Espresso Gelato that's as easy to make as it is delicious! Creamy, dreamy, and packed with espresso flavor, it's like a scoop of espresso heaven in every bite! And here's the kicker: you don't even need a fancy ice cream maker for this recipe. Just whip up the gelato base, swirl in some homemade dark chocolate espresso ganache, and you're good to go. Seriously, it's that simple. But don't let the ease fool you - the taste is out of this world. Whether you're throwing a dinner party or celebrating a birthday, this Espresso Gelato is sure to steal the show. Prepare to be amazed by the rich, satisfying flavor that comes together with such little effort.
Gelato and coffee? Yes please! This coffee gelato recipe no eggs is super creamy thanks to the sweetened condensed milk and heavy cream! The mixture of the two creates such a luscious mouth feel. The perfect base for espresso!
Love coffee and chocolate? Check out my coffee panna cotta, mascarpone chocolate mousse, espresso chocolate chip cookies, espresso cookie sandwiches, and my chocolate mousse cake!
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Why you'll love this coffee gelato recipe
- Rich Espresso Flavor: If you love the bold taste of espresso, you'll be hooked. It's like having your favorite coffee in frozen form, with every spoonful packed full of that intense, satisfying flavor thanks to DeLallo Foods Espresso Powder.
- Easy to Make: This recipe is a lifesaver for busy people who still crave homemade treats. With just a few basic ingredients and no fancy equipment needed, whipping up a batch of gelato is a breeze. It's the perfect dessert solution for when you want something delicious without spending hours in the kitchen.
- Incredibly Creamy: Get ready for a texture that's pure bliss. Thanks to sweetened condensed milk, it's luxuriously smooth and creamy. Each bite melts in your mouth, delivering a decadent experience that's hard to beat.
- Dark Chocolate Swirl: Dark chocolate plus coffee is one of the best flavor combos! The dark chocolate cuts the sweetness and brings out the espresso flavor, creating a dimensional flavor.
Equipment
Ingredients
- DeLallo Foods Instant Espresso Powder: Think of this as your secret ingredient for a bold espresso kick. It's finely ground coffee that dissolves instantly, infusing our gelato with that deep, aromatic coffee flavor. No need to brew a pot - just scoop and mix for that perfect espresso taste in the best espresso gelato recipe!
- Sweetened Condensed Milk: This is where the magic happens. Sweetened condensed milk is thick, creamy, and already sweetened, making it the ideal base for our gelato. It adds a luscious sweetness and a velvety texture that's simply irresistible. Plus, it's a time-saver since we don't need to add extra sugar.
- Heavy Cream: Here's where we amp up the creaminess factor. Heavy cream is rich in fat, which gives our gelato its luxurious mouthfeel. When whipped or churned, it creates a smooth, airy texture that melts in your mouth with each spoonful. It's like adding a dollop of indulgence to every bite.
- Salt: Believe it or not, a tiny pinch of salt can make all the difference. It doesn't make gelato salty; instead, it enhances the flavors of the espresso and chocolate, making them more vibrant and balanced. It's like a little seasoning for your dessert, ensuring each component shines.
- Dark Chocolate: Last but certainly not least, we can't forget about the chocolate! We melt down dark chocolate to create a decadent ganache, which we then swirl into the gelato. The result? Ribbons of rich, chocolatey goodness throughout every scoop. It's the perfect contrast to the bold espresso flavor, adding depth and complexity to our dessert.
See recipe card below for quantities.
Substitutions
- Chocolate sandwich cookies crushed up would add amazing crunch and texture!
- Chopped nuts would be perfect for the nut lover in your life!
- A caramel swirl instead of chocolate would be heavenly!! Caramel coffee is a dream.
- I love crushing up sugar cones and putting them in my gelato, that would be an amazing addition to this espresso gelato recipe.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Step 1. Place the sweetened condensed milk in a large bowl, Stir in the salt, espresso, and vanilla extract until combined.
Step 2. Using beaters or the whisk attachment, beat the heavy cream until stiff peaks form- hold the beaters upside down, the peaks should not fall off.
Step 3. Gently fold the whipped cream into the espresso condensed milk mixture. Fold until completely combined, making sure not to deflate the whipped cream.
Step 4. Make the chocolate ganache, be sure to cool it down before adding it to the gelato.
Step 5. Pour ⅓rd of the mixture in the pan, drizzle ⅓rd of the chocolate ganache on top, repeat this process until you run out.
Step 6. Swirl with a knife to distribute the chocolate into the gelato. Freeze for 6 hours or overnight.
Hint: The chocolate ganache needs to be cooled down before adding it to the gelato mixture, or else it will melt the heavy cream.
