Chocolate Hazelnut Gelato

This chocolate hazelnut gelato, known as gianduia in Italian, is chocolate ice cream and hazelnuts. It’s a classic Italian gelato and tastes like Nutella.

Two cups with scoops of chocolate hazelnut gelato, known as gelato di gianduia, with a spoon

We’re food folks, not math people. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia. (That’s essentially what Nutella is, folks.) It’s a basic yet brilliant mathematical expression in the Piedmont region of Italy. And it perfectly illustrates how the sum is most definitely greater than the parts. Michelangelo couldn’t have expressed this creative brilliance any better. Originally published August 30, 2013.Renee Schettler Rossi

Chocolate Hazelnut Gelato | Gelato di Gianduia

  • Quick Glance
  • (1)
  • 35 M
  • 7 H
  • Makes 8 (1/2-cup) servings
5/5 - 1 reviews
Print RecipeBuy the Canal House Cooking, Volume No. 7: La Dolce Vita cookbook

Want it? Click it.

Special Equipment: Ice cream maker



Heat the oven to 350°F (176°C).

Scatter the hazelnuts on a baking sheet and toast until deep golden brown, 10 to 15 minutes. Tip the hazelnuts onto a plate to cool.

Measure 1 cup hazelnuts, coarsely chop them, and set aside. Finely grind the remaining 2 cups hazelnuts in a food processor. Pour the milk and cream into a saucepan and bring to a simmer over medium heat. Remove the pan from the heat, stir in the finely ground hazelnuts, and let steep for 1 hour.

Strain the nut mixture through a fine-mesh sieve into another saucepan, pressing on the solids before discarding them. Add 1/2 cup sugar and bring to a simmer over medium heat, stirring until the sugar dissolves.

Place the yolks, salt, and remaining 1/4 cup sugar in a medium bowl and whisk until thick and pale yellow. Whisk in the cocoa. Gradually ladle about 1 cup hot milk mixture into the yolk mixture, whisking constantly. Stir the warm yolk mixture into the hot milk in the saucepan. Reduce the heat to low and cook, stirring constantly, until the custard is thick enough to coat the back of the spoon and registers between 175°F (79°C) and 180°F (82°C) on an instant-read thermometer, 3 to 5 minutes.

Strain the custard into a bowl. Add the liqueur and vanilla and set aside to cool, stirring frequently, until room temperature. Cover and refrigerate until completely chilled, about 4 hours. (This will keep in the refrigerator for up to 2 days.)

Churn the custard in an ice cream maker, following the manufacturer’s directions. Just before the gelato has finished churning, add the reserved chopped hazelnuts, letting the paddle stir them in. Transfer the gelato to a container with a lid, cover, and freeze for a couple of hours or until it is just firm. Scoop at will.

Print RecipeBuy the Canal House Cooking, Volume No. 7: La Dolce Vita cookbook

Want it? Click it.

Recipe Testers' Reviews

This chocolate hazelnut gelato is like the elegant, frozen cousin of Nutella. It has a deep chocolate flavor with the great texture of chopped hazelnuts. The richness of this ice cream would really lend itself well to Popsicle form.

This is a very nice gelato. Smooth, creamy, chocolatey, and crunchy. Rich, but not too rich; sweet, but not too sweet.

This recipe calls for a substantial amount of hazelnuts. Blanching the nuts literally was the most labor-intensive step in the entire process. In the future, I intend to plan ahead and purchase blanched hazelnuts. I read through the recipe before I began, and noted that the sugar was "divided use" so I didn't inadvertently add all of it while things were under way. I used Cacao Barry Callebaut Amber, and Frangelico in the recipe. Two cups ground hazelnuts was too much for my strainer, so I had to do that in batches. I am the dishwasher in my kitchen, and this recipe requires a substantial amount of labor in that regard. Just sayin'. I had thought that an entire cup of chopped nuts added to the custard base would be too much, but the effect produced was similar to eating chocolate-covered almonds. The result was a nice toasted nut crunch, but not hazelnut that overpowered chocolate. The balance was just about right.

That said, if I were to make this recipe again, I would double the amount of Frangelico. Also, I used Jeni's (Splendid Ice Cream) procedure of putting the custard in a resealable plastic bag and submerging it in an ice bath rather than refrigerating it for a more rapid chill.


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  1. I have this issue of Canal House! Why didn’t I notice this recipe? (rhetorical question, please 😉

    This makes me think of the Baci gelato from Vaccaro’s in Baltimore’s Little Italy. My gosh, but I loved that stuff. No chopped nuts in it, but if this can equal that in flavor, I will be in heaven. I would say I want to be the Canal House ladies when I grow up, but I’m pretty sure I’m already older than them…if less grown up. 😉

    So glad you highlighted this recipe. Thanks!

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