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87 Comments
Hannah
August 5, 2020
There is nothing better than fresh coffee ice cream, drenched in hot fudge sauce and Frangelico. Or just with many Heath bar chunks mixed in.
beaninthekitchen
August 5, 2020
Our go to this summer has been cream, condensed milk, the juice on one lemon, and Madagascar vanilla. It is so creamy and good, tastes like lemon ice box or even key lime pie!
Rachelm
August 5, 2020
Do we think I could make this with homemade coffee liqueur? I happen to have quite a lot on hand...
Rachelm
August 5, 2020
Haha! Actually it is SUPER easy to make, I have started making it a month or so before the holiday season, and decanting into cute little reusable bottles for gifts...
Rachelm
August 6, 2020
I use this one - https://foodinjars.com/recipe/holiday-giving-homemade-coffee-liqueur/
Foolproof!
Foolproof!
Elizabeth I.
July 23, 2017
The margarita version of this ice cream that Nigella makes is to die for... so good and lime-y
Mish V.
December 22, 2016
I have been making ice-cream similar to this recipe for over a year and it is a hit in my house!
tessga
June 11, 2015
made a kid-friendly (sans booze) chocolate version of this yesterday and it's so good. 3 TB. cocoa powder, 4 TB. Chocolate Syrup, 1 tsp vanilla 1/2 c. mini chocolate chips. 4 year old yelled 'it's delicious!'
Suzy B.
April 21, 2015
In my book of over 100 of these recipes I give directions for the right amount of alcohol and other sugary additions. Also - I always keep a jar of dried fruits covered in rum or brandy in the store cupboard. Great for adding to ice cream and also to bread pudding, apple pie and all sorts of other things.
Roberta B.
April 20, 2015
I've seen a recipe on the internet (somewhere) that substituted Cool-Whip for whipping up cream.
maria
April 19, 2015
Jamie Oliver, when he first came on PBS as The Naked Chef, I was a die hard recipe follower, his show and cook books brought out the joy in cooking for me!I grow my own herbs and summer veggies and make up my own dishes all the time. Cooking is a art not a anxiety producing chore for food that looks like a stylist produced it. It's all about the taste and the feelings food can impart.
Suzy B.
February 12, 2015
I've done this recipe for 20 or more years as a professional chef working in the tropics. I then wrote a book giving over 100 recipes eg Salted Caramel, Honey Roasted Fig, Chocolate and Crunchy Peanut Butter Ripple, Buttered Rum & Ginger Ice Cream and so on and so forth. It it #genius but now new. I wish I was famous"
AntoniaJames
August 5, 2020
Suzy, I just bought your ice cream book via Kindle. The recipes look great - I cannot wait to try them! What a beautiful "writer's voice" you have. So glad you mentioned the book here.
I found it via your website, clicked through from your profile on this site. For anyone else who is interested, here is the Amazon link: https://www.amazon.com/Luscious-Ice-Creams-without-Machine-ebook/dp/B00AEZC24I ;o)
I found it via your website, clicked through from your profile on this site. For anyone else who is interested, here is the Amazon link: https://www.amazon.com/Luscious-Ice-Creams-without-Machine-ebook/dp/B00AEZC24I ;o)
Jennifer K.
September 30, 2014
Hey Jacqueline ... I tried a coconut version. Not completely "vegan" I guess, because I still used the condensed milk. I did substitute with coconut cream, added toasted coconut in place of espresso powder. The taste was fabulous ... however, it definitely needs the liqueur to keep it from freezing solid. I'm thinking coconut rum maybe?
Hannah
August 5, 2020
If any one wants to try a fully dairy free version, Modest Mylk is a brand name for non-dairy milk concentrates. You can pick from a couple nut milk bases or an oat milk base. Then when you need to make condensed milk, use twice as much of the base than called for in the regular recipe.
Rosalind R.
September 13, 2014
I'm back. I had trouble finding this version of the recipe. The usual search goes to the plain recipe without photos and fewer comments. Here's a link to my rum raisin version. I've made it twice and it gets better each time. http://food52.com/recipes/30472-rum-raisin-ice-cream
Alice G.
