Nutella Gelato

I was a nanny after high school for a family that was from Canada and spoke fluent French. For breakfast every morning the kids would eat toast smothered with Nutella. That was my first introduction to Nutella. I remember thinking that the kids had it made. Chocolate for breakfast…now that’s the life.

I’m pretty sure the streets of heaven are lathered with Nutella. I can’t think of many things that are more decadent or enjoyable.

A couple of weeks ago I pleaded for your Nutella recipes on Facebook to save me from eating the whole jar by myself with a spoon. You guys hooked me up with a ton of recipes that I will spend the rest of my life trying. Since it’s National Ice Cream Day I thought I would share a…gelato recipe? Ok. It’s close to ice cream. Give me a break.

Nutella GelatoThis gelato is simple, creamy, and delicious. Did you know that gelato has more milk and less cream than ice cream? I didn’t. It always seemed so much more rich that I assumed it would be the other way around.

Nutella GelatoAfter it softens a bit, it starts to look like your classic glossy gelato which is usually stored as a slightly warmer temperature than ice cream. I usually prefer my ice cream plain but with a sprinkle of nuts this was even better. You could definitely add any toppings into the gelato or on top to make it yours. I fed a house full of neighborhood boys this one afternoon and they were thrilled.

Nutella Gelato
Prep Time
22 hrs 1 min
Cook Time
22 hrs 1 min
Servings: 6 servings
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar plus 1/4 cup
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Nutella spread
  • optional crushed hazelnuts, pecans, or other toppings
  1. In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
  2. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. This brings the temperature of the mixture up so that when we add it to the saucepan it doesn't scramble.
  3. Add the tempered egg mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. The mixture will still be runny but slightly thicker.
  4. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. Note- the gelato will still be soft after mixing in the ice cream maker. You can add your toppings to the last couple of minutes of mixing the ice cream in the ice cream maker to incorporate them before freezing or just wait to use them on top after it is completely frozen.
  5. To serve, scoop gelato into serving bowls and top with hazelnuts, pecans, or other toppings.
Recipe Notes
Source: Food Network

Speak Your Mind



  1. It’s been crazy hot in southern California (as it always is). As I’ve been sitting in front of the air conditioning I have been dreaming of a sweet cold treat! This might just be it!

  2. I’ve been obsessed with gelato lately! I most recently devoured it at an Italian eatery in Minneapolis and died it was so delicious. Since I’m already obsessed with nutella, clearly, I need to be making this already. Beautiful pictures of a glorious combination!

  3. the texture of this gelato looks so delicious! I could take a bowl full right now for breakfast!

  4. I have yet to try making my own gelato, I may as well give it a try with this amazing sounding nutella gelato!

  5. Clearly I need to invest in an ice cream maker! Yum!

  6. It’s so wrong, it’s right! YUM!

  7. What I wouldn’t do for a huge scoop of this right now!! I adore gelato. And Nutella too… duh 🙂

  8. This sounds amazing. I might have to make this once I move. Living right down the street from my favorite gelato place might make it hard though.

  9. It’s winter in Australia now but I could eat that dish of gelato and ask for seconds. Looks so good!

  10. I’m going to make this. And I’m going to eat it all by myself. And then I’m going to make it again. And I MIGHT share it with my husband. But probably not.

  11. OMG I am in looooove!

    and oh I did not know that fact about gelato…so what you’re telling me is gelato is practically a health food, right? Right. 😛

  12. I think my husband could eat this all by himself. Maybe I’ll make it for his birthday! Pinning!

  13. What a clever idea. Will have to try this recipe.

  14. What a clever idea. Will have to try this recipe.

  15. Omg, nutella gelato, that has to be the most ingenious gelato ever made, I’m going to try making it myself!

  16. Bit devod!

    Tried to make this and failed. It seperated while on low heat at about 5 mins. This receipe states for 7-10 mins.

    Ill try again shortly and have to cook the whole mixture for a shorter peroid of time. I kept checking its consistency but it looked the same to me.

  17. Kathy Catanzaro says:

    I visited Italy for the third time this summer with my entire family – 22 of us!! One of our favorite things about Italy, although there are MANY, is gelato. When I saw this recipe for Nutella gelato, I knew I had to try it. Well, I’m here to tell ya, THIS IS CRAZY DELICIOUS!!!! The texture is perfect, and the flavor is un-be-lievable. Seriously, my mother-in-law said, “Italy has nothing on you. This is the best gelato I’ve ever had.” I’m trying it tonight substituting Hershey’s Chocolate Spread, and will add nuts and mini marshmallows to make a Rocky Road gelato. Thank you for this!! It is the BEST!!!!!

  18. I’ve made something similar.
    Care to give it a try?
    Here’s the recipe :