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Cappuccino Gelato – Easy No Churn

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Our daughters birthday has come and gone but the delicious memory of the Cappuccino Gelato and Tiramisu Cake with Zabaglione Cream that we made for her is still vivid in our minds and palates. The coffee ice cream was so good we thought we were back in Italy enjoying the smooth, creamy, sinfully good frozen dessert. It’s no churn so it’s easy and quick to make. You can be spooning some of the rich decadent treat into your mouth in no time at all.

For this recipe you will need: heavy whipping cream, sweetened condensed milk, instant espresso powder, coffee flavored liqueur.

Two white bowls with cappuccino ice cream on a rustic wooden table and coffee beans strewn around the bowl.

First Published: August 17,2015… Last Updated: May 18, 2019

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Cappuccino Gelato Backstory

Every year we let our kids pick out their birthday dinner and dessert. This was the first time in many years that I didn’t make the Italian Cream Cake for Michelle’s birthday.

This year her dessert request was for the Tiramisu Cake and the Cappuccino Gelato. Michelle wanted to sample something a little different.  A very wise choice we have to admit.

I do have to apologize — some of the photos may be fuzzy in places. We had to hurry and get everything packed for the trip out of town to deliver the goodies.

Scoop of coffee ice cream in a glass goblet with a silver spoon with a square of tiramisu cake on a tiny gray floral china plate with a silver fork all on a silver tray with coffee beans on the tray.

Cappuccino Gelato with Tiramisu Cake with Zabaglione Cream Topping

 Cappuccino Gelato an easy no churn ice cream

These desserts {dolci} aren’t excessively sweet — but we believe they satisfy any dessert lover. 

The dark Italian coffee balances out the sweetness of the sweetened condensed milk. The coffee liqueur adds flavor to the creamy cappuccino gelato. but it also helps to prevent the ice cream from freezing too hard.

Why use a flavored liqueur?

Not only does the liqueur add to the taste of the coffee ice cream, it also helps to prevent the ice cream from freezing too hard and forming ice crystals.

Think of the liqueur as a sort of anti-freeze.

If you don’t want to use a liqueur you can use flavorless vodka.

Frozen cappuccino ice cream in a rectangular container with a metal scoop full of the ice cream.

A rich creamy scoop of coffee no churn ice cream

 

Coffee Liqueur and Cappuccino Gelato

We didn’t have a coffee flavored liqueur on hand so we just bought a small sample type bottle at the liquor store. That size turned out to be the perfect amount for this recipe.

The basic no churn recipe is so easy and versatile my mind is spinning with ice cream flavor varieties. Any flavor you can think of they’ll have a liqueur that will match it.

Do I have to use alcohol?

No, you don’t have to use anything alcoholic if you prefer not.  We like to use it because it does enhance the flavor and does help to keep it from freezing too hard. Just let the ice cream soften up a bit before scooping some out – you should be fine.

Next month our oldest son is having a birthday and we already have his ice cream flavor request — we’ll definitely post it but for now we’ll leave it as a surprise.

Tiramisu Cake with Zabaglione Topping on a gray flowered china plate with a silver fork on the side. A pink hydrangea blossom is in the corner. allourway.com

Birthday Tiramisu Cake with Zabaglione Cream Topping.

No churn coffee ice cream and Tiramisu Cake

This time I was able to get a photo of a sliced piece of Tiramisu cake. Before the Tiramisu and coffee ice cream left our house, we cut into the cake.

We carefully pried a piece out of the pan, shot the staged piece, then gently slid the square back into the pan. The cream topping was easy to smooth over and a little sprinkle of cocoa no one was the wiser!

Of course, I’d already told the birthday girl I was going to do it. She didn’t care — she was getting her “just” desserts!

We enjoy cooking, but even more so for special occasions. There is a lot of thought and love that goes into the process.

Italians are famous for showing their love by cooking and feeding.

La cucina è il cuore della casa { The kitchen is the heart of the house}.

If you like easy no churn gelato you will also like…

Strawberry Ice Cream

Cherry Almond Amaretto 

Caramel Apple Pie

Toasted Pumpkin Pecan

Nutella Hazelnut Chocolate

We plan on adding a few more amazing flavors this coming season.

 

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

YOU MAY NEED…

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A sturdy ice cream scoop like this one is just what you need. We found an old-fashioned one a long time ago and use it regularly. But this one should get you through many scoops of delicious no churn ice cream.

Cappuccino Gelato No Churn Ice Cream Recipe

This is such an easy recipe for making coffee flavored ice cream you’ll wonder why you never made it before. It is so delicious, rich and creamy. A frozen dessert that is fantastic any time of year but especially during the hot summer months. Serve this at your next gathering and just expect a standing ovation. We’ll just keep it our secret as to how easy it is to make.

