies can be prepared in about 5 minutes.

In fact, I came up with the idea because I had a batch of the chocolate chip cookies I had already made the previous day and a batch of “Nutella” I had made a couple of days ago.  I knew I wanted to make a “Nutella” ice cream with the “Nutella” but was trying to think of what I could add to it and saw the cookies and it just all came together!

So if you pre-make the cookies and “Nutella” in advance for this recipe or use some leftover from a previous batch, it really only takes about 5 minutes to pull it all together before it goes into the ice cream maker.

Everything…the ice cream, “Nutella” and chocolate chip cookies are all vegan, gluten-free, dairy-free, egg-free and paleo-friendly.

Similar traditional store-bought ice cream can contain ingredients like these:

S.A.D. (Standard American Diet) Dean’s Chocolate Chip Cookie Dough Ice Cream:

Ingredients:  Milkfat and Nonfat Milk, Cookie Dough and Chips {Cookie Dough [Flour (Bleached Wheat), Sugar, Brown Sugar (Sugar, Molasses), Margarine (Liquid and Partially Hydrogenated Soybean Oil, Water, Salt, Whey Solids, Mono and Diglycerides, Soy Lecithin, Natural and Artificial Flavors, Beta Carotene (Color), Vitamin A Palmitate), Water, Vanilla, Salt, Baking Soda], Chocolate Chips [Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin (Emulsifier), Artificial Flavoring]}, Sugar, Corn Syrup, Brown Sugar, High Fructose Corn Syrup, Sweet Cream Buttermilk, Whey, Contains Less than 2% of Molasses, Guar Gum, Mono and Diglycerides, Xanthan Gum, Polysorbate 80, Cellulose Gum, Carrageenan, Natural and Artificial Flavors, Annatto (Color), Salt.

There’s a lot going on in this store-bought ice cream and it’s nothing good.  Nothing.

This healthier version is vegan, gluten-free, dairy-free, egg-free, grain-free, flourless, paleo-friendly and contains no refined sugar.

Want more healthy dessert recipes?  Check out Gluten-Free Vegan Vanilla Bean Ice Cream, Vegan Pecan Praline Ice Cream, Vegan Superfood Ice Cream or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating recipes just like this one that you will love!

5 Fast Facts About Raw Cacao Powder:*

• super high in anti-oxidants
• promotes cardiovascular health
• contains essential fats
• can help to decrease blood pressure
• contains over 300 compounds including protein, calcium, copper, zinc and iron

5 Fast Facts About Hazelnuts:*

• one cup contains 86% RDA of vitamin E
• rich in heart healthy unsaturated fats
• super high in B-vitamins: B1, B3, B5, B6 and B9
• one ounce has 2.7 g of dietary fiber
• one serving contains 90% RDA of manganese and 65% RDA of copper

5 Fast Facts About Coconut Oil:*

• super high in lauric acid
• rich in antioxidants
• contains natural microbial and anti-bacterial agents
• helps to improve metabolism
• improves cholesterol levels

5 Fast Facts About Almonds (Almond Flour):*

• helps to regulate cholesterol and blood pressure
• energy booster
• loaded with calcium and fiber
• 1/4 cup contains 8 grams of vegan protein
• high in anti-oxidants

5 Fast Facts About Vanilla Bean Powder:*

• anti-microbial
• high in anti-oxidants
• can help reduce inflammation
• contains small traces of minerals
• 1 tablespoon contains 2 g of fiber

5 Fast Facts About Himalayan Pink Salt:*

• contains 84 minerals
• unrefined, unprocessed, raw
• promotes stable pH balance in cells
• controls water levels in the body
• aids digestion and facilitates better nutrient absorption

*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.

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Gluten-Free Vegan Hazelnut "Nutella" Ice Cream with Chocolate Chip Cookie Chunks

Prep 15 mins

Inactive 2 hours

Total 2 hours, 15 mins

Author Karielyn Tillman - The Healthy Family and Home

Yield 2 - 4 servings

Vegan / Gluten-Free / Dairy-Free / Egg-Free / Soy-Free / Paleo-Friendly / No Refined Sugar

Ingredients

For the ice cream:

• 1 can organic full-fat coconut milk (13.5 ounce can)
• 1/4 cup organic granulated unrefined sweetener
• 2 tablespoons organic raw cacao powder
• 1 teaspoon organic vanilla extract
• 1 cup homemade "Nutella" (see recipe below)

For the mix-ins:

• 6 - 12 homemade Gluten-Free Vegan Chocolate Chip Cookies (see recipe below)

Instructions

Prepare the homemade "Nutella":

1. Use homemade "Nutella" you prepared in advance, or follow the instructions in the recipe below to make it for the recipe.

Prepare the homemade cookies:

1. Use homemade cookies you've prepared in advance, or follow the instructions in the recipe below to make it for the recipe.