Pro tips
- Prep Your Chocolate Ganache Early: To achieve the perfect swirls of chocolate throughout your gelato, it's best to prepare the chocolate ganache ahead of time. This allows it to cool down and thicken slightly, making it easier to create those beautiful ribbons when swirling it into the gelato. Plus, it ensures that the ganache is fully set by the time the gelato is ready to freeze, preventing it from melting and losing its distinct swirl pattern
- Handle Heavy Cream with Care: When folding the heavy cream into the condensed milk mixture, be gentle! Over mixing or being too rough can deflate the air in the whipped cream, resulting in a denser gelato. To maintain that light and airy texture, use a gentle folding motion until just combined.
- Dissolve Espresso in Condensed Milk: For a smooth and evenly distributed espresso flavor, dissolve the instant espresso powder in the sweetened condensed milk before adding it to the whipped cream. This ensures that the espresso is fully incorporated into the gelato base, preventing any clumps or uneven distribution. It's a small step that makes a big difference in the overall taste and texture of your gelato.
How to make chocolate ganache
Creating chocolate ganache is a straightforward process that yields decadent results. You always start with equal parts chocolate and heavy cream. Heat heavy cream in a small saucepan over medium heat until it reaches a gentle simmer. Once heated, pour the hot cream over the chopped chocolate, ensuring it is fully submerged. Allow the mixture to sit undisturbed for 1-2 minutes to let the chocolate melt gradually. Afterward, gently stir the chocolate and cream together until smooth and glossy.
FAQ
Can I use brewed coffee in this recipe?
Brewed coffee is full of water, it will not work in this recipe and won't produce that strong espresso flavor. Instant espresso powder is perfect for this.
How long does no churn gelato last in the freezer?
It will last up to 2 months in the freezer. Place plastic wrap directly on the exposed gelato. Cover with a lid or place in an airtight container to prevent freezer burn.
Can I make this recipe without sweetened condensed milk?
Sweetened condensed milk acts as the custard base for this recipe. The texture cannot be matched with any other ingredient. This recipe will not work without it.
Storage
Freezer
Store in an airtight container or the container you made it in, making sure it has a lid or covered with foil. Place plastic wrap directly on the exposed gelato to prevent freezer burn. Store in the freezer for up to 2 months.
Related
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📖 Recipe
Espresso Gelato
Equipment
- Mixing bowls
- Handheld or stand mixer
- Rubber Spatula
- 8X8 or loaf pan
Ingredients
Chocolate Swirl
- ¾ cup (111 grams) dark chocolate chips
- ¾ cup (111 grams) heavy cream
- ½ teaspoon DeLallo Foods Espresso Powder
Espresso Gelato
- 1 can sweetened condensed milk 14 oz, 397 grams
- 2 cups (455 grams) heavy cream cold
- 2 tablespoons DeLallo Foods Espresso Powder
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
Chocolate Swirl
- Place the chocolate chips in a medium bowl, set aside.
- Place the heavy cream in a small saucepan, bring to a simmer (do not boil)
- Pour over the chocolate chips, making sure the chocolate chips are submerged under the cream, add the espresso powder. Let sit for 5 minutes.
- Stir until smooth and homogenous. If the chocolate chips didn't melt all the way, microwave for 15 seconds at a time until smooth and melted.
- Set aside to cool completely.
Espresso Gelato
- Place the sweetened condensed milk in a large bowl, Stir in the salt, espresso, and vanilla extract until combined.
- Using beaters or the whisk attachment, beat the heavy cream until stiff peaks form- hold the beaters upside down, the peaks should not fall off.
- Gently fold the whipped cream into the espresso condensed milk mixture. Fold until completely combined, making sure not to deflate the whipped cream.
- Pour ⅓rd of the mixture in the pan, drizzle ⅓rd of the chocolate ganache on top, repeat this process until you run out. Swirl with a knife to distribute the chocolate into the gelato.
- Place in the freezer until frozen, about 6 hours or overnight.
Brian says
Wow this was so easy and such a hit!!
Amanda says
So happy to hear it!!
Mary Penn says
Oh my goodness, Amanda...This was seriously one of the best things I have ever eaten😋!! I made this twice in one week (please don't judge tee hee).
Now, let's talk about your chocolate cake that I can't stop dreaming about (sigh)!
Amanda says
oh my gosh I LOVE IT!!! no judgement here hehe!! Thank you for taking the time to leave a review, wish we could make the chocolate cake together!
Samantha says
The creaminess and espresso flavor really hit the spot, can’t wait to make again!
Amanda says
I love that! Thank you so much!