This hazelnut ice cream recipe is oh so creamy, easy to make, and suited for anyone who needs to cut out sugar but still wants to indulge. This recipe is keto, sugar-free, dairy-free, and egg-free.

Hazelnut Ice Cream (Keto, Sugar-free, Dairy-free, Egg-free)

Hazelnut ice cream is one of the most popular types of ice cream in Germany. This recipe is dedicated to my dad – it is his absolute favorite ice cream and I agree with him. If you have never tried hazelnut ice cream, do yourself a favor and try it. If you like Nutella, you will most likely love the flavor of hazelnut ice cream.

This recipe has become a staple in our household and you would never be able to guess that it is dairy and sugar-free. The flavor and creaminess together make for THE absolute indulgence. The best part about this recipe is, that you don’t have to sacrifice your blood sugar levels and can enjoy it on a ketogenic diet. You only need 4 ingredients for this recipe and can whip it up in no time. I do recommend an ice cream maker for the ultimate creaminess.

Ingredients in Hazelnut Ice Cream

• Almond milk
• Hazelnut Butter
• Vanilla powder
• Powdered erythritol

HOT TIP: Nut milk can be loaded with unhealthy ingredients. Make sure you buy almond milk without any additives, such as gums, sugar, etc. Check the ingredient list, the best brands only have almond and filtered water.

How to Make Hazelnut Ice Cream

1. Place all ingredients in a blender and mix until smooth.
2. Transfer over to an ice cream maker. Fill the cylinder with no more than 3/4. Freeze by following the instruction of your ice cream maker.
3. Enjoy a soft serve or store it in the freezer (in a glass or stainless steel container) for another hour.
4. This ice cream tastes really good even after being kept in the freezer for days. You would have to leave it out to thaw for at least 30 minutes. However, for the ultimate creaminess, enjoy it right after making it.

A Note on Sugar Alcohols

Erythritol is used as a sweetener in this recipe. This is an excellent sweetener for anyone who has to be on a ketogenic diet. Sugar alcohols can cause digestive distress for some people, so keep that in mind. In general with sweets, I would recommend enjoying them in moderation. Sugar alcohols are not AIP or Paleo because they are derived from corn or wheat. If you don’t have to follow a ketogenic diet or avoid natural sugars, I would recommend more of a whole food type of sweetener like honey. To read more about sugar alcohols read this article by Chris Kresser.

How Many Carbohydrates are in Each Serving?

This really depends on what a serving/scoop means to you. The whole recipe makes for about 6-8 scoops and in total has 22.1 net carbs according to my calculations. This makes for 2,76 – 3,7 net carbs per scoop, depending on how big your scoop is. If this is very crucial to your diet (for example if you are on a therapeutic ketogenic diet) I would recommend calculating it yourself with the exact ingredients that you are using. Check the label of the almond milk and hazelnut butter if applicable. Or if you make your own, keep track of how many nuts you are using, etc. There can be some variations depending on that.

What Other Sweeteners Can I Use?

If you are following a Paleo diet and don’t need to avoid natural sugars completely, here are some alternatives. I used this comprehensive article for the conversion:

• Honey: Try adding 1/3 cup of honey to substitute 2/3 cup of erythritol. Taste to see if you need to add more honey.
• Coconut sugar: Try adding 1/2 cup of coconut sugar to substitute 2/3 cup of erythritol. Taste to see if you need to add more.

How to Get Hazelnut Butter

In Germany, you can buy it in every health food store. In the U.S. hazelnut butter is not as common but you can find it online. Make sure it has good ingredients, aka only hazelnuts. You can also make your own hazelnut butter. Simply put 3-4 cups of hazelnuts in a food processor (not a blender) and process for about 20 minutes until you have hazelnut butter. You will have to stop periodically and scrape down the sides.

Do I need an Ice Cream Maker?

For optimal results, yes. I have never tried this recipe without an ice cream maker. Since the mixture is quite liquidy before it is frozen in the ice cream maker I would expect it to become too icy without an ice cream maker. For another recipe that works really well without an ice cream maker check out my honey lavender frozen yogurt recipe.

Do you crave sweets a lot? Desserts on occasion are great, but frequent cravings are a sign of blood sugar dysregulation. This can easily be fixed without deprivation and restriction. If you need help with this schedule a free discovery call to work together.

More Low Sugar Desserts

• Coconut Keto Fat Bombs (AIP, Paleo)
• Honey Lavender Frozen Yogurt – no-churn – (AIP, Paleo)
• Strawberries and Cream (AIP, Paleo)
• Easy Baked Peaches – (AIP, Paleo)

If you love this recipe, please rate it and leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram

Happy Cooking

~ Annika

Hazelnut Ice Cream

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Ice Cream Making Time 1 hour hr

Course Dessert

Servings 6 scoops

Ingredients

  

• 3 cups almond milk (only almonds and water)
• 1,5 cups hazelnut butter
• 1/2 Tbsp vanilla powder or 1 Tbsp vanilla extract
• 2/3 cups powdered erythritol

Instructions

 

• Place all ingredients in a blender and mix until smooth.
• Transfer over to an ice cream maker. Fill the cylinder with no more than 3/4. Freeze by following the instruction of your ice cream maker.
• Enjoy a soft serve or store it in the freezer (in a glass or stainless steel container) for another hour.
• This ice cream tastes really good even after being kept in the freezer for days. You would have to leave it out to thaw for at least 30 minutes. However, for the ultimate creaminess, enjoy it right after making it.

Keyword keto,sugar free, hazelnut ice cream, ice cream