This Kinder Bueno Gelato is everything I’ve been working toward in my gelato-making journey. Creamy white chocolate, deep hazelnut flavor, and smooth, dense texture instantly take me back to Italy's best gelaterias. Made with real hazelnut paste and high-quality white chocolate, it’s the kind of gelato that feels special from the first bite. If you’ve been trying to recreate that shop-quality gelato at home, this recipe brings you one step closer.
The Gelato My Son Begged Me to Make (and It Might Be Our Best Yet)
I’ve been getting requests from my son for a Kinder Bueno gelato, and I finally made it happen. And, it might be one of our favorites yet! This white chocolate hazelnut gelato is creamy and full of that rich, nutty flavor that reminds me of the chocolate-hazelnut gelato I tasted (and learned to make!) during my gelato master class. I developed this recipe using high-quality hazelnut paste and real white chocolate to get that dense, velvety texture I’ve been chasing for years. If you’ve tried my Pecan Gelato or the Homemade Milk Chocolate Gelato, you’ll love this one just as much. It’s another step toward recreating that true Italian gelateria magic at home.
Note on Ingredients
Don't be intimidated by the ingredient list! You can easily source everything online or at the grocery store, including hazelnut paste, dextrose, skim milk powder, and ice cream stabilizer.
Dextrose: You can find dextrose at stores like Whole Foods or online from retailers like Amazon and other specialty shops. I recommend this brand. It comes in a durable bag that lasts a long time and includes a plastic lining to protect it from moisture.
Skim Milk Powder: You can find this powdered milk at stores like Whole Foods or online at Amazon or other specialty stores. I used this brand in this recipe. The skim milk powder enhances the gelato and ice cream texture and adds a creamy texture.
Ice Cream Stabilizer: I incorporate minimal stabilizer, which is well below the recommended label dosage. Note that this ingredient is optional. Stabilizers can enhance gelato texture and prevent ice crystals, but your gelato will work well without them if you plan to eat it in a few days. See more in the substitutions sections below.
Lecithin: This natural emulsifier helps keep our gelato smooth and creamy by blending fat and water evenly. It reduces iciness and gives a richer texture, like egg yolks, but without the extra flavor. Usually made from soy or sunflower, it’s a small ingredient with a big impact.
Hazelnut Paste: I used hazelnut paste that I ordered online; however, you can also make your own homemade hazelnut paste. Please note this is not hazelnut cream spread, which typically contains sugar or other oils.
White Chocolate: I used Callebaut white chocolate blocks available at Whole Foods. They melt smoothly and add a rich, creamy sweetness.
Instructions
Make Chocolate Ganache
Step 1: Warm The Cream
Place the cream in a microwave-safe bowl and warm it for 1- 2 minutes. Optionally, use a small saucepan and heat the cream on the stovetop until it simmers, then remove it from the heat.
Step 2: Add the Chocolate
Add white chocolate chips (cut into small chips in advance) or white chocolate medallions and mix with a whisker until a smooth and creamy chocolate ganache is achieved.
Set the white chocolate ganache aside.
Make the gelato base.
Step 3: Mix Powders
Mix the powders (sugar, milk powder, stabilizer, dextrose, lecithin, and salt) in a small to medium bowl.
Step 4: Warm The Milk
Heat the milk to 113℉ (45℃) in a medium saucepan over medium-low heat.
Step 5: Add the Powders and Cook
Add the powders and stir. Allow it to boil gently for a minute. Reduce the heat to a minimum and continue whisking using a stainless steel whisk or Beater every 3-5 minutes on medium heat until the mixture reaches 185℉. This step should take about 10 minutes in total.
Step 6: Cool
Prepare an ice bath using a large glass or stainless steel bowl filled with water and ice cubes. Place a medium bowl at the center of the large bowl. Pour the cooked gelato base into the medium bowl.
Add the white chocolate ganache and hazelnut paste, blend, and mature in the refrigerator.
Step 7: Add the Hazelnut Paste and Chocolate ganache, then blend.
Add the hazelnut paste, the white chocolate ganache, and vanilla extract. Whisk all the ingredients with an immersion blender for a few seconds until a homogeneous texture is achieved.
