5 Ingredients or Fewer

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

May  5, 2021
5 Stars
Photo by James Ransom
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

  • Prep time 6 hours
  • 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
In This Recipe
  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.

See what other Food52ers are saying.

  • Smoothiesrule
  • Christy Harm
    Christy Harm
  • Tori Multon
    Tori Multon
  • Laura J Davies
    Laura J Davies
  • Suzette S Reed
    Suzette S Reed
Genius Recipes

Recipe by: Genius Recipes

99 Reviews

Stace June 3, 2021
Update guys it turned out great, yet i found that it was slightly icy. Any tips for a more creamier finish?
Stace June 2, 2021
After reading through each suggestion and seeing many variations of this recipe I decided to go with whole milk, whipping cream, condensed milk, columbian coffee and regular white rum since i didn't have coffee liquer, at present its in the freezer. I've tasted the mixture and it's absolytely delish. I can't wait to see the result and texture...
Kddd February 6, 2021
This is one of the most rewarding recipes I have ever found. Ridiculously easy and absolutely delicious. It is also versatile I have made strawberry ice cream using a punnet of liquidised strawberries and raspberry vodka and whisky and orange marmalade using orange marmalade, juice and zest of an orange and whisky but following the basic recipe. I am sure it will work with many other flavourings too
Berkland August 9, 2020
This is SO good and SO easy. I used kahlua and cream de cacao instead of espresso powder and liquor and it tastes just like the blended Smith & Kearns we used to drink in the Midwest.
Cydneyroach July 4, 2020
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.)
Marie June 11, 2021
Shush I had read your post before starting!🤦‍♀️😂🤦‍♀️
Suzette S. May 23, 2022
I do as directed with exception I use hand mixer to whip...turns out perfect! One of my go-to recipes! Very rich serve small scoop with little cookies.
Jenna June 10, 2019
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.
Bella95 July 29, 2019
I haven't made this yet but, other recipes l've seen suggest chilling the condensed milk first. Not sure if it does make a difference but l would worry that adding the condensed milk to the previously whipped cream might deflate it somewhat.
schemitsch May 28, 2019
paula May 25, 2019
I made it with Sambuca. Delicious.
Smoothiesrule August 30, 2018
Endless variations possible on this! So good
Misfitwife August 30, 2018
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...
Linda August 9, 2018
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.
kerry.mossler August 7, 2018
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!
Christy H. May 7, 2018
Has anyone tried cocoa powder and chocolate liqueur?
andrea April 25, 2018
Could I make this in a Cuisinart ice cream maker?
tucsonbabe April 25, 2018
Yes, you can. I always put my "no churn" ice cream recipes in the Cuisinart ice cream maker.
Maya February 1, 2018
Has anyone tried this using Baileys Irish Cream?
Marsha S. November 21, 2020
Yep! With coffee version and plain vanilla last night!
Nora September 7, 2017
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.
Amy August 11, 2020
Did you try a lighter version? I followed the recipe, and it's freezing now. I made @mikebakesnyc strawberry crumble ice cream a few days ago and it was way too rich! That one had cream cheese also, though, so maybe that's why. Let me know how it turned out!
Nora August 12, 2020
No, I don’t know what to substitute. It’s delicious but too rich for me.
Marsha S. September 26, 2020
There is sweetened condensed milk in low fat. Green label. Works just as good if i recall.
Francesca November 20, 2020
They have fat free SCmilk.
Marsha S. November 21, 2020
Ive been making with half and half and fat free sc milk, whisk and put in my cuisinart ice cream maker. It's great. And less heavy and rich.
Tori M. August 3, 2017
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...)
chez_mere August 4, 2017
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.
NancyFromKona August 2, 2017
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...
Suzanne S. June 28, 2018
How did this come out substituting Dulce de Leche for the sw cond milk?
Violetsnake July 24, 2017
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.
Laura J. July 9, 2017
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.