This homemade chocolate hazelnut gelato is inspired by classic Italian gianduja, the beloved pairing of chocolate and roasted hazelnuts. Made with milk chocolate and real roasted hazelnut butter—not Nutella—it churns into a creamy, deeply nutty gelato with a silky-smooth texture.

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If the mere mention of chocolate and hazelnut instantly brings Nutella to mind, you already know the magic of gianduja. But this homemade chocolate hazelnut gelato takes that beloved Italian flavor in a more grown-up, gelateria-style direction: creamy milk chocolate, real roasted hazelnuts, and a silky texture that melts beautifully on the tongue.

Gianduja has deep roots in northern Italy, especially Turin, where chocolatiers famously stretched precious cocoa with local hazelnuts. The result became one of Italy’s most iconic flavor pairings. In gelato form, that combination is especially irresistible: mellow, nutty, chocolatey, and incredibly smooth.

This recipe is closer to a classic gianduja gelato than to a pure hazelnut gelato, or gelato alla nocciola. The milk chocolate brings softness and roundness, while the roasted hazelnuts give the gelato its deep, toasty flavor. No Nutella shortcut here: using real hazelnuts is what makes the flavor shine.

Making this creamy gelato is straightforward: you prepare a milk chocolate gelato base, blend in homemade roasted hazelnut butter, chill the mixture until very cold, and then churn it into a rich, creamy chocolate hazelnut gelato.

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Quick Summary (TL;DR)

This chocolate hazelnut gelato is inspired by classic Italian gianduja, the beloved pairing of chocolate and roasted hazelnuts. Instead of using Nutella or chocolate-hazelnut spread, this recipe starts with real roasted hazelnuts, blended into smooth homemade hazelnut butter, then mixed into a creamy milk chocolate gelato base.

The result is rich but not heavy, deeply nutty, and just chocolatey enough. It is not quite a plain milk chocolate gelato, and it is not a pure hazelnut gelato either: it sits deliciously in between, with the smooth, rounded flavor of gianduja.

Why you’ll love it:

• Made with real roasted hazelnuts, not chocolate-hazelnut spread
• Inspired by classic Italian gianduja gelato
• Creamy, smooth, and deeply nutty
• Uses milk chocolate for a softer, rounder chocolate flavor
• Includes dairy-free and vegan adaptation notes

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Helpful Tips for Making Chocolate Hazelnut Gelato

The quality of the milk chocolate you use matters

For the best milk chocolate hazelnut gelato flavor and texture, use high-quality baking chocolate. The cacao content should be between 30 and 40%.

I recommend the following brands:

• Valrhona’s “Jivara Lactée” 40% cocoa
• Cacao Barry’s “Lactée Barry” 35.3% cocoa
• Callebaut’s Belgian Milk Chocolate Baking Callets (33.6% cocoa)
• Guittard’s Milk Chocolate Baking Chips (31% cocoa)

Because milk chocolate is sweeter and softer than dark chocolate, it lets the roasted hazelnut flavor come through instead of overpowering it.

A tiny splash of vanilla extract can round out the flavor of this chocolate hazelnut gelato, but keep it subtle. The goal is not to make the gelato taste like vanilla; it’s simply to soften the edges of the milk chocolate and roasted hazelnuts.

Using real hazelnuts is worth the extra work

Many chocolate hazelnut gelato recipes take the shortcut of stirring Nutella or chocolate-hazelnut spread into the gelato base. Sure, those spreads are delicious, but for the real taste of toasted hazelnuts to carry through—and to enjoy the most delightful combination with milk chocolate—you need real nuts. Real roasted hazelnuts are what give gianduja gelato its deeper, more elegant flavor. Try it once and you’ll never want to make chocolate hazelnut gelato any other way!

Hazelnuts can be sold under different names

Raw hazelnuts are sometimes packaged as “filberts.” Filberts and hazelnuts are one and the same! (Read why hazelnuts go by several names.)

How to peel hazelnuts

Peeling hazelnuts to make this milk chocolate hazelnut gelato is really easy! The key is to roast them first.

To roast and peel hazelnuts, spread them over a baking sheet and bake at 350°F (170°C) for 15 minutes, giving the tray a good shake every five minutes. When the skin of the hazelnuts is shiny and crackled, remove them from the oven and transfer them to a clean dish towel. Close the towel into a bundle and rub the hazelnuts together vigorously to remove the skins. Open the towel and pick up the peeled hazelnuts. Some bits of skin will remain and that’s ok, simply make sure to discard all the loose papery bits. Keep the roasted hazelnuts in an airtight container in the fridge until ready to use.

Look for roasted and peeled hazelnuts to save time

Some companies, such as Yupik in Canada and AZNUT in the US, sell unsalted roasted hazelnuts. These are more expensive but a huge time-saver. Nuts are expensive, and using stale nuts in a dessert is such an awful waste! Make sure to buy roasted nuts from a store with high turnover and from a reputable company to ensure they are fresh.

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Chocolate Hazelnut Gelato FAQ

Is this hazelnut gelato or gianduja gelato?

