Nutella-Flavored Yogurt Ice Cream


  • 18 oz (500 g) greek yogurt plain
  • 10 dates, pitted and soaked in water for 10 min.
  • 3 tbsp unsweetened cacao powder
  • ½ cup hazelnuts, roasted and peeled
  • 2 tbsp almond butter
  • 2 tbsp monk fruit
  • ¼ cup chocolate chips + ½ tbsp coconut
  • Roasted hazelnuts peeled and chopped
  • In a mold or glass baking dish, place wax paper, add the Greek yogurt, and freeze for 2 Hours. Take out and cut into cubes.
  • Put all the ingredients in the Ace™ Nova blender and press Crushed Ice. When the alarm sounds, add 10 tbsp of the water in which the dates were soaked and press Frozen Desserts. When the timer goes off again, press Cancel and pour into a cake pan.
  • Add the liquid chocolate and the hazelnuts and freeze for at least one hour before serving.
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