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Gelato a lighter less fat substance than dessert. Extreme chocolate liberality. Incredible for Diabetics 
Ingredients
1/4 Sugar or Xylitol
16 oz Gianduja Bar cut into bites
4 cups Whole Milk
Preparation
Warm all fixings in a sauce dish, on low hotness until Gianduja is totally softened. Milk ought to never bubble.
Put in a blender and mix for 2-3 minutes, until totally smooth
Put into 2 or 3 little plastic holders (it will solidify snappier and smoother)
Stick in the cooler.
Give it a chance to cool in the cooler for about 6 hours or more if necessary, contingent upon the temperature of your cooler.
Serve
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