Keto Chocolate Hazelnut Crunch Ice Cream

Chocolate and hazelnut is one of the best dessert combinations out there, especially in ice cream form.

Most store bought versions are packed with real sugar, which quickly ruins your daily carb counts.

That is why I love making this keto chocolate hazelnut crunch ice cream whenever I want something cold and rich.

It is completely low carb and keto friendly, so you can enjoy a bowl without worrying about blood sugar spikes.

The toasted hazelnut pieces give it the perfect texture, and it scoops smoothly right out of the freezer.

Why I Love This Recipe

Classic Nutella Flavor – You get that famous chocolate and roasted hazelnut taste while keeping your daily net carbs extremely low.

Stays Soft in the Freezer – Using allulose prevents the ice cream from turning into a rock-hard block after freezing.

Incredible Texture Contrast – Buttery toasted nuts add a satisfying crispy crunch to every spoonful of rich chocolate cream.

True Custard Creaminess – Real egg yolks and heavy cream create an ultra-smooth texture just like high-end Italian gelato.

Ingredients You’ll Need

For The Hazelnut Crunch

• 3/4 cup Chopped Hazelnuts
• 1 tbsp Butter
• 1 tbsp Powdered Allulose
• 1/8 tsp Sea Salt

For The Ice Cream

• 2 cups Heavy Cream
• 1 cup Unsweetened Almond Milk
• 1/2 cup Allulose
• 1/4 cup Unsweetened Cocoa Powder
• 4 Large Egg Yolks
• 1/3 cup Sugar-Free Chocolate Hazelnut Spread
• 1 tsp Vanilla Extract
• 1/8 tsp Xanthan Gum

How To Make

Step 1

Toast the hazelnuts with the butter in a skillet over medium-low heat until fragrant. Stir in the powdered allulose and sea salt, then spread on a plate to cool completely.

Step 2

Whisk the heavy cream, almond milk, allulose, and cocoa powder in a saucepan. Heat until steaming and completely smooth.

Step 3

Whisk the egg yolks in a bowl. Slowly add about 1 cup of the hot chocolate mixture while whisking, then return everything to the saucepan.

Step 4

Cook over medium-low heat, stirring constantly, until the custard lightly coats a spoon. Remove from the heat and whisk in the chocolate hazelnut spread, vanilla extract, and xanthan gum.

Step 5

Refrigerate the base for at least 4 hours until thoroughly cold, then churn until thick and creamy.

Step 6

Add half of the toasted hazelnut crunch during the final minute of churning. Transfer to a freezer-safe container and scatter the remaining crunch between layers.

Step 7

Freeze for 2 to 4 hours for a firm but creamy scooping texture.

Tips

Stick With Allulose for Soft Ice Cream

I strongly recommend using allulose instead of erythritol or monk fruit blends for this recipe. Allulose does not crystallize when frozen, so your ice cream stays soft and scoopable right out of the freezer.

If you use an erythritol sweetener, the ice cream will freeze rock solid. You would have to thaw it on the counter for half an hour before you can scoop it.

Whisk the Xanthan Gum In Slowly

From my experience, xanthan gum clumps instantly if you drop it into warm liquid all at once. You will end up with tiny gel pockets that ruin the smooth texture of your custard.

You’ll get the best results if you sprinkle it very lightly across the top of the base while whisking fast. A tiny pinch goes a long way to keep the almond milk and heavy cream from separating.

Temper Your Yolks With Extra Care

When you add the hot chocolate cream to the egg yolks, pour it in a very thin, slow stream. Keep whisking the yolks nonstop with your other hand while you pour.

If you dump the hot liquid in too fast, the eggs will scramble and turn chunky. Slow pouring warms the yolks up gently so your custard turns out silky and thick.

More Recipes

• Keto Brookie Bars
• Keto Brown Butter Miso Brownies
• Keto Dubai Chocolate Brownies
• Keto Peanut Butter Lava Brownies
• Keto Salted Caramel Cookie Skillet

FAQ

Can I make this without an ice cream maker?

Yes, you can freeze the chilled base in a shallow dish and stir it vigorously every thirty minutes for about three hours.

It will not be quite as light as churned ice cream, but it will still turn out rich and delicious.