Stir every 5 to 10 minutes to ensure even cooling until it reaches 55 degrees Fahrenheit.
Step 8: Mature
Mature in the Refrigerator
Cover the gelato base with a plastic wrap and refrigerate for at least 4-6 hours or overnight.
Remove the gelato mixture from the fridge the next day and add the vanilla extract.
Add Vanilla Extract, Churne, and Harden
Step 9: Churn
If you’re using an ice cream machine with a built-in chilling unit, be sure to turn it on about 15 minutes beforehand to chill the bowl properly*.
For best results, blend again with the immersion blender for a few seconds or whisk the gelato mix well.
Churn the gelato according to the manufacturer’s instructions. It will take 20-40 minutes, depending on your machine. You can test if the gelato is ready when scooping it with a spoon creates a dent in the shape of the spoon.
*If you use a stand mixer freezer bowl, you can skip this step
Step 10: Harden
Transfer the Kinder Bueno Gelato into a freezer-safe ice cream container that you chilled in the freezer for at least 20 minutes. Let the gelato harden in the freezer for 3-4 hours, or consume it immediately.
Equipment
Ice Cream Machine: Using an ice cream maker is crucial to achieving your ice cream's desired smooth and velvety texture. Buying an ice cream machine doesn't have to be expensive or complicated. If you're considering purchasing an ice cream maker, check out my kitchen tool page for helpful insights.
Stick Blender/Immersion Blender: While not mandatory, this tool simplifies the whisking process and achieves a homogenized texture in our gelato mixture. If you don't have a stick blender, use a food processor or a blender.
Kitchen Scale: This Kitchen scale ensures precise measurements, especially with ingredients like sugar or milk powder, which can significantly affect texture and flavor.
Kitchen Thermometer: An instant-read thermometer helps you monitor the temperature of the custard or base, ensuring it reaches the right point for thickening, leading to perfectly creamy ice cream every time.
FAQ
How can I get that crispy texture like Kinder Bueno bars?
After churning the Kinder Bueno gelato, you can fold in crushed wafer cookies or chopped Kinder Bueno pieces. Make sure they’re added at the very end to keep their crunch.
Nutella contains sugar, cocoa, and palm oil, which will change the texture and flavor of the gelato. A pure hazelnut paste is best for a true hazelnut-forward taste, like in Kinder Bueno.
Want to make more Italian gelato recipes and homemade ice cream with nuts? Next time, try my Hazelnut gelato and Baci, which is Hazelnut chocolate gelato, my favorite flavors and classic recipes with deep, nutty notes.
See the full recipe below and let me know how it went!
Happy ice cream making,
Dalit 🍦😋
📖 Recipe Card
Kinder Bueno Gelato Recipe (White Chocolate & and Hazelnut)
Equipment
- Ice cream maker machine
- Immersion Blender
- Food thermometer
- Kitchen Scale
Ingredients
- 130 Gram Heavy Cream 36-40% Double cream, whipping cream
- 70 Gram White Chocolate
- 100 Gram Hazelnut Paste
- 130 Gram Granulated Sugar Sucrose
- 35 Gram Dextrose
- 30 Skim Milk Powder
- 1.5 Gram Ice Cream Stabilizer
- 1 Gram Lecithin
- 2 Gram Salt
- 580 Gram Whole Milk
- 5 Gram Vanilla Extract
Instructions
- Place the cream in a microwave-safe bowl and warm it for 1- 2 minutes. Optionally, use a small saucepan and heat the cream on the stovetop until it simmers, then remove it from the heat.
- Add white chocolate chips (cut into small chips in advance) or white chocolate medallions and mix with a whisker until a smooth and creamy chocolate ganache is achieved.
- Set the white chocolate ganache aside.
- Mix the powders (sugar, milk powder, stabilizer, dextrose, lecithin, and salt) in a small to medium bowl.
- Heat the milk to 113℉ (45℃) in a medium saucepan over medium-low heat.Add the powders and stir. Allow it to boil gently for a minute. Reduce the heat to a minimum and continue whisking using a stainless steel whisk or Beater every 3-5 minutes on medium heat until the mixture reaches 185℉. This step should take about 10 minutes in total.
