Vegan Recipes | Not That Kind of Vegan

Nutella Nice Cream

Nutella Ice Cream

Now, as your unpaid and uncertified Ayurvedic Health Counselor, I’m here to tell you that ice cream is not the best thing for your digestion. It’s too cold! It’s especially bad in the winter if you live someplace cold, but my pitta husband is obsessed with ice cream, and keeps tricking me into eating store bought coconut ice cream that is loaded with sugar! I decided to use my new found passion for hazelnut butter, and make us a healthier alternative. Bananas and dates are full of potassium! Hazelnuts are high in manganese and magnesium and are the world’s most delicious food! Cacao calms women everywhere so who really needs to hear anymore about that? Like always, our nice cream is vegan, gluten free, refined sugar free, and oil free. This is how we made it:


5 ripe bananas with some cheetah spots, peeled, sliced, and frozen

¼ cup hazelnut butter

2 tbsp raw cacao

1-2 tbsp date paste or maple syrup

Pinch of salt


In a high powered blender, add all of the ingredients. It may take a couple of cycles to get a creamy mixture, but if your blender is not-so-powerful, keep blending. In a pinch, you could add a little plant based milk a tbsp at a time. Try not to get it too thinned down though!

At this point, you could maybe eat the nice cream as a soft serve, I suggest transferring it to a sealable glass container and freezing for 2-4 hours so it’s scoopable. Serve with nuts, some fudge sauce, or maybe some coconut whipped cream!

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