This rich and creamy gianduia gelato is one of the most iconic flavors of traditional Italian gelato shops. Made with chocolate and roasted hazelnuts, it comes from Piedmont and is loved throughout Italy for its intense, nutty flavor and velvety texture.
Also known as gianduja gelato, this Italian chocolate hazelnut gelato is inspired by the famous gianduia chocolate originally created in Turin.
In this recipe, I’ll show you how to make authentic gianduia gelato from scratch using real dark chocolate and fresh roasted hazelnuts. While some recipes use ready-made gianduia chocolate or hazelnut spread, using chopped toasted hazelnuts gives the gelato a much deeper flavor and a more authentic texture.
The secret to its luxurious creaminess is a classic custard base made with egg yolks, whole milk, and heavy cream. The result is a rich, full-bodied gelato that tastes just like the one you would find in Italy.
This step-by-step recipe includes instructions for making gianduia gelato WITH or WITHOUT an ice cream maker, so you can enjoy homemade Italian chocolate hazelnut gelato in your own kitchen.
Let’s make authentic gianduia gelato at home: creamy, nutty, chocolatey, and irresistibly delicious!
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Why This Gianduia Gelato Recipe Works
Real Roasted Hazelnuts for Authentic Flavor: This recipe uses toasted hazelnuts instead of ready-made spreads or gianduia bars. Roasting the hazelnuts enhances their natural oils and creates the deep, nutty flavor that makes authentic gianduia gelato so special.
Dark Chocolate Balances the Sweetness: Good-quality dark chocolate gives the gelato a rich chocolate flavor without making it overly sweet. The slight bitterness of the chocolate perfectly complements the sweetness of the hazelnuts.
A Traditional Custard Base for Extra Creaminess: Egg yolks, whole milk, and heavy cream create a smooth and velvety texture, just like the gelato served in traditional Italian gelaterias. The custard base also helps the gelato stay soft and scoopable.
Balanced Texture and Flavor: The combination of chocolate, hazelnuts, milk, and cream creates a gelato that is rich but not heavy. Every ingredient has a precise role in achieving the perfect consistency and flavor balance.
Works With or Without an Ice Cream Maker: Whether you use an ice cream maker or prepare it by hand, this recipe is designed to give you creamy homemade gianduia gelato with excellent texture and authentic Italian flavor.
Read what makes gelato different from ice cream.
Ingredients
WITH Ice Cream Maker:
Prep Time: 5 Min + about 40 Min in the ice cream maker | Cook Time: 10 Min | Servings: 6-8 people (approximately 750 g / 1.65 lb of gianduia gelato)
WITHOUT Ice Cream Maker:
Prep Time: 5 Min | Cook time: 10 Min | Freezing Time: 5 Hours | Servings: 6-8 people (approximately 750 g / 1.65 lb of gianduia gelato)
- 4 medium egg yolks
- 150 g (¾ cup) granulated sugar
- 100 g (3.5 oz) shelled hazelnuts
- 250 ml (1 cup) whole milk
- 250 ml (1 cup) heavy cream
- 50 g (½ cup) unsweetened cocoa powder
- 100 g (3.5 oz) 70% dark chocolate
- A little bit of vanilla extract
Tools You May Need for Homemade Gelato
Using the right tools can make homemade Italian gelato smoother, creamier, and easier to prepare.
GELATIERA. An ice cream maker (gelatiera) is the best tool for achieving the creamy texture of authentic Italian gelato. Machines with a built-in compressor cool the mixture while churning and usually give the best results. For home use, some of the most popular options are:
- The Lello 4080 Musso Lussino, known for its professional-quality performance.
- The Whynter ICM-200LS, a practical compressor-style machine for homemade gelato.
- If you prefer a more budget-friendly option, the Cuisinart Frozen Yogurt and Ice Cream Maker also works well, although the bowl must be frozen in advance.
GELATO CONTAINERS. A shallow gelato container helps the gelato freeze more evenly and makes storage easier. It’s useful both for the no-churn method and for storing leftover gelato after churning. Try BALCI - Ice Cream Containers.
GELATO SCOOP. For serving, an ice cream scoop helps create smooth, rounded portions, perfect for cups or waffle cones. Try GORILLA GRIP - Ice Cream Scoop.
How to Make Gianduia Gelato With or Without Ice Cream Maker
Follow these step-by-step instructions to make rich and creamy Gianduia Gelato at home - with or without an ice cream maker.