- Prepare an ice bath using a large glass or stainless steel bowl filled with water and ice cubes. Place a medium bowl at the center of the large bowl. Pour the cooked gelato base into the medium bowl.
- Add the hazelnut paste and the white chocolate ganache to the cooked gelato base. Whisk all the ingredients with an immersion blender for a few seconds until a homogeneous texture is achieved.Stir every 5 to 10 minutes to ensure even cooling until it reaches 55 degrees Fahrenheit.
- Cover the gelato base with a plastic wrap and refrigerate for at least 4 hours or overnight.Remove the gelato mixture from the fridge the next day and add the vanilla extract.
- If you’re using an ice cream machine with a built-in chilling unit, be sure to turn it on about 15 minutes beforehand to chill the bowl properly*.Blend again with the immersion blender for a few seconds or whisk well the gelato mix.Churn the gelato according to the manufacturer’s instructions. It will take 20-40 minutes, depending on your machine. You can test if the gelato is ready when scooping it with a spoon creates a dent in the shape of the spoon.*If you use a stand mixer freezer bowl, you can skip this step.
- Transfer the Kiner Bueno Gelato into a freezer-safe ice cream container that you chilled in the freezer for at least 20 minutes. Let the gelato harden in the freezer for 3-4 hours, or consume it immediately.
Notes
Substitutions
Dextrose: You can generally swap Dextrose powder with a one-for-one amount of corn syrup or glucose syrup, which are also single-molecule sweeteners, and their sweetness is similar. Another option is to replace the Dextrose with more table sugar. Since dextrose is less sweet than sugar, the general rule of thumb is to replace the amount of dextrose in the recipe with 80% sugar (sucrose). Skim milk powder: Add the same amount of skimmed milk powder to the softened cream cheese in grams. Blend well to ensure a smooth mixture. Lecithin: Don't have lecithin? Swap the lecithin with egg yolk. Whisk 1-2 egg yolks (15-30 grams), temper, and whisk into the warm milk. Whisk the egg mixture constantly until it reaches 185 degrees Fahrenheit, and you can draw a straight line with the back of a wooden spoon.Substitutions for Ice Cream Stabilizer
Using a stabilizer is optional to increase the frozen dessert's texture and create fewer ice particles that form over time. I use 1 gram (¼ teaspoon) of a commercial stabilizer (ice cream stabilizer from Kitchen Alchemy, a mix that contains guar gum, dextrose, and carrageenan). This quantity is very minimal and totally optional. Using a stabilizer for the first time? Use as low as 0.5 grams per liter of finished ice cream and adjust as needed. Otherwise, here are a few options to substitute the ice cream stabilizer:- You can omit it from the recipe; it is optional!
- Use 1 g (¼ teaspoon) xanthan gum or Guar gum.
- Use 5 grams of tapioca starch ( 2 teaspoons) or 10 grams of corn starch (1 tablespoon +1 teaspoon) mixed with two tablespoons of cold water and whisked into the base when cooked.
- Use 1 g (¼ teaspoon) locust bean gum or commercial stabilizer mixed with the sugars.
How to Store
To prevent freezer burn, wrap the ice cream container tightly with plastic wrap or transfer it into an airtight container. Please place it in the coldest part of the freezer, away from the door. For the best quality, consume it within a few days, but it is best on the same day.How to Serve
Thaw Briefly: Remove it from the freezer and let it thaw in the refrigerator for 10-15 minutes. This ensures easier scooping and enhances the creaminess.Variations
Nutella Swirl:If you love Nutella, swirl a few spoonfuls into the gelato just before freezing for a chocolate-hazelnut ribbon effect. It adds extra richness and that classic flavor combo. Wafer Crunch:
For a texture closer to Kinder Bueno, fold in crushed wafer cookies or chopped wafer bars during the last minute of churning. They add that light, crispy bite. Roasted Hazelnut Boost:
Want a stronger nutty flavor? Stir in a handful of chopped roasted hazelnuts for a toasty crunch and deeper hazelnut profile.
Did you make this recipe? If so, please let me know your thoughts in the comments below and leave a star review!
Comments
No Comments