Homemade Espresso Gelato
Prep Time 20 min
Cook Time N/A
Servings 8
Difficulty Easy
Ingredients
- 4 teaspoons Medaglia d'Oro® Instant Espresso Coffee
- 1/2 cup strong brewed Medaglia d'Oro® Italian Roast Espresso Coffee
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 1/4 to 1/2 teaspoons Ground cinnamon
- 2 cups heavy cream
Directions
- Step 1
COMBINE instant coffee and brewed coffee in large bowl, stirring until instant coffee is dissolved. Stir in sweetened condensed milk, vanilla extract and cinnamon.
- Step 2
BEAT cream in large bowl with electric mixer on medium-high speed until stiff peaks form. Fold whipped cream into coffee mixture until completely blended.
- Step 3
SPOON into 9 x 5-inch baking pan or other 2-quart freezer-safe container. Cover and freeze 4 hours or until firm.
- Calories 0
- Calories from Fat0g
- Total Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Potassium 0mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 0g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet