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Milk Chocolate and Hazelnut Gelato
Milk Chocolate and Hazelnut Gelato
Skip store-bought! Indulge in rich, homemade milk chocolate hazelnut gelato. This easy recipe teaches you the secrets to perfect classic Gianduja flavor and texture.
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If the mere mention of chocolate and hazelnut instantly brings the word ‘Nutella’ to mind, you’re already familiar with the magic of Gianduja! While that famous spread introduced many of us to this iconic Italian flavor, experiencing it in the form of rich, homemade milk chocolate and hazelnut gelato elevates it to a whole new level of deliciousness. This recipe guides you through creating an authentic, intensely nutty, and just-chocolatey-enough hazelnut gelato beloved across Italy.
Gianduja itself has roots deeply planted in Italian history, born out of necessity in early 19th century Turin when cocoa was scarce. Local chocolatiers blended chocolate with plentiful hazelnuts, creating not just a spread but a flavor profile that would conquer the world of sweets. From candies to cakes, the Gianduja flavor is versatile, but arguably reaches its peak creamy perfection when churned into gelato.
Making milk chocolate hazelnut gelato is pretty simple: you add melted milk chocolate to a Sicilian-style gelato base, then mix in ground toasted hazelnuts. The result is an unforgettable treat that pleases everyone, from kids to kids-at-heart.
Helpful Tips for Making Hazelnut Gelato
The Quality of the Milk Chocolate You Use Matters
For the best milk chocolate hazelnut gelato flavor and texture, make sure to use quality baking chocolate. The cacao content should be between 30 and 40%.
I recommend the following brands:
Using Real Hazelnuts Is Worth the Extra Work
Many milk chocolate hazelnut gelato recipes take the shortcut of stirring Nutella into the gelato base. Sure, Nutella is a delicious treat, but for the real taste of toasted hazelnuts to carry through—and to enjoy the most delightful combination with milk chocolate—you must use real nuts. This is how authentic gianduja is made. Try it once and you’ll never want to have it 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 up into a bundle and rub the hazelnuts against one another vigorously to remove the skin. 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 a high turnover and from a company with a good reputation to make sure they are fresh.
About the Gelato Base Used in this Gelato Recipe
To make hazelnut gelato, I adapted my Sicilian-style gelato base, which uses cornstarch instead of egg yolks as a thickening agent. In this recipe, milk chocolate naturally thickens the gelato base, which means you need neither cornstarch nor egg yolks to reach that silky rich gelato consistency. Learn more about how authentic gelato is made by reading my detailed guide to Italian ice cream.
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.
Additional Ressource: 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!
Video Masterclass
If you enjoy watching cooking classes, don’t miss my free gelato video masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. You’ll even learn how to make dairy-free, vegan gelato! In short, it’s a comprehensive, colorful class that will quickly turn you into a gelato master. Watch Now!
Milk Chocolate and Hazelnut Gelato Recipe
Ingredients
For the Milk Chocolate Gelato Base
- 2 cups milk
- 1 cup heavy cream
- 6 oz milk chocolate, coarsely chopped
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp hazelnut liqueur, such as Frangelico (optional)
For the Hazelnut Butter
- 5 oz roasted and peeled hazelnuts (see note)
Instructions
- For the Milk Chocolate Gelato Base: Measure out the milk, then scoop out 2 tbsp (30 ml) and place in a small bowl. Set aside.
- Pour the remaining milk in a medium saucepan, then add the heavy cream, milk chocolate, and sugar. Set over medium heat and whisk constantly until the milk chocolate and sugar are fully melted and incorporated. Remove from the heat temporarily.
- Whisk the cornstarch into the reserved milk. Pour into the saucepan and whisk to combine. Return the mixture over medium-low heat and cook, whisking constantly, for 5 minutes. (The mixture will thicken slightly.) Whisk in the hazelnut liqueur, if using.
- Strain the milk chocolate gelato base into an airtight container. Cool to room temperature, then refrigerate overnight.The milk chocolate gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- For the Hazelnut Butter: Using a stick blender or a mini food processor, grind the hazelnuts to a smooth butter consistency. Depending of the appliance you’re using, this can take between 3 to 5 minutes. You don’t need to add any liquid to facilitate the process, just some patience. Scrape down the container from time to time and keep grinding, you’ll get there.
- Measure out the hazelnut butter to get ½ cup (125 ml). Store any remaining almond butter for tomorrow’s morning toast.
- Whisk the hazelnut butter into the cool milk chocolate gelato base. Use a stand blender, a stick blender, or a food processor to fully combine and blend to a super smooth consistency. Strain the mixture for the smoothest texture.
- Pour the gianduja gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
- STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.Milk chocolate hazelnut gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take milk chocolate hazelnut gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
Video
Notes
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
More Gelato Recipes
Browse through all my gelato recipes for inspiration! You’re sure to find a new favorite.
- Dark Chocolate
- Pistachio
- Orange Almond
- Coffee
- Lemon
- Maple
- Blueberry
- Raspberry Rose
- Cherry
- White Chocolate and Strawberry
- Fresh Peach
- Mango and Passion Fruit
- Rhubarb
- Sweet Corn
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Author: Marie Asselin
This was one of my favorite flavors of gelato when I visited Italy! I’ve been looking to recreate this and I’m so glad I used your recipe. It was amazing, thank you!
So happy you loved this incredible gelato Jamie!
So simple yet sooooo delicious! Thanks for a super easy and creamy gelato
This gelato is so incredibly creamy and smooth, I couldn’t even wait to let it freeze for 2 hours before eating haha! It was like soft serve, so delicious.
Haha I always steal a few spoonfuls before I put the gelato into the freezer, too 🙊 So good when it’s that soft and barely frozen!
This gelato was awesome! So, so flavorful and easy to make. A real hit, thanks!
I made this last night for dessert, and my kids loved it! I love how it has the same texture as ice cream. Will definitely be making it again!
This is one of my son’s favorite gelati, too! Definitely kid-friendly :)
This is so awesome that my children started fighting to have some more. I making it again for them tonight. Thanks
Well, that says it all! Happy your kids loved the gelato, sorry for giving you extra work 🙈
Gianduja has to be my husband and son’s favorite gelato flavor so I was excited to have found your recipe. They said it was better than their favorite gelateria’s in Sicily, so that’s a high compliment.
That’s such a huge compliment indeed! Thanks for relaying it to me, it made my day! 🤩
We used gianduja quite a bit in pastry class and not a single person ever disliked what we created with it. I love that this recipe lets the flavor shine – so decadent. Definitely my kinda dessert!
Yes gianduja is a pretty irresistible flavor and you can use it in so many desserts! It’s a crowd-pleasing flavor. I think nostalgia plays a big part into this!
Oh! I had no idea that’s what gianduja chocolate was. I love learning new stuff about food so thanks for clearing that up. No matter what you call it though, this gelato was delicious!
Oh my, just give me a spoon and let me dig in. Who can resist the combination of chocolate and hazelnut? Not me!! Perfect summer treat.
Thanks Gloria!