Sugar-Free Hazelnut Gelato

Indulge in the creamy decadence of *Sugar-Free Hazelnut Gelato*, a guilt-free dessert crafted for the health-conscious sweet tooth. This homemade recipe combines toasted hazelnuts with the richness of whole milk and heavy cream, naturally sweetened with erythritol for a sugar-free treat. Infused with real vanilla and a touch of salt, this gelato bursts with nutty flavor while maintaining a smooth, velvety texture. The slow cooking and careful tempering process give it an authentic Italian gelato consistency, making it a luxurious yet low-carb dessert option. Perfect for those seeking a no-sugar-added alternative, this easy-to-make recipe is best served after a long chill and scooped into bowls for a refreshing finish to any meal.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 200 grams Hazelnuts
• 500 ml Whole milk
• 200 ml Heavy cream
• 100 grams Erythritol
• 1 teaspoon Vanilla extract
• 4 large Egg yolks
• 1 pinch Salt

Directions

Step 1

Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking tray and toast them for about 10 minutes, or until fragrant. Once toasted, remove from the oven and let them cool slightly.

Step 2

Rub the hazelnuts in a clean kitchen towel to remove as much of the skin as possible. Once peeled, grind the hazelnuts into a fine powder using a food processor.

Step 3

In a medium saucepan, combine the milk, heavy cream, ground hazelnuts, and a pinch of salt. Place over medium heat until small bubbles appear around the edges, but do not let it boil. Remove from heat and let it sit for 30 minutes to infuse.

Step 4

In a separate bowl, whisk the egg yolks and erythritol until the mixture is thick and pale. Set aside.

Step 5

Reheat the milk mixture gently until warm. Gradually pour about a third of the warm milk mixture over the egg yolk mixture, whisking constantly to temper the eggs.

Step 6

Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (about 10 minutes). Do not let it boil.

Step 7

Remove from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a bowl to remove any solid bits.

Step 8

Cool the mixture to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight for the best results.

Step 9

Once chilled, churn the mixture in an ice cream maker following the manufacturer's instructions until it reaches a soft-serve consistency.

Step 10

Transfer the gelato to a lidded container and freeze for at least 2 hours to firm up.

Step 11

Serve the delicious sugar-free hazelnut gelato and enjoy!

Nutrition Facts

Serving size	(1088.2g)

Amount per serving	% Daily Value*
Calories	2499.1

Total Fat 222.6g	0%
Saturated Fat 63.1g	0%
Polyunsaturated Fat 0.6g
Cholesterol 999.9mg	0%
Sodium 434.0mg	0%
Total Carbohydrate 162.6g	0%
Dietary Fiber 21.4g	0%
Total Sugars 32.9g
Protein 56.2g	0%

Vitamin D 300.1IU	0%
Calcium 1012.2mg	0%
Iron 12.1mg	0%
Potassium 856.5mg	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: 69.6%

Protein: 7.8%

Carbs: 22.6%