August 21, 2014
Oh. My. Gosh. This was one of those times I went home and made this straight away, and I am so glad I did. I can't believe how easy or how good this is. I used some wedding cake vodka and a bit of imitation butter flavor- Classy? Not so much. Delicious? Oh yes. Next time I'll do Nigella's salted caramel variation.
jacqueline
August 20, 2014
UGH! i'm just a baby in the kitchen - not brave enough to experiment yet!
jacqueline
August 20, 2014
any way to make this "vegan"? like with coconut milk and/or coconut cream?
lydia.sugarman
August 20, 2014
Great thought! Why don't you experiment and get back to us with your results?
lydia.sugarman
August 19, 2014
Perhaps if the raisins in the rum were gently heated, it would help them plump up and be juicier.
Rosalind R.
August 19, 2014
Thanks for the suggestion. I'll try that but I will use fresher raisins too.
del D.
August 19, 2014
The rum & raisin option sounds divine...that's one flavour I have never tried. One has to be very cautious re the amount of alcohol one uses as too much and the icecream does not set well......I have been making this no churn icecream for 35 years and it never fails to enchant !!
Dan P.
August 19, 2014
I might simmer the raisins and rum! Two reasons, one softer raisins, two more intense flavor for the rum as the alcohol evaporates and the liquid can reduces to your personal likings!
Rosalind R.
August 18, 2014
I posted a rum-raisin version a couple of days ago. I soaked 1/2 C raisins in 1/4 C dark rum and added that with a tablespoon of vanilla in place of the coffee flavoring to the basic recipe. It came out great except the raisins were too dry even with the soaking. I need to buy fresh, vacuum packed raisins or use the yellow kind.
Scribbles
August 18, 2014
This ice cream must rate right up there with possibly the quickest and best tasting dessert I've made this summer. I love ice cream and make it quite often since I have an ice cream freezer....this version is so light and delicious I'll make this several more times before going back to the feeder. My version today is espresso and Grand Marnier. I did use the low fat condense milk and I beat my whip cream slightly before adding the rest of the ingredients - perfect!
Rosalind R.
August 10, 2014
I made this this afternoon and it came out very thin. I put it in the freezer about 4-5 hours ago and it is still as thin as milk. I don't know what I did wrong.
Rosalind R.
August 14, 2014
It just needed more time in the freezer. It was soft but solid by the next day.
Virginia L.
August 10, 2014
This was so easy. I used my Kitchen Aid mixer and watched it carefully so I didn't over beat it. It froze perfectly. Will definitely make it again.
Jane A.
August 10, 2014
Sweetened condensed milk is milk and sugar. I bought a brand that was organic, so no hormones in the milk, no GMOs in the cane sugar. Churned ice cream made from a custard base is delicious too.
Francesca D.
August 9, 2014
Made this with one tbs espresso granules and 3 tbs cocoa powder. Delicious with a fudge sauce in which I used last third of condensed milk from recipe in place of corn syrup. Didn't now what else to do with it.
Martha G.
August 8, 2014
Okay, can I hand whisk this? (I am basically a non-cook these days but! Coffee! Ice Cream!) Also, I don't put alcohol in stuff, so...I see one poster said it worked okay without the liqueur.
durun99
August 9, 2014
I whisked it by hand, came out great and it's easier to stop before you make butter. Good forearm workout, too.
del D.
August 8, 2014
I have also substituted Scotch Whisky for the brandy and then it becomes
Irish Coffee icecream !! Be careful of the alcohol......too much and the icecream doesn't set well. Enjoy !
Irish Coffee icecream !! Be careful of the alcohol......too much and the icecream doesn't set well. Enjoy !
allstar379
August 7, 2014
Warning, you can DEFINITELY taste the alcohol in this. If you like that taste, then go for it. The flavor was certainly not what I was expecting though, so be warned.
BreadandButter
August 7, 2014
If I needed to leave out the liqueur altogether and create a booze-free version, should I substitute something else to prevent over-hardening?
Jennifer
August 8, 2014
You can just omit the alcohol and it still turns out great. I made it last night.
Francesca D.
August 7, 2014
I also had this ice cream in Chile, made with just picked sun ripened raspberries from the field behind the colonial farm house where I lived for some months. It was the best thing I ever ate.
Jane A.
August 7, 2014
I had to substitute Frangelico because I had no coffee liqueur, but ice cream tasted great. The unfrozen whipped mixture would make a great (and easy) genoise or sponge cake filling/frosting, IMHO. Takes about two minutes to pull together yet tastes really special.
Mas J.
August 7, 2014
Kristen, can you advise a brand for Espresso liqueur?? Thanks!
Kristen M.
