Here's how to make Nutella gelato at home with just 4 ingredients and WITHOUT ice cream maker!
I've been making this homemade Nutella gelato for quite a few years and it's a game-changer!
No condensed milk, no eggs, and no need for an ice cream maker.
It’s rich, full-bodied, and melts just right, making it perfect for cones, cups, or even those fun little ice cream pods!
With just four simple ingredients - fresh milk, whipping cream, sugar, and your favorite hazelnut spread - you’ll be whipping up this ice cream in no time.
Serve it up with a drizzle of Nutella or melted chocolate, and sprinkle on some chopped hazelnuts, almonds or pistachios.
It’s super easy to make, it calls for basic ingredients and it takes just about 10 minutes to put it together.
This is homemade gelato at its finest, and it’s about to become your new go-to treat!
Gelato VS Ice Cream
What is gelato and why it's different from ice cream? Gelato is the Italian version of the American ice cream.
They mostly have similar ingredients, but ice cream contains an higher proportion of cream to milk, and therefore a higher fat content.
Gelato is made with a higher amount of milk, which means is slightly lighter.
Also, ice cream is churned at a higher speed, that results in a more airy and fluffy texture.
Gelato, instead, is churned at a lower speed, and has a more silkier and denser texture compared to ice cream.
Ingredients
You only need 4 basic ingredients to make this Nutella gelato recipe, most of them would probably be in your pantry already:
- Nutella: it's the main flavour of the gelato. You can use standard Nutella, your favorite hazelnut chocolate spread, or my go-to homemade Nutella, which is what I am using for this recipe.
- Double cream: fresh double cream or heavy cream in US. Keep the double cream in the fridge until needed - the colder the cream the better the whipped cream!
- Milk: you want all the good fats for the best results, so opt for fresh whole milk.
- Sugar: I use a very small amount of raw cane sugar, you can substitute it with regular sugar or brown sugar.
Variations
Once you have the base ready, you can customise your Nutella ice cream with your favourite add ons. Here's a few I personally recommend:
- Hazelnuts: toasted and chopped hazelnuts really bring it to the next level!
- Dark chocolate: finely chopped bits of dark chocolate, for the true chocolate lovers.
- Cookie dough: add tiny chunks of edible cookie dough for the most decadent gelato!
How to make Nutella gelato
If you always thought making gelato at home was intimidating, I'm here to show you that in fact, it's a lot easier than you think.
And you can make it without 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 4 hours before serving.
Storage
Store the gelato 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.
Recipe tips
- Use full-fat milk and cream. The high-fat content will result into a creamy, silky gelato.
- I recommend making the gelato in the afternoon, so you have enough time for freeze & whisk process.
- Before making the gelato, place your loaf tin in the freezer, it will speed up the gelato whisking process.
- The chocolate spread needs to be at room temperature, if you store it in the fridge, take it out at least 1 hour before making the gelato recipe.
- To make the whipped cream, make sure your heavy cream is fridge-cold and NOT at room temperature.
More Nutella recipes to try
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Recipe
Nutella Gelato
Ingredients
- 300 ml milk, approx 1 1¼ US cups
- 50 g sugar, approx ¼ US cups
- 150 g Nutella™, approx ½ US cups
- 250 ml heavy cream, approx 1 US cup
Instructions
- Place the milk and sugar in a saucepan and heat over low heat. Whisk until the sugar has dissolved, then bring the mixture to a gentle boil. As soon as it starts boiling, remove the pan from the heat and allow the milk to cool completely.
- Whisk the Nutella into the milk, and mix until fully combined and lump-free.
- Pour the heavy cream into a large bowl and whisk until firm peaks form.
- Slowly incorporate the whipped cream into the Nutella mixture and gently whisk until all ingredients are combined.
- Pour the gelato mixture into a loaf tin, and transfer to the freezer. After 30 minutes whisk the gelato mixture, then transfer again to the freezer. Repeat this process twice, then freeze for at least 4-6 hours.
- Remove the Nutella gelato from the freezer at least 10 minutes before serving. Top with chopped hazelnuts, drizzle with chocolate spread and serve.
Notes
- I recommend making the gelato in the afternoon, so you have enough time for whisking it every 30 minutes.
- Before making the gelato, place your loaf tin in the freezer, it will speed up the gelato whisking process.
- The chocolate spread needs to be at room temperature, if you store it in the fridge, take it out at least 1 hour before making the gelato recipe.
- To make the whipped cream, make sure your heavy cream is fridge-cold and NOT at room temperature.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Mike says
Fantastic gelato recipe, thanks!
Luana says
Just made it today and it's delicious, best Nutella gelato recipe I have ever tried!