This Frangelico Gelato combines the hazelnut overtones of Frangelico with a Nutella swirl into a soft, creamy eggnog base.


Looking for a decadent Frangelico gelato recipe? 

This grown-up frozen treat takes indulgence to a whole new level. This homemade Frangelico gelato is a dream come true for hazelnut lovers, boasting a rich and complex flavor that surpasses anything you’d find in store-bought ice cream.

Adding a boozy twist to gelato is what we do best, whether we’re making brown sugar brandy ice cream or limoncello gelato. This Frangelico gelato recipe is no different. For this recipe, we added Frangelico to a creamy custard base and swirled with Nutella. It’s the perfect rich, chocolatey hazelnut dessert to cool you down on a hot summer day. 

What Is Gelato?

The history of gelato stretches back centuries. While the exact beginnings are a bit hazy, some believe it might date as far back as 3000 BC, with cultures in Asia enjoying flavored crushed ice.

Fast forward to 16th-century Italy, and a pivotal moment occurs. A Renaissance artist named Bernardo Buontalenti is credited with creating a precursor to modern gelato for a fancy court gathering. This early version might not have been exactly the gelato we know today, but it was a groundbreaking step in its evolution.

From there, gelato took off! It spread like wildfire throughout Italy and eventually across Europe. Shops dedicated to this delicious treat began popping up everywhere, with families passing down the tradition of crafting gelato through generations.

The 18th century saw gelato’s refreshing flavors reach a whole new continent thanks to Italian immigrant Giovanni Biasiolo. He brought his love of gelato to the Americas, forever changing the dessert landscape.

So, while the super early days might be a little fuzzy, there’s no denying gelato’s rich and delicious history. From its possible ancient roots to its beloved place in Italian culture and beyond, gelato has become a worldwide favorite!

EggNog Frangelico Gelato | Kita Roberts

What you’ll love about this recipe:

  • INTENSELY HAZELNUT FLAVOR – Frangelico gelato boasts a RICHLY-NUTTY flavor thanks to the use of Frangelico liqueur and toasted hazelnuts. This combination delivers a deep and complex hazelnut taste that surpasses anything you’d find in store-bought ice cream.
  • LUXURIOUSLY CREAMY TEXTURE – Homemade Frangelico gelato offers a DENSELY-CREAMY texture compared to ice cream. This is because gelato typically has a lower fat content and less air incorporation, resulting in a decadent and luxurious scoop that perfectly complements the intense hazelnut flavor.

What You Need to Make Frangelico Gelato

  • Chopped hazelnuts: Add crunch and nutty flavor.
  • Egg yolks: Base for the custard, which thickens the gelato.
  • Sugar: Sweetens the gelato.
  • Eggnog: Adds richness, creaminess, and a hint of spice.
  • Whole milk: Creates a smoother texture and body. For a more decadent twist, you can swap heavy cream. 
  • Vanilla bean: Infuses the gelato with a subtle vanilla flavor. You can also use vanilla bean paste. 
  • Frangelico liqueur: Hazelnut liqueur that provides the star flavor of the gelato.
  • Nutella: Adds chocolatey-hazelnut flavor and creaminess.

How to Make Frangelico Gelato

  • Toast hazelnuts: Bake at 350°F for 7-10 minutes on a baking sheet, then cool.
  • Whisk yolks & sugar until pale yellow, set aside.
  • Heat milk mixture: Combine milk, cream, vanilla bean (seeds & pod) in a saucepan. Heat over medium heat, whisking constantly, until simmering. Remove from heat, cover, and infuse for 20 minutes.
  • Cook custard: Remove the pod and return the mixture to heat. Slowly whisk into egg yolks, then return to pot and cook over medium heat, stirring constantly, until thickened (coats spoon) and reaches 170°F.
  • Chill custard: Strain the hot cream mixture over an ice bath, stir in Frangelico, cool to room temp, then cover and transfer mixture to the fridge for 4-6 hours.
  • Churn gelato: Follow your ice cream maker’s instructions, adding hazelnuts near the end.
  • Swirl in Nutella: Microwave Nutella for 30 seconds to soften, then spoon half the gelato into a container. Swirl in Nutella, add the remaining gelato, swirl again, and freeze completely.

Expert Recipe Tips

  • Fresh, room temperature egg yolks are essential. They thicken the custard base and create a smooth texture. Separate the eggs carefully to avoid any whites sneaking in, which can make the gelato cloudy.
  • When whisking the hot milk mixture into the egg yolks, do it slowly to prevent the yolks from scrambling. You’re essentially tempering the eggs, gradually increasing their temperature.
  • Warm the Nutella slightly before swirling it into the gelato. This makes it easier to incorporate and creates beautiful swirls. Don’t go overboard, though; too much Nutella can overpower the hazelnut flavor of the Frangelico.
  • For even more chocolatey goodness, add some shaved chocolate to the chilled gelato mixture before adding it to your ice cream machine.
EggNog Frangelico Gelato with candy cane christmas trees in background

How to Store Frangelico Gelato

While fresh is always best, your delicious homemade gelato can be stored in the freezer for up to 2 weeks! Here’s a trick to keep that creamy texture: press a piece of plastic wrap directly onto the surface of the gelato before sealing the container. This creates a barrier that helps prevent pesky ice crystals from forming.

Ditch the store-bought stuff – your homemade Frangelico gelato awaits! Dive in and savor that rich, nutty flavor in every spoonful. Trust us, it’s pure gelato bliss. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 


Eggnog Frangelico Gelato with Nutella Swirl

adapted from Slushed!