STEP 1) - Place the egg yolks and sugar in a stand mixer. Whip at medium speed for about 10 minutes, until the mixture becomes pale, thick, and fluffy.
STEP 2) - While the eggs and sugar are whipping, place two small saucepans on the stove. In the first, heat the whole milk until it’s just about to boil. In the second, gently melt the dark chocolate over low heat or using a double boiler.
Spread the hazelnuts on a baking sheet and toast them in the oven at 175°C (350°F) for about 5-6 minutes.
Once toasted, wrap them in a clean kitchen towel and rub them together to remove most of the skins. Let them cool completely.
STEP 3) - Slowly pour the hot milk into the egg and sugar mixture while mixing on low speed. This tempers the eggs and creates a smooth custard base.
Next, add the melted dark chocolate to the mixture.
For deeper flavor and a more intense color, also add the unsweetened cocoa powder. Mix until fully incorporated.
STEP 4) - Stir in the cold heavy cream and set the mixture aside.
Transfer the cooled hazelnuts to a powerful blender or food processor.
STEP 5) - Blend on high speed for several minutes, pausing occasionally to scrape down the sides and avoid overheating the motor.
The hazelnuts will first become a fine meal, then begin to release their natural oils and form a creamy hazelnut paste.
STEP 6) - Add the freshly made hazelnut cream to the gelato base. Mix thoroughly to evenly distribute the hazelnut flavor. Finally, add a pinch of vanilla extract to enhance the aroma.
WITH Ice Cream Maker
At this point, your gianduia gelato base is ready for churning.
If you're using an ice cream maker with a built-in compressor (which cools the mixture while churning), there’s no need to refrigerate the mixture beforehand.
STEP 7 A) - Pour the gelato mixture into the ice cream maker and process according to the manufacturer’s instructions. This typically takes 30 to 40 minutes, depending on the model.
When the gelato reaches a thick, creamy consistency, it’s ready to serve or freeze for later.
Note: The best results come from using an ice cream maker with a compressor, as it maintains consistent cold temperatures during churning - just like professional gelato machines.
WITHOUT Ice Cream Maker
No gelato maker? No worries!
You can still make delicious, homemade Italian chocolate hazelnut gelato with just a freezer and a little extra patience.
STEP 7 B) - Follow steps 1 through 6 to prepare the base.
Then, pour the mixture into a freezer-safe container and place it in the freezer.
Freeze for about 4 to 5 hours, but every 30 minutes, remove the container and stir the gelato vigorously using a hand whisk or fork for about 30 seconds.
This breaks up the ice crystals and helps create a smooth, creamy texture.Repeat this process until the gelato is fully frozen.
Sure, it takes a bit more effort, but the result is absolutely worth it - a soft, creamy, and authentic gianduia gelato made right in your kitchen!
Storage
Homemade gianduia gelato is best enjoyed fresh, right after churning, when it’s at its creamiest and most flavorful.
If you store it in the freezer for too long, ice crystals may form, affecting both the texture and taste.
To store, transfer the gelato to an airtight container and freeze for up to 1 week.
Tip: If the gelato becomes too hard, place it in the refrigerator for 10 to 15 minutes before serving. Then give it a quick stir to restore its smooth, creamy texture.
What Is Gianduia Gelato?
Gianduia gelato is a traditional Italian gelato flavor made with chocolate and hazelnuts. It originates from Piedmont, in northern Italy, where hazelnuts are one of the region’s most famous ingredients.
Unlike plain chocolate gelato, gianduia has a deeper, nuttier flavor and a smoother, creamier texture thanks to the combination of cocoa and roasted hazelnuts.
In Italy, gianduia is one of the most popular gelato flavors and is closely associated with the famous Gianduiotto chocolates from Turin.
The Origins of Gianduia
Gianduia was born in Piedmont in 1806, during a time when cocoa had become incredibly expensive due to Napoleon’s continental blockade. With chocolate suddenly a rare luxury, local pastry chefs needed a creative solution.
One of them, Michele Prochet (later working with Caffarel), came up with a brilliant idea: blend rich cocoa with finely ground Piedmont hazelnuts – especially the prized Tonda Gentile variety, abundant in the region.
The result? A smooth, nutty chocolate spread that quickly became a sensation. This innovative mix of chocolate and hazelnuts was the birth of what we now call gianduia.
The first iconic product made with this new flavor was the Gianduiotto, a small, creamy chocolate shaped like an upside-down boat. In the beginning, locals in Turin nicknamed them “Givu” (meaning cigar butts in Piedmontese dialect) because of their shape.
