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Coffee Gelato

By Gelato Expert

A creamy coffee gelato featuring the smooth flavor of Fabbri's Delipaste Coffee (Moka). Ideal for those who prefer a classic coffee flavor rather than a bold espresso gelato. Made using Fabbri's Nevepann 50 hot process base.

Coffee Gelato
1,111g batch Milk-Based Gelato

Ingredients

AmountIngredient
120g
Granulated Sugar (Sucrose)
25g
Dextrose
18g
Nonfat Dry Milk Powder
33g
Nevepann 50C
715g
Whole Milk (3.25% fat)
100g
Heavy Cream (36% fat)
85g
Delipaste Coffee (Moka)
15g
Espresso Grounds Optional

Method

StepInstructions
1
Whisk together the sugars, nonfat dry milk powder, espresso grounds (if using), and the Nevepann 50C.
2
Add the dairy and coffee paste, and blend for 1 - 2 minutes with an immersion blender.
3
Heat the base until 85 degrees Celsius.
4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
Coffee Gelato Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Coffee Gelato image
Milk-Based Gelato

Coffee Gelato

A creamy coffee gelato featuring the smooth flavor of Fabbri's Delipaste Coffee (Moka). Ideal for those who prefer a classic coffee flavor rather than a bold espresso gelato. Made using Fabbri's Nevepann 50 hot process base.

Gelato Expert

View profile
Updated Yield 1,111g

Recipe

Ingredients

Scaled yield: 1,111g

  • Granulated Sugar (Sucrose) 10.8% of recipe
    120g
  • Dextrose 2.3% of recipe
    25g
  • Nonfat Dry Milk Powder 1.6% of recipe
    18g
  • Nevepann 50C Supplied by Fabbri 3% of recipe
    33g
  • Whole Milk (3.25% fat) 64.4% of recipe
    715g
  • Heavy Cream (36% fat) 9% of recipe
    100g
  • Delipaste Coffee (Moka) Supplied by Fabbri 7.7% of recipe
    85g
  • Espresso Grounds optional 1.4% of recipe
    15g

Allergens: dairy

Steps

  1. 1

    Whisk together the sugars, nonfat dry milk powder, espresso grounds (if using), and the Nevepann 50C.

  2. 2

    Add the dairy and coffee paste, and blend for 1 - 2 minutes with an immersion blender.

  3. 3

    Heat the base until 85 degrees Celsius.

  4. 4

    Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

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