Homemade Choco Hazelnut Ice Cream - sugar free and keto


300ml heavy cream

100ml coconut milk for cooking

4 tablespoons cocoa powder

4 tablespoons xylitol

100g crushed hazelnuts


  • Whip heavy cream until stiff peaks about 10 minutes.
  • Add coconut milk, cocoa powder, xylitol and mix until smooth
  • Stir in crushed hazelnuts and evenly mix with a spoon
  • Freeze for overnight and take out from the freezer 15 minutes before serving

*- Some studies say that toasted nuts are harmful, that is why i use regular hazelnuts, though i think that toasted are more delicious.