Crush your Nutella cravings (and avoid processed palm oil in the jarred stuff) with this easy ice cream recipe. It’s made with just bananas and a lower-sugar vegan chocolate hazelnut sauce for the win.

Recipe and photo courtesy of Abbey Sharpe, R.D., of Abbey’s Kitchen.


  • Nutella sauce:
  • 1 cup hazelnuts
  • 2 Tbsp coconut oil
  • 3/4 Tbsp unsweetened cocoa powder
  • 2 Tbsp coconut sugar
  • Pinch salt
  • Ice cream:
  • 4 cups frozen bananas
  • 1/4 cup hazelnuts
  • 1/4 cup cacao nibs


  1. 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.
  2. Clean out the food processor, then puree the bananas until they reach a smooth ice cream like consistency.
  3. Transfer the banana mixture to a freezer-safe container and sprinkle with the hazelnuts and cacao nibs. Freeze until solid.
  4. When ready to serve, scoop the ice cream into a bowl and top with the nutella sauce.
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