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Home » Keto Ice Cream Recipes

Delicious Keto Chocolate-Hazelnut Ice Cream

Posted: Aug 3, 2016 · Updated: Jun 20, 2020 by Tisa · 12 Comments

Jump to Recipe

If, by any chance, you think that you are not a fan of chocolate ice cream, do not leave this page until you come to realize that you are. Follow this keto recipe and think again.

I have to admit that I've never been a chocolate ice cream fan. I've always thought: There are so many flavors in the world, why stick to the conventional chocolate?! Well, turns out that sometimes I allow myself to do just that and make delicious keto chocolate-hazelnut ice cream, which turns me into a chocolate fan in a second.

Table of Contents

  • The ingredients
  • The method
  • Delicious Keto Chocolate Hazelnut Ice Cream
    • Instructions 
    • Nutrition

The ingredients

I think that going beyond chocolate, adding hazelnuts (or any other (roasted) nuts if desired) is a must. I've chosen hazelnuts because they've always combined with chocolate so well. Besides, they are among keto-friendliest nuts. Not only are they relatively low in carbs, they also contain low amounts of the unstable polyunsaturated fatty acids, especially Omega 6. This gives them room for more monounsaturated fatty acids and makes them healthier than walnuts, pecans, brazil nuts, and even almonds.

The chocolate I use in the recipe is Lindt's 90% dark chocolate. The calories and macronutrients follow this particular chocolate's ingredients, so if you use a different kind of chocolate, recalculate the macros. If you think that doing so is even necessary, of course. By any means, I think most of us deserve days without stressing out about strict counting of calories and (net) carbs. You know, stress can cause weight gain, and even type II diabetes sometimes. Didn't mean to scare you, though.

If you can't tolerate milk, use coconut cream instead of heavy cream. I still need to try that, but I'm sure it's delicious, as well.

The method

Mixing the egg yolks in a bowl, suspended over simmering water, helps with two things: You get to slowly cook the yolks, so you don't have to stress about the possibility of bacteria. And, you bring the air into the yolk mixture, which makes the ice cream more fluffy. Mixing the heavy cream also helps with the fluffiness. This comes in particularly handy to all of us who don't have an ice cream maker with a built-in freezer.

My freezer goes down to - 65 °F. This means that the ice cream will go rock hard overnight. But, adding vodka prevents it from forming crystals. Also, it is good if you make a number of small portions, packing the ice cream into numerous small containers. If you do that, plan your day so that you can take a small container out of the freezer a couple of hours after putting it in there and enjoy just the right softness of the ice cream. With the crunchiness of the hazelnut-chocolate filling, mmmmm ...

Still prefer vanilla ice cream? Check out this recipe!

Delicious Keto Chocolate Hazelnut Ice Cream

One chocolate-hazelnut scoop comes out to be 341 Calories, Fat: 31.9 g (of which Saturated: 16.2 g, MUFA's: 11.5 g), Total Carbs: 5.2 g, Fiber: 1.1 g, Net Carbs: 4.1 g, Protein: 5.1 g
5 from 7 votes
Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 3 hrs 25 mins
Course Dessert
Cuisine Keto
Servings 10 scoops
Calories 341 kcal

Ingredients
 
 

Chocolate-Hazelnut filling

  • 3 oz 90% dark chocolate - (I used Lindt)
  • 1 tablespoon coconut oil
  • 4 oz hazelnuts - (ground; optionally roasted)
  • 1 tablespoon powdered erythritol - (optional)

Chocolate Ice Cream

  • 6 large egg yolks
  • 2 cups heavy whipping cream
  • 8 tablespoon powdered erythritol
  • ½ teaspoon stevia extract
  • 4 tablespoon cocoa powder
  • 3 tablespoon vodka
  • 1 pinch salt
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Instructions
 

Chocolate-Hazelnut filling

  • Ground the hazelnuts in an s-blade food processor.
    (I like to leave some bigger bits.)
    delicious keto chocolate hazelnut ice cream
  • In a small pan, combine the hazelnuts, coconut oil, and chocolate. Cook over medium heat until the chocolate melts. Stir to combine. If you find the mixture too bitter, add a tablespoon of powdered erythritol. Set aside to cool.
    delicious keto chocolate hazelnut ice cream

