This Easy Homemade Chocolate Nutella Gelato is a creamy delight that will make your taste buds sing! Made with Nutella and chocolate, it’s rich and tasty, perfect for a hot day.
Honestly, who can resist a scoop (or three) of this gelato? It’s my favorite way to cool off. Just mix, freeze, and enjoy—so simple, even I can whip it up without a fuss!
Key Ingredients & Substitutions
Whole Milk: This gives the gelato a creamy base. If you need a lower fat option, you can substitute with 2% milk, though it won’t be as rich.
Heavy Cream: Adds luxurious creaminess. If you’re looking for a lighter option, you could use half-and-half, but it will change the texture slightly.
Granulated Sugar: Sweetens the gelato. If you’re watching sugar intake, try using a sugar substitute like stevia or erythritol, keeping in mind it may alter the taste.
Nutella: The star ingredient! If you have a nut allergy, a chocolate spread without nuts works too, but it won’t have that signature hazelnut flavor.
Cocoa Powder: Dark or unsweetened cocoa powder is best for a deep chocolate flavor. If you prefer a lighter taste, you can use Dutch-processed cocoa powder.
How Do You Get Creamy Gelato Without Ice Crystals?
The key to smooth gelato lies in the cooking process. You’ll want to focus on thickening the custard properly without boiling it.
- Cook the custard over low heat, stirring often. This ensures even heat distribution and prevents egg curdling.
- Strain the mixture through a fine-mesh sieve; this removes any lumps for a silky texture.
- Chill the custard thoroughly before churning. Cold ingredients churn better and lead to a smoother gelato.
Following these tips will help you achieve a delightful creamy consistency without those pesky ice crystals! Enjoy your gelato adventures!
Easy Homemade Chocolate Nutella Gelato
Ingredients
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 3 large egg yolks
- 1/4 cup good-quality cocoa powder
- 1/2 cup Nutella (or any chocolate hazelnut spread)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Chopped hazelnuts or toasted nuts for garnish (optional)
- Additional Nutella for drizzling (optional)
Time Needed
This delicious gelato requires about 25 minutes of active preparation time and several hours of chilling for the best flavor and texture—around 4 hours or overnight is ideal. The churning process will take about 20-30 minutes, plus a couple of hours in the freezer afterwards to firm up.
Instructions
1. Prepare the Milk Mixture:
In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Warm over medium heat, stirring occasionally, until it just starts to simmer. Once it simmers, remove it from the heat and set it aside.
2. Mix the Egg Yolks:
While the milk mixture is warming, grab a heatproof bowl and whisk together the egg yolks, the remaining granulated sugar, cocoa powder, and salt until the mixture is smooth and pale.
3. Temper the Eggs:
Slowly pour about half of the warm milk mixture into the egg yolk mixture, whisking constantly to gently warm the yolks without cooking them. This process is called tempering!
4. Combine the Mixtures:
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Stir well to combine.
5. Cook the Custard:
Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula. You want to heat it until the custard thickens enough to coat the back of the spoon, which should take about 5-8 minutes. Be careful not to let it boil!
6. Add the Flavorings:
Once thickened, remove the pan from the heat. Stir in the Nutella and vanilla extract, whisking until everything is smooth and well incorporated.
7. Strain the Mixture:
To ensure a silky texture, strain the custard through a fine-mesh sieve into a clean bowl. This will remove any lumps or bits that may have formed.
8. Chill the Custard:
Cover the bowl with plastic wrap and place it in the refrigerator to chill completely, for at least 4 hours or ideally overnight. This step is crucial for achieving the best flavor and texture.
9. Churn the Gelato:
Once your mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy gelato consistency, which usually takes about 20-30 minutes.
10. Freeze the Gelato:
Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.
11. Serve and Enjoy:
When you’re ready to enjoy, scoop the gelato into bowls. For a delicious finishing touch, drizzle a bit of extra Nutella on top and sprinkle with chopped hazelnuts or toasted nuts if you like!
Enjoy your rich, creamy, and nutty homemade Chocolate Nutella Gelato!
FAQ About Easy Homemade Chocolate Nutella Gelato
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can use low-fat milk, such as 2% or skim milk, but keep in mind that it will result in a less creamy gelato. Whole milk provides a richer texture and flavor. If you want to lighten it up, consider using a combination of low-fat milk and heavy cream.
Can I Make This Gelato Without an Ice Cream Maker?
Absolutely! While an ice cream maker yields the best texture, you can pour the chilled mixture into a shallow dish and freeze it. Stir the mixture every 30 minutes with a fork for about 2-3 hours until it reaches a creamy consistency.
How Long Can I Store Leftover Gelato?
Your gelato can be stored in an airtight container in the freezer for up to 2 weeks. For the best texture, allow it to soften in the fridge for about 10-15 minutes before serving, as it may become quite hard in the freezer.
Can I Substitute Nutella with a Different Spread?
Yes! You can substitute Nutella with any chocolate hazelnut spread, but if you have nut allergies, consider using a chocolate spread made from cocoa without nuts. Keep in mind that the flavor profile will change slightly depending on the alternative you choose.
