Nutella Gelato

Here's how to make Nutella gelato at home with just 4 ingredients and WITHOUT ice cream maker!

Prep Time10

Cook Time5

Freezer time4

Total Time15

Course: Dessert

Cuisine: Italian

Serving: 12

Calories: 170kcal

Author: Andrea Soranidis

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.

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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.