Imagine a creamy, decadent dessert that satisfies your sweet tooth without derailing your low-carb lifestyle. This Low Carb Hazelnut Gelato is not just a dessert; it's a revolution in healthy indulgence! Packed with rich, nutty flavors and a silky smooth texture, this Italian-inspired treat will transport you to a gelato shop in Rome, all while keeping your nutrition goals perfectly intact.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup unsweetened hazelnut milk
- 1/2 cup heavy cream
- 1/4 cup erythritol
- 1/2 teaspoon vanilla extract
- 1/4 cup crushed hazelnuts
Instructions
- In a medium saucepan, combine unsweetened hazelnut milk, heavy cream, and erythritol. Whisk ingredients together until erythritol is completely dissolved.
- Place the saucepan over medium heat and warm the mixture, stirring continuously. Heat until it reaches just below a simmer, being careful not to let it boil.
- Remove the pan from heat and stir in vanilla extract, blending thoroughly to ensure even flavor distribution.
- Transfer the mixture to a heat-safe bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent skin formation. Refrigerate for at least 2 hours or until completely chilled.
- Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the gelato to a freezer-safe container and fold in crushed hazelnuts, distributing them evenly throughout the mixture.
- Cover the container and freeze for an additional 2-3 hours to allow the gelato to firm up to the desired consistency.
- Before serving, let the gelato sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Temperature is Key: When heating the milk mixture, use a gentle heat and stir continuously to prevent scorching or boiling.
- Chill Thoroughly: Ensure the base is completely cold before churning - this guarantees a smoother, creamier texture.
- Ice Cream Maker Matters: If you don't have an ice cream maker, you can use the freeze-and-stir method, mixing the gelato every 30 minutes during freezing to break up ice crystals.
- Nut Consistency: Lightly toast the hazelnuts before crushing for an enhanced, deeper flavor profile.
- Storage Tip: Store the gelato in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals from forming.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 3g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 40mg
