Creamy sugar-free “Nutella” ice cream with chunks of keto brownies. This is an epic low carb summer dessert recipe.
If you have followed my blog for a while, you know I am somewhat obsessed with Nutella. More specifically, I am obsessed with my homemade Keto Nutella. I simply cannot get enough of that creamy sugar free chocolate hazelnut spread.
It’s a rare day that there isn’t a jar of this in my fridge. It’s a rare day that I don’t find at least someone in my family with a spoon in hand, digging into the jar. Often that someone happens to be me.
I swear I am going to burn out the motor on my good blender, making this as often as I do. Worth every penny, though!
But as much as I love to eat it plain or spread it onto a keto cookie, I also love to use in other keto treats. And this Keto Nutella Ice Cream is my latest and greatest offering!
Delicious Keto Nutella Recipes
I really have any number of delicious keto recipes made with my homemade sugar-free Nutella. They don’t tend to be my most popular recipes, though. I am not quite sure why, because they are fantastic. But readers don’t seem to gravitate toward them.
Do I care? Nope. Is that going to stop me from creating new and delicious keto Nutella recipes? Nope. Because as much as I care about what my readers want to see, sometimes this blog is about what I want to make.
But if you happen to love the chocolate hazelnut combo as much as I do (I’m looking at you, Allison!), then be sure to check out these other delicious treats!
Nutella Ice Cream Inspiration
I’ve been eyeing Nutella ice cream recipes for a while now. But it was this recipe from my friend Sandra at Dash of Sanity that finally pushed me to try my own keto version.
How could I not, with those delectable photos staring me in the face?
I decided to go for broke and add in the brownie bits too. I could have made my own delicious keto brownies, but I decided to make things easy on myself.
I had a bag of the High Key Brownie Bites and decided to simply crush those up and swirl them in. A single bag was just the right amount for my ice cream so I highly recommend!
How to Make Keto Nutella Ice Cream
This is a custard-based ice cream and it does require an ice cream maker to churn it properly. But it’s really quite simply and you end up with something incredibly cream and delicious.
Here are a few tips for getting it right:
- Make the homemade Nutella in advance. You will need a whole batch for this recipe.
- Yes yes yes, the two different sweeteners are crucial to the scoop-able consistency of this recipe! Please do not ask me if you can use “monk fruit” to replace the BochaSweet, because monk fruit sweeteners are made with erythritol, just like Swerve. If you use all erythritol, your ice cream will freeze very solidly.
- Vodka (or any straight alcohol) will help reduce the iciness, but you won’t taste the vodka. It adds up to about 1/2 a teaspoon per serving, but it is optional if you prefer not to use it.
- For the brownie bits, feel free to use any keto brownies you like best. You will only need about 3/4 cup of chopped brownies.
Now who’s ready to make some delicious Keto Nutella Ice Cream?
More delicious keto ice cream recipes
- Keto Death By Chocolate Ice Cream
- Keto Coffee Ice Cream (no churn recipe!)
- Keto Lemon Ice Cream
- Keto Mint Chip Ice Cream
- Keto Strawberry Cheesecake Ice Cream
Keto Nutella Ice Cream
- 1 1/2 cups heavy whipping cream
- 3/4 cup unsweetened almond milk
- 1/3 cup Swerve Sweetener
- 1/3 cup BochaSweet (or xylitol or allulose)
- 3 large egg yolks
- 1 recipe homemade sugar-free Nutella
- 2 tbsp vodka (optional, helps reduce iciness)
- 1 bag HighKey Brownie Bites, chopped (optional – can add 3/4 cup of any chopped keto brownies you like)
- Set a bowl over an ice bath.
- In a medium saucepan over medium heat, combine the cream, almond milk, and sweeteners. Bring to a simmer, whisking frequently to dissolve the sweeteners.
- Whisk the egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 165F on an instant read thermometer and is thick enough to coat the back of a spoon.
- Remove from heat and whisk in the homemade Nutella. Pour the mixture into the bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
- Just before churning, whisk in the vodka, if using. Pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
- Once churned, transfer to an airtight container and fold in the chopped brownies. Freeze another few hours until firm.