There’s something magical about the rich, velvety texture of coffee gelato that feels like a luxurious treat. This recipe delivers a smooth, creamy dessert with the bold, aromatic flavor of freshly brewed coffee, balanced by a hint of sweetness. In just 20 minutes of prep and a quick cook time, you’ll create a dessert that’s as impressive as it is indulgent.
After chilling for two hours, the gelato transforms into a silky, scoopable delight that melts perfectly on your tongue. Its intense coffee essence pairs beautifully with a subtle creaminess, making it an ideal after-dinner treat or a midday pick-me-up. Simple yet sophisticated, this coffee gelato is sure to become a favorite in your dessert repertoire.
Ingredients for Perfect Coffee Gelato

- 2 cups (16 fl oz / 480 ml) whole milk
- 1 cup (8 fl oz / 240 ml) heavy whipping cream
- 4 large egg yolks
- ¾ cup (6 oz / 170 g) granulated sugar
- 3 tablespoons instant coffee granules (adjust to taste)
- 1 tablespoon vanilla extract (or substitute with vanilla bean paste for a richer flavor)
Step-by-Step Instructions
- Place a large mixing bowl with a sieve over it near the stove for easy straining later.
- In a medium saucepan, combine the milk and cream. Heat over medium heat until it reaches a gentle simmer (do not boil).
- In a separate medium mixing bowl, whisk together the egg yolks and sugar until smooth and slightly pale.
- Once the milk mixture is simmering, slowly pour one ladleful at a time into the egg mixture, whisking constantly to temper the eggs.
- Return the combined mixture to the saucepan. Reduce the heat to low and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
- Immediately pour the custard through the sieve into the prepared bowl to remove any solids.
- Stir in the instant coffee granules and vanilla extract until fully dissolved. Taste and adjust with more coffee or vanilla if desired.
- Cover the bowl with plastic wrap and refrigerate until thoroughly chilled, at least 2 hours (or overnight for best results).
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the gelato to an airtight container and freeze for at least 4 hours, or until firm.
- Scoop, serve, and enjoy! Store leftovers in the freezer for up to 1 week.
Perfect Pairings: Toppings and Serving Ideas
Elevate your coffee gelato with a drizzle of chocolate sauce or a sprinkle of crushed espresso beans for added texture. For a decadent treat, serve it alongside warm brownies or tiramisu. A dollop of whipped cream and a dusting of cocoa powder can also make it feel extra special.
Storage Tips for Maximum Freshness
Store your coffee gelato in an airtight container in the freezer to prevent ice crystals from forming. Place a piece of parchment paper directly on the surface before sealing for extra protection. It will stay creamy and delicious for up to 1 week—if it lasts that long!
Time-Saving Hacks for Busy Bakers
To speed up the chilling process, place the custard in a shallow dish instead of a deep bowl. You can also use an ice bath to cool it down faster before refrigerating. If you’re short on time, skip the ice cream maker and freeze the mixture in a loaf pan, stirring every 30 minutes until smooth.
Recipe Variations to Try
Swap the instant coffee granules for espresso powder for a more intense flavor. For a boozy twist, add a splash of Kahlúa or Baileys to the custard. If you’re feeling adventurous, mix in chopped dark chocolate or toasted nuts during the churning process.
Essential Equipment for Success
An ice cream maker is key for achieving that creamy texture, but a stand mixer with a whisk attachment can work in a pinch. A fine-mesh sieve ensures a smooth custard, and a candy thermometer helps you monitor the temperature for perfect consistency.

How To Make Perfect Coffee Gelato
Ingredients
- 2 cups whole milk 16floz/480ml
- 1 cup heavy whipping cream 8floz/240ml
- 4 large egg yolks
- ¾ cup granulated sugar 6oz/170g
- 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.