Hazelnut gelato is so creamy and irresistibly delicious. This easy recipe uses plenty of hazelnuts, making the gelato incredibly flavorful and rich. Top it with chocolate sauce and extra hazelnuts to make it more decadent.
Hazelnut Gelato, A Creamy and Nutty Delight
I am obsessed with hazelnut gelato. It's the frozen treat that tops my favorite flavors list. Known as gelato alla nocciola, it is a classic staple at gelaterias and ice cream parlors in Europe. But it is not as widely available here in the USA.
So, I decided to create a recipe that is as fantastic as the one I get on my trips to Europe. Also, unlike seasonal flavors such as mango gelato or fancy Persian saffron ice cream, hazelnut gelato is an evergreen option that can be enjoyed all year.
Why This Recipe
- Rich flavor: I use maximum amount of nuts possible for a homemade recipe, giving it intense hazelnut taste and flavor. I further enhance it with hazelnut extract.
- Decadent: I pair the hazelnut gelato with chocolate sauce and nuts. It is the same heavenly flavor combination that is in popular products such as Bacio (chocolate hazelnut gelato), Nutella and Ferrero Rocher chocolates.
- Thickener: I use corn starch, just like in the southern Italian tradition. This gives my gelato a pure hazelnut taste without any eggy flavor.
- Easier options: Other ways to make gelato using ready-made hazelnut paste (high quality). And also a method for making your own paste.
How To Make Hazelnut Gelato
I will first review how to select the ingredients and why we need these for making the best hazelnut gelato.
Ingredient Selection
- Hazelnuts: Use raw, high quality, shelled, and unsalted hazelnuts for exceptional flavor, such as, those from Piemonte in Italy or Oregon in the USA. Find them online, at Costco (toasted and skinned hazelnuts) or Trader Joes (plain toasted nuts).
- Whole milk: The higher fat content of whole milk provides a rich and creamy texture for the gelato base.
- Sugar: This is essential for proper texture and taste, so you can’t lower this beyond a certain level.
- Corn starch: For thickening and stabilizing the base and a creamy consistency. I use this only if my gelato base needs more thickening. See below.
- Heavy cream: The fat content in heavy cream enhances the richness and creaminess of the gelato, resulting in a smooth texture.
- Non-Fat Milk Powder: Softens the gelato and reduces ice crystals.
- A pinch of salt: Balances flavors and intensifies sweetness.
- Hazelnut extract: Enhances the flavor. Find it online or substitute with a couple drops of almond extract (not perfect though).
- Unsweetened chocolate: I use high quality semi-sweet or dark chocolate bars.
- Instant Coffee Powder: Add this to the chocolate sauce for a complex flavor.
- Caramel color (optional): Use this to give a hint of tan color. Or simply caramelize sugar to make the coloring.
Step by Step Visual Overview
This is a brief overview. Full recipe with measurements is at the end of this blog post.
- Hazelnut mixture: Roast the hazelnuts and rub them between kitchen towels to remove the skins. Soak the nuts in heated milk and refrigerate overnight. Blend the hazelnuts in a high speed blender.
- Make Gelato Base: Strain the mixture through cheesecloth or a nut bag to remove any solids. Thicken the mixture by simmering with corn starch-milk paste (Do this only if nut milk is not thick like a flowing custard). Stir in all the other ingredients.
- Freeze the gelato: Chill the mixture. Then freeze the gelato following the ice cream or gelato maker's instructions.
- Serve: Make chocolate sauce - warm the cream, stir in instant coffee powder, melted chocolate and hazelnut extract. Top gelato with the sauce and chopped nuts.
My Top Tips
Roast and skin hazelnuts: Do this for a rich and robust flavor. Roasting will also add a slight tan color.
Avoid Excessive Blending: Household blenders may not produce a smooth hazelnut paste like commercial versions. Avoid over-blending, as it can result in a thick mixture that's hard to strain through a nut bag. Instead, blend the mixture until it is just shy of being too thick to pass through the nut bag. This will help you achieve a smoother texture without making the straining process difficult.
Chill the hazelnut-milk mixture overnight: This intensifies the nutty flavor as the hazelnuts release their maximum flavor potential and enhances the overall taste of the gelato.
