Vegan Gelato: Delicious Nocciola & Chocolate Twist on a Classic

I can’t believe it’s mid-August already! As summer winds down, it’s the perfect time to indulge in something special. This Vegan Nocciola Gelato combines the rich, nutty flavor of homemade hazelnut butter with the deep, chocolatey notes of cocoa powder. Every creamy bite of this nocciola gelato captures the essence of summer, making it the perfect treat to enjoy as we savor the final warm days of the season.

Why You'll Love This Vegan Gelato

• Rich Nutty Flavor: Made with homemade hazelnut butter, this gelato offers an intense, nutty taste that’s truly indulgent.
• Chocolatey Goodness: The addition of cocoa powder brings a deep, satisfying chocolate flavor that perfectly complements the hazelnut.
• Creamy Texture: Thanks to the cashew-based crème anglaise, this gelato is incredibly smooth and creamy, without any dairy.
• Naturally Sweetened: Sweetened with maple syrup, this gelato is a healthier option that doesn’t compromise on taste.
• Easy to Make: With just a few simple steps and a high-speed blender, you can create this delicious treat at home.

If you’re a fan of hazelnuts, chocolate, or both, this recipe is going to be your new favorite treat. The key ingredient here is hazelnut butter, also known as nocciola butter, which brings a luxurious, nutty depth to the gelato. When combined with the smoothness of cashew-based crème anglaise and the rich flavor of cocoa powder, you get a dessert that’s not only delicious but also vegan and naturally sweetened with maple syrup.

Making the Nocciola & Chocolate Gelato

Creating this vegan nocciola gelato at home is easier than you might think, especially with a high-speed blender like a Vitamix. Here’s a quick overview on the list of ingredients and the process:

List of ingredients

For the hazelnut butter

• 1 cup Hazelnuts (nocciola)

For the vegan crème anglaise

• 1 cup Cashews Soaked overnight
• 1 cup Soy milk

Rest of the ingredients for the vegan gelato

• ⅓ cup Maple syrup
• 2 tbsp Cocoa Powder
• ¼ tsp Salt

Guidelines

Prepare the Hazelnut Butter

• Roast the Hazelnuts: Preheat your oven to 350°F (175°C). Add the 1 cup of raw hazelnuts to a baking tray and toast using the center rack of your oven for 15-20 minutes, stirring occasionally until they’re fragrant and golden brown (but not burnt). Choose a baking tray that’s large enough to hold the hazelnuts in a single layer without gaps. This ensures even toasting and helps prevent burning.
• Wrap them in a clean kitchen and let the hazelnuts cool slightly. Once cool, rub vigorously using the kitchen towel to remove most of the skins. Removing the skins will help create a smoother hazelnut butter.
• Transfer the skinned hazelnuts to your blender. Blend on high until you achieve a smooth, creamy nocciola butter, ideal for making vegan gianduja gelato. This may take a few minutes, so be patient and scrape down the sides as needed.

Note: Since I am making a relatively small quantity of hazelnut butter (just for the gelato), I am using the Ascent series extension of Vitamix, as can be seen in the pictures. If you want to make a larger quantity, feel free to use the big container of the blender; just make sure you use a powerful blender for the best results and less time. The quantity of butter needed for this recipe is ½ Cup, which is exactly the quantity obtained by blending one cup of toasted Hazelnuts.

Prepare the Cashew Crème anglaise

• Drain and rinse the soaked cashews.
• In the blender, combine the soaked cashews and the cup of soy milk.
• Blend on high speed until completely smooth and creamy, resembling a thick cream consistency.
• This is the vegan cashew Crème anglaise base that we will use to make this delicious gelato.

Assembling the vegan Gelato

• Combine the Cashews Crème anglaise with the hazelnut butter and the rest of the ingredients, adding them one by one in the following order.
• The first ingredient we will incorporate with the Crème anglaise is hazelnut butter (nocciola butter), which represents the fat component of the gelato. Blend on high speed until completely incorporated.
• Next, we will add maple syrup (the sweet component) and salt and again blend until well incorporated.
• Lastly, add the two tablespoons of cocoa powder and blend for the last time until everything is well combined.
• Taste and adjust for extra sweetness if required.

Chill the Mixture:

• Freeze for 4 hours, stirring with a vertical blender or fork after 2 hours and then every hour afterward to break up ice crystals and ensure a creamy texture.
• Churn Method: If using an ice cream maker, pour the gelato mixture into the machine and churn according to the manufacturer’s instructions until thick and creamy.

Enjoying the Gelato

Once your gelato is ready, let it soften slightly at room temperature before scooping. The result is a dessert that’s incredibly smooth, with the rich, nutty flavor of nocciola perfectly balanced by the deep notes of chocolate. This nocciola chocolate gelato is not only a nod to the traditional gianduja but also a celebration of plant-based indulgence.

Final Thoughts

As the days get shorter and summer winds down, this vegan gelato serves as a delicious reminder to savor the moment. So, grab a scoop (or two) and enjoy the last sweet taste of summer with this delightful nocciola and chocolate gelato. Trust me, you’ll want to make this recipe again and again—no matter the season.

Hazelnut butter preparation

Vegan Crème anglaise preparation

Assembling the vegan gelato

If you like this rich and nutty Vegan nocciola and chocolate Gelato give it a rating and review below! And, of course, tag me for the remake on Instagram

#rico

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Enjoy!