Take the chocolate chip cookies (6-12, depending on how many you want to use) and cut them into 1/4 size pieces.
Sprinkle them into the ice cream mixture evenly and using the tip of a knife, gently poke some down into the mixture.
Cover the container tightly and place in the freezer for 1-2 hours, or until it firms.
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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.
Recipe by The Healthy Family and Home at https://thehealthyfamilyandhome.com/gluten-free-vegan-hazelnut-nutella-ice-cream-with-chocolate-chip-cookie-chunks/