This Nutella Swirl Dairy-Free Ice Cream is a dreamy, indulgent treat that’s surprisingly simple to make. Creamy, rich, and laced with ribbons of velvety Nutella, it’s a dessert that satisfies every sweet tooth. The smooth, dairy-free base pairs perfectly with the deep, chocolate-hazelnut swirl, creating a luxurious texture that melts on your tongue. Ready in just 45 minutes, it’s a quick yet impressive way to elevate your dessert game.
Every spoonful offers a delightful contrast of cool, creamy ice cream and decadent, gooey Nutella. The flavors are bold yet balanced, with a hint of nuttiness that lingers beautifully. Whether you’re dairy-free or just love a good frozen treat, this recipe is a must-try. It’s perfect for warm evenings or anytime you need a little indulgence.
What You’ll Need
- 1 recipe of coconut condensed milk (homemade or store-bought)
- 2 cans (13.5 oz each) full-fat coconut milk (chilled for at least 6 hours, preferably overnight)
- 2 tsp vanilla extract (optional, for added flavor)
- ¼ cup Nutella (or any dairy-free chocolate hazelnut spread)
- ¼ cup toasted hazelnuts, roughly chopped (optional, for crunch)
How to Make It
- Chill the coconut milk: Place the 2 cans of coconut milk in the refrigerator for at least 6 hours, preferably overnight.
- Separate the cream: Open the chilled cans. The cream will have risen to the top. Carefully scoop the cream into a mixing bowl. (Save the separated coconut water for smoothies or other recipes.)
- Whip the cream: Using an electric beater or stand mixer, whip the coconut cream on high speed for 3-4 minutes until it’s light, fluffy, and resembles whipped cream.
- Add condensed milk: Pour in the coconut condensed milk and whip on high speed for another 2-3 minutes until thickened.
- Mix in vanilla: If using, stir in the vanilla extract.
- Swirl in Nutella: Spoon the Nutella into the center of the bowl. Use a spatula to gently fold from the center out, creating streaks of Nutella throughout the mixture.
- Add hazelnuts: If using, sprinkle the toasted hazelnuts over the mixture and gently fold them in.
- Freeze: Transfer the mixture to a lidded container and freeze for at least 4 hours or overnight.
- Serve: Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Nutella Swirl Dairy-Free Ice Cream with a drizzle of melted dark chocolate or a sprinkle of sea salt for a sweet-and-salty twist. For a fruity contrast, try fresh raspberries or a homemade berry compote. If you’re feeling indulgent, crushed dairy-free cookies or a dollop of coconut whipped cream make delightful additions.
Serve It Right: Presentation Tips
For a stunning presentation, scoop the ice cream into chilled bowls or cones and garnish with extra toasted hazelnuts or a swirl of Nutella on top. Pair it with a warm dairy-free brownie or a slice of banana bread for a decadent dessert experience. Don’t forget to let it sit at room temperature for a few minutes for the perfect scoopable texture.
Storage Secrets: Keeping It Fresh
Store your ice cream in an airtight container with a piece of parchment paper pressed directly onto the surface to prevent ice crystals. It will keep well in the freezer for 6-8 weeks. When ready to serve, let it soften for 5-10 minutes at room temperature for easier scooping.
Mix It Up: Recipe Variations
Swap Nutella for a dairy-free chocolate hazelnut spread or add a swirl of peanut butter for a nutty twist. For a chocolatey version, mix in 2 tablespoons of cocoa powder with the coconut cream. If you’re feeling adventurous, fold in chunks of dairy-free chocolate or caramel pieces for extra texture.
Time-Saving Hacks
To speed up the chilling process, place the coconut milk cans in the freezer for 1-2 hours instead of the fridge. Use pre-toasted hazelnuts or skip the toasting step altogether for a quicker prep. If you’re short on time, freeze the ice cream in individual portions for faster serving.
Nutella Swirl Dairy-Free Ice Cream
Ingredients
- 1 recipe coconut condensed milk
- 2 cans full fat coconut milk 13.5 oz each
- 2 tsp vanilla extract optional
- ¼ cup Nutella
- ¼ cup toasted hazelnuts roughly chopped, optional
Instructions
- Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
- Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.)
- With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it’s light, fluffy and looks just like whipped cream.
- Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened.
- Stir in vanilla extract if desired.
- Spoon the Nutella into the center of the mixing bowl. Using a spatula gently fold from the center out, creating streaks of Nutella throughout.
- If using, sprinkle over toasted hazelnuts.
- Transfer to a lidded container and freeze for 4 hours or overnight.
- This will last in the freezer 6-8 weeks.
- As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
- TO MAKE THE LABELS: Get the Ice Cream Label Template PDF.
