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

By • August 5, 2014 51 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.

More Great Recipes: Ice Cream|Cheese & Dairy|Desserts|Ice Cream & Frozen Desserts

Topics: Books

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Comments (51) Questions (0)


2 days ago Miriam

I can't get condensed milk where I am. Can it be replaced with something else?


about 1 month ago Gourmel

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


20 days ago Emily Whetstone

Don't do that. Instant espresso dissolves completely in liquid, but the grounds will be gritty.


about 1 month ago Shelley Matheis

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


2 months 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!!


3 months ago Fiona

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


3 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.


3 months ago Scribbles

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


3 months ago CJ

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


3 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.


4 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.....


7 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!


6 months ago blinkythebear

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


7 months ago blinkythebear

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


8 months ago scott

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


8 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!


8 months ago scott

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


8 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?


8 months ago QueenCeleste

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


8 months ago scott

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


8 months ago QueenCeleste

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


8 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?


8 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!


9 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


9 months ago Driftwood

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


9 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!


10 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


10 months ago Carolyn

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


10 months ago QueenCeleste

no water needed.


12 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.