Italian style chocolate Gelato

7. Aug, 2015

I saw this gelato being made on a TV cooking programme. I was surprised at how easy it is to make. It freezes beautifully without the need of an ice cream machine.


500ml double cream, 1 tin sweetened condensed milk, 2 teaspoons vanilla extract, 3 heaped tablespoons cocoa powder, 100g hazelnuts, 20g icing sugar, chopped chocolate (I used about 200g of toblerone).

Toast the hazelnuts in a dry pan together with the icing sugar. This will take about twenty minutes. The icing sugar will melt and coat the nuts and as the nuts brown the icing sugar hardens. Remove from the heat and cool. When cooled place the nuts and hardened bits in a pestle and mortar and roughly crush. You want to just gently break the nuts into smaller pieces. Do not crush too finely. Cut up the chocolate into small pieces. Whisk together the cream and condensed milk until stiff. Add the cocoa powder and essence and whisk through. Then fold in the nuts and chocolate pieces. Spoon the mixture into a dish that can be placed in the freezer. Cover the dish with cling film and freeze overnight. Or place in tubs with lids and freeze.

This is perfect to make in Winter as it satisfies your ice cream craving without that freezing ice cream texture.