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 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
- 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!
More Great Recipes: Cheese & Dairy|Desserts|Ice Cream & Frozen Desserts|Ice Cream
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4 months ago Tim
Thinking "espresso liqueur" is more specialized or rare in a household than an ice cream maker.
about 1 year ago Miriam
I can't get condensed milk where I am. Can it be replaced with something else?
about 1 year ago Gourmel
Here's a stupid question: could I use regular (not instant) ground coffee instead of instant espresso?
about 1 year ago Emily Whetstone
Don't do that. Instant espresso dissolves completely in liquid, but the grounds will be gritty.
11 months ago witloof
What you could do, though, is heat the cream and steep the grounds in it, then strain it.
about 1 year ago Shelley Matheis
Is it the condensed milk that gives its creamy texture despite not being churned
over 1 year ago ori
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!!
over 1 year ago Fiona
Sounds like a lovely recipe but I don't have any espresso liqueur. What could I use instead?
about 1 month ago Alice Kruse
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.
over 1 year ago John Dziki
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.
over 1 year ago Scribbles
I found this recipe last summer and have made it so many times - it's so easy and delicious!!
over 1 year ago CJ
Coffee & Dulce de Leche freezing now! I also got inspired and whipped up some frozen Greek yogurt with a blueberry swirl.
over 1 year ago The Pontificator
I will definitely try this recipe as I'm too lazy to drag the ice cream maker out of the storage closet.
over 1 year 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.....
over 1 year ago w bodrak
If you do use the instant coffee, please let us know how you like it and how much you used. Thanks!
over 1 year ago blinkythebear
I tried instant coffee, with a one to one substitution. Still tastes heavenly and creamy.
over 1 year ago blinkythebear
Could I use instant coffee as a substitute for espresso powder? Many thanks!
over 1 year ago scott
Alright, Ms. Queen Celeste, you personally are faced with these two options: arm strength or vitamix, what do you choose?
over 1 year 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!
over 1 year ago scott
how will i know when it is blended enough! it is in the blender now!
over 1 year 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?
over 1 year ago QueenCeleste
oh yes, you really should be eating this every day...
over 1 year ago scott
Question: Would it be better to whisk by hand or a vitamin?
over 1 year ago QueenCeleste
I'm guessing you meant vitamix ; )
I wouldn't use a blender. A hand mixer works really well.
over 1 year 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?
over 1 year 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!
almost 2 years 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.
almost 2 years ago Driftwood
Used butterscotch liqueur and Heath english toffee pieces, it's wonderful!
almost 2 years 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!
almost 2 years 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
almost 2 years ago Carolyn
Does the espresso powder need water added or is it there for flavour and binding.
almost 2 years ago QueenCeleste
no water needed.