This Italian chocolate hazelnut gelato is more than just a delicious dessert - it’s a symbol of Piedmont’s culinary heritage, known and loved throughout Italy.
Gianduia gelato is one of the most popular flavors in traditional Italian gelato shops, famous for its rich, creamy texture and intense, nutty flavor.
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, making it with chopped toasted hazelnuts gives the gelato a much deeper flavor and a more satisfying texture.
The secret to its luxurious creaminess? A custard base made with egg yolks, milk, and heavy cream. The result is a rich, full-bodied gelato that tastes just like the one you'd find in Italy.
This step-by-step recipe includes instructions for making it WITH or WITHOUT an ice cream maker, so you can enjoy the perfect scoop of homemade Italian chocolate hazelnut gelato in your own kitchen.
Let’s make real gianduia gelato at home - creamy, nutty, and irresistibly delicious!
Jump to:
Ingredients
This recipe makes about 750 g (5 cups) of gianduia gelato, enough for 6 to 8 servings.
WITH Ice Cream Maker:
- Prep Time: 30-45 Mins (in the ice cream maker)
- Cook Time: 10 Mins
WITHOUT Ice Cream Maker:
- Prep Time: 5 Hours 30 Mins (about 30 Mins cooling in the refrigerator + 5 Hours in the freezer)
- Cook time: 10 Mins
Ingredients List
- 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
Kitchen Tools and Equipment
GELATIERA
The most useful tool for making authentic Italian gianduia gelato is for sure an ice cream maker or Gelatiera. There are various types of Gelato makers, but the best is the one that has a compressor that cools while churning the Gelato.
Let's have a look at some of them:
MUSSO LUSSINO: The best performing gelato machine is Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker. It's easy to use, perfect for professional results at home. Small, with a large, non-removable bowl. The spatula is made of stainless steel. It has a powerful and robust refrigeration system to achieve professional performance without pre-cooling.
WHYNTER: Another high-performance ice cream maker is the Whynter ICM-200LS Automatic Ice Cream Maker (built-in compressor, no pre-freezing). Incredibly easy to use, you can create delicious gelato in the comfort of your own home. Ideal for entertaining, this high capacity unit makes up to two quarts of your favorite frozen dessert in a single batch.
CUISINART: Other types of gelato makers, without a compressor, plan to keep the special container of the machine in the freezer many hours ahead of time to cool the ingredients. Among these we recommend Cuisinart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker which in our opinion is quite cheap and practical.
OTHER KITCHEN TOOLS
- If you want to make gelato without an ice cream maker, the result is still good if you follow our recipe well. In this case, it's useful a gelato container. You need it in any case, even if you don't eat immediately all the gelato, even if you make your chocolate gelato with the ice cream maker.
- Other accessories that you can use to serve your homemade gelato can be the tool to make the gelato scoops
- Or the handy scoops to make sundaes of gelato.
Instructions
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.
How to Make Gianduia Gelato 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.
How to Make Gianduia Gelato 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!
YOU MUST ALSO TRY:
- How to Make Gelato at home
- Chestnut Gelato
- Chocolate Gelato
- Stracciatella Gelato Recipe
- Pistachio Gelato Recipe
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.
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.
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 (Italian Chocolate Hazelnut Ice Cream)
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.
Leave a Reply