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Coffee Gelato (Gelato al Caffè)
Coffee Gelato (Gelato al Caffè)
This homemade coffee gelato is smooth, creamy, and infused with real coffee flavor by steeping crushed coffee beans directly in the milk and cream. It’s an Italian-style coffee gelato, or gelato al caffè, made with a Sicilian-style cornstarch base for a silky texture without egg yolks.
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When you think of gelato, what flavor comes to mind first? Chocolate, probably, pistachio, maybe? You might be a fan of fruity gelati, such as lemon or raspberry. I love all of these, but my gelato dreams—and those of many Italy lovers—are punctuated with scoops of coffee gelato.
Italy has an incredible coffee culture. The narrow streets of Rome and of all Italian cities, big and small, are lined with bars, coffee shops that often also sell pastries, snacks, and gelato. (Nope, bars in Italy are not the alcohol-serving kind!) Italians all have their favorite bar, and they often drink their morning coffee there, every day.
In Italy, you don’t settle into your local coffeeshop for hours on end, en tête-à-tête with your computer and a latte; you drink your morning espresso in seconds, standing at the bar, while exchanging a few words with the barrista or your neighbors. Coffeeshops are central to Italian social life, and so is coffee.
Morning coffee and pastries at Roscioli Caffè Pasticceria in Rome
It should come as no surprise that one of Italy’s most famous desserts is coffee-based. Tiramisu is indeed a creamy ode to coffee, and to Italy itself. But probably second to tiramisu on the list of most renowned coffee-based Italian desserts is gelato al caffè. No gelato lineup in an Italian gelateria would ever be complete without coffee gelato—and my gelato-loving heart wouldn’t be content if I didn’t regularly churn a batch of homemade coffee gelato.
My coffee gelato has a silky-smooth texture and the rich, aromatic flavor of freshly brewed coffee. The secret is to steep lightly crushed coffee beans directly in the gelato base, which gives the finished gelato a deep, rounded coffee flavor without coffee grit or bitterness. A bowlful of this creamy treat is bound to please coffee lovers, but I find that even people who don’t drink coffee often love this gelato: it has a truly comforting flavor that pleases everyone, even kids!
If you don’t or can’t have caffeine, no worries: you can make this coffee gelato with your favorite decaffeinated beans instead.
Quick Summary
This coffee gelato, or gelato al caffè, is made by infusing milk and cream with lightly crushed coffee beans, then thickening the base with cornstarch for a smooth, egg-free gelato.
The flavor is rich and aromatic, not harsh or bitter. Using whole coffee beans instead of coffee extract or instant coffee gives this homemade coffee gelato a beautifully natural flavor and silky texture.
Why you’ll love it:
- Made with real coffee beans, not coffee extract
- Sicilian-style cornstarch base, no egg yolks needed
- Smooth, creamy, and full of coffee flavor
- Includes decaf and vegan adaptation notes
- Delicious on its own or served affogato-style
Helpful Tips for Making Coffee Gelato
Start with whole beans
Just as freshly brewed coffee is more aromatic when made with freshly ground beans, coffee gelato is exponentially better when you make it with freshly ground beans—or should I say, freshly smashed beans. This coffee bean gelato is made with lightly crushed coffee beans, which slowly infuse the gelato base overnight. The aroma produced by this technique is richer and fuller, and the flavor is smoother. Not to mention the texture, which doesn’t contain any coffee grit.
Use the freshest coffee beans, and the best quality you can find
Just as with any recipe in which one ingredient is central to the dessert’s flavor, using the best and freshest coffee beans is key to producing coffee gelato with the smoothest, most flavorful result. Coffee beans sold in grocery stores or national chain coffee shops are often roasted weeks ago, if not months ago.
Tasting a cup of coffee made with freshly roasted coffee beans can be revelatory. The flavor is bright, rich, and aromatic. The dusty, bitter notes older coffee can sometimes reveal are non-existent, and you discover the full spectrum of aromas coffee can offer.
Freshly roasted beans mean beans that were roasted days ago, not months. If you know a coffee shop that roasts its own beans in your neighborhood, let this coffee gelato be your excuse to pay them a visit. Ask when their coffee beans were roasted: if they’re proud of their product, they won’t be shy about giving you an answer. If the coffee shop has shelves of products you can pick yourself, look closely at the bags: they should show a “roasted on” date. Use the coffee beans that were roasted most recently.
