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

By • August 5, 2014 • 21 Comments

147 Save


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 cup (300 milliliters) heavy or double cream, well-chilled
  • 2/3 cups (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.
Jump to Comments (21)

Comments (21) Questions (0)

Default-small
Default-small
Vintage_american_patriotic_pit_bull_dog_war_poster-r4d2b15e9766c4f7b95bc02dc408d9d3a_2u4ex_8byvr_512

1 day 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.

Default-small

13 days 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

Default-small

14 days ago QueenCeleste

This is such a great recipe. I made dulce de leche with the remaining condensed milk and made another batch adding a good dash of Maldon salt and hazelnut liqueur for salted caramel hazelnut ice cream and it was fabulous. Can't wait to try other variations!

Default-small

16 days ago Christoper Lundquist

Can i use fresh vanilla bean instead?

Default-small

17 days ago Gee Gee

Hi...looks delicious. Could we use powdered lemonade mix for the 2 tBsp of coffe and grand marnier for the liquer in stead of the coffee ingredients? My family does not like coffee at all. Are the powder ingredients necessary to stabilze it?

Miglore

17 days ago Kristen Miglore

Kristen is the Executive Editor of Food52

Check out all the other flavors Nigella has published -- some of them should work for your family! http://www.nigella.com...

Default-small

17 days ago Kathy

In the article it mentioned 6 variations but I didn't find them. Can you help please, don't want to use liquer. Thanks!

Miglore

17 days ago Kristen Miglore

Kristen is the Executive Editor of Food52

Here are the other flavor variations that Nigella has published -- the bitter orange and pomegranate both have no liquor: http://www.nigella.com...

Some commenters have simply left the liqueur out entirely and been happy with the results -- it will just freeze a bit firmer.

Default-small

18 days ago Jane

Anyone know how to make something similar but dairy free? Maybe with almond milk, coconut oil, etc?

Stringio

27 days ago Ken Sloan

"Fill two 500-mililiter or one 1-pint airtight container(s)"...

Isn't one pint slightly less than ONE 500ml container? I'm confused.

Miglore

18 days ago Kristen Miglore

Kristen is the Executive Editor of Food52

Thanks for your note, Ken -- I've corrected that step. It should be two 500ml or 1-pint containers.

Default-small

27 days ago Vstarr71

Just made it with fresh raspberries and cardamom:) yum!

Work_pic

about 1 month ago PublicRadioGal

This recipe could not have been easier! I made it to go with the black bean/chocolate cupcakes I made for my birthday. Such a great summer birthday treat!

Default-small

about 1 month ago barbiesheehan

Making the coffee icecream --tastes great but have family members who don't like coffee -- how could I substitute for a caramel icecream?

Img_0001

18 days ago Kukla

Use Dulce de Leche instead of Condensed milk barbiesheehan.

Default-small

about 1 month ago lsm

I made this at 2 in the morning. Wanted to make something special for a pancake recipe I use. I just put everything in a chilled bowl and wisked away for about 20 minutes. I made a second batch using a stand mixer. That took about 10 minutes. the first try turned out very light and creamy. The second batch was not as creamy. I think let it whip to long .still a nice change from store bought ice cream.

Default-small

about 1 month ago lleello

I think this recipe require you to whisk the cream until it reach soft peak, before folding it into the other ingredients. Could you check it please?

Default-small

about 1 month ago lleello

pg 170 on http://www.amazon.com/Nigellissima...

Miglore

about 1 month ago Kristen Miglore

Kristen is the Executive Editor of Food52

Hi lleello -- yes, the U.S. version of the book changed from whipping it all at once to separate whipping and folding. I'm not sure why. But I tried the original version and it worked, so I stuck with it, because it's a bit simpler (and truly one-step). In many other variations Nigella has published, she whisks all the ingredients together, so I think it's fairly forgiving (as long as the cream is cold! One time mine warmed up a bit too much and separated when combined with the liqueur): http://www.nigella.com...

Default-small

about 1 month ago plainhomecook

Might be because UK double cream has more butterfat than US heavy cream.

Default-small

29 days ago lleello

Thanks for making it clear Kristen! I have wanting to make this recipe for awhile and was confused when the recipe on the Food52 is different from what I remember. Will definitely try this soon!