Everyone knows and loves a Kinder Bueno - a soft, creamy filling of hazelnut cream sandwiched between wafers and coated with milk and dark chocolate. We've veganised it AND turned it into the dreamiest no churn ice cream.
Preheat the oven to 200C/180C fan. Place the hazelnuts on a tray and roast for 5-10 minutes until golden brown and glistening.
Cool slightly then blend in a high speed blender until completely smooth, scraping down the sides every so often to encourage it to blend more easily. Set aside.
Whip the vegan cream to soft peaks, add the vanilla extract, coconut condensed milk and hazelnut butter. Stir until completely combined, being careful not to knock too much air out of the cream.
Melt the milk and dark chocolate separately in microwave safe bowls in 30 second increments until completely melted.
Pour 1/3 of the ice cream mixture into a loaf tin or freezeable container. Place some of the wafers on top of the first layer of ice cream and drizzle the chocolate over the top. Repeat until you've used all of the ice cream mixture. Top with crushed wafers and more melted chocolate.
Lightly cover and freeze for a minimum of 4 hours, overnight is preferable.
Serve in cups or cones with more hazelnut butter drizzled over the top.