Crush, don’t grind, the coffee beans
For the smoothest coffee gelato, lightly crush the coffee beans instead of grinding them finely. Crushed beans are easier to strain out after steeping, while finely ground coffee can make the base gritty or muddy.
You want the coffee to infuse the milk and cream, not turn the gelato base into a cup of coffee with sediment.
Pick coffee beans with a rich, round flavor
These days, coffee is offered in such a wide range of flavors. I’m not talking about added flavors, but terroir flavors. Coffee beans that were grown in Costa Rica taste vastly different from those harvested in Ethiopia.
Many indie coffee producers now add keywords to their packaging to help customers pick a coffee that matches flavors they enjoy. Such keywords can range from “marmalade, nutmeg, delicate” to “molasses, chocolate, full-body.” If you’re visiting a local coffee shop, ask for advice: they’re the experts! Let them suggest coffee beans they think would work well in gelato.
It doesn’t have to be espresso beans—in fact, I would steer clear of very dark roasts because they can have a harsher, more bitter flavor that wouldn’t translate well in a creamy gelato.
In this coffee gelato, rich, round, sweet flavors work best. Coffees with notes of toffee, pecan, milk chocolate, honey, caramel, or brown sugar would all be wonderful here.
Whichever coffee you pick, make sure it’s one you enjoy drinking. If it tastes great in your cup, it’ll taste even better in your freshly churned homemade coffee gelato!
Can you use espresso instead?
This recipe is designed around steeped coffee beans, which create a rounded coffee flavor without adding too much extra liquid. You can add a small shot of strong espresso for a more pronounced espresso gelato flavor, but don’t add too much, or you may throw off the balance of the base.
If you want to experiment, start with 1 shot of cooled espresso and reduce the milk by the same amount.
How to make decaf coffee gelato
Yes, you can make this coffee gelato with decaf beans. Use good-quality decaf coffee beans and follow the recipe exactly as written. The flavor will be slightly different, but still delicious.
This is a great option if you love coffee desserts but don’t want a caffeinated scoop after dinner.
About the Gelato Base Used in this Recipe
To make coffee gelato, I use a Sicilian-style gelato base, which uses cornstarch instead of egg yolks as a thickening agent. This is my favorite gelato base, and I think its silky mouthfeel is especially suited for a coffee-flavored gelato. The cornstarch helps stabilize the base and gives the finished gelato a smooth, creamy texture without muting the coffee flavor.
Make sure to whisk the cornstarch into cold milk before adding it to the warm dairy mixture. This prevents lumps and helps the base thicken evenly.
Learn more about Sicilian-style gelato and what makes it different from a classic gelato base in my guide to making Italian ice cream at home.
VIDEO: Watch how Sicilian-style gelato is made
If you prefer, you can also make this coffee gelato using a classic gelato base instead. Use the recipe for my go-to classic gelato base: make the custard as indicated, then mix in the crushed coffee beans while it’s still hot. Let it cool to room temperature, then refrigerate overnight and churn as instructed in the recipe below.
How to Make Vegan Coffee Gelato
For the best vegan gelato flavor and texture, I suggest combining oat milk with coconut cream. Oat milk has a smooth, subtle flavor that is very close to that of dairy milk, whereas coconut cream delivers an unbelievably rich texture. Coconut milk and coconut cream both have quite a strong flavor, so using only coconut cream and combining it with oat milk creates the perfect balance.
Having said that, here’s how to substitute the original ingredients to make a vegan version of this coffee gelato:
- Replace the full quantity of cow’s milk with oat milk
- Replace the full quantity of heavy cream with coconut cream, soy cream, or a vegan heavy cream substitute
Alternatively, you can use other plant-based milks and creams, keeping the same milk-to-cream ratio for the best texture. Always make sure the vegan products you choose can withstand being heated and boiled to avoid the coffee gelato turning grainy. Products labeled with the word “Barista” are safe picks: it means they can be heated without curdling.
Read my detailed guide about making delicious vegan gelato to learn all my tips and discover even more ingredient substitution ideas.
