Hazelnut Gelato
This Italian hazelnut gelato recipe uses just 3 ingredients and no ice cream machine! The perfect homemade hazelnut ice cream for summer!
Serving: 10
Calories: 339kcal
Ingredients
- 400 g cold heavy cream, unsweeted, 1 ⅔ US cups
- 300 g sweetened condensed milk — 1 US cup
- 150 g hazelnut butter (100% hazelnuts, no added sugar ), ½ US cup + 1 tbsp
- 2 tablespoons whole or chopped roasted hazelnuts, for topping, optional
Instructions
- In a stand mixer or using a hand mixer, whip the cold cream until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk and hazelnut butter until smooth and creamy.
- Gently fold the hazelnut mixture into the whipped cream using a spatula, working from the bottom up to keep the mixture light and airy.
- Pour the hazelnut gelato mixture into a loaf tin or freezer-safe container. Smooth the top and sprinkle with chopped hazelnuts, if using.
- Place the container in the freezer. After 30 minutes, give the mixture a good whisk to break up any ice crystals.
- Return to the freezer and repeat the whisking twice more, every 30 minutes. This step helps achieve a super smooth, creamy texture.
- Once the final whisk is done, cover the container with cling firm and freeze the gelato for at least 4 more hours or overnight, until firm.
- Tip: Let the gelato sit at room temperature for 5–10 minutes before scooping for the perfect texture, then top with chopped hazelnuts and serve.
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Nutrition
Calories: 339kcal | Carbohydrates: 20g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 55mg | Sodium: 49mg | Potassium: 265mg | Fiber: 2g | Sugar: 18g | Vitamin A: 672IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 1mg
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.