Coffee gelato is simply delicious. And being able to make anytime you fancy it, it’s definitely  a plus. I propose you here two coffee ice cream recipes, one custard based, and the other egg-free. They are both equally delicious, and I’m sure you won’t be able to decide which is the best! So start your summer with some scrumptious homemade ice cream

About this Recipe

By: Silvana Lanzetta

Hey there! I just had to share my love for coffee gelato with you. It’s like a taste of heaven—so refreshing, velvety smooth, and bursting with a bold coffee punch. And you know what? My passion for coffee ice cream started when I was a kid, all thanks to my incredible grandma, Rosa. Every summer, she would whip up the most amazing homemade ice cream, and I couldn’t wait to spend a few weeks at her place just to indulge in her delicious creations.

Picture this: sneaking out of bed at night, armed with a spoon, and secretly diving into her gelato like there was no tomorrow. Oh, the joy and thrill of those stolen spoonfuls! And in the morning, I’d pretend I knew nothing, hoping to savour the surprise of more ice cream magically appearing. Poor nonna, she was so patient with me. She’d just shook her head, head back to the kitchen, and whip up another batch of her heavenly ice cream.

Coffee Gelato in a white cup
grandma Rosa

Grandma Rosa

You know, making ice cream from scratch is easier than you might think. I’m excited to share two incredible recipes with you—one classic with a rich custard base, and another that’s egg-free. You can choose to make both or go with whichever inspires you the most. Honestly, I can’t choose a favourite. I adore them both! But, I must confess, the classic custard-based one is the very same recipe my nonna would make, and whenever I take a bite, it instantly transports me back to those magical moments of my childhood. It’s like taking a delightful trip down memory lane—a journey I like to embark on quite often.

So, are you ready to embark on your own homemade ice cream adventure? Let’s dive into these fantastic recipes and create some creamy coffee goodness that will leave you longing for more. Trust me, once you experience the joy of homemade coffee ice cream, there’s no turning back!

espresso coffee in a white coffee cup
a small bowl of sugar on a white table
Egg white biten stiff
Jug of milk



When enjoying homemade coffee gelato, it’s important to consume it in moderation. Be mindful of its calorie, fat, and sugar content. Consider portion sizes and balance it with a varied diet. While gelato is not a significant source of protein or essential nutrients, it can be enjoyed as an occasional treat as part of a balanced lifestyle.

  • Proteins 15% 15%
  • Carbs 55% 55%
  • Fats 40% 40%
scoops coffee gelato in a white cup close up

Ingredients for the classic custard based coffee gelato


Eggs are like the magic glue in your ice cream mix. They contain something called lecithin that binds water and fat together, giving you that silky smooth texture we all love.

But it’s not just about smoothness. Eggs also add body to your ice cream, helping it hold its shape when scooped.

And flavour? Absolutely! Eggs bring a subtle depth and richness that complements the sweet notes perfectly.

They’re also the secret weapon against ice crystals, ensuring your ice cream stays beautifully creamy, not icy.


A good strong coffee is the secret weapon in your coffee ice cream. It delivers that deep coffee flavour and brown hue that just screams ‘yum!’ It also balances out the sweetness with a hint of bitterness. Plus, it provides a subtle aroma with each scoop, making the experience all the more delightful. In short, a good quality, strong coffee takes your ice cream from good to irresistible!

Full Fat Milk

While it’s not an absolute must, full fat milk certainly brings some serious perks to the party.

First off, creaminess.  Its higher fat content adds that luxurious, velvety texture we all adore in ice cream. It’s the difference between a regular ice cream and a “wow, this is incredible!” kind of experience.

And the mouthfeel! Full fat milk adds a certain je ne sais quoi to your ice cream. It gives it that extra richness and decadence, making each spoonful a delight to savour.

But it’s not just about the texture. Full fat milk is a flavour enhancer. Fat has this amazing ability to carry and intensify flavours, so using full fat milk takes your ice cream to a whole new level of taste sensation. It’s like turning up the volume on your favourite song.

Now, don’t get me wrong. If you prefer a lighter option, you can still experiment with reduced fat or skimmed milk. But just bear in mind that the result might not be as creamy and indulgent as its full fat counterpart. It’s like choosing between a fluffy cloud and a soft pillow – both nice, but with different levels of comfort.

So, while full fat milk isn’t the only option in town, it sure does bring that extra oomph to your ice cream. If you’re up for a truly indulgent treat, go for the full fat goodness and let your taste buds dance with delight!

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When it comes to sweetening your coffee ice cream, you have a few options to consider.

