Coffee Stracciatella

Coffee Stracciatella

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There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.


  • ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 3 ounces bittersweet chocolate, melted

Recipe Preparation

  • Combine cream, milk, salt, and ¼ cup sugar in a medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes.

  • Whisk egg yolks and remaining ¼ cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture, then whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes.

  • Strain custard into a medium bowl set over a large bowl of ice water. Stir in espresso powder until dissolved. Let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Once custard is frozen to desired consistency in ice cream maker, gradually pour in chocolate; process until ice cream is flecked with chocolate, 2 minutes longer.

Reviews SectionDelicious! Great Icecream recipe (espresso powder is miles better than instant coffee here... still awaiting a recipe that uses actual coffee).JinbaeConnecticut06/06/20

Refreshing coffee and tea recipes for your summer moments

We have the perfect way to help you cool down in the summer heat. We know what you&rsquore thinking&hellip And no, it&rsquos not by making another Dalgona coffee.

Here are our favourite iced coffee and tea recipes to not just quench your thirst, but also elevate your cold drinks to the next level. Treat yourself after a long day at work or impress your garden party guests with one of our delicious refreshments. Be sure to capture the moment and tag us on all your social media posts.

Iced Coffee Recipes

On a hot summer day, nothing is more refreshing than to sit in the sun with an iced coffee in your hand. But it's not only about pouring your Espresso over an ice-cream. Let yourself be inspired by our delicious Iced Coffee Recipes and get ready to impress friends & family with these original creations!

Coffee Almond Stracciatella

Ice cream base:

2 cans full fat coconut milk

1/2 cup coconut palm sugar (or equivalent sweetener of choice)

2 Tbsp. instant coffee (I used 2 packets of Starbucks Via)

3/4 cup sliced almonds, lightly toasted

4 ounces dark chocolate, coarsely chopped and melted

Heat the coconut milk, sugar and instant coffee in a medium saucepan over medium heat. Stir until the sugar and coffee are dissolved and the mixture reaches 170 degrees. In a separate bowl whisk together egg yolks, stevia and rum until smooth. Temper the egg yolks by slowly adding 1 cup of the hot coconut milk mixture to the bowl while whisking continuously. Slowly add the tempered yolks back into the remaining coconut milk mixture, stirring or whisking constantly. Continue to heat the coconut milk mixture until it reaches 180 degrees, it will be steaming but not quite boiling. Pour the mixture though a mesh strainer into a bowl set over ice water and cool for 10-15 minutes, stirring occasionally. Remove from ice bath, cover and chill in the refrigerator for at least 3 hours. Pour chilled mixture into ice cream maker and churn according to manufacturers directions.

During the last few minutes of churning add the sliced almonds and then the dark chocolate (stracciatella).

Stracciatella – melt dark chocolate over low heat or in the microwave until smooth. Drizzle a very thin stream of the warm chocolate into the ice cream during the last few minutes of churning. If the chocolate is clinging too much to the dasher you can drizzle the chocolate over the ice cream as you layer it into the storage container, stirring it slightly while you are pouring.

When the ice cream is finished churning and mix-ins have been added transfer to a chilled air tight container and place in the freezer until firm (about 2 hours), recipe makes about 1 quart.


My family really loves this tortoni as it reminds us of the stracciatella gelato we had in Italy. In order to get the right texture and size for the chocolate that is mixed in rather than using the peeler or grater, I melt it and drizzle it on parchment paper. A few minutes in the fridge, or here in MN most of the year on the back porch, sets it up and you can break it into variously sized pieces.

It was fun to make -- took a while, but interesting and I learned a lot from making it -- but I was a little disappointed in the end result. The cake had such a very light texture that it seemed overwhelmed by the fudge sauce, and it separated too easily from its crust, which was tasty. The hot fudge was absolutely delicious, however, and I will definitely make that again to use with other recipes.

I made this for my husband for his birthday and it was a huge hit. Delicious! I love ice cream and this is a great way to make a it a little bit fancier. Great for entertaining because it looks hard but is easy and can be done ahead.

I made this as a New Year's Eve treat for my wife and myself and we loved it. I see no need to cook the egg whites, and I agree that the vegetable peeler was a pain. I used a mouli grater and good quality chocolate. Will definitely make again.

