Hazelnut Ice Cream

Annika Schimmer

5 from 1 vote

This 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 gluten-free, made with just 4 simple ingredients: almond milk, hazelnut butter, vanilla, and powdered erythritol.

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Prep Time 5

Servings: 6 scoops

Course: Dessert

Ingredients Method

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

Method

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.