No Churn Coffee Ice Cream Too Firm

Our answer

Nigella's No-Churn Coffee Ice Cream (from Nigellissima and on the Nigella website) is a very popular recipoe and is made with a combination of condensed milk and whipped cream. It usually freezes to a consistency that is scoopable from the freezer, rather than freezing solid. It may be that the mixture is not being whisked quite enough, it should have a soft and light texture before freezing. If you are using a whipping or heavy cream rather than UK double cream then you may find it easier to whip the cream first to soft peaks and then whisk in the other ingredients.

Make sure that you use condensed milk (the thick type with sugar) rather than something like evaporated milk, as the sugar helps to give the ice cream a softer texture. Also the alcohol in the recipe should give the ice cream a softer texture. The ice cream can be made without the alcohol but will be firmer. If the ice cream is on the firm side then remove it from the freezer about 15 minutes before serving it and this should help to make the ice cream easier to serve.