How to Serve Coffee Gelato
Last but not least, here’s an important serving tip. Because home freezers are set to very low temperatures, make sure you always take your coffee gelato out of the freezer 10 to 15 minutes before serving it. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelato bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.
For a change, you can serve your homemade coffee gelato as an affogato! An affogato is an extremely easy Italian dessert made by pouring an espresso shot over a scoop of gelato. Making an affogato with espresso and coffee gelato is basically the dreamiest dessert for coffee lovers.
FAQ
What is coffee gelato?
Coffee gelato, or gelato al caffè, is an Italian-style frozen dessert flavored with coffee. Compared with coffee ice cream, gelato usually has a denser, silkier texture and a more direct flavor because it is churned with less air.
Is coffee gelato the same as coffee ice cream?
Not exactly. Coffee gelato and coffee ice cream are similar, but gelato is typically made with more milk than cream and churned to a denser texture. This recipe also uses a Sicilian-style cornstarch base instead of a classic egg custard.
Can I use espresso instead of coffee beans?
This recipe is built around steeping crushed coffee beans in the milk and cream, which gives the gelato a smooth, rounded coffee flavor. For a stronger espresso gelato flavor, you can add 1 shot of cooled espresso and reduce the milk by the same amount.
Can I use instant espresso powder?
You can, but the flavor will be different. Instant espresso powder gives a more direct, punchy coffee flavor, while steeped coffee beans create a smoother, more aromatic base. If using instant espresso powder, start with 1 to 2 teaspoons, taste the cold base, and adjust before churning.
Can I make coffee gelato with decaf coffee?
Yes. Use good-quality decaf coffee beans and follow the recipe as written. Decaf coffee gelato is a great option if you want to serve it after dinner without adding caffeine.
Why does this coffee gelato use cornstarch?
Cornstarch thickens and stabilizes the base, helping the gelato churn into a smooth, creamy texture without egg yolks. This method is inspired by Sicilian-style gelato.
How long does coffee gelato keep?
Coffee gelato is at its creamiest within the first two weeks. It will still be edible for up to two months, but ice crystals will gradually form, especially in a regular refrigerator freezer.
What should I serve with coffee gelato?
Serve coffee gelato with chocolate sauce, chocolate shavings, crushed amaretti, biscotti, or a shot of hot espresso for an affogato-style dessert.
Additional Resource: A Guide to Making Italian Ice Cream at Home
If you’ve never made gelato before, don’t miss my detailed guide to making Italian ice cream at home. The guide contains ALL the information and tips I’ve gathered through 20 years of gelato-making. You’ll learn what sets gelato apart from American-style ice cream, the difference between a classic gelato base and a Sicilian-style gelato base, why you do need an ice cream maker to make the best Italian ice cream, and get access all of my colorful gelato recipes in a single spot. Happy churning!
Watch the Video Masterclass
Want to dive deeper into homemade gelato before you start? My Gelato Video Masterclass walks you through the essential techniques behind every great batch, from choosing the right base to churning, freezing, and serving gelato at its creamiest. Watch it first to better understand the method, then use the recipe below to make this pistachio version with confidence.
More Gelato Recipes
Once you’ve made pistachio gelato from scratch, try another homemade gelato recipe. All my gelato recipes use the same core techniques, so each batch helps you get more comfortable with texture, churning, and serving.
Coffee Gelato Recipe
Ingredients
- 2 cups milk, preferably whole (3.25% m.f.) or partly skimmed (2% m.f.)
- 1 cup heavy cream (35% m.f.)
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp pure vanilla extract
- ⅓ cup lightly crushed coffee beans (see note)
Instructions
- In a medium saucepan, pour 1 cup (250 ml) of the milk and all of the cream. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).
- Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk, sugar, cornstarch, and vanilla extract together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved, and the mixture thickens slightly, 6 to 8 minutes.
- Remove from the heat. Whisk in the crushed coffee beans. Cover the saucepan and let cool to room temperature.
- Once the coffee gelato custard is at room temperature, pour it into an airtight container. Leave the coffee beans in the gelato custard at this point. Refrigerate for at least 6 hours, or preferably overnight. The coffee gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- Strain the coffee gelato custard through a fine-mesh strainer to remove all the bits and pieces of coffee beans. If the strainer you have on hand isn’t very fine, you can line a regular strainer with cheesecloth, then pass the custard through that instead.
