Home / Recipes / Desserts / Ice Cream & Frozen Desserts / Nutella Oreo Gelato

Nutella Oreo Gelato

Nutella Oreo Gelato, an easy and creamy Italian Ice Cream recipe to make at home. Made with just five ingredients and an ice cream maker! Perfect as a dessert or even snack. So good everyone will love it!

Gelato in a white bowl with a spoon.


 

This recipe was inspired or requested by my youngest daughter as was most of my Nutella recipes from Nutella Stuffed Cookies, to an Easy Tiramisu to our favorite Crumb Cake.

Recipe Ingredients

  • Cream – whole, heavy or whipping cream, at least 30% fat content
  • Milk – whole milk
  • Sugar – fine sugar this will combine better than granulated sugar
  • Nutella – either homemade Nutella or store bought Nutella
  • Oreo cookies – regular size not mini

How to make fine/caster sugar

Caster sugar is basically granulated sugar that is extremely fine. You can make it at home, just place the granulated sugar in a blender or food processor and blend or pulse until fine, be careful not to blend too much or you will be making powdered sugar.

How to make Nutella Oreo Gelato

In a medium bowl add the cream, milk and sugar, beat on medium speed for 20 seconds.

Pour the ingredients into the ice cream maker, use a spatula to get all the ingredients.

When the ice cream is almost finished, add the Nutella and crushed Oreo cookies, and continue until it reaches desired creaminess, (see ice cream maker instructions). Depending on when you add the Nutella your gelato will have either a chunkier Nutella addition or a more incorporated Nutella addition.

Transfer the mixture to a freezer safe container. If needed freeze for a couple of hours to firm up. 

Read the directions for your ice cream maker as all machines are different, some need more time than others.

Gelato in a white bowl with a spoon.

What is Gelato?

After doing some research I have discovered that, perhaps, ice cream and gelato are not the same thing. Basically there are three main differences  that set gelato apart from ice cream.

Firstly, gelato is made with more milk than cream, a key element that makes it lower in fat, which, they say, also makes it tastier .

Secondly it is churned at a lower speed making it denser than ice cream and lastly it’s served at a lower temperature than ice cream which helps to give it that creamy texture that we love.

If you served ice cream at the same temperature you would get a soupy slop, because ice cream is fattier and that makes it melt faster. But anyway you put it, I still love both, ice cream and gelato and pretty well any kind.

How to store Homemade Gelato

Homemade ice cream / gelato should be kept in the freezer, in an airtight container. Apparently glass or stainless steel are the best containers to use. It will keep for at least one week in the freezer. 

Gelato in a white bowl with a spoon.

So start smashing those Oreos and get ready for some yummy gelato. Be sure to let me know what you think. Enjoy!

Gelato in a white bowl with a spoon.

Nutella Oreo Gelato

Rosemary Molloy
Nutella Oreo Gelato, an easy and creamy Italian Ice Cream recipe to make at home. Made with just five ingredients and an ice cream maker!
Prep Time 10 minutes
Cook Time 30 minutes
Freezing Time 2 hours
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American/Italian
Servings 5 servings
Calories 629 kcal

Ingredients
 
 

  • 1 cup whole cream 240 grams
  • 4 cups milk (whole or 2%) 1 liter
  • 1-1¼ cups superfine/fruit/caster sugar (not icing or powdered sugar)
  • 4 tablespoons Nutella
  • 7 Oreo cookies crushed

Instructions
 

  • In a large bowl add the cream, milk and sugar, beat on medium speed for 20 seconds.
  • Pour the mixture into the ice cream maker, using a spatula to get all the ingredients.
  • When the ice cream is almost finished churning (in the last 5-10 minutes) add the Nutella and crushed Oreo cookies, and continue until it reaches desired creaminess, (see ice cream maker instructions) mine took 30 minutes. Depending on when you add the Nutella your gelato will have either a chunkier Nutella addition or a more incorporated Nutella addition.
  • Transfer the mixture to a freezer safe container. If needed freeze for a couple of hours to firm up. 

Notes

Superfine sugar or Caster sugar is basically granulated sugar that is extremely fine. You can make it at home, just place the granulated sugar in a blender or food processor and blend or pulse until fine, be careful not to blend too much or you will be making powdered sugar.
Homemade ice cream / gelato should be kept in the freezer, in an airtight container. Apparently glass or stainless steel are the best containers to use. It will keep for at least one week in the freezer. 

Nutrition

Calories: 629kcal | Carbohydrates: 81g | Protein: 9g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 159mg | Potassium: 439mg | Fiber: 1g | Sugar: 76g | Vitamin A: 1017IU | Vitamin C: 0.3mg | Calcium: 292mg | Iron: 3mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

8 Comments

  1. Yummy combination! I have to try that! I remember being very grateful Italy had Oreos…my son was 8 when we went and still a picky eater- I had to buy Oreos all over Italy to keep him happy, lol

  2. I haven’t made ice cream in a long time. I’ve got to try this gelato.
    Annamaria

  3. Okay you’ve found my weakness — it is gelato!!!!! I usually have enough self-control to say no to most desserts, ice cream is not one of them. Now with the addition of Nutella – WOW!! This will be a must do once we get back home. Grazie e buona giornata!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.