Espresso Gelato Recipe
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! Just whip up the gelato base, swirl in some homemade dark chocolate espresso ganache, and you're good to go!
Equipment
- Mixing bowls
- Handheld or stand mixer
- Rubber Spatula
- 8X8 or loaf pan
Ingredients
Chocolate Swirl
- ¾ cup (155 grams) dark chocolate chips
- ¾ cup (155 grams) heavy cream
- ½ teaspoon Instant Espresso Powder
Espresso Gelato
- 1 can sweetened condensed milk 14 oz, 397 grams
- 2 cups (455 grams) heavy cream cold
- 2 tablespoons Instant 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.
Notes
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. If the chocolate ganache swirl doesn't come together and is too thin, add more chocolate chips and heat in the microwave for 15 seconds, about a tablespoon at at time.
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.
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.
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