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Hi Bold Bakers!
The only thing better than a cup of coffee is a bowl of this delicious, creamy coffee gelato—especially on a hot day! If you’re a coffee addict, then you have to give this recipe a go!
My homemade coffee gelato is creamy, slightly bittersweet, and is certainly not lacking in the coffee flavor. I get that intense, delicious flavoring by using instant coffee granules. That bitterness is rounded out with sugar, whole milk, heavy whipping cream, and vanilla extract.
If you want to get a little crazy, make this an adults-only Irish coffee gelato by adding 2 to 4 tablespoons of Irish whiskey! The whiskey and the coffee will give you a double kick!!
What Is Coffee Gelato?
Even though gelato and ice cream share the same ingredients, they are very different desserts! Gelato has a lower fat percentage, making it a little softer and the flavor even more intense than ice cream.
This gelato recipe is flavored with instant coffee granules, but if coffee-flavored desserts aren’t your thing, try one of my many different gelato recipes!
What You Need To Make Coffee Gelato
- Measuring cups and Spoons
- Mixing bowl
- Sieve
- Medium saucepan
- Ice cream maker
How To Make Coffee Gelato
I think this creamy gelato should be a staple in everyone’s freezers! Here is how you make coffee gelato (get the full written recipe down below):
- Place a large mixing bowl with a sieve over it near your stove.
- In a medium saucepan over medium heat, combine the milk and cream. Heat it until it is simmering.
- While the milk heats, whisk the eggs and sugar together in a medium bowl.
- Once the milk is simmering, pour one ladleful at a time into the eggs while whisking constantly. You’ll want to be sure to do this a ladle at a time, so you don’t cook the eggs with the hot milk.
- Return the milk mixture to the pot and reduce the heat to low, and cook, stirring constantly, until the mixture has thickened and can coat the back of a spoon.
- Once it has thickened, immediately pour it through the sieve into the bowl. Toss away any solids.
- Stir the coffee granules and vanilla extract into the warm custard until combined. Taste and add more coffee or extract, if needed. Cover the custard and refrigerate it until thoroughly chilled; this will take at least 2 hours.
- Churn the custard according to your ice cream maker’s instructions.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Gemma’s Pro Chef Tips For Making Coffee Gelato
- Always temper the yolks by adding the hot milk slowly to the yolks instead of pouring the yolks directly into the hot milk to prevent curdling.
- Make sure your gelato base is thoroughly chilled before churning in your ice cream maker. You can make the base and keep it in the refrigerator for up to 2 days before churning.
- Make this a mocha gelato: whisk in a ½ cup (4oz/115g) of homemade ganache into the warm base before chilling.
- For an even more intense, bittersweet coffee flavor, use instant espresso powder instead.
- For an Irish Coffee Gelato, stir in 2-4 tablespoons Irish whiskey into the warm base before chilling. The alcohol will cause the gelato to be a bit softer.
How Do I Store Coffee Gelato?
You can store homemade coffee gelato in your freezer, in an airtight container, for up to 1 week.
Make More Ice Cream!
- Homemade Ice Cream with Only 2 Ingredients
- Strawberry Gelato
- 3 Ingredient Ube Ice Cream
- Ice Cream in a Jar
- Cornstarch Ice-cream (Silician Eggless Gelato)
- Rosewater Gelato
- Butter Pecan Gelato
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Perfect Coffee Gelato
Ingredients
- 2 cups (16floz/480ml) whole milk
- 1 cup (8floz/240ml) heavy whipping cream
- 4 large egg yolks
- ¾ cup (6oz/170g) granulated sugar
- 3 tablespoons instant coffee granules
- 1 tablespoon vanilla extract
Instructions
- Place a large mixing bowl with a sieve over it near the stove.
- Combine the milk and cream in a medium saucepan over medium heat until simmering.
- Whisk the eggs and the sugar together in a medium mixing bowl.
- When the milk is simmering, pour one ladleful at a time into the eggs, whisking constantly.
- Return the milk mixture to the pot, reduce the heat to low, and cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
- Immediately pour the mixture through the sieve into the bowl, discarding any solids.
- Stir the coffee granules and vanilla extract into the warm custard until fully combined. Taste and add more coffee or extract if needed. Then cover and refrigerate until thoroughly chilled, at least 2 hours.
- Churn according to the directions for your ice cream maker. Transfer to an airtight container and freeze for at least 4 hours before serving.
- Scoop and enjoy! Store in the freezer for up to 1 week.
is there anyway this can be made if you don’t own a ice cream machine I hope?
Hi, if I want to use espresso coffee instead of granules, how much would you recomend I use?
Made this today and it’s so yummy. I added 2 extra spoonfuls of coffee and it’s perfect. Will definitely make it again! This is so easy to make.
Hi Gemma, I absolutely love this recipe of yours and I would like to use it as a guide for my future fruit based gelato. I would like to ask: 1/ I plan to keep other ingredients with the same amount as above, how should I replace the coffee with fruit (ratio, amount, consistency, etc)? 2/ When do I add the fruit puree/ coulis while making it? 3/ I plan to make gelato with thick fruit like mango, berries, … Should I go with plain fruit puree (blend it) or coulis (simmer the fruit with sugar and lemon juice)? I… Read more »
Hey Gemma, love your page and channel! Would I be able to double this recipe for my 2 quart machine?
Purrrrfect????????
Will be making this soon can i use almond milk and coconut cream as am dairy free i never had coffee gelato before perfect for hot days here in Singapore will dm you if i make this and let you know how it goes Thanks Ramya
I don’t always find instant coffee or espresso powder to taste like real coffee. It tends to taste “fake”. The person I lived with worked for years as a barista so has stronger feelings about it tasting fake than I do. Is there a way to make coffee or mocha gelato with brewed or strongly brewed coffee?