Affiliate Disclaimer: This post may contain affiliate links. I may earn a commission if you purchase through these links, at no extra cost to you. You can read my full Affiliate Disclaimer here.
This recipe is all about creating a creamy and delightful Chocolate Hazelnut Gelato using the Ninja Creami. We’ve got options for dairy-free and light versions, so everyone can enjoy this sweet indulgence. Get your ingredients ready and let’s start churning!
Hey there, dessert lovers! Get ready to dive into the world of Chocolate Hazelnut Gelato. This Italian treat is all about the delicious combo of chocolate and hazelnut that will leave you craving more! 😋🍫🌰
Ninja Creami Hazelnut Gelato
4
servings5
minutes300
kcal24
minutesWhether you’re a gelato enthusiast or a first-timer, this recipe is designed for all, with options for dairy-free and lighter versions. Let’s make your dessert dreams come true with this simple, step-by-step guide.
Ingredients
3 Large Egg Yolks 🥚
1/3 Cup Hazelnut Spread 🌰
2 Teaspoons Cocoa Powder 🍫
1 Tablespoon Light Corn Syrup 🌽
1/4 Cup Granulated Sugar 🍬
1/2 Cup Heavy Cream 🥛
1 Cup Whole Milk 🥛
1 Teaspoon Vanilla Extract 🌿
Directions
- Grab a small saucepan and put in the egg yolks, hazelnut spread, cocoa powder, light corn syrup, and granulated sugar. Mix them all up until they’re well combined.
- Now, add the heavy cream, whole milk, and vanilla extract to the saucepan. Give it a good stir until everything is mixed together nicely.
- Time to turn on the stove! Put the saucepan on medium heat and keep stirring the mixture with a spatula. Keep going until the temperature reaches 165°F–175°F on a thermometer.
- Once it’s heated up, take the saucepan off the heat and strain the mixture through a fine-mesh strainer into an empty CREAMi Pint. Fill it up to the MAX FILL line.
- Let’s cool things down! Get a bigger bowl and fill it with ice. Place the filled pint inside the bowl, creating an ice bath. Leave it there until it’s completely cooled.
- Once it’s cooled down, cover the pint with the storage lid and put it in the freezer. Now comes the hard part: wait patiently for at least 24 hours for the gelato to freeze.
- When you’re ready to dig in, take the pint out of the freezer. Remove the lid and put the pint in the outer bowl of your Ninja Creami.
- Grab the Creamerizer Paddle and attach it to the outer bowl lid. Make sure it’s secure. Now, place the bowl assembly on the motor base and twist the handle to the right to lock it in place.
- Look for the GELATO program on your Ninja Creami and select it. Time to let it work its magic!
- Once it’s done, you can add some mix-ins to make it even tastier or simply serve the gelato as it is. Get ready to indulge in the creamy goodness of your homemade Chocolate Hazelnut Gelato! Enjoy! 🍫🌰🍨
Notes
- Indulge in the rich, velvety texture of this Chocolate Hazelnut Gelato, a testament to the wonders of the Ninja Creami. Perfect for gatherings, a family treat, or a sweet solo indulgence. Share your gelato-making adventures with us in the comments below, and don’t forget to tag us in your delicious creations!
Tips for the Creamiest Chocolate Hazelnut Gelato in Your Ninja Creami
- Whisk the yolks and spread first. Mixing the egg yolks, hazelnut spread, cocoa and sugar into a paste before the milk goes in helps stop cocoa lumps.
- Watch the thermometer. Pull the pan off the heat at 165°F to 175°F (74°C to 79°C). Hotter than that and the yolks can scramble, which makes the gelato grainy.
- Keep the corn syrup. The 1 tablespoon (15 ml) of light corn syrup helps the gelato stay soft and scoopable. It is a small amount, but it matters.
- Strain it every time. The fine-mesh strainer catches any cooked egg bits and cocoa clumps, so the frozen pint stays silky.
- Bloom the cocoa for more flavor. Letting the warm custard sit for 2 to 3 minutes before straining gives the cocoa time to open up and taste richer.
- Add mix-ins after the GELATO cycle. Chopped toasted hazelnuts or chocolate chips go in a well in the center, then run MIX-IN once.
Troubleshooting
- Powdery after the first spin: This is common with a cold custard. Add 1 tablespoon (15 ml) of whole milk and press RE-SPIN.
- Grainy or eggy texture: The custard got too hot. Use lower heat next time and stir the bottom of the pan without stopping.
- Too soft or melty: The pint was not fully frozen. Freeze it on a flat shelf for the full 24 hours, and set your freezer to 0°F (-18°C) or colder.
- Not chocolatey enough: Use a dark cocoa powder, or add 1 extra teaspoon of cocoa with the yolks.
Storage and Serving
Store any leftover gelato right in the CREAMi Pint with the storage lid on. Smooth the top flat before it goes back in the freezer. It keeps well for about 2 weeks. Frozen gelato gets hard, so run it on RE-SPIN before serving to bring back the soft, silky feel.
For a pretty finish, top each scoop with toasted chopped hazelnuts, a little shaved chocolate, or a crisp biscotti on the side. It also pairs well with fresh raspberries, which cut through the richness.
Chocolate Hazelnut Gelato FAQ
Do I have to cook the egg yolks?
Yes. Heating the custard to 165°F to 175°F (74°C to 79°C) cooks the yolks so they are safe to eat. It also thickens the base, which gives the gelato its rich body.
Can I skip the corn syrup?
You can, but the gelato may freeze a little harder. Honey or more sugar can stand in, though honey adds its own light flavor.
How do I make a dairy-free version?
Swap the milk and cream for full-fat oat milk and canned coconut cream, and use a dairy-free hazelnut spread. Expect to RE-SPIN once, since plant milks can come out a little crumbly.
Is this the same as Ninja Creami Chocolate Hazelnut Gelato made with Nutella?
They are close cousins. This Ninja Creami Chocolate Hazelnut Gelato uses egg yolks and cocoa for a deeper custard style, while a plain Nutella base is lighter and simpler.