This recipe is best described as gianduja gelato, or chocolate hazelnut gelato. It combines milk chocolate with real roasted hazelnuts, which gives it the classic Italian chocolate-hazelnut flavor. A pure hazelnut gelato, also called gelato alla nocciola, usually skips the chocolate so the hazelnut flavor stands on its own.

Can I use Nutella instead of roasted hazelnuts?

I don’t recommend it for this recipe. Nutella and other chocolate-hazelnut spreads are much sweeter and contain additional ingredients that change both the flavor and texture of the gelato. Real roasted hazelnuts give this gelato a deeper, toastier flavor and a more authentic gianduja character.

Can I use hazelnut paste instead of making hazelnut butter?

Yes, as long as you use pure unsweetened hazelnut paste. Avoid sweetened hazelnut cream or chocolate-hazelnut spread. Start with ½ cup, taste the cold base, then adjust if needed. Hazelnut pastes vary a lot in intensity, so tasting before churning is the safest approach.

Do I need to peel the hazelnuts?

You don’t need to remove every last bit of skin, but you should remove the loose papery skins after roasting. Too much hazelnut skin can add bitterness and make the gelato slightly gritty. A few stubborn bits are perfectly fine.

Can I use cocoa powder or chocolate chips instead of milk chocolate?

I don’t recommend replacing the milk chocolate with cocoa powder in this recipe. Cocoa powder would make the gelato more intense and less creamy, and it would change the balance between chocolate and hazelnut. Chocolate chips can also be tricky because many contain stabilizers that help them hold their shape, which means they may not melt as smoothly into the gelato base. For the best texture, use a good-quality milk chocolate bar or couverture chocolate.

Can I make this gelato without an ice cream maker?

For the smoothest, creamiest texture, I strongly recommend using an ice cream maker. Gelato needs steady churning to incorporate just enough air while keeping the texture dense and silky. A no-churn method will freeze harder and won’t give you the same gelateria-style result.

Can I make this gelato dairy-free or vegan?

Yes!

• For a dairy-free version, use lactose-free dairy products or replace the milk and cream with oat milk and soy cream or vegan cream.
• For a vegan version, also make sure the milk chocolate is certified vegan.

I recommend reading my vegan gelato guide before making substitutions.

How long does chocolate hazelnut gelato keep?

This gelato is at its creamiest within the first two weeks. It will still be edible for up to two months, but ice crystals will gradually form, especially if it is stored in a regular refrigerator freezer. For the best texture, store it in an airtight container and press a piece of parchment paper or plastic wrap directly onto the surface before freezing.

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About the Gelato Base Used in this Gelato Recipe

This chocolate hazelnut gelato is made without eggs, but it does include a small amount of cornstarch to help stabilize the base. Milk chocolate and finely ground roasted hazelnuts naturally give the gelato richness and body, while the cornstarch helps the mixture churn into a smooth, creamy texture and stay more scoopable after freezing.

This makes the recipe especially approachable: no tempering egg yolks, no worrying about scrambling the custard, and no heavy custard flavor competing with the delicate roasted hazelnuts. The result is silky, deeply nutty, and gently chocolatey, just like a homemade gianduja gelato should be.

Learn more about how authentic gelato is made by reading my detailed guide to Italian ice cream.

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How to Make Vegan Gelato

For the best vegan gelato flavor and texture, I recommend combining oat milk with coconut cream. Oat milk has a smooth, subtle flavor that is very close to that of dairy milk, whereas coconut cream delivers an unbelievably rich texture. Coconut milk and coconut cream both have quite a strong flavor, so using only coconut cream and combining it with oat milk creates the perfect balance.

Having said that, here’s how to substitute the original ingredients to make a vegan version of this milk chocolate hazelnut gelato:

• Replace the full quantity of cow’s milk (2 cups / 500 ml) with oat milk
• Replace the full quantity of heavy cream (1 cup / 250 ml) with coconut cream, soy cream, or vegan heavy cream substitute

Also make sure the milk chocolate you’re using in the recipe is certified vegan.

Read my detailed guide about making delicious vegan gelato to learn all my tips and discover even more ingredient substitution ideas.

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Additional Resource: A Guide to Making Italian Ice Cream at Home

If you’ve never made gelato before, don’t miss my detailed guide to making Italian ice cream at home. The guide contains ALL the information and tips I’ve gathered through 20 years of gelato-making. You’ll learn what sets gelato apart from American-style ice cream, the difference between a classic gelato base and a Sicilian-style gelato base, why you do need an ice cream maker to make the best Italian ice cream, and get access all of my colorful gelato recipes in a single spot. Happy churning!

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Watch the Video Masterclass

Want to dive deeper into homemade gelato before you start? My Gelato Video Masterclass walks you through the essential techniques behind every great batch, from choosing the right base to churning, freezing, and serving gelato at its creamiest. Watch it first to better understand the method, then use the recipe below to make this pistachio version with confidence.

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More Gelato Recipes

Once you’ve made pistachio gelato from scratch, try another homemade gelato recipe. All my gelato recipes use the same core techniques, so each batch helps you get more comfortable with texture, churning, and serving.

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