Use corn starch for desired consistency: If the hazelnut milk is not naturally thick like a flowing custard, use corn starch to achieve the ideal texture.
Recommended Equipment
- Ice Cream/Gelato Maker: I have the ICE-100 Cuisinart model with a built-in compressor, which does not require freezing the bowl or chilling the mixture overnight.
- Ice Cream Container: I use double-walled Tovolo ice cream tubs, which helps keep the gelato soft and prevents ice crystal formation.
- High-Speed Blender: I find my Vitamix useful for this recipe, as it grinds the nuts into a smooth paste. The thick mixture may not even need additional thickening. You could also explore nut butter makers to make smooth nut paste at home.
- Nut Bag: A high quality nut bag, such as the one I use, is an excellent tool for quickly making nut milk at home. It is affordable and produces great results.
More Hazelnut Recipes
More Gelato and Ice Cream Recipes
- Pistachio Gelato Recipe (another popular gelato!)
- Banana Nut Ice Cream (reader's favorite)
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Hazelnut Gelato (Nocciola Gelato)
Hazelnut gelato is so creamy and irresistibly delicious. This is an easy recipe that uses lots of hazelnuts, making the gelato incredibly flavorful and rich. Below the recipe card I also have easier ways to make it using ready-made hazelnut paste.
Print
Course :Dessert
Cuisine :Italian
Servings: 15 portions
Calories: 224kcal
Ingredients
- 2 cups raw unsalted hazelnuts plus optional ¼ cup coarsely chopped
- 2½ cups whole milk
- 1½ tablespoons corn starch use only if needed
- ⅔ cup sugar start with ½ cup and adjust per taste
- 1 pinch of salt
- 1 to 2 drops natural brown food coloring optional
- ¼ cup non-fat milk powder optional but recommended
- ½ teaspoon hazelnut extract or ⅛ teaspoon almond extract
- 1 cup heavy cream
For the chocolate sauce (optional)
- ½ cup heavy cream
- ½ teaspoon instant coffee powder
- 3 ounces unsweetened baking chocolate or dark chocolate, chopped
- ⅛ teaspoon hazelnut extract
Equipment
- Vitamix High Speed Blender
Instructions
- Prep hazelnuts: Preheat oven to 350°F (175°C). Spread hazelnuts in a single layer on a baking sheet. Roast until the skins start to crack and nuts become fragrant, about 10 to 15 minutes. Remove from the oven and let them cool. Place the roasted hazelnuts between two layers of kitchen towels and rub to loosen the skin. Pinch off any stubborn skin using your fingers. Tip: I use ready-made skinned hazelnuts from Costco and toast it for 8 minutes.
- Soak hazelnuts: In a medium saucepan, heat 2¼ cups milk over medium-high, but do not let it boil. Add 2 cups hazelnuts (preferably coarsely chopped), stir, cover and refrigerate overnight.
- Blend the hazelnuts: Transfer the mixture to a high-speed blender such as Vitamix, and blend at high speed until smooth, but don’t over-blend it or it will be difficult to strain it later. Tip: Alternatively, make hazelnut paste (see notes below) and mix it with the milk, eliminating the need for straining later.
- Strain the mixture: Pour the hazelnut-milk mixture through cheesecloth or a nut bag to remove any solids. Stir occasionally to dislodge solids lining the cloth.
- Thicken the nut milk: Do this only if nut milk is not thick like a flowing custard. In a large saucepan, heat the hazelnut-milk mixture over medium-high, stirring constantly. Do not let it boil.Dissolve corn starch in ¼ cup plain milk until smooth. Lower the heat and whisk in the corn starch-milk mixture. Simmer until the mixture reaches a thin custard consistency or coats the back of a spoon, about 6 minutes. Remove from heat and cool on an ice bath.
- Add other ingredients: Add sugar, a pinch of salt, color (if using), milk powder, remaining milk (if not used for thickening), and hazelnut extract until well combined. Adjust sugar to taste. Then stir in heavy cream.
- Chill the mixture: Refrigerate the mixture overnight, or use an ice bath for faster chilling.
- Freeze the gelato: Follow the ice cream maker's instructions to freeze the mixture.
