Chocolate Hazelnut Gelato

Jun 10, 2026 · By VanillaGoods

Dessert Ice cream frozen desserts Vanilla: Beans Medium

A generous swirl of chocolate hazelnut gelato in a small glass cup with a flat gelato spade

A silky gelato blending rich dark chocolate and toasted hazelnut paste with a hint of pure vanilla, churned to smooth perfection for a deeply nutty, creamy treat.

Prep 20 min

Cook 15 min

Cooling 3 hr

Total 3 hr 35 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

2.0 cups (480.0 ml)whole milk
1.0 cup (240.0 ml)heavy cream
⅔ cup (135.0 g)granulated sugar
2.0 tbsp (15.0 g)skim milk powder
⅛ tsp (0.75 g)fine salt
4.0 oz (115.0 g)dark chocolate, finely chopped
2.0 tbsp (10.0 g)unsweetened cocoa powder
½ cup (125.0 g)hazelnut paste
1.0vanilla bean, split and scraped

Make it at home

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Instructions

Combine whole milk, heavy cream, granulated sugar, skim milk powder, fine salt, and the seeds from the vanilla bean along with the empty vanilla pod in a medium saucepan.
Heat the mixture over medium heat, stirring occasionally, until it reaches 170°F (77°C), just before simmering.
Remove from heat and whisk in the chopped dark chocolate, cocoa powder, and hazelnut paste until fully melted and smooth.
Remove the vanilla bean pod and let the base cool to room temperature.
Chill the gelato base in the refrigerator for at least 2 hours or overnight to develop flavor and improve texture.
Once chilled, pour the base into your ice cream maker and churn according to the manufacturer’s instructions, usually about 40–60 minutes, until it reaches a soft-serve consistency.
Transfer the gelato to an airtight container and freeze for at least 1 hour to firm up before serving.
Serve scoops garnished with toasted chopped hazelnuts or a light drizzle of chocolate sauce, if desired.

Tips

Toast hazelnuts lightly and blend into a smooth paste for an extra nutty flavor if you cannot find hazelnut paste.
Using a whole vanilla bean imparts a richer aroma than vanilla extract; scrape seeds directly into the base for maximum flavor.

Recipe FAQ

How long does it take to make chocolate hazelnut gelato?

Plan on 20 minutes of prep and 15 minutes of cooking, plus 3 hours to chill and freeze. The recipe makes about 1 quart (8 servings).

How should I store chocolate hazelnut gelato?

Store gelato in an airtight container in the freezer for up to 1 week. Let it sit at room temperature a few minutes before scooping for best texture.

Can I make chocolate hazelnut gelato ahead?

Prepare the gelato base up to 1 day in advance and chill before churning.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A silky gelato blending rich dark chocolate and toasted hazelnut paste with a hint of pure vanilla, churned to smooth perfection for a deeply nutty, creamy treat.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

307 Calories / serving

20.7g Fat

26.9g Carbs

5.5g Protein

24.1g Sugar

Whole recipe (8 servings): ~2456 cal · 166g fat · 215g carbs · 44g protein · 193g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 307 calories

What it takes to burn one serving

Brisk walking 58 min·3.4 mi·~6800 steps
Walking uphill or incline treadmill 42 min·2.1 mi·~4200 steps
Moderate cycling 31 min·6.2 mi
Swimming laps 43 min
Jogging 30 min·2.5 mi·~4800 steps
Stair climbing 28 min·~2500 steps
Dancing 50 min
Bodyweight circuit training 31 min
Cleaning, errands, or playing with the dog 71 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.