Mimi's Vegan Kitchen: Hazelnut Ice-cream

I did not like ice-cream growing up. Yup, a kid who didn’t like ice-cream! The only ones I liked were the Mars, Snickers and Twix ones and probably only during the North Coast season. I used to save up my one pound notes and walk to the market to buy one every few days. Come to think of it now, I think I just liked the challenge of saving my own money and walking to the market alone.

It was probably at that time that I developed a taste for nutty ice-cream flavor.

Fast forward ten years, I was in Bremen, Germany and I got obsessed with an ice-cream flavor only labeled as “Nuts.”

I didn’t really start liking and wanting ice-cream until I traveled to Italy a few years ago. I had just adopted a vegan diet but that didn’t stop me. Gelato and Amira became inseparable and afterwards, I started making ice-cream at home all the time!

I was inspired to try making this after experimenting at work with a combination of dates and walnuts. Delicious but that German “nuts” ice-cream was always on my mind and I remembered it was so hazelnut-ty!

Now, little warning: raw dates leave this ashy texture in anything. You’d know this if you had dates in your smoothie before. But don’t let it turn you off! My parents, who happen to be my toughest critics, loved this! I had to take the ice-cream away from them so they wouldn’t eat it all before I take some photos!

As always, I’d love to see your recreation of this and any other bindu x mimisvegankitchen recipe!

Prep time: 10 minutes

Idle time: 6-8 hours

Serves: 4


  • 1 cup of raw hazelnuts

  • 1 cup of pitted dates

  • 2 cups of coconut milk solids or coconut cream

  • a pinch of vanilla bean powder

  • a pinch of sea salt


Step 1: Roast the hazelnuts on a pan for 5 minutes on low heat.

Step 2: Once the hazelnuts are cool, peel them as much as possible and transfer them to blender along with the dates, coconut milk, vanilla and sea salt.

Step 3: Blend, blend, blend and then taste. You might need to add some dates.

Step 4: Transfer the ice-cream to container. Close it and place it in the freezer.

Every couple of hours, take it out and use a spoon to stir it and get some air in. You’ll do this 3-4 times until the ice-cream is solid. You can even skip this step and it still comes out creamy or you can churn it before you freeze it, if you have an ice-cream maker.

*To serve, take it out of the freezer about 5 minutes before you scoop it. I top it with caramel sauce, dates, chocolate chips or nuts.

Note: If you taste this after blending and it’s not sweet enough, feel free to substitute the extra dates with maple syrup or another sweetener of your choice if you’d like to avoid the extra ashy texture of the dates.