Vegan Nutella Ice Cream

Steps

1. Chill your ice cream maker's bowl in the freezer overnight.
2. Preheat oven to 350°F (176°C). Roast hazelnuts on a baking sheet for 8-12 minutes, until warmed and skins are loosened.
3. Let hazelnuts cool slightly, then rub in a kitchen towel to remove most of the skins.
4. Blend hazelnuts in a high-speed blender, starting on low and increasing speed, until broken into small crumbs.
5. Melt chocolate chips in a small saucepan over low heat, stirring until fully melted.
6. Add melted chocolate to the blender with the hazelnut crumbs. Blend until smooth to form a hazelnut-chocolate butter, about 3 minutes.
7. Remove 3 tablespoons of the mixture and set aside.
8. Add coconut milk, sugar, vanilla, and salt to the remaining mixture in the blender. Blend until smooth and fully combined.
9. Transfer mixture to an airtight container and refrigerate at least 1 hour.
10. Churn chilled mixture in an ice cream maker according to manufacturer's instructions, about 30 minutes, until it resembles soft serve.
11. Swirl in the reserved chocolate-hazelnut mixture without fully mixing it in.
12. Transfer to a freezer-safe container, smooth the top, cover with parchment paper, and freeze at least 1 hour until firm.
13. Let sit at room temperature 10-15 minutes before serving. Store covered in the freezer up to 1 month.