This creamy rich Gianduia Gelato Recipe (Italian Chocolate Hazelnut Gelato) is made with roasted hazelnuts, dark chocolate, and egg yolks and ready in 5 hours. Watching the warm custard base thicken and churn into a velvety frozen treat is deeply satisfying. I always keep a batch in the freezer for sudden sweet cravings.

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Why You Will Love This Gianduia Gelato Recipe (Italian Chocolate Hazelnut Gelato):

Authentic Piedmont Flavor: It captures the traditional Italian pairing of high-quality cocoa and toasted hazelnuts for a deep, complex profile.
Ultra-Creamy Texture: The natural oils from the hazelnut paste work with the dairy to create a silkier, denser mouthfeel than standard chocolate ice cream.
Perfectly Balanced Sweetness: The earthy, slightly bitter notes of dark chocolate and roasted nuts prevent the gelato from being overly sugary.
Natural Ingredients: This recipe relies on pure nut butters and real chocolate, avoiding the artificial flavorings found in many commercial versions.
Versatile Dessert: It pairs beautifully with everything from fresh fruit to espresso, making it an elegant finish for any dinner party.

Gianduia Gelato (Italian Chocolate Hazelnut Gelato) Ingredients

1 cup (140g) raw hazelnuts
2 cups (480ml) whole milk
1 cup (240ml) heavy cream
3/4 cup (150g) granulated sugar
5 large egg yolks
4 oz (115g) dark chocolate, chopped
1/4 tsp sea salt

How To Make Gianduia Gelato (Italian Chocolate Hazelnut Gelato)

Roast and Blend: Toast the hazelnuts at 350 F (175 C) for 10 minutes, rub off skins, and process into a fine paste.
Steep the Base: In a saucepan, warm the milk, cream, and hazelnut paste until steaming, then remove from heat to steep for 30 minutes.
Temper the Yolks: Whisk the egg yolks and sugar until pale, then slowly whisk in the warm milk mixture to temper the eggs.
Cook the Custard: Return the mixture to the stove and cook over low heat until it coats the back of a spoon, reaching 170 F (77 C).
Melt the Chocolate: Strain the hot custard through a fine mesh sieve over the chopped chocolate and stir until completely smooth.
Chill and Churn: Chill the base in the refrigerator for at least 4 hours, then churn in your ice cream maker according to manufacturer instructions.

Recipe Tips

Toast the nuts: Roasting hazelnuts releases their natural oils and dramatically deepens the chocolate flavor.
Strain well: Using a fine mesh sieve removes any lingering nut particles for a completely silky texture.
Chill completely: An ice cold base churns faster and produces smaller ice crystals, resulting in a creamier dessert.

What To Serve With Gianduia Gelato Recipe (Italian Chocolate Hazelnut Gelato)?

To complement the nutty, velvet-like texture of Gianduia gelato, serve it with a crisp pizzelle cookie or toasted hazelnut shortbread for a satisfying crunch. A side of fresh raspberries or sliced poached pears adds a tart brightness that cuts through the rich chocolate. For a classic Italian touch, pour a shot of hot espresso over the top for an affogato style, or add a dollop of lightly sweetened whipped cream and a sprinkle of sea salt.

How To Store Leftovers Gianduia Gelato Recipe (Italian Chocolate Hazelnut Gelato)?

Transfer the churned dessert to an airtight container and press parchment paper directly against the surface. Keep it in the freezer for up to two weeks for the best texture. Let it sit at room temperature for 10 minutes before scooping.

FAQs

Can I use store bought hazelnut paste? Yes, you can substitute high quality, unsweetened hazelnut paste to save time on roasting and blending.
Do I need an ice cream maker? An ice cream maker is highly recommended for the smoothest texture. However, you can freeze the base in a shallow pan and blend it every 30 minutes until solid.
Why is my gelato icy? Icy gelato usually happens if the base was not chilled long enough before churning. It can also occur if your freezer temperature fluctuates too much.
Can I use milk chocolate instead? Dark chocolate balances the sweetness of the sugar and nuts best. You can use semi-sweet or milk chocolate if you prefer a much sweeter result.

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Gianduia Gelato Recipe (Italian Chocolate Hazelnut Gelato) Nutrition Fact

Calories: 380 kcal
Total Fat: 28 g
Saturated Fat: 11 g
Cholesterol: 125 mg
Sodium: 85 mg
Total Carbohydrate: 27 g
Protein: 7 g

Gianduia Gelato Recipe (Italian Chocolate Hazelnut Gelato)

Recipe by PaulaCourse: Dessert, Gelato, SnacksCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Calories

380

kcal

Total time

minutes

Creamy and rich Gianduia Gelato (Chocolate Hazelnut Smooth) blends roasted hazelnuts, dark chocolate, and heavy cream for an incredible weekend dessert. Ready in 5 hours, this authentic Italian treat requires minimal active prep but delivers an impressively silky finish.

Ingredients

1 cup (140g) raw hazelnuts
2 cups (480ml) whole milk
1 cup (240ml) heavy cream
3/4 cup (150g) granulated sugar
5 large egg yolks
4 oz (115g) dark chocolate, chopped
1/4 tsp sea salt

Directions

1. Roast and Blend: Toast the hazelnuts at 350 F (175 C) for 10 minutes, rub off skins, and process into a fine paste.
2. Steep the Base: In a saucepan, warm the milk, cream, and hazelnut paste until steaming, then remove from heat to steep for 30 minutes.
3. Temper the Yolks: Whisk the egg yolks and sugar until pale, then slowly whisk in the warm milk mixture to temper the eggs.
4. Cook the Custard: Return the mixture to the stove and cook over low heat until it coats the back of a spoon, reaching 170 F (77 C).
5. Melt the Chocolate: Strain the hot custard through a fine mesh sieve over the chopped chocolate and stir until completely smooth.
6. Chill and Churn: Chill the base in the refrigerator for at least 4 hours, then churn in your ice cream maker according to manufacturer instructions.