Sugar-Free Avellana Ice Cream

Creamy, nutty, and irresistibly guilt-free, Sugar-Free Avellana Ice Cream is the perfect dessert for hazelnut lovers seeking a low-sugar treat. This rich and velvety ice cream combines the toasty flavor of freshly roasted hazelnuts with a smooth custard base made from heavy cream, whole milk, and a natural sugar substitute like erythritol or monk fruit. Enhanced with a splash of fragrant vanilla extract, this recipe achieves indulgence without the sugar, making it ideal for those on keto, diabetic-friendly, or sugar-conscious diets. With a simple yet authentic process, including tempering egg yolks for a creamy texture and churning to perfection, this hazelnut ice cream is the ideal make-ahead dessert for summer gatherings or anytime you need a sweet, satisfying treat. Serve it topped with chopped hazelnuts for extra crunch and flavor!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 cup Hazelnuts
• 2 cups Heavy cream
• 1 cup Whole milk
• 0.5 cup Sugar substitute (erythritol or monk fruit)
• 2 teaspoons Vanilla extract
• 4 large Egg yolks
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for 10 minutes, or until they are golden and aromatic.

Step 2

Remove the hazelnuts from the oven and allow them to cool slightly. Once cooled, rub them with a clean kitchen towel to remove as much of the skins as possible.

Step 3

Transfer the skinned hazelnuts to a food processor and grind them into a coarse powder. Set aside.

Step 4

In a medium saucepan, combine the heavy cream, whole milk, and sugar substitute. Heat the mixture over medium heat until it barely begins to simmer. Do not let it boil.

Step 5

In a separate bowl, whisk together the egg yolks and salt until smooth and pale.

Step 6

Gradually add about 1 cup of the hot cream mixture into the egg yolks while continuously whisking. This will temper the eggs and prevent them from curdling.

Step 7

Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes.

Step 8

Remove the saucepan from the heat and stir in the ground hazelnuts and vanilla extract.

Step 9

Strain the mixture through a fine sieve into a bowl to remove any lumps and large particles of ground nuts. Cover with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming.

Step 10

Refrigerate for at least 4 hours, or until the mixture is thoroughly chilled.

Step 11

Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions.

Step 12

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until it is firm enough to scoop.

Step 13

Serve the sugar-free Avellana ice cream with a sprinkle of chopped hazelnuts, if desired, and enjoy!

Nutrition Facts

Serving size	(936.9g)

Amount per serving	% Daily Value*
Calories	2860.7

Total Fat 267.8g	0%
Saturated Fat 111.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1247.3mg	0%
Sodium 873.9mg	0%
Total Carbohydrate 39.0g	0%
Dietary Fiber 14.5g	0%
Total Sugars 18.0g
Protein 38.1g	0%

Vitamin D 180.6IU	0%
Calcium 585.8mg	0%
Iron 8.8mg	0%
Potassium 458mg	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: 88.7%

Protein: 5.6%

Carbs: 5.7%