Chocolate Hazelnut Gelato: Bringing the Magic of Italy Home
Prep time
Cook time
Total time
Cuisine: Italian
Serves: 8-10 small servings
  • 1¾ cups of heavy cream
  • 2¼ cups of 2% milk (divided into 1½ cups and ¾ cups)
  • ½ cup of granulated sugar
  • ½ cup of cocoa powder
  • 2 tablespoons of corn starch
  • 1 pinch of kosher salt
  • 1 13oz jar of Nutella
  1. Combine 1½ cups of milk and the heavy cream in a medium saucepan. Over medium heat, bring to a simmer. Keep an eye on it so that it doesn't boil over!
  2. In a separate mixing bowl, combine the rest of the milk (3/4 cups) with the corn starch, sugar, salt, and cocoa powder. Stir until it is a homogenized and loose paste.
  3. Add the cocoa mixture to the simmering milk and heavy cream. Spoon in the jar of Nutella. Stirring fairly constantly, leave the mixture cooking over medium heat until it starts to boil and thickens so that it coats the back of a spoon.
  4. Turn the heat off. Pour into a bowl and refrigerate for about 2 hours.
  5. Get your ice cream maker out. If you have one, put the gelato paddle on. If not, use the paddle you have. Set the machine for 45 minutes. The gelato will still be soft when it's done, but should have a thick consistency.
  6. Enjoy it soft, like a cold pudding, or refrigerate it a couple of hours to have the more traditional gelato texture.
  7. Then pour into the ice cre
Recipe by at