Rich, velvety Nutella Gelato with Frangelico brings together thick chocolate creaminess and roasted hazelnut flavour in a smooth, indulgent frozen dessert.
Since I came back from Italy, I have been craving gelato. We had some amazing gelati while we were there, and even though nothing can quite compare with original Italian ice cream, homemade gelato like this comes very close.
I love to add a little liqueur to my ice cream mixture, as it serves a double purpose. One reason is obviously flavour, but the other is perhaps even more important. The alcohol in the liqueur helps keep the ice cream creamy and limits crystallisation.
Even though this flavour is not a traditional Italian combination, it is still made up of two Italian icons, Nutella and Frangelico, both hazelnut-based. They work very well together, as the liqueur enhances the hazelnut taste of the Nutella.
I like to serve it with a drizzle of warm Nutella and some toasted hazelnuts for added crunch.
Reasons to Make Nutella Gelato
- Makes good use of pantry staples most people already keep at home in everyday cooking.
- Feels indulgent enough to serve after dinner, yet light enough that you can comfortably finish your bowl.
- Keeps well in the freezer for several days without noticeable changes in flavour.
Key Ingredients for Nutella Gelato with Frangelico
Nutella
Provides chocolate sweetness and concentrated hazelnut flavour in one ingredient. Use a fresh jar for the smoothest texture, as older Nutella can thicken slightly and resist blending. Bringing it to room temperature helps it incorporate evenly and prevents streaks in the mixture.
Frangelico
Adds depth and a rounded hazelnut aroma while slightly softening the frozen texture by lowering the freezing point. Choose one with a strong roasted hazelnut flavour rather than one that tastes mostly of caramel.
Fresh Cream
Full-fat cream creates body and richness. Look for cream with at least 35% fat content for a dense gelato texture. Lower-fat cream will freeze firmer and produce a lighter, less creamy result.
Sugar
Sweetens and softens the gelato once frozen. Fine caster sugar dissolves more easily than coarse granulated sugar, which helps prevent graininess in the finished dessert.
Find the complete list with measurements in the recipe card below.
How to Make Nutella Gelato with Frangelico
Step 1: Beat the egg and the sugar with an electric mixer until pale and fluffy.
Step 2: Add the Nutella and continue beating until smooth.
Step 3: Add the milk, cream, and Frangelico, mixing to combine.
Step 4: Whisk until all the ingredients are fully combined and smooth.
Step 5: Pour the mixture into an ice cream machine and churn for 30 minutes, or according to the manufacturer’s instructions. Transfer to a container with a lid and freeze overnight.
Note: If you don’t have an ice cream maker, pour the mixture into a container. Place cling wrap directly on the surface to seal it completely, then cover with a lid and freeze overnight. This helps prevent crystallisation.
Step 6: Serve the next day with a drizzle of warm Nutella and some toasted, crushed hazelnuts.
Frequently Asked Questions
Yes. Replace the Frangelico with ½ teaspoon hazelnut extract for a similar nut flavour. The gelato will freeze slightly firmer because it no longer contains alcohol.
It should resemble soft serve and hold gentle peaks when lifted with a spoon. If it still looks thin or pourable, it needs more time in the machine.
Another hazelnut liqueur works well in the same quantity. If you prefer an alcohol-free option, use ½ teaspoon hazelnut extract and add 1–2 tablespoons extra milk to maintain balance in the mixture.
Yes. Pour the mixture into a freezer-safe container, press cling film directly onto the surface, and freeze overnight. The texture will be slightly firmer than churned gelato, but the alcohol helps keep it reasonably smooth.
Toasted chopped hazelnuts, dark chocolate pieces, or a Nutella swirl are the most natural additions. Add them during the last few minutes of churning so they distribute evenly without sinking to the bottom.
Extra Help from the Kitchen
Use a Cold Bowl for Mixing – Chilling the mixing bowl for 10 minutes before starting helps keep the cream cold and supports a smoother churn, especially in warmer kitchens.
Strain the Mixture Before Churning – Passing the base through a fine sieve removes any small egg strands or undissolved sugar, resulting in a silkier texture once frozen.
Pre-Chill the Gelato Base – Refrigerate the mixture for 1–2 hours before churning. A colder base churns faster and develops a finer texture.
Check Your Freezer Temperature – Set your freezer to around −18°C – 0°F. Warmer freezers lead to softer gelato that may refreeze unevenly after scooping.
Toast Hazelnuts Until Fragrant, Not Dark – Remove the nuts from the pan as soon as they release their aroma. Over-toasting can give a slightly bitter edge that affects the final garnish.
Variations and Twists
Add Extra Hazelnuts – Fold in ½ cup toasted chopped hazelnuts during the last 5 minutes of churning. Small crunchy pieces run through the gelato instead of sitting only on top.
Fold in Dark Chocolate Chunks – Stir in 60–80 g – 2–3 oz finely chopped dark chocolate just before churning finishes. Once frozen, the chocolate sets into small shards that contrast with the smooth texture.
Swirl in Chocolate or Nutella – Spoon 3–4 tablespoons slightly warmed Nutella over the churned gelato in the container, then fold gently once or twice with a spatula. Visible ribbons remain after freezing and create pockets of deeper chocolate flavour.
Use Whole Milk and Adjust Cream Ratio – Replace 50 ml of the fresh cream with extra whole milk to increase the milk proportion. The gelato will freeze slightly firmer and feel lighter on the palate, closer to the texture found in many Italian gelaterie.
Spice It with Cinnamon – Stir ½–1 teaspoon ground cinnamon into the gelato mixture before churning. The spice adds a gentle warmth that pairs naturally with hazelnut and chocolate, especially when served with espresso.
Storage and Shelf Life
Store the gelato in an airtight container in the freezer for up to 1 week for the best texture. Press cling film directly onto the surface before sealing to limit air exposure and reduce ice crystals.
Keep it in the coldest part of the freezer rather than the door, where temperatures fluctuate.
Let the gelato stand at room temperature for about 5 minutes before serving to soften slightly. Avoid repeated thawing and refreezing, as this will make the texture grainier over time.
Easy Nutella Treats for Chocolate Lovers
Nutella Gelato with Frangelico Recipe
Equipment
Ingredients
- 115 g – 4 oz Nutella – at room temperature
- 300 ml – 1 ¼ cups fresh cream
- 60 ml – ¼ cup Frangelico
- 1 egg
- 60 ml – ¼ cup milk
- 85 g – 3 oz sugar
- hazelnuts – toasted and crushed
Instructions
- Beat the egg and the sugar with an electric mixer until pale and fluffy.
- Add the Nutella and continue beating until smooth.
- Add the milk, cream, and Frangelico, mixing to combine.
- Whisk until all the ingredients are fully combined and smooth.
- Pour the mixture into an ice cream machine and churn for 30 minutes, or according to the manufacturer’s instructions. Transfer to a container with a lid and freeze overnight. Note: If you don’t have an ice cream maker, pour the mixture into a container. Place cling wrap directly on the surface to seal it completely, then cover with a lid and freeze overnight. This helps prevent crystallisation.
- Serve the next day with a drizzle of warm Nutella and some toasted, crushed hazelnuts.
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YUM. Nutella and frangelico in gelato? I bet this is heavenly!
Man, you had me at Nutella! This looks so delicious. Pinned!