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    Home » Desserts » Ice Cream & Popsicles » Kahlúa Espresso Gelato

    Kahlúa Espresso Gelato

    Jun 15, 2013 · by Valentina · 12 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Kahlúa Espresso Gelato can be equated to the tastiest, most rich and creamy latte you've ever had -- with a splash of Kahlúa and a touch of chocolate.One scoop of Kahlua Espresso Gelato in a copper ice cream scoop.

    I was introduced to the flavor of coffee at a very early age, probably under ten-years-old.

    And no, not in a mug with half and half!

    Inspiration for Kahlúa Espresso Gelato Recipe

    Rather, in pint-sized container of Häagen-Dazs coffee ice cream. It was, and still is my dad's favorite flavor. It didn't have to be Häagen-Dazs, but I think more often than not, it was.

    Grid of 4 images of Kahlua Espresso Gelato in ice cream maker.

    So naturally, I'm making my dad this insanely delicious Kahlúa Espresso Gelato.

    And as always, my favorite part of the process of making gelato or ice cream, is when I remove the lid to the machine to reveal the beauty of the creamy blend of ingredients and flavors.

    Close up of Kahlua Espresso Gelato in ice cream maker.

    What is the Difference Between Gelato and Ice Cream?

    • Air. Gelato is churned much more slowly than ice cream, and as a result has less air incorporated into it. This makes it more dense.
    • Temperature. Typically, gelato is served at a slightly warmer temperature. This naturally makes it a bit softer than ice cream.
    • Fat. Gelato also typically has less fat than ice cream, making the flavor more intense. Gelato usually has a 4-6% fat content, while it's said that ice cream isn't sold with anything less than 10%.

    I highly recommend trying this recipe and inviting a few friends or family over this weekend to partake in its deliciousness. And it will cool you down from the summer heat!

    Enjoy! (Kahlúa Espresso Gelato recipe is below.)

    Coffee beans spilling out of coffee bag.

    I just adore the flavor of coffee!  If you do too -- and I'm assuming that's why you've stopped by the recipe -- than you'll want to check out my Best Recipes for Coffee Lovers.

    P.S. It's only fitting I would break out my favorite ice cream maker today.

    one large scoop on espresso chocolate ice cream in copper scooper

    Kahlúa Espresso Gelato Recipe

    Valentina K. Wein
    I would equate this over-the-top delicious Kahlúa Espresso Gelato, to the tastiest, most rich and creamy latte you've ever had -- with a splash of Kahlúa and a touch of chocolate.
    *Makes 1 quart
    Print
    Prep Time 50 mins
    Cook Time 10 mins
    Freeezing Time 4 hrs
    Total Time 5 hrs
    Course Dessert
    Cuisine Italian
    Servings 8
    Calories 410 kcal

    Ingredients
     
     

    • 2 cups whole milk
    • 1 cup heavy cream
    • ⅓ cup plus ¼ cup granulated sugar, divided
    • 4 tablespoons instant espresso powder
    • ⅓ cup Kahúla
    • 1 teaspoon pure vanilla extract
    • 4 large egg yolks
    • 1½ cups dark chocolate covered espresso beans, crushed

    Instructions
     

    • Add the milk, cream, ⅓ cup of the sugar, espresso, kahlúa and vanilla to a medium-large saucepan. Stir to blend and place it over medium heat. Cook just until the sugar has completely dissolved, and it's beginning to simmer, a few minutes. Turn off the heat and leave this on the stove.
    • In a medium-sized mixing bowl, combine the egg yolks with the remaining ¼ cup of sugar. Use an electric mixer, with the whisk attachment, on a high speed to blend until the eggs become thick and pale yellow, about 3 minutes. (You can of course also use a hand whisk -- it will just take longer and use a lot of muscle.)
    • Pour about 1 cup of the warm milk mixture into the egg mixture and immediately stir to blend. Then add this mixture back into the saucepan.
    • Cook over very low heat, stirring constantly (a wooden spoon is best), until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 minutes.  (Timing is important here -- you want to remove it as soon as it's at the point -- usually it's when I see the first couple of bubbles from the heat. If it goes too long it might curdle.)
    • Place a strainer over a medium-sized bowl and pour the warm custard mixture through the strainer and into the bowl. Once it's at room temperature, cover tightly with plastic wrap and refrigerate for at least 4 hours and ideally overnight.
    • Transfer to an ice-cream/gelato maker, and freeze according to the machine's instructions.
    • While the it's churning, crush the chocolate covered espresso beans. Here's how: add them to a heavy-duty, zip-lock bag and seal it, removing the air. Then use a meat mallet or the bottom of a small, heavy-bottomed sauté pan to crush the beans.
    • Once the gelato is ready, gently mix in the crushed chocolate-covered espresso beans. Serve immediately if you want it very soft, or place it in the freezer until you're ready to serve.