Excellent make-ahead dessert. I made a few substituitions, still turned out perfect. Made a double recipe in a 10 inch springform pan = 12 servings. Should have made 2 pans - sold out fast!

Did this one last week for a dinner party and it was a hit! I did do the egg-whites at 170 degrees thing because if we ever cook this for clients we can't take the chance someone will get sick and we cannot obtain organic eggs and/or pasturized eggs in our small town. It was very tiring because I don't have a hand mixer so had to whisk a loooong time! I didn't mind shaving the chocolate and use one plastic glove so it doesn't melt all over my "holding" hand. I couldn't get Amaretti (small- town thing again) but used another almond flavored cookie and it was delicious. Next trip to the Twin Cities I will be sure to pick up some Amaretti so I can try it as written, but it was just delicious and I love that it can be done ahead. I agree with another reviewer that you could do smaller pieces, particularly after a very large or heavy meal. The sauce is to die for and I used what remained for other ice cream, but it could also be used for dipping strawberries, bananas, pineapple etc. Thanks for another winner, Gourmet!!

An excellent alternative to Ice Cream. It even won over someone who was "too full for dessert", as if there could be such a thing! I too skipped cooking the whites, and increased the Amaretto to Three Tablespoons. It could easily take more. I also agree with the cook from Mt Washington in that resting is important to improve the texture. I ate a slice too early and it was grainy like ice cream which had melted and refrozen. Be careful not to overcook the espresso fudge sauce.

GREAT DESSERT! I ate 1/3 of the cake by myself and that was prior to the choc sauce, it was soo good. I made the recipe in a 9 inch disposable pie pan. I used 3 tablespoons of Amaretto for the filling. I also chopped chocolate wafer in to little pieces instead of grating and it worked fine. I did not do the "170 degrees meringue mixture bit" -- use fresh organic eggs and no one will get sick. This is a great recipe for entertaining because you can make it the night before since it needs time in the freezer.

We LOVED this. I listened to other reviews and did not do the meringue over the stove, just the regular way. I also got tired of the chocolate and the vegetable peelers (since my chocolate was a bar and not even to use with the peeler) so i grated it very finely on the fine side of the grater. This dessert is beautiful, light and wonderful, and great for a small group. You could cut it a big smaller and serve 8. A DEFINITE keeper!

This was very very good. I made it for Memorial day BBQ and everyone loved it. Peeling the chocolate bar with a veg peeler was a pain, and the whole "170 degrees" bit was ridiculous.. it just needs to look like a proper mirengue -- mine never reached 170, and because the texture is so light, the thermometer reading kept changing. I also noticed that it tasted better after it stood for a few minutes AFTER I cut into slices: the cloudy softness was to-die-for delicious. Enough (without leftovers) for 8 people. And yes, people wanted leftovers! :)

I made this dessert this weekend and everyone loved it. I must say, however, that the instructions to beat the egg whites over simmering water for 7 minutes (until they reach 170 degrees on a thermometer) resulted in curdled, partially cooked whites. I've made meringues dozens and dozens of times and have never cooked them. So, I simply threw out the ruined whites, carefully cleaned the beaters and bowl, and remade the meringue in the traditional way of simply beating the whites with sugar, salt and cream of tartar. I understand beating egg yolks over simmering water to produce a custard or a zablionge, but not whites. I fear someone who is unfamiliar with how a beaten egg white meringue *should* look would fold a curdled or broken/partially cooked mixture into the whipped cream and ruin a somewhat expensive dessert. Other than that, the dessert was wonderfully light and flavorful! I will definitely make it again, and may even substitute a different liquour such as Kahlua and a chocolate wafer/cashew crust. Or even a creme de cacoa with chocolate/pistachio crust.

I cooked this recipe last night for an Italian grill dinner party for 7 people. The Stracciatella Tortoni cake was delicious. I added some sliced toasted almonds and some crumbled amaretti inside to enrich the texture and put a lot more amaretto di saronno (4 tbsp.) In addition I drizzled the espresso fudge sauce on top of the whole cake before serving it. It was a hit! All guest loved it. I will definitely make it again during this summer

This is a thrilling, amazing, incomparable dessert. I've never tasted anything quite like it and my dinner guests oohed and aahed like they had just won the lottery. It takes a bit of effort, but is well worth it. It creates an elegant, memorable ending to any dinner party. I highly recommend it.

