Low Carb Avellana Ice Cream
Indulge in creamy, nutty perfection with this **Low Carb Avellana Ice Cream**, a guilt-free dessert that’s big on flavor and low on carbs. Made with roasted hazelnuts blended to a luscious paste, this keto-friendly treat combines rich **heavy cream**, **unsweetened almond milk**, and the natural sweetness of **erythritol** to create a silky-smooth custard-based ice cream. A touch of **vanilla extract** and **xanthan gum** ensures the perfect balance of flavor and texture, while **egg yolks** lend a luxuriously creamy finish. Perfect for hazelnut lovers seeking a healthier dessert option, this homemade ice cream makes a delightful treat for special occasions or everyday indulgence. Serve it solo or pair with a low-carb chocolate drizzle for an unforgettable experience!
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Recipe Information
Ingredients
- 1 cup Raw hazelnuts
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Xanthan gum
- 4 large Egg yolks
Instructions
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for about 10 minutes, until they are fragrant and you see some skins starting to crack.
Remove hazelnuts from the oven and let them cool slightly. Place them in a clean kitchen towel and rub them together to remove most of the skins.
Once cooled, transfer the hazelnuts to a food processor and blend until they form a smooth paste. This should take about 5-10 minutes. Scrape down the sides as needed.
In a medium saucepan, combine the heavy cream, almond milk, hazelnut paste, erythritol, and salt. Place over medium heat, stirring occasionally, until the mixture reaches a gentle simmer. Do not let it boil.
Meanwhile, whisk the egg yolks in a separate bowl. Slowly pour about 1/2 cup of the hot cream mixture into the yolks, whisking constantly to temper them.
Pour the yolk mixture back into the saucepan while whisking to incorporate. Cook over low heat, stirring often, until the mixture thickens enough to coat the back of a spoon. This should take about 5 minutes.
Remove the custard from the heat and stir in the vanilla extract and xanthan gum. Blend well to ensure the gum is fully dissolved and not clumped.
Let the mixture cool to room temperature, then chill completely in the refrigerator for at least 1-2 hours or until cold.
Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
2762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.2 g | 341% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 7.0 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 674 mg | 52% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1120 mg | 24% | |
*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.
