Keto Hazelnut Ice Cream

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
2.9g

Protein
6.6g

Fat
29.9g

Kcal.
308

Carbs

2.9g

Protein

6.6g

Fat

29.9g

Kcal.

308

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

This sugar-free Low Carb hazelnut ice cream is in no way inferior to the sugary store-bought version – in fact, it’s even better!

You can have the same creamy hazelnut taste without the sugar or the carbs, as our version only has 2.9g net carbs per scoop, which makes it keto-friendly as well!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Hazelnut Ice Cream Image #1
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Ingredients

ml heavy cream
g ground hazelnuts
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

g chopped hazelnuts (optional)
fl oz heavy cream
oz ground hazelnuts
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

oz chopped hazelnuts (optional)
cup heavy cream
cup ground hazelnuts
cup powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

cup chopped hazelnuts (optional)

Step 1

Add the ground hazelnuts into a frying pan and roast them on medium heat for about 4-5 minutes until they are golden brown.

It’s important to keep stirring while you roast the hazelnuts as they can burn quite easily.

Step 2

  ml heavy cream, vanilla bean

  fl oz heavy cream, vanilla bean

  cup heavy cream, vanilla bean

Transfer the roasted ground hazelnuts into a small pot.

Add the heavy cream into the pot as well as the vanilla pulp and the scraped out vanilla bean.

Step 3

Bring the heavy cream to a boil while stirring the mixture every now and then.

Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.

Step 4

Let the heavy-cream-hazelnut-mixture run through a fine-mesh strainer to remove the hazelnut chunks and the scraped out vanilla bean.

Step 5

  g powdered erythritol, egg yolks, whole egg

  oz powdered erythritol, egg yolks, whole egg

  cup powdered erythritol, egg yolks, whole egg

Add the powdered erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Keep in mind that the bowl should be big enough to fit both the erythritol-egg-mixture as well as the heavy-cream-mixture.

Step 6

Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.

Pour the heavy-cream-hazelnut-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.

Step 7

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 8

Let the ice cream mixture cool down for at least 30 minutes before you proceed to the next step.

Step 9 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 9 – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.

After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 10

  g chopped hazelnuts (optional)

  oz chopped hazelnuts (optional)

  cup chopped hazelnuts (optional)

Serve the keto hazelnut ice cream with a 2.2″ ice cream scoop.
(Optional) Sprinkle a handful of chopped hazelnuts on your ice cream for a bit of extra crunch.

Storage

We recommend storing the low carb hazelnut ice cream in an air-tight container.
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.

It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.

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