Chocolate Hazelnut Gelato
Indulge in the rich, creamy decadence of Chocolate Hazelnut Gelato, an irresistible Italian-inspired frozen treat that combines the deep flavors of chocolate with the nutty sweetness of hazelnut spread. Crafted with a luxurious blend of whole milk, heavy cream, and a hint of vanilla, this gelato achieves its velvety texture thanks to a simple cornstarch slurry that thickens the base to perfection. The addition of hazelnut spread infuses every spoonful with a luscious nutty richness, while optional toasted hazelnuts provide a satisfying crunch for added contrast. Easy to prepare with only 15 minutes of prep time, this dessert is a show-stopper for dinner parties or a cozy night in. Whether served solo or topped with extra hazelnuts, this homemade gelato is a creamy, chocolatey delight you’ll want to savor again and again.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.33 cup Unsweetened cocoa powder
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 cup Hazelnut spread (e.g., Nutella)
- 0.25 cup Chopped toasted hazelnuts (optional, for garnish)
Instructions
In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, and cocoa powder until well combined.
Heat the mixture over medium heat, stirring frequently, until it just begins to simmer. Do not let it boil.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a smooth slurry.
Slowly whisk the cornstarch slurry into the heated milk mixture. Continue cooking the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 2-3 minutes).
Remove the saucepan from the heat and stir in the vanilla extract and hazelnut spread until fully incorporated and smooth.
Transfer the mixture to a bowl and let it cool to room temperature. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
Chill the mixture in the refrigerator for at least 4 hours or overnight until completely cold.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
Transfer the gelato to an airtight container and freeze for an additional 2-3 hours to firm up before serving.
Optional: Serve topped with chopped toasted hazelnuts for added crunch and flavor.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 40.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
