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

By • August 5, 2014 • 23 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.
Jump to Comments (23)

Comments (23) Questions (0)

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3 days ago Carolyn

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

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3 days ago QueenCeleste

no water needed.

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about 1 month 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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about 1 month 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

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about 1 month 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!

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about 1 month ago Christoper Lundquist

Can i use fresh vanilla bean instead?

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about 1 month 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

about 1 month 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...

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about 1 month 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

about 1 month 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.

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about 1 month ago Jane

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

Stringio

2 months 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

about 1 month 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.

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2 months ago Vstarr71

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

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2 months 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!

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3 months 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?

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about 1 month ago Kukla

Use Dulce de Leche instead of Condensed milk barbiesheehan.

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3 months 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.

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3 months 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?

Miglore

3 months 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...

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2 months ago plainhomecook

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

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2 months 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!