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Soo, I already had quite a few successes regarding keto ice cream recipes.
I really really love my keto vanilla ice cream and also my keto butter pecan ice cream, but I also wanted to try out new varietes.

So I gathered a lot of heavy cream, erythritol and a variety of raw ingredients like hazelnuts, pistachios and strawberries and had a great ice cream experimentation adventure.
Two days full of keto ice cream recipe attempts with a bunch of really good ones and also a few failures.

Our freezer is now very full and my belly is very happy – because some of those experiments were so good I actually couldn’t believe they were keto-friendly.

This lifestyle is making me happier and happier by the minute – this is the first time in my life I’m actually losing fat while eating ice cream.
Keto for the win!

This keto hazlenut ice cream is one of the really really good ones from that session.
I was a bit anxious at first because I usually try to only use the natural flavors of an ingredient either by extracting it somehow (e.g. through heating) or also sometimes by using store-bought natural flavors for flavor enhancement (but I try to avoid that).

I didn’t want to use store-bought flavors for this recipe but I also wasn’t sure if the natural hazelnut flavor from the nuts would be enough to make this ice cream recipe taste good but boy, nature rocks.
The secret is to roast the hazelnuts slightly before infusing them into the heavy cream – this will make sure that you get a super rich and authentic hazelnut flavored keto ice cream!

If you never had sugar free hazelnut ice cream before, you have to try this one!
It’s seriously one of the best ice creams I had (the sugar-laden ones included) and I’m definetly going to make a bigger batch just for myself this weekend.
 
Sugar Free Keto Hazelnut Ice Cream
 

Sugar Free Keto Hazelnut Ice Cream

 

KETO HAZELNUT ICE CREAM INGREDIENTS:

This section is where I share a few tips and suggestions regarding the ingredients you’ll need for this recipe. ☺️

(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
 

  • heavy cream
  • powdered erythritol:

    Why do I love Erythritol so much?
    In my opinion, Erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • ground hazelnuts:
    If you don’t have ground hazelnuts you can also simply add whole hazelnuts into a food processor for 30-60 seconds.
  • (optional) chopped hazelnuts:
    If you prefer your ice cream extra crunchy, you can add a handful of chopped hazelnuts as well.
    I personally only add extra chopped hazelnuts if I don’t sift my hazelnut ice cream (More on that in the instructions, step #5).
  • vanilla pod or sugar-free vanilla extract
    I recommend using the vanilla pod if you have the possibility.
  • eggs: one whole egg and two egg yolks
  • vodka or gin
    Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
    Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.

    I recommend adding the booze if you decide to remove the ground hazelnuts from the ice cream.
    If you decide to leave them in, you don’t necessarily have to add the alcohol for improved consistency.

    Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
    This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.


  •  
    Sugar Free Keto Hazelnut Ice Cream
     

    Sugar Free Keto Hazelnut Ice Cream
     

    KETO HAZELNUT ICE CREAM RECIPE CARD:

     

    Category, , , , , , DifficultyBeginner

    Making your own sugar free keto hazelnut ice cream is super easy! The result is incredibly creamy and 100% low carb with only 2.8g net carbs per serving!

    Sugar Free Keto Hazelnut Ice Cream

    Yields6 Servings
    Prep Time15 minsCook Time10 minsTotal Time25 mins

    Ingredients:
     1 cup heavy cream (250ml)
     3.20 oz ground hazelnuts (90g)
     ½ vanilla pod or 1 tsp of sugar-free vanilla extract (vanilla pod is preferred)
     2 egg yolks
     1 whole egg
     ¾ cup powdered erythritol (2.6oz/75g)
    Optional:
     1 oz chopped hazelnuts (30g) (if you like it crunchy)

    Instructions:
    1

    Add the ground hazelnuts into a small pan.
    Roast the ground hazelnuts for approx. 4-5 min on low-medium heat until they change the color from pale beige to golden yellow.

    ☝︎ Make sure to stir frequently and keep an eye on the hazelnuts!
    They can burn incredibly fast and they can't be used any more once they are burned (trust me, happened to me more than once ????).
     

    2

    Transfer the roasted ground hazelnuts from the pan into a small (preferably non-sticking) pot.
    Scrape out the vanilla pod and add the seeds as well as the scraped out pods into the pot as well.
     

    3

    Add the heavy cream to the pot and set the heat to medium.
    Bring it to a boil.
    Keep stirring while the heavy cream begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    4

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     

    Optional Step:
    5

    If you prefer a smooth texture without the hazelnut crunch, this is the time to sift your heavy cream-hazelnut mixture.

    This step will remove the ground hazelnuts and will leave you with a hazelnut-infused heavy cream mix.
    Both versions taste very good and it depends on your personal preferences (do you prefer a crunchy texture or a smooth texture?) if you want to go through the extra step.

    ☞ The unsifted hazelnut ice cream has more carbs but it is also more filling.
    The sifted hazelnut ice cream has a very smooth and "ice cream"-like texture.
    It also has fewer carbs and calories (because of the removed nuts) but you will also only get 4 servings instead of 6.

    If you want to go for the smooth texture, sift the hazelnut-infused heavy cream through a kitchen strainer or a kitchen towel before proceeding to the next step.
     

    6

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     

    7

    Bring the water in the pot to a boil and start to drizzle in the hazelnut-infused heavy cream into the egg mixture.
    All of the heavy cream-hazelnut-mix is going to be added into the bowl with the egg mixture.
     

