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

By • August 5, 2014 • 41 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 (41) Questions (0)

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28 days 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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3 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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3 months ago blinkythebear

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

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3 months ago blinkythebear

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

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4 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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4 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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4 months ago scott

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

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4 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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4 months ago QueenCeleste

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

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4 months ago scott

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

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4 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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4 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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4 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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5 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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6 months ago Driftwood

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

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6 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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7 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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7 months ago Carolyn

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

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7 months ago QueenCeleste

no water needed.

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8 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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9 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

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9 months 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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9 months ago Christoper Lundquist

Can i use fresh vanilla bean instead?

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9 months 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?

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9 months 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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9 months 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!

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9 months 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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9 months ago Jane

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

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9 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.

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9 months 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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9 months ago Vstarr71

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

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9 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!