5 Ingredients or Fewer
Nigella Lawson's One-Step, No-Churn Coffee Ice Cream
Popular on Food52
113 Reviews
Jul
November 22, 2023
This is very good indeed. I should have heeded the tip from another who suggested tasting as you go w the espresso bc my espresso powder is very very strong (king arthur) so the base had a very unpleasant bitter taste. Never the less, I adjusted adding more condensed milk (nearly all of it), added 4 T cocoa, good pinch of salt and let it mellow in fridge a couple days. I churned in my ice cream maker since I have one adding Bailey's espresso liq the last mins. The result is absolutely delicious! No ice crystals, really really good. So, do taste the base as you add espresso powder and don't add all at once. But if you don't like the result, just play with flavors a bit.
coni
May 13, 2023
So, so, so yummy... easy and minimal ingredients... I've made this many times and did different flavors... EVERYONE who has tasted this, loved it, and have given the recipe!!
Martha S.
May 4, 2023
Easy, fun and delicious. I've used the basic recipe to make many different flavors. The ice cream is so rich and creamy that a small amount satisfies.
Soudabean
January 25, 2023
I made this recipe for my book group and it was a hit. So indulgent, I wish I made extra so I had more for myself!
Lisle
August 23, 2022
I looked up Nigella's recipe for Salted Caramel Bourbon Ice cream because this recipe was so great. I'm puzzled, because that recipe calls for a total of 697 ml of cream and sweetened condensed caramel, as opposed to the total of 475 ml in this recipe. Yet it also claimed to make 2 pints? Does the caramel yield less volume do you think?
Kddd
August 23, 2022
Not sure. But I have made both according to the recipes and they both worked. Not sure of the yields of each though
Lisle
August 22, 2022
WOW WOW WOW!!!! This stuff is incredibly delicious!!! Smooth, creamy, better than churned, in my opinion. Not icy at all. I'm dreaming up other flavor profiles. I used my KitchenAid with the whisk attachment, and it took less than 3 minutes to whip it all together.
Kddd
August 23, 2022
Can’t believe how easy this recipe is. Nigella also does a no churn Bourbon and salted caramel no churn which is every bit as delicious
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...
Smaug
June 16, 2023
One thing about ice cream (at least the churned variety) is that the finished product does not taste like the mixture before freezing. Makes it difficult to develop recipes.
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.)
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.
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?
Jul
November 22, 2023
Yes, I used both and it came out wonderfully! 4 T Cocoa powder, 2 T Bailey's espresso liq, used more condensed milk bc my espresso powder overwhelmed the base.
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.
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!
https://mikebakesnyc.com/strawberry-crumble-ice-cream/
https://mikebakesnyc.com/strawberry-crumble-ice-cream/
Marsha S.
September 26, 2020
There is sweetened condensed milk in low fat. Green label. Works just as good if i recall.
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...
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.
Miriam
August 30, 2015
I can't get condensed milk where I am. Can it be replaced with something else?
Francesca
November 20, 2020
I'm pretty sure they give a homemade recipe somewhere in the article. If not google it. It is possible to make. I have done it but can't remember the recipe off hand. Good luck
Francesca
November 20, 2020
I just went to the dashboard and clicked recipes and the on search,
typed in homemade sweetened condensed milk and the recipe popped right up.
typed in homemade sweetened condensed milk and the recipe popped right up.
GourMel
July 29, 2015
Here's a stupid question: could I use regular (not instant) ground coffee instead of instant espresso?
Emily W.
August 12, 2015
Don't do that. Instant espresso dissolves completely in liquid, but the grounds will be gritty.
witloof
October 30, 2015
What you could do, though, is heat the cream and steep the grounds in it, then strain it.
Bella95
July 29, 2019
Good point. Thanks. I was wondering how to avoid wasting money on instant coffee which l loathe and this would be a perfect work around.
Rosalind P.
March 21, 2021
We also stay completely away from instant coffee but....a lot of chocolate baking recipes call for it. Get a small jar and keep it in the freezer.
