Vanilla Hazelnut Ice Cream

vanilla hazelnut ice cream

In lieu of Fat Tuesday, I have a fatty (good, healthy coconut fat!) and delicious treat for you all. No, it’s not a paleo-fied paczki either. I really have no desire to try and replicate those. I do recall eating them on Fat Tuesday during my childhood though, and they were okay, but I never really thought they were that awesome. Sure, I still ate them because grandma offered me one every year, but I think I would have rather eaten a plain glazed doughnut. Oh, how times have changed.

Anyway, the idea for this treat all started with Jesse. You see, I haven’t made ice cream in a while and apparently Jesse noticed, or had a craving at the very least. I say this, because he came home from Food Front Co-op the other day with two boxes of coconut cream, which is what I use to make ice cream sometimes (combined with coconut milk). He said, “Look, I bought you something!” What he meant was, “I bought you this, so you can make me ice cream!” Or in other words, “Make me ice cream, woman!” Okay, I’m exaggerating because the ice cream is for me too and I enjoy it just as much as he does, but I like to tease him. It’s all out of love.

Jesse and I love my plain vanilla ice cream recipe (everything below, minus the hazelnut butter), which is what I was going to make, but then I got the idea to add fresh hazelnut butter. I was shopping at the Alberta Co-op on Friday, and spotted it in their bulk section. They have a big bucket of it and you can scoop out as much as you need, whether it be a lot or just a few tablespoons. I appreciate this because hazelnut butter is spendy and even though it’s still expensive in bulk, I can buy just a little bit, making it pretty affordable. This way too, I won’t go hog wild and eat it all. I don’t know about all of you, but nut butter is super addicting for me, so for this reason, I only occasionally buy it. I generally turn to coconut butter over nut butter anyway.

If you can’t find the coconut cream, don’t fret! Just replace it with more full-fat coconut milk. It’ll work just fine. I know, because I make ice cream this way as well. It really just depends if I have coconut cream on hand or not. The coconut cream makes the ice cream a bit thicker and richer, but it’s still fantastic and creamy with more coconut milk in its place. Additionally, you can use a different nut butter if you can’t find hazelnut butter in the store and don’t have the availability to make your own. This recipe would obviously be awesome with unsweetened cocoa powder added to the mixture too. I actually contemplated doing so, but we decided we wanted the vanilla base, so the hazelnut flavor could really shine through. Maybe next time.

Happy Fat Tuesday! And happy birthday to my dear Dad who turns 63 today! Cheers!


  • 1 can full-fat coconut milk (I recommend this brand or this one)
  • 1 cup coconut cream (I used this)
  • 2 tsp pure vanilla extract
  • 1.5 – 2 Tbsp raw honey
  • Dash of Himalayan sea salt
  • 1/3 cup unsweetened hazelnut butter (this brand is really good)



  1. Add the coconut milk, coconut cream, vanilla, honey and sea salt to the blender. Don’t use a food processor for this — you’ll end up with a mess if you do. Blend on high for a couple minutes, until the mixture is smooth. If your coconut cream is cold because you already had some open and stored it in the fridge, it may require more blending. Just keep blending until it’s smooth!
  2. With your ice cream maker turned on, pour the mixture into the freezer container. Let churn for about 18 minutes. Then, add the hazelnut butter and continue to churn for another 3-5 minutes or until hazelnut butter is mixed through and ice cream is thick.
  3. Scoop ice cream into a container that can be stored in the freezer. Serve some up right away or place in the freezer to firm up a bit more, if desired. I didn’t do so, but feel free to garnish with some chopped raw hazelnuts.

22 thoughts on “Vanilla Hazelnut Ice Cream

  1. Craving4More February 12, 2013 / 8:15 am

    This looks SOOOO good!!

    Ashley Kipp

    Sent from my awesome iPhone

    • paleoinpdx February 12, 2013 / 1:58 pm

      I assure you that it is 😉

  2. Amy Crawford February 13, 2013 / 12:15 am

    Oh this looks SENSATIONAL! Man…there simply isn’t enough hours in the week to make all of these beautiful recipes!

    • paleoinpdx February 13, 2013 / 8:10 am

      Thanks, Amy! I appreciate your enthusiasm over it 😉 Thanks for the follow too!

  3. rockyscafe February 17, 2013 / 8:26 pm

    Tried this recipe last night along with your brownie recipe (I thought the two would go good together! I was so right!) I love hazelnut ice cream particularly when it is pared with chocolate. In fact, I adapted your recipe using homemade chocolate hazelnut butter to get that Burgerville milkshake taste. I liked it even better! So I no longer have to feel like I missing out, I can make my own! Thanks again!

    • paleoinpdx February 18, 2013 / 9:49 am

      Good to know that they work together! I like your variation of the recipe too. I’m thinking of adding cocoa powder to the ice cream next time. It sounds SO good! You’re right, no need to miss out. Plus, you get something even better and know exactly what’s in it!

  4. Arlene September 5, 2013 / 6:41 pm

    I am so making this tomorrow but going to substitute with macadamia nut butter that I bought the other day on sale. I wonder how rawtella would work in it?

    • paleoinpdx September 5, 2013 / 6:43 pm

      Oh yum! I bet it’ll be awesome with macadamia nut butter! I’m not familiar with rawtella, but if it has a similar consistency to other nut butters, I’m sure it’ll work just fine. Enjoy!

  5. Mary T May 15, 2016 / 4:21 am

    Made it today and turned butter like mixture.Where did I go wrong.Followed recipe above.

    • paleoinpdx May 15, 2016 / 6:58 am

      It’s hard to say. You followed it exactly? If you used different coconut milk and coconut cream brands than the ones I refer to, it could cause slight differences. Also, maybe you needed a little longer churn time than what I did. The ice cream is a softer style, but then firms up more in the freezer. Sometimes, just a couple hours in the freezer after it’s done churning helps.

  6. Debbie January 3, 2017 / 11:06 am

    I tried it and it was delish!!! Thank you.

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