Collage of Cappuccino Gelato is a no churn recipe that is easy to make and flavored with espresso and coffee liqueur @ allourway.com

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Cappuccino Gelato is no churn and favored with espresso and a caffè liqueur @allourway.com

Cappuccino Gelato - No Churn

An easy creamy ice cream that is made by combining sweetened condensed milk with whipped cream and flavored with espresso and coffee liqueur.
5 from 12 votes
Print Pin Rate
Course: Dessert, frozen dessert
Cuisine: Italian and American
Keyword: Easy dessert, no-churn, special occasion dessert
Prep Time: 15 minutes
Resting Time: 2 hours
Total Time: 15 minutes
Servings: 12
Calories: 206kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 1 14 oz Sweetened Condensed Milk (NOT evaporated milk), chilled
  • 2 1/2 cups heavy whipping cream
  • 2 tbsp. Tbl. instant espresso powder disolved in 1/4 cup boiling water
  • 1/3 cup coffee flavored liqueur -- we used Patrón Dark Coffee Liqueur with cocoa or use Kahlua.

Instructions

  • Pour the sweetened condensed evaporated milk into a large bowl and add the expresso and the liqueur. Whip the ingredients together until well mixed. Put in the refrigerator to stay cool.
  • Pour the heavy whipping cream into a chilled bowl. Whip the cream starting off with low and working up to high. Once the whipping cream start to hold its shape stop beating. If you overheat you'll end up with butter.
  • With a spatula fold the whipped cream into the cold flavored sweetened condensed milk. Keep folding in until it is completely mixed. Put the bowl into the freezer for about 30 to 45 minutes. Using the mixer, whip up the ice cream for a minute. Pour into freezer safe containers and freeze for 6 hours before serving.

Notes

  • Makes 2 pints

Nutrition

Calories: 206kcal | Carbohydrates: 6g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 21mg | Potassium: 128mg | Sugar: 3g | Vitamin A: 14.6% | Vitamin C: 0.4% | Calcium: 3.9% | Iron: 0.6%

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Comments

  2. Barbara says

    May 17, 2019 at 5:43 pm


    This is the second time I have made this, it seems to get better every time. I love it. I always bought coffee ice cream, Never again. I will now make this cappuccino gelato from now on. And the best part it is so easy. Thank You.

    Reply

    • Marisa Franca says

      May 18, 2019 at 7:40 am

      Hello, Barbara! Thank you so much for your sweet comment. I’m so glad you like the gelato — that is one of my weaknesses. Love cold creamy desserts. Un abbraccio forte!

      Reply

    • Marisa Franca says

      September 5, 2015 at 6:33 pm

      Yes it is a good idea! We don’t like having ( or paying for ) big bottles of liqueur that we may use once in a blue moon. We were at the liqueur a while back and we saw all those little bottles — what a great idea to just get a sample.

      Reply

    • Marisa Franca says

      September 3, 2015 at 2:44 pm

      You don’t have to use alcohol, it just prevents it from getting really hard. There is a product called Guar Gum that can be used in your mix. You have to be sure you mix it up really well in the beginning of your recipe. I haven’t used it but I know that it is sometimes used in ices to prevent them from getting as hard as a brick. I don’t think it takes very much. Let me know how your ice cream turns out.

      Reply

  21. shernell says

    September 2, 2015 at 3:05 am

    Are you kidding me ? I was just watching an episode of the Sharks and they were talking about coffee and how it’s the number one used substance in the world. I love your recipe and I will be making it. Thanks for sharing. Bless.

    Reply

  26. Leslie says

    September 1, 2015 at 1:03 pm

    I don’t have the space for one more large piece of equipment, so I’ll have to try this recipe. Cappuccino gelato sounds like the perfect dessert. Can’t wait to try this one!!!

    Reply

  29. Simply Suzannes at Home says

    August 23, 2015 at 7:30 pm


    Hi Marisa!
    Ok . . . I’m dying here!! Cappuccino gelato AND tiramisu! Oh. my. gosh! Your daughter is one lucky girl :0)
    I am seriously so anxious to try your no churn recipes! This one sounds amazing . . . and right up my alley, as I LOVE coffee!
    I might have to add chopped chocolate espresso beans, too ;0) YUM!
    I smiled when I read that you cut a piece of cake for photographing, and then pieced it back. I’ve done that before!
    I hope you’re having a relaxing Sunday!
    Big hugs!
    Suzanne

    Reply

    • Marisa Franca says

      August 27, 2015 at 8:04 am

      What we won’t do for a photo :-)I think the coffee beans sound delicious!! I saw that done in a regular ice cream machine. Sweet with a caffeine kick!! Can’t beat that. Big hugs back!

      Reply

    • Marisa Franca says

      August 21, 2015 at 6:08 pm

      Hubby thought to protect us from the temptation of ice cream by not buying an ice cream machine. Heh! heh! heh! This recipe lets you make any variety you want. I’ve even seen a cereal based one. Let me know which flavor you decide to make.

      Reply

  33. Diane P. says

    August 18, 2015 at 10:32 am

    Okay, Marisa—–you’ve found my weakness—–gelato! This recipe looks absolutely delicious! Can’t wait to try it, and it looks so easy. Four ingredients—that’s it??? I don’t even have to drag my Kitchen Aid ice cream maker attachment out of the basement! Abbracci and Baci per te!!

    Reply

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