How to Make the Best Stracciatella Gelato

Fior di latte is gelato in its purest form, a celebration of fresh dairy's subtle complexity, without any eggs (or even vanilla) to distract. Its beauty hinges on starting with top notch ingredients, treated with great care. Like a classic caprese salad, it demands the best of the best, and if you can't manage that, why bother?

Stracciatella takes that philosophy a step further, building on the delicacy of fior di latte to transcend the American concept of chocolate chip. Because of the inherent simplicity of that fior di latte base, there aren't any yolky-custard or vanilla flavors to smooth over the harsh notes of mediocre chocolate.

What's more, icy temperatures dull our sense of taste, muting the flavor and aroma of chocolate from the start. That means even a good, middle-of-the-road chocolate may seem lackluster in stracciatella*.

*My go-to supermarket brands may be awesome in baked goods, but they proved less than ideal for stracciatella. That's no slight against them, only a reflection of the fact that different recipes have different needs.

The solution is brute-force deliciousness, using chocolate so extraordinary that it tastes amazing even when frozen. It's the perfect excuse to spring for a high-end, single-origin chocolate the sort you wouldn't dream of chopping into cookies or brownies even if you could afford to. Fortunately, it only takes 2 ounces of chocolate for a quart of stracciatella, so it's a splurge that needn't break the bank.

By focusing on beans from a single country, this type of chocolate coaxes out flavor profiles distinctive enough to deliver a rich, satisfying, and complex chocolate flavor even in chilly conditions.

From recipe testing, my favorites were from Dandelion Chocolate in San Francisco, in part because their chocolates have no added cocoa butter, so they don't get as waxy as couverture when frozen. I loved their Kokoa Kamili (Tanzania), Maya Mountain (Belize), Costa Esmerelda (Ecuador), and Tumaco (Colombia) in particular, each one an adventure of its own, changing the character of the stracciatella at every turn.

I also enjoyed the batches I made with chocolates from Harper Macaw, a DC-based company that sources exclusively from Brazil. I had a chance to visit their shop and stock up back in December, but their bars are sold online and through Whole Foods, so they're reasonably easy to find. My favorites for stracciatella were their 75% Atlantic Forest and 67% Dark Blend, which both had a fresh, bright quality that paired nicely with the creaminess of the gelato.

Of course these are just the specific bars I tested and loved, there are countless amazing chocolates to try. For stracciatella, what's important to look for is a chocolate that's perhaps a little bolder and more intense than you'd be inclined to snack on by itself not necessarily in terms of cocoa percentage, but in terms of flavor profile, because so much of what you taste at room temperature will soften and mellow in the freezer.

Armed with a fantastic chocolate, the real trick to straciattella comes from melting it with a spoonful of refined coconut oil. It's a flavorless, odorless infusion of saturated fat that lowers the melting point of chocolate. Normally, that's right about body temperature, giving chocolate its characteristic "melt in your mouth" consistency. But when spoonfuls of gelato chill your tongue, bits of pure chocolate take longer and longer to melt, which makes them seem greasy or waxy.

With coconut oil, the cold chocolate still seems snappy and crisp, but by lowering its freezing point it will melt more quickly even when our mouths are cool. This in turn lets the chocolate better flood our taste buds, so we're able to perceive as much of its flavor as possible. Liquid oil will lower the freezing point as well, but because it's unsaturated it tends to give the chocolate a soft, rather than crisp consistency.

Traditionally, the chocolate mixture is poured directly into the gelato right before it comes off the machine. As the stream of warm chocolate hits cold gelato, it solidifies into a ribbon that is pulled through the gelato as it churns as the ribbon freezes, it begins to pull apart and break into shards both big and small (straciattella comes from the Latin word stracciare, which means to tear or rip).

This method's classic for a reason—fast and efficient—but not without its downsides, as the chocolate ribbon tends to cluster and clump around anything and everything cold: the dasher, the bowl, and even the machine's lid if they happen to touch.

The traditional method produces lots of chips, but also large clusters and fine shavings, a haphazard blend that muddies the gelato itself a bit, flavoring every bite with chocolate. To a certain extent, this can be controlled by monitoring the temperature of the chocolate.

