Hazelnut ice cream

125 g La Vida Vegan hazelnut spread
400 ml. coconut milk
250 g vegan cream to whip
125 g agave syrup

Grill the hazelnuts in a preheated oven at 160°C degrees until they are golden brown. Remove from the oven and let it cool down entirely. Chop up the hazelnuts roughly and set apart. Whip the vegan cream until light and fluffy. In another bowl, mix the La Vida Vegan hazelnut spread, coconut milk and agave syrup until it becomes a smooth mixture and fold the whipped cream through it. Pour the composition in a bowl and sprinkle with the chopped hazelnuts and put in the freezer for at least 5 hours. Scoop the ice cream onto a cone or in a bowl and serve with extra La Vida Vegan hazelnut spread. Enjoy!