The Espresso Gelato Hack That Will Change Your Dessert Game Forever
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Indulge in La Dolce Vita with Every Spoonful: Crafting Coffee-Espresso Gelato at Home
For coffee lovers and dessert enthusiasts alike, this recipe is a revelation. Think of it as the love child of your favorite espresso affogato and a classic Italian gelato, with a texture so rich it could rival Rome’s storied gelaterias. The double hit of espresso powder and instant coffee creates layers of flavor—bright, roasty, and deeply aromatic—while the luscious custard base (eggs, cream, and whole milk) ensures every bite is sinfully creamy. Whether you’re a Ninja Creami devotee or a first-time gelato maker, this recipe is designed to dazzle.
What sets this homemade gelato apart? It’s all about control. Unlike store-bought pints, you decide the intensity: Add an extra spoonful of espresso powder for a bolder kick, or swirl in dark chocolate shavings for a mocha twist. Craving a coffee affogato experience? Drizzle a hot shot of espresso over a scoop straight from the freezer—the contrast of temperatures and textures is pure poetry.
Whether you’re exploring Italian desserts for a themed dinner or simply chasing the perfect coffee and ice cream hybrid, this recipe is your golden ticket. It’s gluten-free, endlessly adaptable, and proof that the best moments in life often come in pints.
Rich Coffee-Espresso Ninja Creami Gelato
Course: DessertCuisine: ItalianDifficulty: Easy6-8
servings25
minutes15
minutesA luxuriously creamy, coffee-forward gelato crafted specifically for the Ninja Creami, blending espresso and coffee for a bold, silky-smooth frozen treat.
Ingredients
2 cups whole milk
1 cup heavy cream
4 large egg yolks
¾ cup granulated sugar
2 tbsp finely ground espresso powder
1 tbsp instant coffee granules
1 tsp pure vanilla extract (optional, for depth)
Pinch of fine sea salt
Directions
- Prepare the Base:
In a medium saucepan, combine milk and heavy cream. Warm over medium heat until steaming (do not boil). - Whisk Egg Mixture:
In a bowl, vigorously whisk egg yolks and sugar until pale and thickened (~3 minutes). - Temper Eggs:
Slowly pour ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the tempered yolks back into the saucepan, stirring well. - Cook Custard:
Return to low heat. Stir continuously with a wooden spoon for 5-7 minutes until the mixture coats the back of the spoon (165°F/74°C). Do not simmer. - Add Coffee Flavors:
Remove from heat. Whisk in espresso powder, instant coffee, vanilla (if using), and salt until fully dissolved. - Chill:
Strain the mixture through a fine sieve into a bowl. Let cool to room temperature, then divide evenly into two Ninja Creami pint containers. Secure lids and freeze for 24 hours until solid. - Process in Ninja Creami:
Remove pints from freezer. Let sit at room temperature for 5 minutes.
Place one pint into the Ninja Creami and select the “Gelato” setting (or “Ice Cream” if Gelato isn’t available). Process until smooth (~2-3 minutes).
If the texture is crumbly, run a “Re-spin” cycle. For extra creaminess, add 1 tsp of milk or cream before respinning. - Serve or Re-freeze:
Enjoy immediately for soft-serve texture, or return to the freezer for 1-2 hours to firm up.
