Nigella Lawson's One-Step, No-Churn Coffee Ice Cream
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 1/2 pints
-
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
- 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.
- Fill two 500-milliliter or two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.
- This recipe is a Community Pick!
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Has anyone tried cocoa powder and chocolate liqueur?
Could I make this in a Cuisinart ice cream maker?
Yes, you can. I always put my "no churn" ice cream recipes in the Cuisinart ice cream maker.
Has anyone tried this using Baileys Irish Cream?
I'd like it to be a bit less fat. Next time I'm going to see if I can find a lighter whipping cream.
You guys think these recipes are okay for kids? I figure it's so little alcohol in each serving a (probably different flavor would be fine...)
I would say if your kids don't mind the flavor the alcohol gives it, there's no harm in letting them have some. Besides, the liquor helps keep the ice cream from freezing too hard - I would leave it in for best results.
As I picked up the sweetened condensed milk last week at Target, noticed that right next to it was a can of exactly the same size labeled 'Nestle Dulce de Leche' so after I convinced myself this was the easiest and most awesome coffee ice cream ever, I bought the Dulce de Leche and substituted it for condensed milk. As I write this, it is freezing. The taste is like a caramel macchiato and the Kahlua is not perceptible which is a plus. Pondering next experiment. Anybody have success with adding fruit purée? I am thinking peach and amaretto...
I used local, organic, and very thick whipping cream. Putting in all the ingredients at once did not work and it took more than 10 minutes of whipping at high speed and a runny liquid, before I took another tactic. So, making what will now be a double batch, I poured the first batch into a large measuring cup and put it aside. Starting anew, I whipped the whipping cream first until it started to thicken, then added the rest of the ingredients and it worked very well. As the patterns began to form on top, I incorporated the first batch very slowly and it all came together nicely forming soft peaks. We'll have for dessert with friends tomorrow. We'll see how it turns out.
I made this as in the recipe and the coffee left a bitter aftertaste. Added more cream to balance it out, but I would suggest adding just one tablespoon of espresso powder and tasting to see how it balances out flavorwise then add more if you need it.
Thinking "espresso liqueur" is more specialized or rare in a household than an ice cream maker.
Haha, wow. I know no-one who owns an ice-creammaker :0
I can't get condensed milk where I am. Can it be replaced with something else?
Here's a stupid question: could I use regular (not instant) ground coffee instead of instant espresso?
Don't do that. Instant espresso dissolves completely in liquid, but the grounds will be gritty.
What you could do, though, is heat the cream and steep the grounds in it, then strain it.
Is it the condensed milk that gives its creamy texture despite not being churned
I used one tbs Drambuie (or whiskey) instead of the coffee liqueur.
It was a hit everybody loved it including the kids..
my favorite coffee ice cream recipe!!
Sounds like a lovely recipe but I don't have any espresso liqueur. What could I use instead?
Any liqueur you like, even vanilla extract. The alcohol will act to discourage crystallization to keep the ice cream from getting icy. I have seen recipes that use vodka to keep the mixture from getting icy, and it would add no flavor at all.
I have never added the liqueur nor replaced it with anything and it always comes out creamy. This recipe ruined me-I love coffee ice cream. I have only used my ice cream maker once since I found this recipe. This is all I need. Did I mention that I love this ice cream?! lol
Hint: Put bowl inside another bowl that you have filled with ice. Make blending much easier. Do this when just making whip cream as well.
I found this recipe last summer and have made it so many times - it's so easy and delicious!!
Coffee & Dulce de Leche freezing now! I also got inspired and whipped up some frozen Greek yogurt with a blueberry swirl.
I will definitely try this recipe as I'm too lazy to drag the ice cream maker out of the storage closet.
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.....
If you do use the instant coffee, please let us know how you like it and how much you used. Thanks!
I tried instant coffee, with a one to one substitution. Still tastes heavenly and creamy.
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