  • 1 cup chopped hazelnuts
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 cups eggnog
  • 1 cup whole milk
  • 1 whole vanilla bean
  • 1/4 cup Frangelico {hazelnut liquor}
  • 1 cup Nutella


Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil. Spread the hazelnuts over the aluminum foil in a single layer. Bake for 7 to 10 minutes until just fragrant. Set aside to cool.

In a large bowl, whisk the egg yolks and sugar togeher until pale yellow. Set aside.

In a medium saucepan, combine the milk and cream. Split the vanilla bean down the center with a sharp knife and scrape out the paste. Add the paste and the pod to the pot. Bring to a simmer over medium heat whisking constantly  Remove from heat, cover and let infuse for 20 minutes.

Remove the vanilla pod and place the mixture back on the stove over medium heat until just steaming. Slowly whisk the milk mixture into the egg yolks. Return the mixture to the pot and cook over medium heat until the mixture is thick enough to coat the back of a spoon and registers 170 degrees on a candy thermometer.

Strain the mixture into a large bowl over an ice mixture and mix in the Frangelico. Bring to room temperature, stirring often. Cover and let cool completely (4 – 6 hours) in fridge.

Following the instructions for your ice cream maker, process the mixture. Add the hazelnuts when the mixture is almost done.

Microwave the Nutella for 30 seconds, or until creamy and smooth.

Spoon half of the gelato into a storage container. Drop dollops of Nutella over the gelato and swirl with a knife. Scoop in the remaining gelato and repeat with the remaining Nutella. Freeze completely before serving.


Recipe FAQs

Gelato might look like ice cream, but it offers a denser and more flavorful experience. The secret lies in less fat (4-9% vs ice cream’s 10-16%) and slower churning, resulting in a denser treat with intense flavor. Gelato doesn’t always contain egg yolks, but we added them to this recipe for more richness. 

Yes! If you don’t have Frangelico, you can substitute another hazelnut liqueur like Disaronno or Mozart Chocolate Cream (be aware the chocolate flavor will alter the profile slightly).

No sweat. You don’t need one. You can use another method called the “bucket method.” It basically involves turning your freezer into a mini ice cream factory. You’ll be layering your gelato base in a container with ice and rock salt, then stirring like a champ until it’s frozen.


  1. He is an amazing contractor that has helped my family out on more than one occasion. This is a great give away! I’m not a big hazelnut fan but I know someone in this house who is!!!

  2. I liked on facebook — what a cool giveaway! 🙂

  3. I am looking at his FB page…impressive!! And I am loving that ice cream scoop!!

  4. Gorgeous work! The dessert looks divine too!

  5. I think this ice cream scoop tops all the others (though they’re wonderful, too). My husband started out as a woodworker before he became a contractor so there are still a few pieces here and there of things he made. They are truly special and I understand exactly what you mean. Lucky you to be a recipient of these handmade gifts and very nice of you to pass one along to your readers! The ice cream scoop is gorgeous!

  6. I like you on Facebook! Gelato brings up good memories.

  7. I liked on fb!

    and wow, your husband is so talented!

  8. I like Stoney Creek Contractor on FB.

  9. I’m an email subscriber.

  10. I follow you on Twitter.

  11. Oh, Kita!! Yes… I know he’s helped you with some of your backdrops and those alone are beautiful. But this piece is so lovely!! Talented indeed!! And he sounds like a fabulous guy to boot. I’m so glad you found him!

  12. What a special and unique giveaway! I like Stoney Creek Contractor on FB

  13. I subscribe via email.

  14. Oh, Kita! You’re oh so lucky to have such a talented Handsome around! The scoop is absolutely gorgeous =) And this ice cream has me drooling!

  15. Drena Paulson says:

    I liked them.
    I also follow you on Facebook and get emails too

  16. That ice cream scoop is absolutely beautiful! I know that you can relate to using words like “beautiful” and a kitchen utensil in the same sentence! 🙂

    Sweetie pie, I hope that you have a Merry Christmas and if you and I were any closer in distance I know we would be spending time together this Christmas. Your friendship means a lot to me and I appreciate you so much. I owe you a big hug.

    P. S. – This ice cream will put me over the edge and I will need to go bigger jean shopping. Thank you for sharing this! Much love.

  17. Sail2byzantium says:

    All of the above, save bribery. Consider me entered, and a very merry Christmas to you and yours.

  18. I like Stoney Creek Contractor on FB

  19. I follow Pass the Sushi on Facebook

  20. I subscribe via Email

  21. I liked Stoney Creek Contractor on facebook as Rust Hawk.

  22. I am following you on facebook as Rust Hawk.

  23. I’m following you on twitter @rusthawk.

  24. I’m subscribed to your email.

  25. I’m signed up to your RSS feed.

  26. I need to take food photography lessons from you or something… these are gorgeous! And I’m not just saying that, promise 🙂 Merry Christmas and thanks for the giveaway!

  27. I am drooling over this eggnog and hazelnut liquor ice cream, Kita. So sophisticated! I always thought ice cream should not be seasonal and you made sure with the eggnog it is also a delightful winter dessert. Wishing you and your dear ones a Happy New Year.

  28. O man, I want to eat a huge bowl of this ice cream right now! It’d pair well with the eggnog cupcakes I just whipped up! This ice cream scoop is gorgeous – just liked Stoney Creek Contractor on FB!

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