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IceCream: Chocolate and Hazelnut Bacio Home-made Gelato

Posted by: The Chiappas | 08.08.13

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This is a great way for making ice cream at home without having to invest in an icecream maker.  Its rich and luxurious flavour is hard to resist with bursts of dark chocolate and crunchy caremelised nuts.


500ml double cream
1x 395g tin condensed milk
2 tsp vanilla extract
50g coco powder
5 baci chocolates, 3 roughly chopped and 2 sliced (optional).  These are dark Italian chocolates with a hazelnut and truffle centre.
100g whole hazelnuts
2 tbsp icing sugar

First place a small frying pan on a medium heat along with the icing sugar. Stir so that the nuts become coated in the icing sugar .

Heat for 5-10 minutes (moving the pan around every few minutes to make sure the nuts don’t catch or burn) until the icing sugar coats the hazelnuts and they start to go golden and caramelised. Once golden place in a pestle and mortar and lightly bash into medium pieces. Leave to one side.

Whisk to soft peaks the double cream, condensed milk and vanilla extract together which forms the base of any icecream flavour you want to make at home.  Do not over beat.  Then whip in the cocoa powder, and then fold in most of the chopped baci and most of the hazelnuts (saving some for decorating on top)

Place in a freezable dish and top with the remaining hazelnuts, chopped and sliced baci and dust with a little cocoa powder to finish.

Freeze for at least 5 hours

44 thoughts on “IceCream: Chocolate and Hazelnut Bacio Home-made Gelato

  1. Anna day says:

    Best ice cream ever. All family and friends love it

    Thank you!

  2. Lesley says:

    Hi. Just wondered if you can substitute double cream with yoghurt in your gelato recipe ?

  3. We’ve not tried it, but think you will need the double cream to help it set since this recipe doesn’t have the advantage of a traditional ice cream machine. But why not give it a go, and let us know how you get on.

  4. Jan Moysey says:

    As nobody likes nuts apart from me in our house made the chocolate gelato with small pieces of fudge in half and left the half as vanilla, and the second batch made vanilla and ran homemade raspberry jam with some fresh raspberries in through half, and homemade blackcurrant through the other. I cannot decide which is best! they are all amazing, and so easy to make. thank you

  5. Sam Field says:

    We cannot use nuts as my son has a nut allergy but made a fantastic gelato using this recipe with chopped fudge pieces, crumbled chocolate biscuits and mini Freddo frogs poking their heads out on top! Went down a huge hit with the kids!

  6. Jay says:

    This receipe looks great, can’t wait to try it. Just wondering how long would this keep in the freezer?

  7. Emi Chiappa says:

    Hi Jay, It should last in the freezer the same amount as any other icecreams. So Approximately 3 months.

  8. Andy Dale says:

    Beautiful, but very, very sweet! Can I assume that if I used less condensed milk the recipe would still work?

  9. Paula Morgan says:

    This is amazing. I don’t think I’ll ever buy ice cream again. Can’t wait to try other flavours. So easy too.

  10. Bob says:

    Superb recipe and so easy – now to create my own version!

  11. Emi Chiappa says:

    Hey Andy, we’re not sure as haven’t tested it with less but if you give it a go let us know how it comes out :)

  12. Erika Chapell says:

    I would love to know what type of yoghurt can I use? I generally go for a more of a lighter youghurty based ice cream.
    I wonder if i should replace the condensed milk or maybe half of the double cream? I have made a batch dividing into 3 different flavours cinammon, chocolate and raspberry ripple. I must say it is very tasty but personally for me is too creamy this is why I`d love to try the yoghurt.
    If anyone tried it I`d love to hear about it. Any advice?

  13. Lucy says:

    This looks amazing, and I can’t wait to try it! Do you know where you can get the Baci chocolates? Is it possible to get them in the supermarket?

  14. Tricia Newland says:

    Great, couldnt get the Italian sweets so added Ferrero Rocher, improvise I say x

  15. A good Italian deli should have them, if not we love ordering our Italian products from nife is life

  16. Jean Barber says:

    Very easy to make & very yummy. My friends liked it, asked for more…. I used Ferro Roche chocolates instead of Italian choc. Would certainly recommend making ice cream…

  17. Louise says:

    It’s so easy to make. Made a chocolate mixture with broken bits of chocolate biscuits in, its gorgeous and so addictive but very rich. Like another comment said i won’t be buying shop ice cream again ever. Without the bitter cocoa powder i found it way to sweet but will have a play with my next batch, thanks so much for this recipe never thought i could make ice cream at home x

  18. Sara says:

    I’m hoping to make some of this as it looks so easy and tasty! I’m thinking of trying mint choc chip flavour, any advice on whether I should just chop the fresh mint finely and mix or whether I should try and get the minty juices from the leaves instead and then mix through?

