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Vegan Chocolate-Hazelnut Gelato

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4 from 1 review

  • Author: Mariela Alvarez Toro
  • Total Time: 10 hours


This ice cream making method requires no cooking and manages to be creamy and luscious while staying vegan.


  • 1 ¾ cups raw cashews
  • 3 ½ cups filtered water
  • 14 mejdool dates
  • ¾ cups cocoa powder
  • ¾ cup roasted hazelnuts


  1. Place raw cashews in a small bowl. Cover with water and soak overnight (6-8 hours).
  2. Pit dates and place in a clean bowl. Cover with water and soak for 15 minutes. Drain cashews and dates.
  3. Place inside a high-speed blender, such as a Vitamix, and blend at high speed for one minute. Add dates and cocoa powder. Blend for another minute or two, until smooth.
  4. Transfer ice cream mix into a large bowl and cover with plastic wrapper. Refrigerate for at least an hour before transferring into an ice cream maker.
  5. Follow your ice cream maker’s manufacturer instructions. It usually takes 20-25 minutes for the gelato to thicken.
  6. Once thick, add chopped hazelnuts, mix until well distributed. Transfer to a freezer proof container. Freeze for 6-8 hours until ready to serve.
  7. Thaw at room temperature for 20 minutes before serving. Enjoy!
  • Prep Time: 10 hours
  • Category: Chocolate
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