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Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Add 1/2 cup of chocolate-hazelnut spread and vanilla and whisk until incorporated, and you no longer see any specks of chocolate. Do not let mixture come to a boil. Remove from heat and let cool.
Refrigerate mixture until cold, about 3 hours.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
Meanwhile, place the remaining 1/2 cup of chocolate-hazelnut spread in a small microwave-safe bowl and microwave on high until slightly melted, about 30 seconds.
Transfer gelato from the ice cream maker into a freezer-safe storage container. Drizzle with melted spread. Run a knife through to swirl the chocolate-hazelnut spread throughout the gelato. Freeze until set, 4 hours to overnight.
For a serving size of 1 servings
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *
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