150 ml milk (3,5%) or coconut milk (vegan version)
70 g cream n.b. vegan
50 g hazelnut puree
50 g erythritol ground to powder
40 g xylitol ground to powder
30 g hazelnuts chopped
1 g xanthan gum
1 tbsp inulin or vodka
Instructions Recipe for ice cream maker:
Mix together the erythritol, xylitol, xanthan gum and inulin. Add milk, cream as well as the hazelnut puree and mix everything together until smooth.
Pour the mixture into the ice cream maker’s cooling container and start the freezing.
Stir in the chopped hazelnuts at the end.