    8

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    9

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     
    (Optional): Add a few chopped hazelnuts at this point if you prefer your ice cream extra crunchy!
     

    With Ice Cream Maker:
    10

    Follow the specific instructions of your personal ice cream maker.

    If you decide to add a few extra hazelnuts for the extra crunch, do so only in the last 15 minutes or so.
    Adding them earlier may cause problems in some kinds of ice cream makers.
     

    Without Ice Cream Maker:
    11

    (Optional): Add 2-3 tsp of vodka or gin.

    This will lower freezing point and improve consistency of your ice cream.
    This is especially recommended if you decide to go for the sifted version of this ice cream.
    If you leave the ground hazelnuts in the ice cream, it isn't as necessary.

     

    12

    Place the bowl in your freezer.
     

    13

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     

    14

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your perfect keto hazelnut ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
     

    15

    Enjoy!
     

    Storage:
    16

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    ***The sifted version of this ice cream will yield 4 servings, the unsifted version will yield 6. The calories and carbs will be reduced in the sifted version, but it's difficult to calculate the accurate numbers for this scenario. For this reason, the nutrition info relates to the unsifted version.

    Nutrition Facts

    Serving Size 1 scoop of ice cream (servings may change if you remove ground hazelnuts, see step #5 in instructions for more info)

    Servings 6


    Amount Per Serving
    Calories 310
    % Daily Value *
    Total Fat 30.9g48%
    Total Carbohydrate 4.5g2%
    Dietary Fiber 1.7g7%
    Protein 5.6g12%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
     1 cup heavy cream (250ml)
     3.20 oz ground hazelnuts (90g)
     ½ vanilla pod or 1 tsp of sugar-free vanilla extract (vanilla pod is preferred)
     2 egg yolks
     1 whole egg
     ¾ cup powdered erythritol (2.6oz/75g)
    Optional:
     1 oz chopped hazelnuts (30g) (if you like it crunchy)

    Directions

    Instructions:
    1

    Add the ground hazelnuts into a small pan.
    Roast the ground hazelnuts for approx. 4-5 min on low-medium heat until they change the color from pale beige to golden yellow.

    ☝︎ Make sure to stir frequently and keep an eye on the hazelnuts!
    They can burn incredibly fast and they can't be used any more once they are burned (trust me, happened to me more than once ????).
     

    2

    Transfer the roasted ground hazelnuts from the pan into a small (preferably non-sticking) pot.
    Scrape out the vanilla pod and add the seeds as well as the scraped out pods into the pot as well.
     

    3

    Add the heavy cream to the pot and set the heat to medium.
    Bring it to a boil.
    Keep stirring while the heavy cream begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    4

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     

    Optional Step:
    5

    If you prefer a smooth texture without the hazelnut crunch, this is the time to sift your heavy cream-hazelnut mixture.

    This step will remove the ground hazelnuts and will leave you with a hazelnut-infused heavy cream mix.
    Both versions taste very good and it depends on your personal preferences (do you prefer a crunchy texture or a smooth texture?) if you want to go through the extra step.

    ☞ The unsifted hazelnut ice cream has more carbs but it is also more filling.
    The sifted hazelnut ice cream has a very smooth and "ice cream"-like texture.
    It also has fewer carbs and calories (because of the removed nuts) but you will also only get 4 servings instead of 6.

    If you want to go for the smooth texture, sift the hazelnut-infused heavy cream through a kitchen strainer or a kitchen towel before proceeding to the next step.
     

    6

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     

    7

    Bring the water in the pot to a boil and start to drizzle in the hazelnut-infused heavy cream into the egg mixture.
    All of the heavy cream-hazelnut-mix is going to be added into the bowl with the egg mixture.
     

    8

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    9

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     
    (Optional): Add a few chopped hazelnuts at this point if you prefer your ice cream extra crunchy!
     

    With Ice Cream Maker:
    10

    Follow the specific instructions of your personal ice cream maker.

    If you decide to add a few extra hazelnuts for the extra crunch, do so only in the last 15 minutes or so.
    Adding them earlier may cause problems in some kinds of ice cream makers.
     

    Without Ice Cream Maker:
    11

    (Optional): Add 2-3 tsp of vodka or gin.

    This will lower freezing point and improve consistency of your ice cream.
    This is especially recommended if you decide to go for the sifted version of this ice cream.
    If you leave the ground hazelnuts in the ice cream, it isn't as necessary.

     

    12

    Place the bowl in your freezer.
     

    13

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     

    14

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your perfect keto hazelnut ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
     

    15

    Enjoy!
     

    Storage:
    16

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    ***The sifted version of this ice cream will yield 4 servings, the unsifted version will yield 6. The calories and carbs will be reduced in the sifted version, but it's difficult to calculate the accurate numbers for this scenario. For this reason, the nutrition info relates to the unsifted version.

    Sugar Free Keto Hazelnut Ice Cream

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     

    REFRESHING KETO SUMMER TREATS:

     
    Check out these posts too:
     

  • Sugar-Free Keto Vanilla Milkshake
  • Incredibly Good Keto Chocolate Ice Cream
  • Sugar-Free Keto Blueberry Mousse
  • Easy Keto Peanut Butter Milkshake
  • Incredibly Creamy Keto Butter Pecan Ice Cream
  •  

     
    Sugar Free Keto Hazelnut Ice Cream
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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