Low Fat Hazelnut Ice Cream
Indulge in the rich, nutty flavors of our Low Fat Hazelnut Ice Cream—a lighter take on a classic dessert that doesn't skimp on taste! This creamy and luscious treat is made with skim milk, reduced-fat cream, and roasted hazelnuts, offering all the decadence of traditional ice cream with a fraction of the fat. The hazelnuts are roasted to perfection, enhancing their natural flavor, and then finely chopped to create a delightful texture in every bite. A touch of vanilla extract adds warmth and balance, while cornstarch helps achieve a silky, custard-like consistency without the need for heavy cream. Perfect as a guilt-free dessert or an elegant treat for summer gatherings, this homemade hazelnut ice cream is a must-try for health-conscious ice cream lovers. Keywords: low-fat ice cream, hazelnut dessert, homemade ice cream, healthy ice cream recipe.
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Recipe Information
Ingredients
- 2 cups Skim milk
- 1 cup Reduced-fat cream
- 1/2 cup Sugar
- 1/2 cup Hazelnuts
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes, or until they are fragrant and lightly browned. Allow them to cool slightly.
Rub the cooled hazelnuts with a clean towel to remove the skins as much as possible, then chop them finely.
In a medium saucepan, combine 1 3/4 cups of skim milk and sugar over medium heat. Stir until the sugar is completely dissolved.
In a small bowl, whisk together the remaining 1/4 cup of skim milk and the cornstarch until smooth. This will act as a thickening agent.
Slowly whisk the milk-cornstarch mixture into the warm milk and sugar mixture on the stove. Continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
Remove the saucepan from heat. Stir in the reduced-fat cream, finely chopped hazelnuts, vanilla extract, and salt. Mix well to combine.
Allow the mixture to 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 until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for an additional 2 hours or until firm. Serve and enjoy your homemade low-fat hazelnut ice cream!
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 143.2 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 900 mg | 69% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 984 mg | 21% | |
*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.
