Sugar-Free Hazelnut Ice Cream
Indulge in the creamy decadence of Sugar-Free Hazelnut Ice Cream, a perfect guilt-free treat for dessert lovers. This homemade recipe combines the nutty richness of freshly roasted hazelnuts with the smooth, velvety texture of a custard base made from almond milk, heavy cream, and egg yolks. Sweetened with erythritol, this ice cream is completely free of refined sugar, making it a delightful option for those seeking a low-carb or keto-friendly dessert. The secret lies in the freshly ground hazelnut paste, which infuses the ice cream with deep, toasty flavors, while a hint of vanilla adds an extra layer of indulgence. With step-by-step directions for creating the perfect custard and tips for achieving a creamy finish, this recipe guarantees impressive results every time. Serve this luscious sugar-free hazelnut ice cream as a standalone dessert or pair it with your favorite sugar-free toppings for a customizable, satisfying treat.
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Recipe Information
Ingredients
- 1 cup Hazelnuts
- 2 cups Unsweetened Almond Milk
- 1 cup Heavy Cream
- 1 cup Erythritol or Sugar Substitute
- 1 teaspoon Vanilla Extract
- 4 Egg Yolks
- 0.25 teaspoon Salt
Instructions
Preheat oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them in the oven for 10-12 minutes, or until they are fragrant and the skins begin to crack.
Allow the hazelnuts to cool slightly, then rub them between a clean towel to remove most of the skins. It's okay if some skins remain.
Transfer the hazelnuts to a food processor and blend until they are finely ground and begin to form a paste.
In a medium saucepan, heat the almond milk and heavy cream over medium heat until it just begins to simmer. Do not let it boil.
In a separate bowl, whisk together the erythritol, egg yolks, and salt until pale and thick.
Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 7-10 minutes.
Remove the custard from the heat and stir in the vanilla extract and the hazelnut paste.
Pour the mixture into a bowl and let it cool to room temperature. Then, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving to allow it to firm up.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 5.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1129 mg | 87% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 254 mg | 5% | |
*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.
