One-Step No-Churn Coffee Ice Cream
by Nigella. Featured in NIGELLISSIMAIntroduction
I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling.
So, here's how it goes: you don't make a custard and you don't need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy. Luckily, I live near an Italian caffe that will sell them to me, but I am also searching dutifully for an online source.
Maybe I don't have to add this but, as a security measure, let me remind you that 1 tablespoon in cooking is a precise 15ml measurement; my instant espresso powder comes with a 5ml teaspoon inside, so, if it helps, use 6 of those to make sure you're adding the correct amount.
For US cup measures, use the toggle at the top of the ingredients list.
I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling.
So, here's how it goes: you don't make a custard and you don't need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy. Luckily, I live near an Italian caffe that will sell them to me, but I am also searching dutifully for an online source.
Maybe I don't have to add this but, as a security measure, let me remind you that 1 tablespoon in cooking is a precise 15ml measurement; my instant espresso powder comes with a 5ml teaspoon inside, so, if it helps, use 6 of those to make sure you're adding the correct amount.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: approx. 800ml / 1 1/2 pints
- 300 millilitres double cream
- 175 grams condensed milk
- 2 tablespoons instant espresso powder
- 2 tablespoons espresso liqueur
- 1¼ cups heavy cream
- ⅔ cup sweetened condensed milk
- 2 tablespoons instant espresso powder
- 2 tablespoons espresso liqueur
Method
- Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)
- Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)
Additional Information
MAKE AHEAD: Best if eaten within 1 week but can be kept up to 1 month in the freezer.
MAKE AHEAD: Best if eaten within 1 week but can be kept up to 1 month in the freezer.
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Show more commentsI made this on the weekend, using chocolate sweet and condensed milk and adding mini dark chocolate chips. It was DEVINE! <3
Fabulous and easy recipe. Like others, I've also experimented with the following: Cocoa powder and cointreau. I should have perhaps added some orange zest but did add grated chocolate at the last minute which really worked well. VERY pleased with stemmed ginger and Ginger wine! Amazing! Also tried small chunks of Pineapple and malibu. Pretty good. Need to think up some more......
The recipe of coffee ice cream is good and amazing, and thanks for the ingredients and method.
I have been making this for years and can't recommend it highly enough! Not only easy to make, but guests are always knocked out by it, can't believe that I haven't bought it from a specialist shop and beg for the recipe.
Delicious!! I made this using Patron xo cafe tequila. It is so delicious anyway but added to this ice cream was so so good. Will definitely make it again. I've been waiting for EVER to make this but could never find coffee liqueur, so on discovering Patron it was just perfect and well worth the wait to find a good coffee liqueur.
I had no idea ice cream could be made this way and taste so delicious. I also tried making a crumbled salted caramel cookies version. Equally yummy. Don't think I'll buy ice cream again. I didn't use anything other than double cream and condensed milk for the main ice cream in either recipe. Thank you Nigella.
Adore you, Nigella! Always simply delicious! This recipe is quick, easy and sooooo good! My guests raved! Told them that I stood over a churn for hours! wink
Delicious! Just wish we made more!
AMAZING taste & so easy to make - no one would ever believe it. A real keeper of a recipe - thank you so much!
For warmer countries make sure everything is really cold so that your cream doesn't separate and become butter. Or do it over some ice. My mom used to whip cream over ice trays fresh from the fridge.
I made the instructed coffee ice cream which was yummy, then experimented by using cocoa powder instead of espresso powder and used cinnamon whiskey instead of coffee liqueur. Another great success! Didn't stop there - then made a mocha version with one spoon each of coffee powder and cocoa powder, toasted some desiccated coconut and added with Malibu. I now have a list of 30 co-workers who want the recipes. Next one to make will be chocolate ice cream with orange baileys!!! Then mint.............the possibilities are endless!
I have never made ice cream. I tried this recipe using limencello...omg. l put too much in but the texture was lush. I find it a bit too rich so l serve up quite small potions making it last longer and easier on my waistline! :-)