- Pour the coffee custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the coffee gelato is thick and icy but still easily spoonable.
- STORAGE: Transfer the coffee gelato to an airtight container and freeze until firm, about two hours.Coffee gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take coffee gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- MAKE IT DAIRY-FREE: Substitute oat milk or lactose-free milk for the regular milk, and soy cream, coconut cream, vegan heavy cream, or lactose-free heavy cream for the regular heavy cream.
- MAKE IT VEGAN: Substitute oat milk for the regular milk, and soy cream, coconut cream, or vegan heavy cream for the regular heavy cream. Choose products that can be heated without curdling; “barista” versions are usually a safe pick.
Notes
- To lightly crush the coffee beans, spread them over a cutting board and hit them with a rolling pin or the bottom of a glass bottle (such as a wine bottle.)
- For decaf coffee gelato, use good-quality decaf coffee beans and follow the recipe exactly as written.
- For a stronger espresso gelato flavor, add 1 shot of cooled espresso and reduce the milk by the same amount.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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Author: Marie Asselin
Great recipe, it was delicious!!!!
Happy you enjoyed this delicious gelato! Thanks for letting me know 🤗
Absolutely decadent! I didn’t have any coffee beans, so I substituted 5 teaspoons of “Cafe Bustelo” instant espresso powder. The powder melted in to the milk as I heated it – so I didn’t have to steep the beans for 6 hours (or strain them out later)… just put it in the fridge long enough to chill the mixture. If you are looking for an easy show-stopper desert, this is it. The corn starch gives an incredible mouth feel … you have to try it to believe it. Hubby said it was better than his beloved “Talent” gelato. Thank you so much for sharing this recipe!
Hi there! Thank you so much for your lovely comment. I looked up the Cafe Bustelo espresso powder you used and it looks tasty! The important thing is to use a high quality product to get that delicious, authentic coffee flavor through to the gelato. Thanks for letting me know this instant product worked well for you, I’ll probably add a note to the recipe, because that’s very useful info!
Many thanks for the recipe. I just added two freshly brewed double espressos to the mix instead of leaving beans to infuse overnight, and it turned out amazing.
That’s great, thanks for sharing your tip! Happy you enjoyed this delightful gelato ❤️
This is the third gelato recipe I have made of yours all absolutely stunning. This recipe though only yielded 1 pint not the typical quart.// Is there a reason for this? Did not over reduce strained it and squeezed it out for the coffee fragments. Amazing taste but half the yield—.
Hi there! So happy you’ve been enjoying my gelato recipes. I’m sorry you had an issue with the yield, this coffee gelato should indeed produce just a bit under 4 cups (1 quart). The milk, cream, and sugar alone make 3 1/2 cups so you shouldn’t get much less than that. The coffee beans do absorb some liquid so that is what may cause the discrepancy, depending on how fine the coffee is ground and how long you leave it to rest in the milk and cream mixture. Relieved to hear you loved the gelato anyway! I’ll add a note to the recipe to explain possible variations with the yield. Thanks so much for your comment!
I made this and felt so fancy afterward! I love ordering this when I go out; so it was really nice to be able to make it at home! Thanks for the recipe.
Coffee gelato does have a sophisticated flavor! Especially when you use top-quality coffee 😍 Try coffee gelato in an affogato, it’s amazing!
Coffee and gelato both my favourites, and now both in one recipe I am so happy! Loving more as this is eggfree too :)
It’s the best treat for coffee lovers 😍
I’ve never made gelato before but this recipe looks incredible! I appreciate that you gave a vegan option for the recipe.
My vegan gelato base works really well to make coffee gelato! I hope you’ll give this a try.
Love, love this gelato! It’s so rich and creamy with the perfect coffee flavor. I’ll definitely make this again and again.
So happy you enjoyed it Amanda!
There is a lot of great information here. I didn’t know much about gelato before this recipe. The steps are clear and the images are lovely. Can’t wait to put my sweet tooth on this dish!
You’re gonna love it Jenny!
This recipe looks easy and delicious.
I am so excited to make this for myself at home.
Gelato isn’t hard to make! All you need is a bit of planning (to cool the custard properly) and an ice cream maker of course 🤗