Sugar-Free Hazelnut Ice Cream

Indulge in the creamy decadence of Sugar-Free Hazelnut Ice Cream, a guilt-free twist on a classic frozen treat. This luscious dessert combines the nutty richness of roasted hazelnuts with the silky texture of almond milk and heavy cream, all naturally sweetened with erythritol for a sugar-free delight. The recipe starts with freshly roasted hazelnuts that are blended into a fragrant paste, forming the base of this luxurious custard. Whisked egg yolks create a velvety texture, while a hint of vanilla extract adds warmth and depth. Perfect for keto or low-carb lifestyles, this homemade ice cream is a healthier indulgence that doesn’t skimp on flavor. Serve it as is or pair it with fresh berries for an elegant dessert that’s both satisfying and refreshing.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 cup Hazelnuts
• 2 cups Unsweetened Almond Milk
• 1 cup Heavy Cream
• 1 cup Erythritol or Sugar Substitute
• 1 teaspoon Vanilla Extract
• 4 Egg Yolks
• 0.25 teaspoon Salt

Directions

Step 1

Preheat oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them in the oven for 10-12 minutes, or until they are fragrant and the skins begin to crack.

Step 2

Allow the hazelnuts to cool slightly, then rub them between a clean towel to remove most of the skins. It's okay if some skins remain.

Step 3

Transfer the hazelnuts to a food processor and blend until they are finely ground and begin to form a paste.

Step 4

In a medium saucepan, heat the almond milk and heavy cream over medium heat until it just begins to simmer. Do not let it boil.

Step 5

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

Step 6

Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Step 7

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 7-10 minutes.

Step 8

Remove the custard from the heat and stir in the vanilla extract and the hazelnut paste.

Step 9

Pour the mixture into a bowl and let it cool to room temperature. Then, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.

Step 10

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

Step 11

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

Nutrition Facts

Serving size	(1173.4g)

Amount per serving	% Daily Value*
Calories	1992.1

Total Fat 186.2g	0%
Saturated Fat 59.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 978mg	0%
Sodium 994.4mg	0%
Total Carbohydrate 266.3g	0%
Dietary Fiber 15.0g	0%
Total Sugars 5.8g
Protein 33.1g	0%

Vitamin D 248.9IU	0%
Calcium 1129.3mg	0%
Iron 10.4mg	0%
Potassium 253.8mg	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: 58.3%

Protein: 4.6%

Carbs: 37.1%