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

By • August 5, 2014 52 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: Cheese & Dairy|Desserts|Ice Cream & Frozen Desserts

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