Keto Chocolate Hazelnut Crunch Ice Cream
This low carb and keto friendly treat is delightfully rich and satisfying. It delivers pure dessert luxury in every scoop.
Equipment
- ice cream maker
Ingredients
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
Instructions
- 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.
- Whisk the heavy cream, almond milk, allulose, and cocoa powder in a saucepan. Heat until steaming and completely smooth.
- 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.
- 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.
- Refrigerate the base for at least 4 hours until thoroughly cold, then churn until thick and creamy.
- 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.
- Freeze for 2 to 4 hours for a firm but creamy scooping texture.