Nigella Lawson's One-Step, No-Churn Coffee Ice Cream

By • August 5, 2014 49 Comments

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Author Notes: This recipe has 4 ingredients, 1 step, no cooking, and no churning, but the ice cream you get will have a creamy, almost buttery smoothness. Serve it on its own, or with chocolate sauce, or in little brioche buns. Adapted slightly from Nigellissima (Clarkson Potter, 2013).Genius Recipes

Makes 1 pint

  • 1 1/4 cups (300 milliliters) heavy or double cream, well-chilled
  • 2/3 cup (175 grams) sweetened condensed milk
  • 2 tablespoons instant espresso powder
  • 2 tablespoons espresso liqueur
  1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.
  2. Fill two 500-milliliter or two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

Topics: Cookbooks

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Comments (49) Questions (0)

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1 day ago Gourmel

Here's a stupid question: could I use regular (not instant) ground coffee instead of instant espresso?

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8 days ago Shelley Matheis

Is it the condensed milk that gives its creamy texture despite not being churned

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about 1 month ago ori

I used one tbs Drambuie (or whiskey) instead of the coffee liqueur.
It was a hit everybody loved it including the kids..
my favorite coffee ice cream recipe!!

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about 1 month ago Fiona

Sounds like a lovely recipe but I don't have any espresso liqueur. What could I use instead?

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2 months ago John Dziki

Hint: Put bowl inside another bowl that you have filled with ice. Make blending much easier. Do this when just making whip cream as well.

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2 months ago Scribbles

I found this recipe last summer and have made it so many times - it's so easy and delicious!!

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2 months ago CJ

Coffee & Dulce de Leche freezing now! I also got inspired and whipped up some frozen Greek yogurt with a blueberry swirl.

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2 months ago The Pontificator

I will definitely try this recipe as I'm too lazy to drag the ice cream maker out of the storage closet.

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3 months ago chez_mere

I. Love. This. I will definitely make the original coffee version next time I have something chocolatey lying around to swirl in. Tonight, however, bourbon and ribbons of tangy orange marmalade made the cut. whoa.....

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5 months ago w bodrak

If you do use the instant coffee, please let us know how you like it and how much you used. Thanks!

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5 months ago blinkythebear

I tried instant coffee, with a one to one substitution. Still tastes heavenly and creamy.

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5 months ago blinkythebear

Could I use instant coffee as a substitute for espresso powder? Many thanks!

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7 months ago scott

Alright, Ms. Queen Celeste, you personally are faced with these two options: arm strength or vitamix, what do you choose?

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7 months ago QueenCeleste

OK, I'll bite (pun intended--this recipe is seriously good). I'd try the Vitamix and see what happens. But don't blame me if you have to go buy all new ingredients!

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7 months ago scott

how will i know when it is blended enough! it is in the blender now!

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7 months ago scott

Done. It was thick and creamy. I used New Orleans coffee and a scoop of dutch cocoa powder. Will report back when it is done. This is a healthy ice cream, right?

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7 months ago QueenCeleste

oh yes, you really should be eating this every day...

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7 months ago scott

Question: Would it be better to whisk by hand or a vitamin?

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7 months ago QueenCeleste

I'm guessing you meant vitamix ; )
I wouldn't use a blender. A hand mixer works really well.

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7 months ago scott

Thanks for the quick response. I did mean vitamix (autocorrect). If i don't have a hand mixer, and it is between my arm of the machine, what would you say?

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7 months ago QueenCeleste

hmmm. What's your upper body strength like? You could definitely use a whisk, but it would be a bit of a workout. I'm skeptical of using a blender, but you could try it and report back!

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8 months ago Phyllis

Oh wow - terrific dessert! I cannot wait to make again for when family is visiting for Christmas. Will definitely try all the variations on nigella.com.

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8 months ago Driftwood

Used butterscotch liqueur and Heath english toffee pieces, it's wonderful!

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8 months ago w bodrak

I made the original recipe, then tried a vegan version. I cooked down coconut milk with coconut sugar to substitute for the sweetened condensed milk. I then whipped coconut cream, added the vanilla & it worked just fine....maybe it froze a little harder than the original recipe but still very tasty. Another time I added cocoa powder, one time grated coconut....just us your imagination!

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9 months ago Driftwood

I used 2 Tbsp Bols Pumpkin Smash liquor and 1 packet (0.74oz) Alpine instant spiced apple cider for a pumpkin spiced ice cream and 2 Tbsp peppermint schnapps and 4 crushed peppermint candies for a peppermint ice cream

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9 months ago Carolyn

Does the espresso powder need water added or is it there for flavour and binding.

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9 months ago QueenCeleste

no water needed.

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11 months ago lonewolf

Sweet Jesus. This is heavenly. And ridiculously easy.
I thought I had everything in my fridge...but I only had 1 cup of whipping cream (not heavy) so I remembered I had some creme fraiche so I added that, about 1/2 cup (thought the extra fat would help) and as I swirled around the last bit of what was in my kalhua bottle and dumped it in, I realized it was way more than the recipe called for. Seriously I don't think you can mess this up. This turned out amazing. Can't wait to try the other variations.

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11 months ago culturedpea

Has anyone tried the bitter orange ice-cream with sweetened condensed milk instead of sugar. I thought it might make it creamier and was wondering about proportions….? Would appreciate any guidance on quantities…Thanks