Van Leeuwen-Inspired Vegan Chocolate Hazelnut Ice Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and creamy vegan chocolate ice cream blended with toasted hazelnuts for a decadent dairy-free treat. This vegan-inspired desserts (vegan) ready in about 25 minutes pairs (13.5 oz each) full-fat coconut milk, cocoa powder, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (12 ratings) Prep: 15 min Cook: 10 min Serves 6 Vegan cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan over medium heat, combine 2 cans (27 oz total) full-fat coconut milk, 3/4 cup cocoa powder, 1/2 cup maple syrup, and 1/4 tsp salt. Whisk continuously until the mixture is smooth and warm but not boiling, about 5 minutes.
  2. Step 2: In a small bowl, mix 2 tbsp cornstarch with 1/4 cup water until dissolved. Slowly whisk this slurry into the warm cocoa mixture and cook for 3-4 minutes until the mixture thickens and coats the back of a spoon.
  3. Step 3: Remove from heat and stir in 1 tsp pure vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight until fully chilled.
  4. Step 4: Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20 minutes.
  5. Step 5: During the last 5 minutes of churning, add 1/2 cup toasted and chopped hazelnuts.
  6. Step 6: Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up before serving.

Frequently asked questions

How long does Van Leeuwen-Inspired Vegan Chocolate Hazelnut Ice Cream take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Van Leeuwen-Inspired Vegan Chocolate Hazelnut Ice Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cocoa powder from drying out.

Can I substitute ingredients in Van Leeuwen-Inspired Vegan Chocolate Hazelnut Ice Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Van Leeuwen-Inspired Vegan Chocolate Hazelnut Ice Cream for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Van Leeuwen-Inspired Vegan Chocolate Hazelnut Ice Cream vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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