Go Back
–+ servings
Print
Creamy homemade hazelnut gelato in a glass bowl with chocolate drizzle and chopped nuts on top.

Nutella Gelato with Frangelico Recipe

Rich, velvety Nutella Gelato with Frangelico brings together thick chocolate creaminess and roasted hazelnut flavour in a smooth, indulgent frozen dessert.

Course: Dessert
Cuisine: Italian
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 4
Author: Manuela Zangara

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

  1. Beat the egg and the sugar with an electric mixer until pale and fluffy.

  2. Add the Nutella and continue beating until smooth.
  3. Add the milk, cream, and Frangelico, mixing to combine.
  4. Whisk until all the ingredients are fully combined and smooth.

  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.

  6. Serve the next day with a drizzle of warm Nutella and some toasted, crushed hazelnuts.