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Nutella and Frangelico Gelato

Nutella and Frangelico Gelato

Nutella and Frangelico Gelato with a drizzle of warm Nutella and toasted hazelnuts.

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


  • 115 gms – 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 gms – 3 oz. sugar
  • Hazelnuts toasted and crushed


  1. Beat the egg and the sugar with an electric mixer until pale and fluffy.
  2. Add the Nutella and keep beating.
  3. Then add the milk, cream and Frangelico.
  4. Whisk with the electric mixer until all the ingredients are well combined.
  5. If you have an ice cream machine, put the mixture in it and churn for 30 minutes, or according to the manufacturer’s instructions. Transfer to a container with a lid.
  6. If you do not have an ice cream maker, you can pour the mixture into a container, put some cling wrap on the top (it has to actually be in contact with the ice cream) to seal it completely and then cover it with a lid. This should prevent crystallization.
  7. Then put it in the freezer overnight.
  8. Serve the next day with a drizzle of warm Nutella (I usually microwave it for a few seconds) and some toasted crushed hazelnuts.