This Vegan Nutella Banana Ice Cream is low carb, gluten free, dairy free and super satisfying. One scoop and you’ll swear off Mr. Ice Cream man for good.
Oh nutella. You’re marketed as a healthy breakfast option when we all know you’re dessert. How do I know? Well I can very easily just read a nutrition label and read an ingredient list. According to Yoni Freedhoff, two tablespoons of the stuff has whey powder, cocoa powder, half a teaspoon of palm oil, some skim milk powder, only five hazelnuts and 5 1/2 teaspoons of sugar. Oy vey. I’m actually surprised how many hazelnuts you get in two tablespoons because I just bought a pound of them for a whole $10. Where are they getting their hazelnuts from??! In any case, I was determined to make a healthy vegan nutella to swirl into and on top of my beloved banana ice cream.
Vegan Nutella Banana Ice Cream … How is This Possible?
It starts with frozen bananas that you proceed to puree until super smooth in a food processor or blender. You actually don’t even need extra sugar because they’re naturally so super sweet. Congrats, you’ve got vegan dairy free fat free banana ice cream. I’ve also made banana ice cream “s’mores” style before so if you’re feeling this one, you’ve got to check that out too.
The vegan nutella starts with the food processor too, only I puree hazelnuts until they essentially make nut butter, then add in cocoa powder, a little coconut sugar and coconut oil until it’s creamy and delicious. This vegan nutella is irresistible on toast, and honestly a lot better for you then the store bought version but why stop there?
I then add a little texture to my vegan banana ice cream by folding in some chopped toasted hazelnuts and cacao nibs. I love a bit of crunch in my ice cream or yogurt. Then when it’s time to serve, I drizzle the whole thing with some of that decadent vegan nutella. OMG – it’s so good. Vegan or not, you’re going to be a happy camper about this.
Screw you, Mr. Ice Cream truck man. You haven’t seen a bowl of ice cream like this.
Have you tried making vegan nutella?
What about vegan banana ice cream with pureed bananas?
I would love to hear some of your favourite add-ins and flavour combinations in the comments below!
This Vegan Nutella Banana Ice Cream is low carb, gluten free, dairy free and super satisfying. One scoop and you'll swear off Mr. Ice Cream man for good.
- 1 cup hazelnuts toasted and chopped
- 2 tbsp coconut oil
- 3/4 Tbsp unsweetened cocoa powder
- 2 tbsp coconut sugar
- Pinch salt
- 4 cups of frozen bananas about 4 bananas
- 1/4 cup hazelnuts toasted and chopped
- 1/4 cup cacao nibs
In a food processor, puree the hazelnuts until they turn into nut butter, then add in the coconut oil, cocoa powder, coconut sugar, and salt. Puree until smooth.
Clean out the food processor, then puree the bananas until they reach a smooth ice cream like consistency. Transfer the banana mixture to a freezer-safe container and sprinkle with the hazelnuts and cacao nibs. Freeze until solid.
When ready to serve, scoop the ice cream into a bowl and top with the nutella sauce.