Keto Hazelnut Ice Cream

Name: Healthy Keto Hazelnut Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup heavy cream; 3/4 cup ground hazelnuts; 2/3 cup powdered erythritol; 2 egg yolks; 1 whole egg; 1/2 vanilla bean; 1/4 cup chopped hazelnuts (optional)

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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!

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Ingredients

Servings:

ml heavy cream
g ground hazelnuts
g powdered erythritol
egg yolks
whole egg
vanilla bean
g chopped hazelnuts (optional)

fl oz heavy cream
oz ground hazelnuts
oz powdered erythritol
egg yolks
whole egg
vanilla bean
oz chopped hazelnuts (optional)

cup heavy cream
cup ground hazelnuts
cup powdered erythritol
egg yolks
whole egg
vanilla bean
cup chopped hazelnuts (optional)

Step 1

g ground hazelnuts

oz ground hazelnuts

cup ground hazelnuts

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.