Ice Cream & Frozen Desserts

How To Make Perfect Coffee Gelato

4.75 from 4 votes
Get your next coffee fix while cooling down with my creamy and delicious Coffee Gelato recipe — easily whipped up in a machine!
A big tub of brown coffee gelato.

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!!

A tub of coffee gelato with a scoop in it.

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

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):

  1. Place a large mixing bowl with a sieve over it near your stove.
  2. In a medium saucepan over medium heat, combine the milk and cream. Heat it until it is simmering.
  3. While the milk heats, whisk the eggs and sugar together in a medium bowl.
  4. 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.
  5. 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.
  6. Once it has thickened, immediately pour it through the sieve into the bowl. Toss away any solids.
  7. 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. 
  8. Churn the custard according to your ice cream maker’s instructions. 
  9. Transfer to an airtight container and freeze for at least 4 hours before serving.

A cup of coffee gelato.

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!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Perfect Coffee Gelato

4.75 from 4 votes
Get your next coffee fix while cooling down with my creamy and delicious Coffee Gelato recipe — easily whipped up in a machine!
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Cook Time 10 mins
Chill for 2 hrs
Get your next coffee fix while cooling down with my creamy and delicious Coffee Gelato recipe — easily whipped up in a machine!
Author: Gemma Stafford
Servings: 2 pints

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.

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Chris
Chris
6 days ago

Hey Gemma, love your page and channel! Would I be able to double this recipe for my 2 quart machine?

Priya
Priya
1 month ago

Purrrrfect😋😋

ginnie
1 month ago

is there anyway this can be made if you don’t own a ice cream machine I hope?

Ramya
1 month ago

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

Marty Snyder
1 month ago

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?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!