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Chocolate-Hazelnut Gelato

Chocolate hazelnut gelato made with a classic Italian-style custard base, churned for a dense, silky texture. Deep cocoa and roasted hazelnut flavor delivers Nutella gelato vibes with rich gianduia gelato character.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate-hazelnut custard base
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 0.5 cup hazelnut paste or Nutella
  • 2 tbsp Dutch process cocoa powder
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 salt pinch
Toppings and finish
  • 0.5 cup toasted hazelnuts roughly chopped

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the chocolate-hazelnut base
  1. In a saucepan, heat the whole milk and heavy cream with the Dutch process cocoa powder until steaming, then whisk in the hazelnut paste until smooth.
  2. In a bowl, whisk the egg yolks, granulated sugar, and cornstarch until pale, then slowly whisk in the hot chocolate milk.
  3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened—about 5 minutes.
  4. Stir in the vanilla extract and salt, then cool completely using an ice bath until no longer warm.
Chill, churn, and freeze
  1. Refrigerate the mixture for at least 4 hours to fully chill before churning.
  2. Churn in an ice cream maker on the lowest speed for a dense gelato texture.
  3. Fold in the roughly chopped toasted hazelnuts, then serve immediately or freeze for 1-2 hours to firm up.

Notes

For the smoothest texture, cool the custard completely in the ice bath before refrigerating so it churns without graininess. Refrigerate the churned gelato for up to 2 days if served soon after churning; freeze for up to 2 months (best texture within 1 month). This is dairy-based—if you need a nut-free swap, use chocolate spread without hazelnuts and reduce the toasted-hazelnut amount or omit for a simpler chocolate gelato.