The warmer it is, the longer it will take to freeze, and the more the chocolate will be homogenized into the gelato, producing a finer mix of chips. The colder it is, the more quickly it will seize, creating a greater proportion of large and distinct pieces.

But there's another way, although it isn't quite traditional: Instead of pouring the chocolate into the gelato, I like to pour it out on a sheet of parchment, so I can precisely control the thickness of each chip.

After a few minutes in the freezer, the chocolate will solidify into a sheet. From there, I can crush the chips as much or as little as I want. Since churning or mixing will crush the chips even further, it's best to leave them a little larger than ideal.

The results are as different as the techniques. The traditional method gives stracciatella a slightly darker color, with chocolate flavor mixed into the gelato itself, and a higher proportion of small shards and flecks. It takes no special effort to achieve, and produces a gelato where every bite contains its own unique mix of chips, chunks, flecks, shards.

The sheet method keeps the chips distinct from the gelato, with chips that are more uniform overall. It certainly takes a bit more time and effort than the classic technique, but it allows for a more evenly textured gelato. There's no right or wrong here, so choose the method that suits your personal taste.

However you incorporate the chocolate, transfer the stracciatella to a well-chilled container. Glass or ceramic loaf pans or baking dishes are ideal, as their high proportion of surface area helps the gelato freeze faster, and provides a nice straightaway for scooping. But of course any nonreactive vessel will do.

The result of this attention to detail will be a fresh and milky gelato studded with chocolate chips that shatter and melt on your tongue, releasing a bold chocolate flavor. It's a beautiful study in contrast—dark and light, crisp and creamy, mellow and intense—perfect for savoring one scoop at a time.

Coffee Stracciatella

For my birthday last year, I decided that the gift that I wanted to give myself the most was an ice cream maker. I love ice cream. I love how versatile it is. I love how it can be eaten a million different ways. Most of all, I just loved that there was a (relatively) inexpensive appliance out there that could help me make a treat that I seek out at various life stages (monthly mood swings, breakups, summer giddiness, etc. etc.)

The day it arrived my brain danced with all the different recipes that I could toss into my little white ice cream/gelato/sorbet/frozen yogurt maker, but, like with literally every single new thing I ever buy, I deemed it too nice to use just then and promptly put it back in its box to "rest" until an occasion momentous enough arose for me to finally break it out and use it. Classic Sydney move. My ice cream maker sat new, empty, and alone in its original packaging for 1.3 years.

Finally, friends, an occasion momentous enough arose: I found a recipe, and I wanted ice cream. Groundbreaking stuff, guys.

I am far and away a morning person. Always have been. When I was in college I woke up at 6:30 for my 8 AM classes with a pep in my step whilst my roommates couldn't even utter a syllable without first groggily shoving a mug under the coffe-maker and taking a few sips. But there was one class that even I couldn't wake myself up for and thus had to turn to those beyond delicious frappe drinks that Starbucks sells in grocery stores. My go-to was always "vanilla mocha." Did it totally wake me up? Not really. Was it delicious? Totally!

And so, as I spooned this decadent coffee stracciatella into my mouth, all of a sudden the memories of my vanilla mocha frappe days came rushing back. I was there again, in that 8 AM, sipping away at my creamy, milky, choclatey coffee drink which was perfectly cold and perfectly delicious. And it of course makes perfect sense: Stracciatella is milk-based, mixed with heavy cream, sugar, vanilla, and egg yolks. Add in two heaping tablespoons of espresso powder, plus a drizzling of melted bittersweet chocolate (the latter is added whilst the ice cream is churning), and you've got the frozen vanilla mocha treat of dreams. It's rich, creamy, decadent, and so velvety smooth. The coffee flavor is concentrated and completely complimented by the flecks of chocolate that, while being churned, freeze instantly and disperse throughout the entire ice cream. This particular ice cream is special, and I'm so glad it was my first homemade.

Have an ice cream maker? You've GOT to try this coffee stracciatella


  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • Pinch of kosher salt
  • 1/2 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 2 teaspoons instant espresso powder (I like Cafe Bustelo)
  • 3 ounces bittersweet chocolate, melted

In a medium saucepan, combine the cream, milk, salt, and 1/4 cup sugar. Next add the vanilla extract and stir to combine. Bring your mixture just to a simmer, stirring often to dissolve the sugar. Once the sugar has dissolved, remove from heat.

