Sugar-Free Avellana Ice Cream
Indulge in the creamy richness of Sugar-Free Avellana Ice Cream—a guilt-free treat that’s perfect for satisfying your sweet cravings! This homemade ice cream combines the natural nuttiness of freshly roasted hazelnuts with a velvety custard base made from heavy cream, whole milk, and your favorite sugar substitute, such as erythritol or monk fruit. Perfectly balanced with a hint of vanilla, this low-carb, keto-friendly dessert delivers all the indulgence of traditional ice cream without the sugar crash. With step-by-step instructions, including tips on toasting hazelnuts and tempering eggs for a smooth, custard-like consistency, this recipe is ideal for home cooks looking to elevate their dessert game. Serve it topped with a sprinkle of chopped hazelnuts for added crunch and a delightful finish!
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Recipe Information
Ingredients
- 1 cup Hazelnuts
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Sugar substitute (erythritol or monk fruit)
- 2 teaspoons Vanilla extract
- 4 large Egg yolks
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for 10 minutes, or until they are golden and aromatic.
Remove the hazelnuts from the oven and allow them to cool slightly. Once cooled, rub them with a clean kitchen towel to remove as much of the skins as possible.
Transfer the skinned hazelnuts to a food processor and grind them into a coarse powder. Set aside.
In a medium saucepan, combine the heavy cream, whole milk, and sugar substitute. Heat the mixture over medium heat until it barely begins to simmer. Do not let it boil.
In a separate bowl, whisk together the egg yolks and salt until smooth and pale.
Gradually add about 1 cup of the hot cream mixture into the egg yolks while continuously whisking. This will temper the eggs and prevent them from curdling.
Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes.
Remove the saucepan from the heat and stir in the ground hazelnuts and vanilla extract.
Strain the mixture through a fine sieve into a bowl to remove any lumps and large particles of ground nuts. Cover with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming.
Refrigerate for at least 4 hours, or until the mixture is thoroughly chilled.
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until it is firm enough to scoop.
Serve the sugar-free Avellana ice cream with a sprinkle of chopped hazelnuts, if desired, and enjoy!
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.8 g | 343% | |
| Saturated Fat | 111.8 g | 559% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 18.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 586 mg | 45% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 458 mg | 10% | |
*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.
