Keto Hazelnut Ice Cream
Indulge in the creamy decadence of this homemade Keto Hazelnut Ice Cream, a perfect low-carb treat to satisfy your sweet cravings without the guilt. Made with rich heavy cream, unsweetened almond milk, and a touch of erythritol, this ice cream achieves the perfect balance of creamy texture and sweetness. The star of the show is the velvety hazelnut butter, which adds a nutty, toasted flavor that's further enhanced by crunchy bits of roasted hazelnuts folded in at the end. With no refined sugars, this keto-friendly dessert is easy to prepare using simple steps like tempering egg yolks for a silky-smooth custard base. Ideal for a make-ahead dessert, serve it on its own or pair it with your favorite keto toppings for a luxurious, health-conscious indulgence. Perfect for hazelnut lovers and anyone craving a low-carb alternative, this ice cream turns a classic treat into a keto sensation.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup erythritol
- 1 teaspoon vanilla extract
- 1/2 cup hazelnut butter
- 1/4 teaspoon sea salt
- 4 large egg yolks
- 1/2 cup chopped roasted hazelnuts
Instructions
In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat the mixture over medium heat until it starts to steam, stirring occasionally. Do not let it boil.
In a mixing bowl, whisk egg yolks until smooth. Gradually add about 1/2 cup of the hot cream mixture into the yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir constantly over low heat until it thickens enough to coat the back of a spoon.
Remove from heat and stir in vanilla extract, hazelnut butter, and salt until smooth and well combined.
Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
During the last 5 minutes of churning, add the chopped roasted hazelnuts for extra texture.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop and enjoy your Keto Hazelnut Ice Cream!
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.8 g | 359% | |
| Saturated Fat | 110.7 g | 554% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 216.9 g | 79% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 6.9 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 721 mg | 55% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1269 mg | 27% | |
*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.