Chocolate Ice Cream

  • In a large heatproof bowl, mix together egg yolks, erythritol, and stevia extract. In a medium-size sauce pan, bring some water to boil and reduce the heat until the water is simmering. Suspend the bowl with yolks over the water, making sure the bowl is not touching the water. Using an electric mixer, beat continuously for a couple of minutes until the mixture is pale and creamy.
    delicious keto chocolate hazelnut ice cream
  • Add cocoa powder, vodka, pinch of salt, and vanilla extract. Mix well, and make sure you scrape the sides of the bowl well. Let the mixture cool down (in the fridge if you wish) before you continue.
    delicious keto chocolate hazelnut ice cream
  • Using a stand electric mixer, whisk the chilled whipping cream until stiff peaks are formed (about 2 to 3 minutes on high). Do not over whip.
    delicious keto chocolate hazelnut ice cream
  • Gently fold about ⅓ of the whipped into the chocolate-yolk mixture. Next, transfer the chocolate-yolk-cream mixture into the bowl with whipped cream and gently fold in until the mixture smooths out and becomes soft and silky. Try not to deflate the mixture by over mixing. You want it to remain airy.
    delicious keto chocolate hazelnut ice cream
  • Transfer half of the chocolate ice cream to a container that can be sealed. Put half of the chocolate-hazelnut sauce onto the first layer and make swirls with a knife or a spoon. Add the rest of the ice cream on top and put the rest of the chocolate-hazelnut sauce on it. Make the swirls.
    delicious keto chocolate hazelnut ice cream
  • You can choose to use multiple smaller containers. I prefer this option. This way you can enjoy the ice cream in 2 - 3 hours, and after that, when it has gotten harder, it softens quicker.
    delicious keto chocolate hazelnut ice cream
  • Gently cover the ice cream with a small piece of plastic wrap or parchment paper (or both). Seal the top and freeze for at least 6 hours. If you want to enjoy the ice cream sooner, pack it into smaller containers and leave it in the freezer for 2 - 3 hours. In this time, it reaches just the right consistency but it is still smooth and creamy (at - 65 °F). Enjoy within two weeks!
    delicious keto chocolate hazelnut ice cream

Nutrition

Calories: 341kcal
Keyword Keto, Low-Carb
Tried this recipe?Let us know how it was.

If you are not a chocolate fan yet, this delicious keto chocolate hazelnut ice cream will turn you into one in a second! #keto #lowcarb #ketogenic

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About Tisa

Tisa has an MSc degree in Psychology, is a Ph.D. candidate in Neuroscience, and a passionate cook. Determined to sweeten up peoples' lives with lip-smacking keto and low-carb recipes.

Reader Interactions

Comments

  1. Karen Lucas says

    June 14, 2019 at 4:17 pm

    This sounds so yummy; As far as the nutritional breakdown list I would want to know "One chocolate-hazelnut scoop " just how much is one scoop so a measurement here would really help; one serving is 1/3 cup or 1/4 cup etc??

    Reply
    • Tisa says

      June 17, 2019 at 2:17 pm

      I'd say roughly 1/4 cup. I imagine the ice-cream being divided into 10 portions while still in the container. It is not easy to make exact measurements here.

      Reply
  2. Adam T. says

    April 29, 2019 at 2:19 am

    Hi, what would be the macros without the chocolate hazelnut mix (allergic)?

    Reply
    • Tisa says

      May 01, 2019 at 7:06 am

      Hi, Adam.
      Without the whole chocolate hazelnut mix, the macros would be:

      Approx 207 Cal, 19g Fat, 2g Total Carb, 0g fiber, 2.5g Protein / serving.

      If you still want to add chocolate mixture without hazelnuts (I recommend this option; just mix chocolate with coconut oil), the macros would be as follows:

      Approx 270 Cal, 25g Fat, 3g Total Carb, 0g Fiber, 3.5g Protein / serving.

      Reply
  3. Heather Anderson says

    July 07, 2018 at 2:18 am

    Was wondering how I could achieve this with an ice cream maker. Any suggestions? Thanks

    Reply
    • My Sweet Keto says

      July 07, 2018 at 9:27 am

      Hi. Good question. I would try making the cream part in the ice cream maker. I would then transfer into a bowl, adding the chocolate-hazelnut filling and freeze really quickly. Then serve. Just an idea but don't know if it's helpful.

      Reply
  4. Veronica Alfonso says

    June 29, 2018 at 11:03 pm

    Is it possible to use coconut milk instead of cream? I have lactose intolerance

    Reply
    • My Sweet Keto says

      July 01, 2018 at 3:19 pm

      Hi, Veronica. Try using coconut cream which you can get if you buy full-fat coconut milk in a can and let it sit in the fridge overnight. You'd kind of want to get a high-fat replacement for the cream.

      Reply
  5. Brenda says

    June 09, 2018 at 1:04 am

    Any substitute for the vodka in the ice cream recipe? Prefer no alcohol.

    Reply
    • My Sweet Keto says

      June 09, 2018 at 8:55 am

      Hi, Brenda. Not really, just skip the vodka part. It is mainly used for lowering the freezing point so the ice cream wouldn't freeze too deep. Doesn't contribute to the flavor much.

      Reply
  6. Vicki jordan says

    October 18, 2017 at 1:35 pm

    I'm allergic to almonds and hemp flour. Do you have a replacement to make brownies? Or a receipt using avacados in the brownies.

    Reply
    • My Sweet Keto says

      October 19, 2017 at 3:01 pm

      You can always try making brownies without any flour ('ve done it and liked it) using this recipe or use a bit of coconut flour or any other flour you prefer.

      Reply

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Hi, I'm Tisa. I'm a psychologist, a Ph.D. candidate in neuroscience, and a passionate cook.

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