Prepare the ice cream:

1. Add all the ingredients for the ice cream to a Vitamix and blend until it's creamy and smooth. Adjust the sweetener to your preference.
2. Transfer the mixture to your ice cream maker and make the ice cream according to your machines directions.
3. Transfer the ice cream mixture to an air tight BPA-free freezer-safe ice cream container and spread evenly.
4. Take the chocolate chip cookies (6-12, depending on how many you want to use) and cut them into 1/4 size pieces.
5. Sprinkle them into the ice cream mixture evenly and using the tip of a knife, gently poke some down into the mixture.
6. Cover the container tightly and place in the freezer for 1-2 hours, or until it firms. 
7. Enjoy!

Notes

Get all your organic ingredients delivered straight to your door at up to 25 - 50% off retail by cutting out the middleman and retail markups with a Thrive Market Membership and save 15% off on your first order.

 

  The recipe and photographs for "Gluten-Free Vegan Hazelnut "Nutella" Ice Cream with Chocolate Chip Chunks" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.

Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.

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Healthy Vegan Chocolate Hazelnut "Nutella" Spread

Prep 5 mins

Cook 25 mins

Total 30 mins

Author Karielyn Tillman - The Healthy Family and Home

Yield 2 cups

Vegan / Gluten-Free / Dairy-Free / Paleo-Friendly / No Refined Sugar

Ingredients

• 3 cups organic raw hazelnuts
• 1  1/2 cups Enjoy Life mini-chocolate chips
• 1 tablespoon organic coconut oil
• 1/2 teaspoon organic vanilla bean powder
• 1-2 pinches Himalayan pink salt

Instructions

1. Preheat oven to 350 degrees.
2. Add the hazelnuts to a baking pan lined with parchment paper and bake at 350 degrees for approximately 12-15 minutes, keeping a close eye on them so they don't over cook (they will burn if you leave them in too long).
3. Remove from oven and allow the hazelnuts to completely cool.
4. Using your fingers, peel off as much of the skins of the hazelnuts as you can (you don't have to get them all perfect).
5. Add the hazelnuts to a food processor and process until they turn into hazelnut butter.  This will take approximately 5-7 minutes as the hazelnuts turn from nuts, to nut flour and then to nut butter.  Stop and scrape the side every couple of minutes to help it along.
6. While the hazelnuts are in the food processor, add the chocolate chips and coconut oil to a small sauce pan and melt them on low heat, stirring the entire time so it doesn't burn.  Set aside until the hazelnuts are ready.
7. Once the hazelnut butter is smooth and creamy, add the melted chocolate chips, vanilla bean powder and Himalayan pink salt.  Continue to process until everything is well blended and the mixture is smooth and creamy (not grainy).
8. Store in an air tight BPA-free container.
9. Enjoy!

Notes

Get all your organic ingredients delivered straight to your door at up to 25 - 50% off retail by cutting out the middleman and retail markups with a Thrive Market Membership and save 15% off on your first order.

 

  The recipe and photographs for "Healthy Vegan Chocolate Hazelnut "Nutella" Spread" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.

Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.

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Grain-Free Vegan Chocolate Chip Cookies

Prep 5 mins

Cook 15 mins

Total 20 mins

Author Karielyn Tillman - The Healthy Family and Home

Yield 16 - 18 small cookies

Vegan / Gluten-Free / Dairy-Free/ Grain-Free / Flourless / Egg-Free / Paleo-Friendly / No Refined Sugar

Ingredients

• 2 cups almond flour
• 2 tablespoons organic coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon Himalayan pink salt
• 6 tablespoons vegan butter
• 1/4 cup organic unrefined granular sweetener
• 1 teaspoon organic vanilla bean powder
• 1/2 cup Enjoy Life mini-chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Add all ingredients (except the chocolate chips) to a medium size mixing bowl and using a fork and/or your fingers, mash everything together until it's a wet, crumby texture.
3. Add the chocolate chips into the mixture and gently stir in until they are evenly distributed.
4. Take out about a tablespoon at a time, squeeze it in the palm of your hand to make it compact, flatten in with the palms of your hands into a disk shape and then use your fingers to smooth the edges.  They should be approximately 2 inches in length.
5. Add the cookies to a baking pan lined with parchment paper and bake for approximately 12-15 minutes, or until they become golden brown around the edges.
6. Allow to cool completely before removing from the baking pan.
7. Store in an air tight BPA-free container.
8. Enjoy!

Notes

Recipe source:  https://deliciouslyorganic.net/grain-free-chocolate-chip-cookies-paleo-primal/

 

Get all your organic ingredients delivered straight to your door at up to 25 - 50% off retail by cutting out the middleman and retail markups with a Thrive Market Membership and save 15% off on your first order.

 

  The photographs for "Grain-Free Vegan Chocolate Chip Cookies" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.

Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.

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