Best Ever Chocolate Hazelnut Gelato

Is the scorching summer heat getting to you? This delicious chocolate hazelnut gelato will delight your taste buds and cool you off in a hurry!

I’m pretty sure I’ve mentioned my passion for ice cream before. I love it. It’s one of the few desserts that I really cannot pass up. Ever. 

It’s actually a bit of a problem. In fact, while photographing the chocolate hazelnut gelato in this post, I was sneaking bites. And it was 11am in the morning. 😉


chocolate hazelnut gelato in cute French country white bowl

I love ice cream and gelato even in the winter, but summer is obviously the best time to be eating it. I mean, is there a more delicious way to cool off? (Oh wait, there’s watermelon mojitos, too!) 

But alcohol not withstanding, it’s hard to beat a delicious bowl or cone of sweet, creamy ice cream on a hot summer day. And we’ve had a lot of them this summer!



gelato in scoop on marble with hazelnuts bowl of gelato

This recipe uses the classic Italian mix of hazelnuts and chocolate. Hazelnuts are a delicious combination with chocolate and give the gelato a richer flavor profile. This is one of my favorite gelato flavors whenever we go out, and one I tried many times over when I was in Italy! It’s imperative to know the best one, right?!

After blending the egg base with the cream and milk, you stir in some chocolate-hazelnut paste (I used Nutella but you could also make your own). Then you add it to your ice cream maker, and 20 minutes later, your chocolate hazelnut gelato is ready!


ice cream container with chocolate hazelnut gelato dripping on counter delicious summer treat

You can either serve it softer style right out of the machine, or freeze it for a few hours or overnight for a firmer texture. 

But beware, when scooping the soft, sweet and creamy goodness out of the machine and into your freezer container, there’s always some left in the bucket and it’s practically impossible not to partake! 


bowl of gelato on counter with chocolate syrup and hazelnuts on top

If you’ve always wanted to make ice cream or have considered getting a machine and haven’t done it, I encourage you to get one. I was saving ice cream recipes for years but only finally purchased my Cuisinart a few years ago and I’m so glad I did!

We use it frequently all summer and it’s been worth every penny. There’s nothing quite like homemade ice cream or gelato!


chocolate hazelnut gelato melting in scoop on counter

Along with the ice cream maker we love this ice cream scoop and these silicone storage containers. For years I was struggling and getting a sore wrist until I found this one!

It’s filled with heat-conductive liquid in the handle which helps the natural warmth of your hand to facilitate smooth scooping. Which is essential because homemade ice cream freezes harder than store-bought. After that first day you’ll find it’s much firmer so you need a good scoop! 


chocolate syrup and hazelnuts topping on gelato in bowl with ice cream container

I’ve adapted this recipe and reduced the sugar slightly. To me, the Nutella is pretty sweet so we liked it better with slightly less added sugar, but you can always add more if you prefer it sweeter.


Yield: 1 quart

Chocolate Hazelnut Gelato

Chocolate Hazelnut Gelato
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 4 hours
Total Time 4 hours 25 minutes


  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar, plus 2 TBSP. divided
  • 4 egg yolks
  • 1/2 tsp. vanilla extract
  • 1/2 cup chocolate-hazelnut spread (I used Nutella)
  • 1/2 cup toasted, chopped hazelnuts for topping
  • Optional toppings: chocolate sauce and/or chocolate chips


  1. In saucepan, combine the milk, cream and 1/2 cup sugar over medium heat. Cook until sugar dissolves completely, about 5 minutes.
  2. Meanwhile, whip the egg yolks with the 2 TBSP. sugar using an electric mixer until the egg mixture becomes thick and pale yellow, about 4 minutes.
  3. Slowly pour 1/2 cup of the warm milk mixture into the egg mixture with mixer running on low. (This prevents the warm milk from scrambling the egg mixture).
  4. Then add this mixture back to the saucepan and cook over low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon and leaves a clear trail when a finger is drawn through it, about 8-10 minutes. Do not allow the custard to boil.
  5. Strain through a fine-mesh sieve into a bowl.
  6. Whisk in vanilla and hazelnut spread until dissolved.
  7. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, about 3 hours or up to 24 hours.
  8. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. (I use this Cuisinart).
  9. Serve immediately as soft serve or transfer the gelato to a freezer-safe container and freeze until firm, at least 4 hours, before serving. For longer chilling times, let ice cream soften on counter for 10 minutes or so before serving.
  10. Garnish each serving with chopped hazelnuts and chocolate syrup, if desired.


For the chocolate-hazelnut spread you can use homemade or any store-bought brand. I've used a more "natural" version from Whole Foods, but I found it made the gelato grainier so I prefer Nutella for this as it ends up being creamier.

*Chopped hazelnuts are a must on this, but chocolate chips and/or chocolate sauce really take it over the top!

And of course, I topped it with more chopped hazelnuts and a drizzle of chocolate syrup because, why not? 

It’s summer! 😉


chocolate hazelnut gelato delicious summer frozen treat in bowl hazelnuts


Shop Chocolate Hazelnut Gelato Essentials


Here’s to more sweet and delicious summer days!



*adapted from Giada DeLaurentiis via Food Network


Best Ever Chocolate Hazelnut Gelato graphic Maison de Cinq


10 More Frozen Dessert Recipes!

3-Ingredient Keto Strawberry Creamsicle Popsicles // Tatertots & Jello

Easy Strawberry Cheesecake Ice Cream Recipe // Twelve On Main

Mochi Ice Cream Recipe // Happy Happy Nester 

Easy Ice Cream Cupcakes // My 100 Year Old Home


Homemade Ice Cream Cookie Sandwiches // Modern Glam

Homemade Mango Ice Cream Recipe // Paint Me Pink

Biscoff Ice Box Cake // Most Lovely Things


Frozen Mini Key Lime Pies // Life Is Better At Home

Frozen S’mores Bars // My Sweet Savannah 

Best Ever Chocolate Hazelnut Gelato // Maison De Cinq


If you enjoyed this post, be sure to check out some of my other favorite desserts below:

Chocolatiest Chocolate Banana Bread

Lemon Pound Cake with Lemon Citrus Glaze

Yummy Pumpkin Chocolate Cheesecake Bars

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  1. I have a fairly large family, kids, grands and greats and we all live within a ten-mile radius (yes, I’m beyond blessed) and we are together almost every weekend in the summer, swimming, cooking out and of course home-made ice cream. I make it at least every weekend for the crew. I’d love to try this recipe sometime, and may just have to. And I have been known to make it in the winter for birthdays, etc. It’s always requested!

    1. Oh wow you are lucky Becky! It sounds like the ideal summer – and I love that homemade ice cream is part of it! (I bet all the kids do too!)

      I hope you try this one – thanks for stopping by!