This chocolate hazelnut ice cream is low carb, keto, and sugar free! Perfect for a summer sweet treat, especially if you love the flavor of Nutella!
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The days are getting longer and warmer, and I find my thoughts turning to ice cream with increasing frequency. That was a pretty poetic start to a post for me! It's all true of course, but actually I totally enjoy ice cream in any weather!
This recipe was inspired by my chocolate and hazelnut pie – that flavor combination is so perfect, and I thought it was about time that I used those Nutella-esque flavorings again. And why not make it into a low carb ice cream?!?
The base of this recipe is low carb chocolate hazelnut spread – check out my review of FIVE different products! Any of them would work for this recipe if you need a suggestion.
How to Make Low Carb Chocolate Hazelnut Ice Cream
In a stand mixer bowl, add unsweetened almond milk and unsweetened cocoa powder. Mix until the powder has been incorporated into the milk. Add the chocolate hazelnut spread and mix until combined. Add in heavy cream and sugar free sweetening syrup (I used the hazelnut flavor but you could also try chocolate, vanilla, or the plain one)!
With the stand mixer beater on the slowest setting, sprinkle over a little xanthan gum. Together with the fat content of the heavy cream this zero-carb stabilizer will help keep the ice cream soft. (I actually wrote a whole post about ways to keep low carb ice cream soft!).
Once the xanthan gum is fully mixed into the cream mixture, pour it into an ice cream maker. Let it churn for a while until it is thick, then transfer it to a container and place it in the freezer.
Serve, garnished with cacao nibs for extra tasty crunch.
You might like to try my Low Carb Hot Fudge Sauce with this ice cream!
Low Carb Chocolate Hazelnut Ice Cream
This chocolate hazelnut ice cream is low carb, keto, and sugar free!
Ingredients
- ½ cup unsweetened almond milk
- 1 tbs unsweetened cocoa powder
- 6 tbs low carb chocolate hazelnut spread
- 1 cup heavy cream
- 2 tbs sugar free sweetening syrup, hazelnut, chocolate, vanilla, or plain flavor
- ¼ tsp xanthan gum
- cacao nibs, optional for garnish
Instructions
- In a stand mixer bowl, add the almond milk and cocoa powder. Mix until the powder has been incorporated into the milk. Add the chocolate hazelnut spread and mix until combined. Add in heavy cream and the sugar free syrup.
- With the stand mixer beater on the slowest setting, sprinkle the xanthan gum into the bowl.
- Once the xanthan gum is fully mixed into the cream mixture, pour it into an ice cream maker. Let it churn for a while until it is thick, then transfer it to a container and place it in the freezer until hardened.
Notes
2g net carbs per serving
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Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per Serving Calories 255Total Fat 25gSaturated Fat 14gCholesterol 81mgSodium 47mgCarbohydrates 6gNet Carbohydrates 2gFiber 4gProtein 1g
Marykay
Saturday 31st of March 2018
Conversely, you could make without an ice cream maker by putting the.batter into ice cube trays and freezing. After they are frozen, put into a high-speed blender with just a splash of cream or other liquid . I have an ice cream maker but usually do it in the blender!
Regina
Saturday 14th of October 2017
Can you make the ice cream without an ice cream maker? If so, can it be done in the stand mixer?
Georgina
Friday 20th of October 2017
After putting it in the freezer, stir it every hour until solid - that way the ice crystals will be better distributed. If you try it, let me know how it goes!