This dairy free chocolate hazelnut wafer crunch ice cream has a smooth chocolate base, a soft hazelnut ripple, and plenty of crisp cookie pieces.

I like making it when I want a homemade frozen dessert with more texture than a simple scoop of chocolate ice cream.

It is completely dairy free, which makes it a good option for anyone who avoids dairy but still wants a creamy dessert.

Coconut milk and extra creamy oat milk give the ice cream a full, smooth texture without using regular milk or cream.

The wafer crunch is baked first, so it stays crisp and adds a nice contrast to the soft ice cream.

Why This Recipe Is a Keeper

Deep Chocolate Flavor – Cocoa powder and chocolate hazelnut spread create a smooth, full chocolate taste in every scoop.

Irresistible Crunch – Crisp chocolate wafers and roasted hazelnuts add a satisfying contrast to the creamy ice cream.

Silky Dairy-Free Base – Coconut milk and extra creamy oat milk make this frozen dessert wonderfully smooth and scoopable.

Chocolate Hazelnut Swirls – A generous hazelnut ripple brings extra creaminess and a beautiful bakery-style look to each serving.

Here’s What You’ll Need

For The Wafer Crunch

2 cups Crushed Dairy-Free Chocolate Wafer Cookies
2 tbsp Melted Refined Coconut Oil
1/3 cup Chopped Roasted Hazelnuts
1/8 tsp Fine Sea Salt

For The Chocolate Hazelnut Ripple

1/3 cup Dairy-Free Chocolate Hazelnut Spread
2 tbsp Extra Creamy Oat Milk

For The Ice Cream

1 (13.5 oz) can Full-Fat Coconut Milk
1 1/4 cups Extra Creamy Oat Milk
1/2 cup Cane Sugar
1/2 cup Dairy-Free Chocolate Hazelnut Spread
1/4 cup Unsweetened Cocoa Powder
2 tbsp Cornstarch
1 tsp Pure Vanilla Extract
1/4 tsp Fine Sea Salt

How to Make It

Step 1

Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Toss the crushed chocolate wafer cookies with the coconut oil, roasted hazelnuts, and sea salt.

Step 2

Bake the wafer crunch for 8 to 10 minutes, stirring once, then cool completely. Freeze the crunch while preparing the ice cream.

Step 3

Whisk the coconut milk, oat milk, cane sugar, cocoa powder, cornstarch, vanilla, and sea salt in a saucepan. Cook over medium heat, whisking frequently, until steaming and slightly thickened.

Step 4

Whisk 1/2 cup chocolate hazelnut spread into the warm base until smooth. Refrigerate the mixture for at least 4 hours.

Step 5

Warm the remaining chocolate hazelnut spread with 2 tablespoons oat milk just until pourable, then cool it to room temperature. Churn the cold ice cream base, adding two-thirds of the wafer crunch during the final 2 minutes.

Step 6

Layer the ice cream with the chocolate hazelnut ripple and remaining wafer crunch in a freezer-safe container. Freeze for 4 to 6 hours, then soften briefly before scooping.

Recipe Tips

Mix the Coconut Milk Well

Full-fat coconut milk often separates in the can, with a thick layer on top and thinner liquid below. Stir or whisk it until completely smooth before measuring so every scoop of ice cream has the same creamy texture.

Use canned full-fat coconut milk, not the coconut milk sold in refrigerated cartons. The canned version provides the richness needed for a smooth, scoopable dairy-free ice cream.

Whisk the Dry Ingredients First

Whisk the cane sugar, cocoa powder, cornstarch, and salt together in the saucepan before adding the milks. This helps the cocoa and cornstarch blend evenly instead of forming little lumps in the base.

Add the coconut milk and oat milk gradually while whisking. Keep whisking around the edges and bottom of the pan as it heats so the cornstarch thickens evenly.

Cook Until Lightly Thickened

Heat the base over medium heat until it is steaming and has a light pudding-like thickness. It should coat the back of a spoon in a thin layer, but it should still pour easily.

This step activates the cornstarch, which gives the ice cream a creamier texture and helps limit ice crystals. Keep the heat moderate so the base stays smooth and the cocoa flavor remains balanced.

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