For the best results, plain granulated sugar (white sugar) is a popular choice. Its solubility and neutral flavour work well to enhance the sweetness without overpowering the coffee.

However, if you’re feeling adventurous, you can explore other sweeteners to add unique flavours to your coffee ice cream. Brown sugar or raw cane sugar can bring a delightful hint of caramel-like goodness, adding depth to the overall taste.

If you’re looking for a different twist, honey or maple syrup can be fantastic alternatives. They introduce their own distinct flavours, creating a wonderful fusion of sweetness with coffee.

Ultimately, the choice of sweetener for your coffee ice cream depends on your taste preferences and the flavour profile you want to achieve. So, experiment, have fun, and enjoy creating your perfect cup of coffee-infused frozen delight!

Double Cream

Double cream is like the superstar that brings a sense of luxury to your coffee ice cream. It takes the texture from ‘nice’ to ‘wow, I must have more’. You know that velvety smooth, richly indulgent feel you get from a scoop of ice cream? That’s double cream doing its thing.

Flavour-wise, it’s a match made in heaven with coffee. Its mild, creamy taste beautifully balances out the bold coffee flavour, letting the coffee notes shine but ensuring they don’t steal the whole show. 

And it doesn’t stop there. Double cream is high in fat and that’s a good thing for your ice cream. It keeps those icy crystals in check during the freezing process, ensuring your ice cream has that dreamy smooth texture rather than an icy bite.

Coffee Beans

Looking to add a little extra flair to your ice cream? Why not consider using coffee beans as a decorative touch?

Coffee beans make a wonderful and visually appealing garnish for your ice cream. They not only add an attractive touch, but also provide a subtle hint of coffee aroma that complements the flavours of the ice cream.

You can either sprinkle whole coffee beans on top of your scoops or crush them slightly for a more textured effect. The contrast of the beans against the creamy backdrop of the ice cream creates a visually pleasing presentation that will surely impress your guests.

Just remember, when using coffee beans, it’s best to opt for high-quality beans with a flavour profile that complements the ice cream. So go ahead, get creative, and let those coffee beans bring an extra touch of charm to your frozen masterpiece!

Make your delicious coffee ice cream

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coffee gelato

Classic Coffee Gelato

  • Author: Silvana Lanzetta
  • Yield: 6 portions 1x
  • Diet: Gluten Free


Units Scale
  • 2 large very fresh large eggs
  • 125 g of sugar
  • 200 ml of whole fat milk
  • 200 ml of double cream
  • 100 ml of a good strong coffee
  • A few coffee beans to decorate (optional)


  1. Prepare 100 ml of strong coffee using an espresso machine or percolator. Set it aside for later.

  2. In a mixing bowl, beat the eggs and sugar together until they become frothy and light.

  3. Gradually add the milk to the egg and sugar mixture while stirring continuously.

  4. Transfer the mixture to a saucepan and place it over medium heat.

  5. Cook the cream until it is just about to boil, stirring constantly.

  6. Stir in the prepared coffee until well combined.

  7. Remove the saucepan from heat and let it cool for a few minutes.

  8. Pour the cream mixture into a container and place it in the refrigerator to chill for at least 4 hours.

  9. After the chilling period, transfer the chilled mixture to an ice cream maker.

  10. Follow the manufacturer’s instructions for your ice cream maker. For example, set it to speed 1 and let it run for 20 minutes.

  11. Once the coffee ice cream reaches a thick and creamy consistency, it is ready. You can choose to either pour it into a container and freeze it for an additional hour before serving, or serve it immediately for a softer texture.

  • Category: Desserts
  • Cuisine: Italian
Recipe Card powered byTasty Recipes

Egg-Free Coffee Gelato


Choosing between powdered instant coffee or espresso for your ice cream? It’s a bit like picking a path for a journey – each has its own perks.

Let’s talk flavour. Espresso? Rich, deep, full of subtle notes. Instant coffee? More straightforward, but still a good coffee hit if you choose a quality brand.

How about convenience? Instant coffee is a breeze to prepare. Espresso requires a bit more equipment and know-how, but I find the extra effort worth it for the flavour payoff.

Texture-wise, instant coffee fully dissolves, ensuring a super smooth ice cream. Just make sure your espresso is properly filtered to avoid coffee ground sneak-ins.

Intensity is a biggie too. Instant coffee packs a concentrated punch, while espresso can be reduced down for a similar effect.

Finally, consider ingredient interactions. Instant coffee might change your mix’s texture slightly due to its drying process, while espresso, being a liquid, might require some recipe adjustments to keep your ice cream from getting too icy.