August 7, 2014
Mas Jen, I used Kahlua -- if you don't have a bottle and don't feel like buying a whole bottle now, I find those little airline-style bottles sold at liquor stores are handy for amounts like this.
Sandy
August 6, 2014
Any idea how to convert this into caramel/balsamic ice cream?
Kristen M.
August 7, 2014
Sandy, check out Nigella's salted caramel bourbon variation -- you could try switching out the bourbon for balsamic, and tweaking to taste: http://www.nigella.com/recipes/view/no-churn-salted-caramel-bourbon-ice-cream
Hannah
August 6, 2020
Balsamic ice cream sounds like a great idea. Perhaps with caramelized apples on top...I’m trying that this autumn.
Rosalind R.
August 6, 2014
I love coffee ice cream between two McVitie's Hobnob cookies. These are like an oatmeal cookie with a thin coating of milk chocolate on top. I keep them in the refrigerator to keep the chocolate from getting too sticky. Then I put a scoop of ice cream between two cookies with the chocolate side out. Yum! This no churn recipe should be great with the Hobnobs.
CarlaCooks
August 7, 2014
Oh no, that sounds too good to be real. I have some McVitie's caramel Hobnobs in the fridge... I just might have to guild this lily!
Liz
August 6, 2014
I've been making this for a couple of years, and it truly is great. Fat free condensed milk actually works better with the cream - just as rich without the oily mouth feel of the full fat condensed milk. Also, less guilt. Adding 2 tablespoons of dark cocoa powder and a tsp. cinnamon to this basic recipe makes a killer aztec chocolate flavor.
I_Fortuna
August 6, 2014
Another good way to eat these that is really easy, is to toast a couple of toaster waffles and put the ice cream in between them. So great!
lisalucyb
August 6, 2014
I used to make a chocolate chip ice cream many years ago using this same method and it was amazing but I lost the recipe. I will use this as a base and play with all kinds of variations. Yum!
lydia.sugarman
August 6, 2014
Oh, with lemon or lime juice, minus the eggs! That's that lucious classic Southern pie filling. I was wondering about whipping the cream separately, then folding in the other ingredients. Wondering about substituting bourbon, scotch, or rum for the coffee liqueur? Think the coffee flavor will still come through?
Kristen M.
August 7, 2014
You could whip then fold, but there's no need. I do think the coffee flavor would still come through and like the idea of bourbon or rum, but haven't tried switching up the booze myself. Be sure to check out Nigella's other variations for inspiration: http://www.nigella.com/recipes/no-churn-ice-creams
testkitchenette
August 6, 2014
I am thinking about doing this with coconut milk instead of sweetened condensed milk and maybe a banana for the extra sweetness...
CarlaCooks
August 7, 2014
Please let me know how that goes. What kind of coconut milk will use use... full fat or light?
LysiaLoves
August 11, 2014
Yes let us know! I'm def not feeling the sweetened condensed milk. The only thing that would be missing by using coconut milk would be the caramelized flavor from the SCM, but I'd be sweetening the whole thing with coconut palm sugar which has a slight caramel-y flavor so hopefully that'll cover it. Maybe coconut cream would be good? Just make sure to check the ingredients - no fillers or gums please!
Sasha (.
August 6, 2014
This reminds me of a Chilean recipe made in a similar way... but with fresh lemon juice... ah-mazing. They also whip the cream first, to lighten the treat.
Kristen M.
August 7, 2014
Just found it on your blog -- looks so good! Sharing here: http://globaltableadventure.com/2010/09/30/recipe-chilean-crema-de-limon-chilean-lemon-ice-cream/
Kukla
August 6, 2014
I posted a recipe for chocolate ice cream on food52 back in September of 2011, which was inspired by America’s Test Kitchen and made by using exactly the same method. https://food52.com/recipes/14307-easy-dulce-de-leche-chocolate-ice-cream-served-with-orange-caramel-sauce
Kristen M.
August 7, 2014
Thank you for sharing -- I love the idea of substituting dulce de leche for the condensed milk, and your recipe looks delicious. Nigella has also been publishing variations for a number of years, back to at least Nigella Bites in 2001. I'd love to see the ATK version but haven't yet found it online -- do you know when it was published?
Kukla
August 7, 2014
Kristen, here is what I found: Easy Chocolate Ice Cream
From Cook's Country | June/July 2009
From Cook's Country | June/July 2009
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