    Notes

    Calorie count is only an estimate.
    Keywords dessert for summer party, coffee recipes, best gelato recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


    More Ice Cream & Popsicles

    • Guava Ice Cream (No-Churn)
    • Black Sesame Ice Cream with Chocolate
    • Creamy Coffee Popsicles
    • Sweet Corn Ice Cream

    Reader Interactions

    Comments

    1. Dorothy at Shockinglydelicious

      June 15, 2013 at 7:45 pm

      OMG! I don't drink coffee, but I do love the flavor of it in ice cream. HD is my favorite brand. MUST MAKE THIS!

      Reply
      • valentina

        June 16, 2013 at 2:04 am

        I hope you do, Dorothy! Hope you and your family have a lovely Father's Day! 🙂

        Reply
    2. Bijouxs

      June 16, 2013 at 5:15 pm

      Great recipe Valentina featuring the classic Kahlua, still love it. ~Bijouxs

      Reply
      • valentina

        June 22, 2013 at 4:29 am

        Thank you, Lynn! 🙂

        Reply
    3. David

      June 16, 2013 at 6:24 pm

      Valentina - what an incredibly sweet story of your husband's proposal! And thé photos of you and your father, and your husband and kids are great... What a terrific way to celebrate your wedding anniversary and two wonderful fathers! The gelato sounds absolutely fantastic.

      Reply
      • valentina

        June 22, 2013 at 4:30 am

        Thanks so much, David. It was a proposal I'll never forget!

        Reply
    4. Colette @ JFF!

      June 17, 2013 at 5:12 pm

      Valentina bella, you are just too cute.
      I love the story and that pic of you guys from 2001! Shawn & I met in 2001, so it's a very good year for me.

      This gelato is killer. My ice cream machine is MIA, but I'm going to dig for it today
      because
      I
      have
      to
      have
      this!

      Reply
      • valentina

        June 22, 2013 at 4:31 am

        Colette -- I hope you find your machine! It's summer after all. 😉

        Reply
    5. Margo

      July 01, 2013 at 8:33 pm

      So very, very good. We've made this twice already. In the spirit of celebrating avocados (as per your post a few days ago), you might try an avocado gelato...our whole foods makes it occasionally and it is just delicious (which surprised me at first)!

      Reply
      • valentina

        July 04, 2013 at 6:15 am

        Thanks so much, Margo -- I'm trilled you tried it. The avocado gelato sounds interesting & yummy. Happy 4th! 🙂

        Reply
    6. Keith Heffner

      January 09, 2023 at 8:16 pm

      So, I got a gelato/ice cream maker for Christmas this year and after spending way to much time deciding on a recipe, I made this one.

      OMG. It turned out incredible. This one will be going into heavy rotation.

      Also, I added in a tablespoon of Kahlua at the final five minutes and it take adds a little something extra while keeping the Gelato softer after the final freeze. Just a thought.

      Thank you for posting this recipe!

      Reply
      • valentina

        January 09, 2023 at 10:00 pm

        Hi Keith, Thanks so much for writing in. I'm so happy you loved this gelato, and the addition of the Kahlua sounds incredibly delicious. I love it! So fun to have an ice cream maker, I use my year round. Cheers! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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