No-Churn Nutella Gelato

Nutella Gelato Text

Normally, I’d wax poetic, but in the words of Anne Shirley:

“You must imagine… You know there are some things that cannot be expressed in words.”

So, I will leave you with only two.

Nutella. Gelato.

(And two more.)

You’re welcome.


Nutella Gelato

the Humble Baker
Yields approximately 1 quart gelato

Print recipe here.

Yes, it’s as good as it sounds. Yes, you really can make it without an ice cream machine. Yes, yes, yes to all of it. Whatever you’re doing right now? Yes, you can stop that and make this instead. Go ahead. You know you want to.

2 cups whole milk
14 oz. can sweetened condensed milk
1 cup heavy whipping cream
2/3 cup cocoa powder
1/8 teaspoon salt
4 egg yolks
1/4 cup sugar
1/2 cup nutella

Fill a large bowl with lots of ice and bit of water. Set aside.

Next, place an 8×8 glass baking dish in a freezer, the colder the better. I like to use our deep freeze chest freezer.

Combine the milk, sweetened condensed milk, cream, cocoa powder + salt in a medium saucepan over medium heat; whisk frequently for approximately 12 minutes until very hot and just beginning to boil.

Meanwhile, in a small bowl, whisk the egg yolks and sugar until combined.

Slowly, while whisking, pour one cup of the cream mixture into the egg mixture to temper the yolks. Pour the tempered yolk mixture into the remaining cream mixture in the pan and whisk over medium-low heat until the batter coats the back of a spoon inserted, approximately 2 minutes.

Off heat, stir in the Nutella until incorporated.

Pour your gelato batter into a quart-sized measuring cup or other quart-sized bowl. Place this into the ice bath (bowl of ice and water), taking care that it does not tilt and allow any water into the batter. Once it has cooled and the sides are beginning to thicken, you can remove it from the ice bath, place plastic cling wrap over the top, just pressing it onto the surface of the batter, and allow it to cool the rest of the way in the fridge, at least four hours, or preferably overnight.

Once thoroughly chilled, pour your batter into the frozen 8×8 dish. Allow to rest in the freezer for forty-five minutes. Stir it up a bit with a rubber spatula. Then let it continue to freeze for approximately 3-4 hours, stirring every half-hour with the spatula. (Alternately, you could use an ice cream maker, but, y’know, where’s the industry?) Once it’s the consistency you want, scoop and serve!

Print recipe here.


  1. Emily G says:

    I don’t have an ice cream maker, either, but I make ice cream this exact way all the time! I also sometimes freeze it in the bowl of my stand mixer, and hook up the paddle to churn it every so often as it freezes. Definitely trying this tomorrow-it will be perfect after homemade pizza.

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