Coffee Gelato in Tub 3 kg

Coffee Gelato in Tub 3 kg: the answer in brief

Italian artisan coffee gelato in a 3 kg resealable tub, ready to serve. Churned with fresh Italian High-Quality MILK (86%), fresh CREAM (10%) and coffee powder (2%), it offers dense creaminess and an intense, balanced coffee aroma. Stored at -18 °C, it averages 184 kcal per 100 g. Designed for gelato shops, bars, restaurants, hotels and pastry labs that want a consistent, professional-grade base for cups, cones, affogato and plated desserts.

What gelato is and how it differs from ice cream

Gelato is the Italian frozen dessert tradition: less air whipped in (lower overrun), a higher proportion of milk over cream, and a serving temperature around -12 °C to -14 °C, warmer than industrial ice cream. The result is denser, more elastic and more intensely flavoured. Coffee gelato is one of the great classics of the Italian gelateria alongside fior di latte, pistachio and chocolate, and is the heart of the affogato al caffè, the espresso poured over a cold scoop.

Aroma and texture profile

This recipe builds its character on real coffee powder (2%) carried by a rich dairy base: fresh High-Quality milk (86%) and fresh cream (10%) give body and a clean finish, while dextrose and the stabiliser blend (carob seed flour, guar gum, carrageenan) keep the structure smooth and scoopable straight from the display. Expect a roasted, slightly bitter coffee note rounded by milk sweetness, with no icy crystals when the cold chain is respected.

Professional uses in the kitchen and behind the counter

Serve in cups and cones at -12 °C to -14 °C for the ideal scoop. Build the classic affogato al caffè by drowning one scoop in a hot espresso just before serving. Use it as the coffee layer of a semifreddo or an icebox cake, pair it with a tiramisù-inspired plate, or finish a dessert with a coffee-and-caramel topping. A single 3 kg tub yields roughly 40 scoops of about 75 g, enough for high-turnover service in a busy bar or gelateria.

Recommended pairings

Coffee gelato loves contrast and texture: serve it with a crisp waffle cone or wafer cup, a swirl of fresh whipped cream, a drizzle of coffee or caramel topping, or alongside espresso-based drinks for an affogato menu. It also works in dessert composition with chocolate, hazelnut and vanilla gelato for a multi-flavour cup.

Technical specifications

Net weight 3 kg in a resealable tub. Average nutritional values per 100 g: 768 kJ / 184 kcal, 7.5 g fat (6.5 g saturates), 26 g carbohydrate (24 g sugars), 2.3 g protein, 0.12 g salt. Contains MILK and EGG; may contain traces of GLUTEN and nuts. EAN 8024834031055. Store frozen at -18 °C and never refreeze after thawing.

Storage and shelf life

Keep constantly at -18 °C along the whole cold chain. Bring to display temperature of about -12 °C to -14 °C for service. Once thawed, do not refreeze: a broken cold chain ruins both texture and food safety. Best consumed before the date printed on the pack.

Who it is for

Built for professional volume: gelato shops, bars and caffetterie, restaurants, hotels, pastry labs and catering operations that need a reliable coffee gelato with a long commercial life and consistent quality across every batch.

Delivery and logistics with LAPA

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Frozen cold chain at -18 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport) using isothermal packaging with dry ice. Service tailored for restaurants, pizzerias, gelato shops, pastry labs, hotels, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.