Sugar Free Hazelnut Ice Cream

The below recipe has been translated from one of the leading Danish low carb food blogs: – where Kathe Rav spoils her readers with delicious and healthy recipes!

This Sugar Free Hazelnut Ice Cream is almost sinful in all of its deliciousness – with a taste like sweet, soft nougat. The taste is derived primarily from the roasted hazelnut kernels and Sukrin Gold – and there is absolutely nothing sinful about it as all the sugar has been replaced with Sukrin Gold and Fiber Syrup Clear.

A few hours prior to serving, I scooped the ice cream into champagne glasses, which I kept in my freezer. When we were ready for dessert, I garnished with fresh berries and chopped nuts – an easy and impressively beautiful dish.

NB! The ice cream is somewhat sweet which I think go well with the hazelnuts. If you prefer your desserts less sweet, I suggest using half the amount of Fiber Syrup Clear.



4 servings

  • 1 cup hazelnuts (filberts)
  • 4 egg yolks
  • 3.4 fl oz (70 g) Sukrin Gold
  • 3.4 fl oz (85 g) Fiber Syrup Clear
  • 7 fl oz heavy whipping cream
  • 5.1 fl oz whole milk (substitute hwc)
  • 1/4 tsp Xanthan Gum (optional – used to stabilize ice cream)
  • fresh berries
  1. Spread out hazelnuts on a parchment lined cookie sheet
  2. Bake in the oven at 390 F for about 5 minutes. Keep an eye on the nuts – they darken quickly
  3. Let the nuts cool and then rub them against each other to lose the brown outer layer. The easiest way is to use a colander
  4. Grind half the nuts and chop the other half
  5. Whisk egg yolks and Sukrin Gold thoroughly
  6. Bring milk, heavy whipping cream and Sukrin Fiber Syrup to a boil
  7. Whisk the hot dairy mixture into the egg mixture
  8. Add Xanthan Gum to stabilize the ice cream
  9. Pour the ice cream batter back into the pot and stir while bringing to almost boil. Do NOT boil. Remove from heat immediately
  10. Add the hazelnuts – minus some for garnish
  11. Cool down and freeze in an ice cream maker or pour into a form and leave in freezer
  12. If using freezer, stir the batter occasionally
  13. If you have an ice cream maker with compressor, the hot batter can be processed immediately
  14. Scoop into champagne or wine glasses when done and leave in freezer – makes for a beautiful dessert
  15. Garnish with fresh berries and chopped nuts