Hazelnut Gelato

Hazelnut Gelato

Katie Poppy

"A wonderful hazelnut- and coffee-flavored gelato I created after coming home from a trip to Rome a few years ago."
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4 h 25 m servings 312 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine milk, cream, and 1/3 cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
  2. Beat egg yolks and 1/3 cup sugar together in a bowl until mixture is light yellow, about 4 minutes. Stir 1/2 cup milk mixture into egg mixture until smooth; pour into the remaining milk mixture in the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes; remove from heat.
  3. Stir chocolate hazelnut spread, espresso powder, and vanilla extract into milk mixture until well combined; pour through a mesh strainer into a bowl. Refrigerate mixture until cold, about 3 hours.
  4. Pour milk mixture into an ice cream maker and freeze according to manufacturer's instructions.


  • Cook's Note:
  • For a thicker consistency transfer ice cream to a glass dish, cover, and place in freezer.


Read all reviews 2
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I did not change a thing. Tasted awesome. Smooth and creamy. Will definitely make it again.

Perfect texture, and nice and creamy, just like gelato should be. The only adjustment I made was to use more cream - probably 1-1/2 cups to 1-1/2 cups of 2% milk (no whole milk on hand). The esp...

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