4 Oct · GelatoMyWay · No Comments


Chocolate and hazelnuts Gelato

(home-made italian ice cream) lactose free.


Welcome back!

For those who suffer from lactose intolerance or allergy, the classic Nutella is a forbidden food , and consequently also Nutella ice cream.

I thought to prepare gelato (ice cream)  replacing Nutella with chocolate cream and hazelnuts Valsoya.

Here’s the recipe:


300 ml. of rice milk
150 gr. of vegetable cream
125 gr. of sugar (if you have it available to replace 50 gr. sucrose with dextrose)
3 gr. of stabilizer
Pinch of salt
2 egg yolks
3 tablespoons of vegetable cream “cocoa and hazelnuts” (Valsoya)


Mix all dry ingredients together, then add the egg yolks while continuing to stir.

Finally add the liquids and mix well then put the mix in a saucepan adding the vanilla bean cut for length and heat the mix up to 85 °C checking temperature  with the help of a thermometer.

Allow the emulsion to cool down and add the vegetable cream “cocoa and hazelnuts”.

Meanwhile turn on the gelato maker machine  and let stir for about 30/40 min. or until you see a well mounted gelato.

Let stand for about 1 hour in the freezer.

Stay tuned,


Valentina Pacini





Leave a Reply

Your email address will not be published.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


©Copyright GelatoMyWay 2017