Low Carb Avellana Ice Cream

Indulge in the creamy decadence of Low Carb Avellana Ice Cream, a guilt-free, keto-friendly treat perfect for hazelnut lovers. This exquisite dessert combines the rich nuttiness of roasted hazelnuts, blended into a velvety paste, with the smoothness of heavy cream and almond milk for a luxurious texture. Sweetened with erythritol and thickened with xanthan gum, this recipe eliminates added sugars without compromising on flavor. Egg yolks lend a luscious custard base, while a hint of vanilla extract rounds out the profile with subtle warmth. Ideal for those seeking a low-carb dessert option, this homemade hazelnut ice cream is churned to perfection and freezes beautifully for an irresistibly creamy finish. Treat yourself to this refined, wholesome indulgence—perfect for satisfying cravings while staying on track with your health goals.

Nutriscore Rating: 54/100

Prep Time:120 mins

Cook Time:10 mins

Total Time:130 mins

Servings: 6

Ingredients

• 1 cup Raw hazelnuts
• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 0.5 cup Erythritol sweetener
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 0.5 teaspoon Xanthan gum
• 4 large Egg yolks

Directions

Step 1

Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for about 10 minutes, until they are fragrant and you see some skins starting to crack.

Step 2

Remove hazelnuts from the oven and let them cool slightly. Place them in a clean kitchen towel and rub them together to remove most of the skins.

Step 3

Once cooled, transfer the hazelnuts to a food processor and blend until they form a smooth paste. This should take about 5-10 minutes. Scrape down the sides as needed.

Step 4

In a medium saucepan, combine the heavy cream, almond milk, hazelnut paste, erythritol, and salt. Place over medium heat, stirring occasionally, until the mixture reaches a gentle simmer. Do not let it boil.

Step 5

Meanwhile, whisk the egg yolks in a separate bowl. Slowly pour about 1/2 cup of the hot cream mixture into the yolks, whisking constantly to temper them.

Step 6

Pour the yolk mixture back into the saucepan while whisking to incorporate. Cook over low heat, stirring often, until the mixture thickens enough to coat the back of a spoon. This should take about 5 minutes.

Step 7

Remove the custard from the heat and stir in the vanilla extract and xanthan gum. Blend well to ensure the gum is fully dissolved and not clumped.

Step 8

Let the mixture cool to room temperature, then chill completely in the refrigerator for at least 1-2 hours or until cold.

Step 9

Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 10

Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Nutrition Facts

Serving size	(1057.3g)

Amount per serving	% Daily Value*
Calories	2761.5

Total Fat 266.2g	0%
Saturated Fat 109.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 942.2mg	0%
Total Carbohydrate 146.9g	0%
Dietary Fiber 14.8g	0%
Total Sugars 7.0g
Protein 33.4g	0%

Vitamin D 161.0IU	0%
Calcium 673.9mg	0%
Iron 9.2mg	0%
Potassium 1120.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.9%

Protein: 4.3%

Carbs: 18.9%