Today we’re making ice cream for the keto diet in a hazelnut flavor. Great to enjoy during the summer but not only then. The texture of this ice cream is already creamy, without the need to let it set in the freezer — just use very cold ingredients and voila, the ice cream is ready with the help of simple electric beaters. It’s a no-ice-cream-maker ice cream: no granulated sugar, no milk, no stabilizers or emulsifiers, no eggs. Therefore it’s made from simple ingredients, prepared in a flash — “made and eaten” — just coconut cream, ricotta and hazelnuts or hazelnut paste. Ready in seconds, tasty and filling. Super nutritious, a bomb for the ketogenic diet. A snack with a minimal carbohydrate load, only 5.6 g and as much as 23.5 g of good fats. The Keto snack that helps you lose weight
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 1 Minute
- Portions: 1
- Cuisine: Italian
- Seasonality: Summer
- Energy 242.93 (Kcal)
- Carbohydrates 6.83 (g) of which sugars 1.57 (g)
- Proteins 11.27 (g)
- Fat 18.94 (g) of which saturated 5.37 (g)of which unsaturated 2.68 (g)
- Fibers 0.67 (g)
- Sodium 74.31 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/3 cup ricotta
- 3 tbsp coconut cream
- 2 tsp hazelnut paste (or toasted hazelnuts)
- unsweetened cocoa powder (for dusting)
- 1.5 tbsp sweetener (erythritol: zero calories and zero carbs)
Tools
Preparation
To make the ricotta and hazelnut ice cream, first consider that it’s recommended to use very cold ingredients, so they should be placed in the freezer for 1 hour.
Put 3 tbsp (40 g) of cold coconut cream in a cold metal container (narrow and tall, like this), whip it with electric beaters until thick.
Add 1 teaspoon of hazelnut paste (or hazelnuts blended into a cream with a small and powerful chopper, to ease the process you can add a drizzle of coconut cream). Mix.
Beat 1/3 cup (80 g) of cold ricotta together with the sweetener using electric beaters until creamy.
Combine the ricotta mixture with the coconut cream mixture. Fold with a spatula.
The ice cream is ready.
Enjoy your diet!
If you prefer it colder and firmer, just put it in the freezer for 15 minutes.
NOTES
If you use the sweetener erythritol, it is recommended to turn it into powdered form to allow complete absorption and homogeneity. To do this, simply blend it before use with a grinder suitable for powdered sugar (like this).
