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

Here’s what Nigella herself says in her version of the recipe about whipping the cream first: (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)

Wow! So good! So simple! I made it with half the amount of instant coffee & found that the coffee flavor was strong enough for me. Also, next time I make it I’m going to try whipping the cream first, then adding the condensed milk & coffee, and the Kailua last. It did eventually whip up, but took a while to beat.

Wonderful!

I made it with Sambuca. Delicious.

Endless variations possible on this! So good

I made a vanilla version for my first try since that is a flavor the whole family agrees upon. Delicious! It has such a velvety texture and was a hit for everyone. Now I can't want to try different flavor combinations! Seems like it would be easy to mix the base of condensed milk and cream and then flavor individual containers for seasonal favorites. Thinking pumpkin...cinnamon...caramel...praline pecan...

Can hardly wait to make this. My grandmother's trick for whipping cream is to whip it with an electric mixer in a chilled bowl with chilled beaters.

This is my go-to dessert recipe. It is everyone's favorite, but a little embarrassing when you share how simple it is to make!

Has anyone tried cocoa powder and chocolate liqueur?

Could I make this in a 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...)

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.

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?

Is it the condensed milk that gives its creamy texture despite not being churned