Description
An easy dessert recipe that brings the taste of your coffeehouse favorite to a no churn gelato. With only six ingredients,this gelato recipe is so good you’ll never want store-bought gelato again.
Ingredients
Scale
- 1 (14-ounce) can Sweetened Condensed Milk
- 2 ½ cups heavy whipping cream
- 2 tablespoons instant espresso powder dissolved in ¼ cup boiling water
- ⅓ cup coffee liqueur
- 1 teaspoon vanilla extract
- ¼ cup caramel syrup (I used Starbucks caramel syrup)
Instructions
- Place your mixing bowl, beaters and the heavy cream into the freezer. Allow to chill for at least 20 minutes.
- In a medium bowl, stir together the sweetened condensed milk, espresso, coffee liqueur, and vanilla. Mix well and set aside.
- Remove the chilled bowl, beaters and whipping cream from the freezer. Pour the 2 ½ cups of whipping cream into the chilled bowl and begin beating the cream on low speed. Gradually increase speed until you are at high speed. Beat the cream until it begins to hold its shape when you lift the beaters – about 5 minutes. Take care not to over beat the cream or you will have butter.
- Pour the sweetened condensed milk mixture into the whipped cream.
- Using a spatula, gently fold the condensed milk mixture into the whipped cream until it is completely mixed.
- Cover the bowl and place in the freezer for 45 minutes.
- Remove the bowl from the freezer and mix the gelato for 1 minute. Pour the gelato into a container with a tight fitting lid.
- Pour the caramel syrup on top of the gelato. Using a knife, swirl the caramel into the gelato. Don’t completely mix in the caramel. You want to see the swirls of caramel.
- Freeze the gelato for about 6 hours before serving.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 1