- Chocolate Sauce: Warm the cream and instant coffee in a pan until it comes to a boil. Remove from heat and stir in the melted chocolate until smooth. Add hazelnut extract and mix well.
- Serve: Scoop the ice cream into bowls and top with the chocolate sauce, then sprinkle the reserved chopped nuts.
Notes
- Store hazelnut gelato in the freezer for 2-3 months. Use an airtight ice cream container and place parchment paper on top to prevent ice crystal formation. If possible, store it in the door section of your freezer as the temperature is slightly warmer.
- Homemade hazelnut paste
- Prep the hazelnuts following step 1 above. In a food processor, pulse the skinned nuts until finely ground.
- Gradually add ½ cup sugar (or 1 cup powdered sugar) and 2 tablespoons hazelnut oil (or vegetable oil), continuing to process until it becomes smooth and creamy. Adjust the oil as needed for desired consistency.
- Store the paste in an airtight container in the fridge for up to a week.
- Ready-made hazelnut paste is available online or at specialty stores. Buy a paste with over 45 percent hazelnuts and adjust the sugar in the recipe as those are already slightly sweetened.
- Gelato using hazelnut paste
- Take 2 cups milk and milk powder in a saucepan and heat at medium high, stirring often. Do not let it boil.
- Dissolve 1½ tablespoons corn starch in ½ cup milk and stir until smooth. Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Remove from heat and cool on an ice bath.
- Whisk in 200 grams (7 oz) hazelnut paste, one tablespoon at a time, until well combined. Stir in 1 cup heavy cream, 1 pinch of salt, and ½ teaspoon hazelnut extract (if using). Adjust sugar to taste.
- Refrigerate the mixture overnight, or use an ice bath for faster chilling.
- Follow the ice cream maker's instructions to freeze the mixture.
- Nutrition facts without chocolate sauce. Serving suggestions, variations and FAQs below.
Nutrition
Serving: 0.5Cup | Calories: 224kcal | Carbohydrates: 16g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 23mg | Sodium: 31mg | Potassium: 221mg | Fiber: 2g | Sugar: 13g | Vitamin A: 346IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.
How To Serve
Thaw at room temperature or in the refrigerator to soften it before serving.
- Toppings: Sprinkle roasted hazelnuts or crushed praline for a delightful crunch and nutty flavor. With whipped cream, dark chocolate shavings or caramel sauce.
- Accompaniments: Try it with pirouline cookies, cones, waffle cups, or wafers for a contrast in textures.
- Top with hot chocolate sauce: The hot and cold temperature contrast is a very popular combination.
- Drizzle with homemade hazelnut sauce: I've seen in Germany, they serve the gelato with a drizzle of hazelnut sauce which further intensifies the hazelnut flavor.
Variations
This hazelnut gelato recipe is vegetarian, gluten-free, egg-free, low in sodium, and soy-free. Here are a few variations you can explore.
- Vegan/Dairy-Free: Substitute dairy milk with canned full-fat coconut milk and replace heavy cream with plant-based alternatives. However, these products might impart slight additional flavors.
- Refined Sugar-Free: Experiment with natural sweeteners like honey or maple syrup, as we did for the maple ice cream recipe. For a low-calorie, low-carb alternative that maintains creaminess, try using allulose, a natural sugar substitute that works well in ice cream recipes.
Recipe FAQs
How can I make a quicker and easier hazelnut gelato?
An alternative method for a quick and easy hazelnut gelato is to whip 2 cups of heavy cream until stiff peaks form. Gradually fold in a can of condensed milk and stir in hazelnut paste.
Can I use hazelnut butter instead of making my own paste?
Yes, you can use high-quality ready-made hazelnut butter to make this gelato. Just make sure that it is smooth and free from any additional ingredients.
How can I make Nutella sauce to serve with this gelato?
Take 1½ tablespoons of milk in a small bowl and microwave for about 10 seconds until hot. Add 2 tablespoons Nutella and stir well until smooth.
anonymous
If using pre-made hazelnut paste, how much should be used in the recipe? There alternate directions provided, but no amount.
Roxana Begum
Thanks. I've updated it. 200 grams hazelnut paste.