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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
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