Italian · Dessert
Chocolate Hazelnut Gelato
A no-churn, protein-boosted take on chocolate hazelnut gelato that swaps cream and nut butter for skim milk, Greek yogurt and whey isolate, keeping the dense cocoa-hazelnut flavour while cutting calories sharply.
$1
10 minsPrep
0 minsCook
175 minsTotal
EasyLevel
Nutrition per serving
154Calories
15gProtein
7.1gFat
20.2gCarbs
5.4gSugar
3.2gFiber
265mgSodium
7mgChol
2.3gSat Fat
318mgPotassium
173mgCalcium
1.3mgIron
0.6mcgVitamin B12
1mgVitamin C
0gPolyol
10gAllulose
0.5gAlcohol
Goes well with
San Pellegrino Limonata
local
Caffè Corretto
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Toast the hazelnuts in a dry pan for 2-3 minutes until fragrant, then cool and chop finely.
2
In a blender, combine the skim milk, Greek yogurt, cocoa powder, allulose, whey protein isolate, vanilla extract and salt, and blend on high for 60-90 seconds until completely smooth and no cocoa lumps remain.
3
Pour the mixture into a shallow freezer-safe tub (about 500ml) and stir in half the chopped hazelnuts.
4
Freeze for 45 minutes, then remove and stir vigorously with a fork to break up forming ice crystals.
5
Repeat the fork-stir every 30 minutes for the next 2 hours to keep the texture smooth and aerated rather than a solid block.
6
Once softly set, scrape into scoops, sprinkle the remaining chopped hazelnuts over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g skim milk
- 3.2 oz90g greek yogurt
- 0.5 oz14g cocoa powder
- 0.4 oz12g toasted and finely chopped hazelnut
- 0.5 oz15g whey protein isolate
- 0.7 oz20g allulose
- 0.1 oz3g vanilla extract
- 0 oz1g salt