  19. ooo – we’ve never tried mint… how about giving both a go and seeing which one taste’s better? :)

  20. Teresa says:

    I made this icecream and sourced the baci chocolates from my local Italien cafe. It really was so easy to make and turned out great. I did find it very sweet though and wonder can you buy light condensed milk and use this instead.

  21. nikki says:

    Just made the basic vanilla recipe and rippled some pureed strawberry, the family can’t get enough of it. Can’t wait to try out other flavours.

  22. Hi Theresa, we haven’t tried with the light condensed milk, but there should be no harm in trying – let us know how you get on.

  23. alex says:

    mama mia! bonissimo

  24. Isobel says:

    I made this icecream with broken digestive biscuits and a rippled of strawberry jam………..absolutely yummy . Next time i will try with pureed strawberries.

  25. Siouxsie says:

    This ice cream is fabulous, absolutely the best. I couldn’t get baci so I chopped up Cadbury Crispello. I also have my eye on rocky road bites and chopped up Dime bar for future x

  26. Rachel Legge says:

    I love this ice cream! First batch I substituted the Italian sweets with Toblerones crushed up, second batch I left vanilla with toffee sauce rippled though with fudge pieces. It is dreamy….have just made a repeat batch as it was soooooooo nice! Will experiment with more flavours soon. I’m thinking chocolate brownie pieces next!

  27. Paula says:

    This is just devine. I never wanted to make icecream before but having watched Michela on the top 10 Italian foods I really wanted to try it. I made it for my hubby as he has an icecream addiction, but I’ve been the first to have a big bowl of it. I used Ferrero Rocher in place of Baci and its worked out really well. I’m so chuffed with this recipe. I’ll be doing it again and will try other flavours. You have got to try this. You will not be disappointed.

  28. valerie says:

    this has to be one of the nicest gelatos i have tasted. it is addictive. Both family and work colleagues loved it.

  29. Yvonne Gee says:

    Dear Michela.
    I watched you making the top ten dishes.
    Loved the programme. And I tried making the Chocolate Gelato. put in the freezer as stated.
    tried it next day, and it had frozen solid.
    Couldn’t get any out of the tub. (good quality tub)
    When you made and tried yours it was soft.
    How can I solve this? many thanks.

  30. phyllis says:

    i just love the simplicity of this recipe and the ease of making it for my family who all love it too. so far we have tried chocolate, chocolate and hazelnut, espresso and caramel sauce, pistacio and fresh raspberry ripple. i’m not sure what i enjoy most; making it or eating it! i think im addicted. not great for the waistline though! am going to try pralines and caramel and then strawberry tomorrow! i have an ice cream machine but it became redundant ages ago, but no need for churning before freezing now and i’m happily making my own ice cream again! hurrah!

  31. Nicola Carruthers says:

    cant wait to try this ice cream looks YUMMY !!!!

  32. Emi Chiappa says:

    Hi Yvonne, some freezers freeze at different temperatures so it might be that you have to let it defrost a little before serving…hope this helps

  33. John Belcher says:

    Very nice but a little too sweet for me, I suppose that is the condensed milk. Is there an alternative?

  34. […] here (do a search). Anyway, Michela made this baci and hazelnut ice cream, the recipe for which is here. It’s egg free and you don’t need an ice cream maker. Double joy if you can’t eat […]

  35. The condensed milk helps give the icecream it’s consistency without having to churn it every 30mins or use an ice-cream machine. We haven’t tested using an alternative yet but if you try something and it works, let us know!

  36. vicky from porthcawl says:


  37. Pauline Knott says:

    Delizioso! So easy to prep and a huge hit with my kids. I substituted the Baci chocs with Ferrero Rocher. Family now think I am a great cook! Thanks for the vote of confidence.

  38. Angela Barron says:

    Do the hazelnuts have to be skinned please ?

  39. no, skins on should be absolutely fine. Good luck x

  40. […] watched The Chiappas make homemade gelato and it looked so easy, I had to give it a try!  No ice-cream machine needed!! I obviously needed to […]

  41. […] Dette er altså en helt ekte italiensk gelato, og jeg så oppskriften første gang i et program på BBC Food. Den kommer fra tre britisk-italienske bloggersøstre, originalversjonen finner du her. […]

  42. […] Nutella. I will not take full credit though for this recipe as this was inspired by the gelato the Chiappa sisters made. The gelato was made with condensed milk and thickened cream, which is pretty much the […]

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