Whisk egg yolks and the remaining 1/4 cup sugar in a medium bowl until pale, which should take about 2 minutes. Very carefully whisk in about 1/2 cup of the warm cream mixture to temper the eggs, then whisk the yolk mixture into the remaining cream mixture. Cook the mixture over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. This should take about 2-3 minutes. Remove from heat.

Strain the custard into a medium bowl set over a large bowl of ice water. Next, stir in the espresso powder until dissolved. Let the mixture cool, stirring every so often.

Process your custard in an ice cream maker according to manufacturer's instructions (Make sure to read them VERY carefully!). Once custard is frozen to your desired consistency in the ice cream maker, gradually pour in the melted chocolate (this is best to do when the machine is on, so you won't get any frozen clumps). Process until the ice cream is flecked with chocolate, about 2-3 minutes longer.

At this stage, your ice cream will probably be at soft-serve consistency. If you prefer a harder consistency, go ahead and pop your ice cream into a freezer-safe storage container and into the freezer for another hour or two. The longer you keep it in, the more solid it will become. Enjoy!!

Recipe Summary

  • 6 cups Basic Chicken Stock (see Note) or good-quality store-bought stock
  • 2 large eggs
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 2 cups shredded Best-Ever Roast Chicken (see Note) or rotisserie chicken
  • 1 cup frozen peas
  • 2 cups leaf spinach (about 2 ounces), thinly sliced
  • 1 cup basil leaves, thinly sliced
  • Kosher salt
  • Pepper

In a medium pot, bring the chicken stock to a simmer over moderate heat. In a small bowl, whisk together the eggs and cheese. Slowly add the egg mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute. Stir in the chicken and peas and simmer until heated through, about 2 minutes. Add the spinach and basil and cook until just wilted, about 1 minute. Season with salt and pepper and serve.

Similar to my Whiskey Blackberry Gelato recipe , this stracciatella gelato is made with a vanilla custard base. You'll cook up the gelato base on the stove and once it thickens, pour it into your frozen ice cream machine where it'll process in about a half an hour.

  1. Gently heat the dry ingredients in a saucepan over medium heat.
  2. Add some of the whole milk to the dry ingredients.
  3. While that custard is cooking, combine the rest of the milk, cream and the whiskey and vanilla together.
  4. Process in the ice cream maker and during the last few minutes, add shards of dark chocolate.

As the ice cream machine spins, thin chocolatey ribbons are going to form in the gelato. It's the Italian version of chocolate chip ice cream.

Or is chocolate chip ice cream the American version of stracciatella?

Either way —when you eat this espresso ice cream dessert, those chocolate ribbons are going to melt right in your mouth.

Chocolate Coffee Truffles

If you like, replace the coffee liqueur with cooled espresso, or your favourite liqueur.

These luxurious truffles are made with dark chocolate and coffee liqueur and are delicious by themselves or on top of our chocolate bundt cake. Impress your guests with minimal effort required!

Cooking Notes: plus cooling and chilling

dark or white chocolate, finely chopped

  1. To make the truffles, melt chocolate in a heatproof bowl set over a pan of barely water. Remove from heat and stir in icing sugar and butter, to melt, followed by the cream and coffee liqueur. Whisk for 1-2min until thickened, then cover and chill until just firm, about 40min.
  2. Line a large tray with baking parchment. Use a teaspoon, scoop out heaped portions and roll into balls arrange on the lined tray (you should have about 24). Chill again until firm.
  3. To coat with chocolate, melt dark/white chocolate and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove bowl from heat and stir until just combined.
  4. Working one at a time, drop a truffle into the melted chocolate, roll to coat and quickly lift out with a fork. Shake a few times to remove excess chocolate, then return to the lined tray. Repeat with remaining truffles and chill until firm. Alternatively, roll truffles either in icing sugar or cocoa powder to coat. Keep chilled.

Store in an airtight container in the fridge for up to 2 weeks.

We drizzled our white chocolate truffles with dark chocolate for a more striking effect.

Watch the video: The Stracciatella Gelato - (June 2022).