Craving a rich and creamy Italian dessert without the fuss of eggs or complicated custards? This Easy Hazelnut Gelato recipe is your answer! With just 10 minutes of prep and simple ingredients like hazelnut spread, milk, and cream, you can whip up a smooth, luscious gelato that tastes like it came straight from Italy. Perfect for gelato lovers of all skill levels, this no-egg recipe is quick, delicious, and sure to impress family and friends.
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My Love for Gelato (and Why This Hazelnut Gelato Is So Simple)
As a long time gelato lover, I was thrilled to discover how easy it is to create authentic hazelnut gelato right at home. I've enjoyed gelato in Rome, Florence and Capri - and in countless gelaterias across New York City. Two of my all-time favorite flavors are Hazelnut and Pistachio Gelato.
While you can make your own hazelnut base from scratch, it's incredibly time-consuming (trust me, I've done it!). To simplify the process, I use a store-bought hazelnut spread — think Nutella, but without the chocolate. You can easily find it online (on Amazon) or at a number of grocery stores.
Another reason this gelato is so easy to make? It's egg-free. Instead of a custard base, this Sicilian-style hazelnut gelato uses a cornstarch slurry to thicken the mixture. Cornstarch not only simplifies the process, but also helps prevent ice crystals from forming, resulting in a smooth, creamy texture every time.
Looking for more refreshing summer desserts? Try my Cherry Sorbet — another egg-free option — or explore more Italian-inspired frozen treats like Strawberry Balsamic Ice Cream and Melon Ice Cream with Granita.
Hazelnut Gelato Ingredients
You'll only need 5 basic ingredients for this recipe - 6 if you count salt! Use the best quality ingredients you can find and try to avoid substitutions.
Hazelnut Spread: Also known as Nocciolata Bianca, this is just like Nutella without the chocolate. My favorite brand is Rigoni di Asiago, which has complex, toasted flavor. Nutio hazelnut spread is another good option, but slightly less flavorful in my opinion.
Note: Don't substitute with hazelnut butter — it lacks the sweetness and creamy texture needed for this recipe.
Dairy: This gelato recipe calls for whole milk and heavy cream for richness and a smooth, scoopable texture.
I don't recommend using reduced-fat or dairy free alternatives, as they can affect both the flavor and texture of the final product.
Recipe Steps
Follow these step-by-step photos and instructions to make this simple hazelnut gelato at home. With just 6 ingredients and about 10 minutes of prep, you'll be on your way to a creamy, authentic Italian-style frozen dessert — no eggs or complicated custards required!
Recipe Tips and FAQs
- Make sure the cornstarch is fully dissolved in the milk when you make the slurry. Whisk frequently while cooking to avoid lumps. If there are lumps in your milk base, strain in a fine mesh sieve before whisking in the pistachio cream.
- To cool down the cooked gelato base faster, I place the bowl uncovered on a rack in my fridge and stir it every 30 minutes until it’s completely chilled, about 2 hours.
- If you don't have an ice cream machine, you can still make this recipe. I suggest checking out this helpful article from The Kitchn for more information about different methods to freeze ice cream.
Gelato typically has less air than ice cream, making it denser and creamier. It’s also usually made with more milk and less cream, and sometimes without eggs — like in this hazelnut gelato recipe.
Yes! This recipe is naturally eggless, so it’s simpler to make and still thick and creamy due to the cornstarch.
Serving Suggestions
This creamy hazelnut gelato is delicious on its own, but here are a few easy ways to take it to the next level:
🍫 Drizzle over chocolate or caramel sauce for extra indulgence
🍨 Top with fresh whipped cream
🌰 Add chocolate, chopped hazelnuts or cookie chunks for a flavorful crunch
☕ Pour over hot espresso to create a classic Italian Affogato
🍞 Scoop in a soft brioche roll for a traditional Sicilian-style treat
🍦 Serve in a crisp ice cream cone for a fun, casual dessert
🍰 Serve over cake or brownies to impress your friends and family
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Easy Hazelnut Gelato (Egg-Free, 10 Minutes!)
- Total Time: 10 minutes active time
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Make creamy hazelnut gelato at home with this easy, egg-free recipe. With only 10 minutes of prep, it’s a quick and authentic Italian treat.
Ingredients
7oz Hazelnut spread
2 cups whole milk, divided
½ cup heavy cream
¼ cup granulated sugar
2 tablespoons cornstarch
¼ tsp Diamond Crystal Kosher Salt (⅛ teaspoon table salt)
Instructions
- Spoon hazelnut spread into a large bowl. Set aside.
- Add 1 ¾ cup of whole milk, heavy cream and sugar to a medium sized saucepan and bring to a simmer, whisking occasionally.
- While milk mixture comes to a simmer, whisk together cornstarch with remaining ¼ cup of whole milk in a small bowl to create a slurry.
- Pour slurry into simmering milk mixture while whisking. Bring to a gentle boil for about 2 minutes until thickened, while constantly whisking to prevent any lumps.
- Pour thickened milk mixture into the bowl with the hazelnut spread and whisk to combine. Stir in salt. Cool completely at room temperature over a wire rack, stirring occasionally.
- Transfer gelato base to the fridge to chill for at least 2 hours or up to overnight. Freeze in an ice cream machine according to the manufacturer's directions. Store in the freezer. Enjoy.
Notes
Hazelnut spread is just like Nutella without the chocolate. My favorite brand is Rigoni di Asiago but Nutio hazelnut spread is another good option. Don't substitute with hazelnut butter!
To cool down the cooked gelato base faster, I place the bowl uncovered on a rack in my fridge and stir it every 30 minutes until it’s completely chilled, about 2 hours.
The gelato can be stored in an airtight container in your freezer for about one month without significantly sacrificing quality, however, I recommend eating within 1-2 weeks.
If you don’t have an ice cream machine, this is a great article by The Kitchn that describes different methods you can use to freeze ice cream.
- Prep Time: 4 minutes
- Inactive Time: 3 hours
- Cook Time: 6 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: ⅙ of gelato
- Calories: 318
- Sugar: 31g
- Sodium: 102mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 24mg
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