Creamy, nutty, and so easy to make — this Italian hazelnut gelato recipe uses just 3 ingredients and no ice cream machine! The perfect homemade hazelnut ice cream for summer!

Let me tell you, this Italian hazelnut gelato is pure magic — and you don’t even need an ice cream maker to make it at home!

As a Sicilian girl who basically grew up with a gelato cone in hand all summer long, I can promise you: this one hits all the right notes.

It’s incredibly creamy, full of roasted hazelnut flavor, and so easy you’ll wonder why you haven’t made it before.

All you need is sweetened condensed milk, fresh whipping cream, and hazelnut butter — simply made by blending toasted hazelnuts until smooth (just like making peanut butter!).

No eggs, no churning, no fuss. Just whip, fold, and freeze!

Before you know it, you'll have a delicious gelato that tastes just like the one from your favorite Italian gelateria.

I love serving it in a cone or little cup, and you can top it with a drizzle of melted chocolate or extra hazelnuts.

And if you love Italian frozen desserts as much as I do, try this Nutella gelato, the famous Sicilian Lemon granita, or this delicious chocolate semifreddo!

Difference between gelato and ice cream

While they may look similar in a cone, gelato and ice cream are actually quite different!

Gelato is Italy’s answer to ice cream — and as a proud Sicilian, I might be a little biased, but trust me, once you’ve tasted real gelato, it’s hard to go back.

Both gelato and ice cream share a few basic ingredients: milk, cream, and sugar. But the ratios and technique are what truly set them apart.

• Ice cream uses more cream than milk, giving it a higher fat content and a richer, heavier taste.
• Gelato, on the other hand, is made with more milk and less cream, which makes it a bit lighter but still super creamy.

The churning process also plays a role:

• Ice cream is churned quickly, which adds more air that gives it a fluffy texture.
• Gelato is churned slowly, with less air, giving it a dense and smooth texture.

In this Italian hazelnut gelato recipe, there’s no churning needed — it’s a quick, no-fuss method that gives you a creamy result straight from the freezer.

But if you happen to have an ice cream machine at home, you can absolutely pour the mixture in and let it work its magic for an even smoother texture.

Ingredients

You only need 3 basic ingredients to make this hazelnut gelato, most of them would probably be in your pantry already:

• Hazelnut butter: Hazelnut butter is simply roasted, peeled hazelnuts blended on high speed until smooth — just like peanut butter. You can easily make it at home, or use a store-bought version with 100% hazelnuts and no added ingredients for best results.
• Double cream (or heavy cream if you're in the US): Keep it chilled until you're ready to use it — cold cream whips faster!
• Condensed milk: This adds just the right amount of sweetness and keeps the gelato perfectly creamy. If you have a bit of time, make your own— I often use this condensed milk recipe and it turns out great.

Variations

Once you have your creamy hazelnut gelato, the fun begins! Here are a few of my favorite ways to take it to the next level:

• Toasted hazelnuts – Fold in some chopped toasted hazelnuts for extra crunch and hazelnut flavor.
• Dark chocolate chunks – Mix in finely chopped dark chocolate or drizzle melted chocolate before serving, because chocolate and hazelnut is just the perfect combo!
• Crushed amaretti cookies – Add a handful of crushed amaretti for a lovely crunch and almond flavor that pairs super well with hazelnuts.

How to make hazelnut gelato

If you’ve ever thought making gelato at home was tricky, I’m here to tell you — it’s actually so much easier than you think.

And the best part? You don’t even need an ice cream maker!

Here below you can find the simplified recipe steps including step-by-step pictures, scroll down until the end of the post for the FULL printable recipe.

STEP 1. In a small saucepan whisk milk with sugar and bring to a gentle boil. As soon as it starts bubbling, remove from the heat and let the mixture cool.

STEP 2. Whisk in the Nutella and mix until fully combined.

STEP 3. Whip the cream until stiff peaks form and it’s nicely firm. Slowly incorporate the Nutella + milk mixture, and whisk until smooth.

STEP 4. Transfer the gelato mixture in a loaf tin, and freeze for 30 minutes. Mix the gelato with a spatula or a whisk, then freeze again and repeat 2 more times. Freeze for at least 4 hours before serving.

Recipe tips

• Use full-fat ingredients: For the creamiest, silkiest gelato, always go for full-fat cream and sweetened condensed milk — the fat is what gives gelato its luscious texture.
• Plan ahead: I recommend making your gelato in the afternoon, so it has plenty of time to freeze properly before serving.
• Chill your container: Pop your loaf tin or container in the freezer before you start — it helps the mixture freeze faster and more evenly.
• Room-temperature hazelnut butter: If you’re using a hazelnut spread or butter from the fridge, take it out at least an hour in advance so it blends easily into the mix.
• Cold cream is key: Make sure your double cream (or heavy cream) is fridge-cold before whipping — warm cream won’t whip properly and will affect the final texture.

Storage tips

Store the hazelnut ice cream in a freeze-safe container ( I use a regular loaf tin) and cover it with a tight-fitting lid or wrap it well with plastic wrap. 

This will prevent ice crystals forming on the surface, and any freezer smells getting into the gelato.

Transfer the homemade gelato on the kitchen counter at least 10-15 minutes before serving to soften it and make it easier to scoop.

Did you try this recipe?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

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