But during the 1865 Carnival, these chocolates were handed out in the streets by the masked character Gianduja, a traditional symbol of Turin. From that moment on, the flavor took his name - and Gianduia became a classic of Italian confectionery.
More Gelato Recipes to Try
If you enjoyed this gianduia gelato, here are more authentic Italian gelato recipes to try at home.
- How to Make Authentic Italian Gelato at home
- Fior di Latte Gelato
- Chestnut Gelato
- Chocolate Gelato
- Stracciatella Gelato
- Pistachio Gelato
Discover all our Italian gelato recipes, including fruit gelato, sorbets, and semifreddo, in our full collection.
Gianduia Gelato - FAQ
Gianduia gelato has a rich, creamy flavor made from a blend of dark chocolate and finely ground hazelnuts. It’s smooth, nutty, and slightly bittersweet, more intense than milk chocolate, but less sweet than Nutella.
Originally from Piedmont, Italy, gianduia is a classic flavor in traditional Italian gelato shops, known for its deep, velvety texture and well-balanced taste.
Yes! If you don’t have time to make the hazelnut cream from scratch, you can use a ready-made gianduia spread. This still gives you that rich chocolate-hazelnut flavor with much less effort.
We recommend using an authentic Italian gianduia spread, such as Caffarel Gianduia Cream, which is made with high-quality hazelnuts and dark chocolate, perfect for homemade gelato.
Avoid using spreads that are too sweet or overly processed (like Nutella), as they can alter the authentic flavor of gianduia gelato.
You can, but the result will be sweeter and less intense. Traditional gianduia uses 70% dark chocolate to balance the natural sweetness of the hazelnuts and to create a deeper flavor. If you prefer a milder taste, feel free to experiment!
Recipe Card
Gianduia Gelato Recipe (Italian Chocolate Hazelnut Gelato)
Ingredients
- 4 medium egg yolks
- 150 g granulated sugar - ¾ cup
- 100 g shelled hazelnuts - 3.5 oz
- 250 ml whole milk - 1 cup
- 250 ml heavy cream - 1 cup
- 50 g unsweetened cocoa powder - ½ cup
- 100 g 70% dark chocolate - 3.5 oz
- a little bit of vanilla extract
Instructions
- Place the egg yolks and sugar in a stand mixer. Whip at medium speed for about 10 minutes, until the mixture becomes pale, thick, and fluffy.
- While the eggs and sugar are whipping, place two small saucepans on the stove. In the first, heat the whole milk until it’s just about to boil. In the second, gently melt the dark chocolate over low heat or using a double boiler.
- Spread the hazelnuts on a baking sheet and toast them in the oven at 175°C (350°F) for about 5-6 minutes.
- Once toasted, wrap them in a clean kitchen towel and rub them together to remove most of the skins. Let them cool completely.
- Slowly pour the hot milk into the egg and sugar mixture while mixing on low speed. This tempers the eggs and creates a smooth custard base.
- Next, add the melted dark chocolate to the mixture.
- For deeper flavor and a more intense color, also add the unsweetened cocoa powder. Mix until fully incorporated.
- Stir in the cold heavy cream and set the mixture aside.
- Transfer the cooled hazelnuts to a powerful blender or food processor.
- Blend on high speed for several minutes, pausing occasionally to scrape down the sides and avoid overheating the motor. The hazelnuts will first become a fine meal, then begin to release their natural oils and form a creamy hazelnut paste.
- Add the freshly made hazelnut cream to the gelato base. Mix thoroughly to evenly distribute the hazelnut flavor. Finally, add a pinch of vanilla extract to enhance the aroma.
How to Make Gianduia Gelato WITH Ice Cream Maker
- note: If you're using an ice cream maker with a built-in compressor (which cools the mixture while churning), there’s no need to refrigerate the mixture beforehand.Pour the gelato mixture into the ice cream maker and process according to the manufacturer’s instructions. This typically takes 30 to 40 minutes, depending on the model. When the gelato reaches a thick, creamy consistency, it’s ready to serve or freeze for later.
How to Make Gianduia Gelato WITHOUT Ice Cream Maker
- Follow steps 1 through 6 to prepare the base. Then, pour the mixture into a freezer-safe container and place it in the freezer.
- Freeze for about 4 to 5 hours, but every 30 minutes, remove the container and stir the gelato vigorously using a hand whisk or fork for about 30 seconds. This breaks up the ice crystals and helps create a smooth, creamy texture. Repeat this process until the gelato is fully frozen.
Big Boss says
My family loved this