Choc-o-nut biscuit gelato – Queen Make at Home Gelato

My gelato creation

Last week I showed you something exciting I’ve been involved in – Queen Make at Home gelato and sorbet mixes.

The gelato and sorbet mixes make it so easy to make gelato and sorbet at home. It really does rival anything you can buy in a gelateria – probably because it’s the same mixture that a lot of shops here in Italy use which is something I never knew before I learned about this product.

There are four flavours that come in the range – chocolate, vanilla, strawberry and lemon and while they’re quite delicious made up on their own, the best part is that you can add what ever you like to ‘make it your own’ and invent your own flavours.

My gelato creation

My latest creation, I have dubbed choc-o-nut biscuits gelato. I served up a bowl to a certain man in my house last night and after gobbling it up he debated whether or not he should have a second bowl (he’s saving it for tonight instead).

A year ago peanut butter in gelato would have gotten a turned up nose from me but now I can’t get enough of it. If you don’t totally stir it and the Nutella in, every few mouthfuls you get a delightful chewy, nutty bite and then a crunch of biscuit. It’s definitely an indulgence but it’s oh-so-good!

Gelato in store

To start with, you’ll need to get a box of Queen Make at Home. It’s available exclusively at Woolworths and you’ll find it in the dessert section right near the ice-cream cones.

If you don’t have an ice-cream maker this might just be the excuse you’ve been looking for to get one.

The mix-ins

It’s a good idea to get all your mix-ins ready before you start making the gelato but you know me, I always lay out all my ingredients before I start.

I’d take photos to show you how easy it is to make but I think it’s easier to show you!

It really is super simple. Just tip the packet contents into a bowl, add the cold milk and whisk it all together until there are no dry bits then pop the mixture in the fridge or freezer until it’s nice and cold. I usually just put mine in the fridge for 30 minutes because there’s never enough room in my freezer.

Gelato churning

As I mentioned in the video, the other essential tip is to have the ice-cream machine prepped properly. If it’s the freezer-bowl type it has to be totally frozen and the compressor styles have to be prepped. Then all you have to do is pour in the cold mixture and set the machine to do its thing.

Adding Nutella and peanut butter

I like to add the peanut butter and Nutella to the ice-cream machine so it can spread it through the gelato. Put it in just before the gelato is set and churn just until it’s mixed in. If you want big chunks of whatever you’re adding, don’t churn it for too long.

Ready to freeze

It’s best not to add chunky things like biscuits to the actual machine or they might get caught up in the paddle.

I spoon the gelato out of the machine and then stir through the chopped up biscuits. Then just spread it into a container and pop it in the freezer to firm up (I hate to admit that sometimes I eat it straight from the machine).

My gelato creation

Serve it up an enjoy!

Queen Make at Home is running a very exciting competition starting today. If you make your own gelato or sorbet creation at home and share it with them, you could win a trip for two to Italy! Check out the website or Facebook page to find our more or enter.

If you’re looking for a little inspiration for your creation there are lots of recipe ideas on the website too.

What about you? Which flavour combination would you create?

My gelato creation

This post was sponsored by Queen Fine Foods.

5.0 from 1 reviews

Choc-o-nut biscuit gelato
 
Author:

 
Ingredients
  • Queen make at home classic vanilla gelato mix
  • 650ml full-cream milk
  • 2 tbsp choc-hazelnut spread
  • 2 tbsp smooth peanut butter
  • 6 malted milk biscuits, crumbled
Instructions
  1. Make the gelato according to the instructions on the packet.
  2. When it has almost finished churning, add the peanut butter and choc-hazelnut spread and churn just until they are mixed in.
  3. Spoon the gelato into a bowl and stir through the crumbled biscuits.
  4. Spread the gelato into a container and freeze until serving.

 

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Comments

  1. Hotly Spiced says:

    Great post Claire. I love the look of this gelato. It really does seem very easy to make and yes, the perfect excuse to go out and buy an ice cream machine! xx

  2. Maureen @ Orgasmic Chef says:

    I’m going back to Woolies (a different one this time.. I’ll go to Maroochydore) and see if they’ve got it. I’m DYING to try this. I have so many ideas in my head. :)

  3. Laura (Tutti Dolci) says:

    Your gelato looks heavenly, lovely photos!

  4. Jo Smith says:

    It’s on the shopping list for tomorrow. I love ice cream with crunchy biscuit pieces.

    • You’ll have to let me know what you create Jo! Don’t forget if you share it with Queen you’re in with a chance to win a trip to Italy!

  5. The Café Sucré Farine says:

    Claire, this sounds/looks super delicious! I’d never be able to stop at one bowl, kudos to that very disciplined man of yours!

  6. Lorraine @ Not Quite Nigella says:

    I like the idea of crunchy bits in ice cream. Great work Claire! :D

  7. Nic@diningwithastud says:

    Awesome recipe :) Its like all my fave ingredients all rolled up in to a scoop :D

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