So take your pick based on your coffee preferences, the equipment you have, and how adventurous you’re feeling. Either way, you’re in for a tasty treat!

Condensed Milk

Condensed milk is your new best friend if you’re whipping up a egg free ice cream.

This sweet delight is a real flavour hero; it softens the strong punch of coffee, creating a perfectly balanced, sweet treat. And let’s not forget texture! It ensures your ice cream is creamy and smooth, helping fend off any icy crystals.

Best of all, it’s a time-saver. Traditional ice cream recipes can be a bit fiddly, but condensed milk lets you skip a few steps, making the process easier. Especially handy if you’re without an ice cream maker.

Finally, the richness. The high fat content in condensed milk gives your coffee ice cream a luxurious feel that’ll make every spoonful a delight. 


Wondering why double cream is key for your homemade ice cream? Well, it’s the ingredient that makes all the difference.

Firstly, it’s the master of smoothness. Thanks to its high fat content, double cream makes your ice cream wonderfully creamy and velvety.

Then there’s flavour – double cream may be mild, but it beautifully amplifies the strong coffee taste, creating a balanced, delightful flavour.

Double cream also adds body to your ice cream, ensuring it doesn’t just melt away instantly. Plus, it keeps those pesky ice crystals at bay during freezing, so your ice cream stays perfectly smooth.

Finally, it’s all about indulgence. Double cream adds a rich, luxurious touch that turns every scoop into a treat.


Mascarpone in coffee gelato? Absolutely, and let me quickly tell you why.

First up, it brings a dreamy, velvety texture to your gelato, making every spoonful pure indulgence. Plus, its mildly sweet flavour works perfectly with coffee’s robust punch – a real taste triumph!

The high fat content of mascarpone adds a creamy richness that’s irresistible, and it’s great for keeping those ice crystals in check for a perfectly smooth scoop.

And the best bit? It simplifies your gelato-making process. No need for tricky steps like tempering egg yolks, mascarpone has got you covered. It’s your shortcut to a creamy, delicious coffee ice cream. And if you cannot find mascarpone in your local supermarket, you can make it very easily at home! You just need 2 ingredients!

Make your egg-free coffee ice cream

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coffee ice cream

Egg-free Coffee Gelato

  • Author: Silvana Lanzetta
  • Yield: 6 portions 1x
  • Diet: Gluten Free


Units Scale
  • 400 ml double cream
  • 140 grams Mascarpone
  • 140 grams Condensed milk
  • 60 grams Instant coffee for cappuccino (or 150 ml of sweetened strong coffee)


  1. Start by taking a big mixing bowl. Put the mascarpone and condensed milk in it. Stir with an hand mixer until they are mixed together..

  2. Add the instant cappuccino coffee or the espresso to the bowl. Keep stirring until the coffee is completely mixed with the mascarpone and condensed milk.

  3. If the mixture is too thick, you can add a spoonful of milk. But remember, don’t add too much.

  4. Pour the fresh double cream into another bowl and whip it. You should whip until the cream forms stiff peaks.

  5. Now, add the whipped cream to the mascarpone, condensed milk, and coffee mixture. Fold carefully from the bottom to the top to keep the cream fluffy.

  6. Once everything is mixed well, pour your dessert in the ice cream maker and follow the manufacturer’s instructions.


Should you opt for the freezer, remember to take out your coffee ice cream around 20 minutes before you plan to serve. This will ensure the ideal, spoonable consistency.

The choice of coffee can be personalised to your taste. You may prefer the instant cappuccino coffee, or perhaps a sweetened coffee to add an extra dash of sweetness to the concoction. Enjoy the journey of discovering your perfect blend.

If you cannot find mascarpone, or would like to have a low lactose option, you can make your own mascarpone by following this easy recipe.

  • Category: Desserts
  • Cuisine: Italian
Recipe Card powered byTasty Recipes
Silvana Lanzetta

Silvana Lanzetta

“Ciao, I’m Silvana, a fourth-generation pasta artisan from Napoli with a lifetime of experience! I began making pasta at the tender age of 5 under the watchful eye of my pasta-making generalissimo, my granny. Through her guidance, I’ve become a master in crafting traditional pasta dishes. Since 2014, I have been teaching pasta making classes in London, sharing my expertise with aspiring pasta enthusiasts. I’ve also had the privilege of showcasing my knowledge on BBC and in national newspapers like The Sun and iNews, and held pasta making demonstration in Harrods. Join me in exploring the world of Italian pasta and let’s create unforgettable culinary experiences together!”


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