Stace
June 2, 2021
Hi you can use whole coffee beans and in a saucepan slowly mix on a low fire then leave to soak. Do not boil you wouldnt want the milk to curdle.. good luck. If using coffee grounds make sure to use a fine seive or cheese cloth to strain properly.
Shelley M.
July 22, 2015
Is it the condensed milk that gives its creamy texture despite not being churned
ori
June 19, 2015
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!!
It was a hit everybody loved it including the kids..
my favorite coffee ice cream recipe!!
Fiona
June 8, 2015
Sounds like a lovely recipe but I don't have any espresso liqueur. What could I use instead?
Alice K.
August 18, 2016
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.
Sherry W.
June 1, 2017
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
Lori
April 16, 2021
I find that to be true for one day in the freezer, but anything past one day, and the ice cream starts to crystallize without some sort of alcohol.
John D.
May 29, 2015
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.
Scribbles
May 26, 2015
I found this recipe last summer and have made it so many times - it's so easy and delicious!!
CJ
May 25, 2015
Coffee & Dulce de Leche freezing now! I also got inspired and whipped up some frozen Greek yogurt with a blueberry swirl.
The P.
May 25, 2015
I will definitely try this recipe as I'm too lazy to drag the ice cream maker out of the storage closet.
chez_mere
April 23, 2015
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.....
Bella95
July 29, 2019
Ooh. Yum. Can you share how you got the ribbons please? Did you melt the marmalade and stir it through partly frozen icecream or am l over thinking it? Thanks.
w B.
February 16, 2015
If you do use the instant coffee, please let us know how you like it and how much you used. Thanks!
blinkythebear
February 20, 2015
I tried instant coffee, with a one to one substitution. Still tastes heavenly and creamy.
blinkythebear
February 16, 2015
Could I use instant coffee as a substitute for espresso powder? Many thanks!
scott
January 9, 2015
Alright, Ms. Queen Celeste, you personally are faced with these two options: arm strength or vitamix, what do you choose?
QueenCeleste
January 9, 2015
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!
scott
January 9, 2015
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?
scott
January 9, 2015
Question: Would it be better to whisk by hand or a vitamin?
QueenCeleste
January 9, 2015
I'm guessing you meant vitamix ; )
I wouldn't use a blender. A hand mixer works really well.
I wouldn't use a blender. A hand mixer works really well.
scott
January 9, 2015
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?
QueenCeleste
January 9, 2015
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!
Phyllis
December 10, 2014
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.
Driftwood
December 5, 2014
Used butterscotch liqueur and Heath english toffee pieces, it's wonderful!
w B.
November 26, 2014
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!
Driftwood
October 29, 2014
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
Carolyn
October 23, 2014
Does the espresso powder need water added or is it there for flavour and binding.
lonewolf
September 15, 2014
Sweet Jesus. This is heavenly. And ridiculously easy.
I thought I had everything in my fridge...but I only had 1 cup of whipping cream (not heavy) so I remembered I had some creme fraiche so I added that, about 1/2 cup (thought the extra fat would help) and as I swirled around the last bit of what was in my kalhua bottle and dumped it in, I realized it was way more than the recipe called for. Seriously I don't think you can mess this up. This turned out amazing. Can't wait to try the other variations.
I thought I had everything in my fridge...but I only had 1 cup of whipping cream (not heavy) so I remembered I had some creme fraiche so I added that, about 1/2 cup (thought the extra fat would help) and as I swirled around the last bit of what was in my kalhua bottle and dumped it in, I realized it was way more than the recipe called for. Seriously I don't think you can mess this up. This turned out amazing. Can't wait to try the other variations.
culturedpea
September 3, 2014
Has anyone tried the bitter orange ice-cream with sweetened condensed milk instead of sugar. I thought it might make it creamier and was wondering about proportions….? Would appreciate any guidance on quantities…Thanks
QueenCeleste
September 2, 2014
This is such a great recipe. I made dulce de leche with the remaining condensed milk and made another batch adding a good dash of Maldon salt and hazelnut liqueur for salted caramel hazelnut ice cream and it was fabulous. Can't wait to try other variations!
Gee G.
August 30, 2014
Hi...looks delicious. Could we use powdered lemonade mix for the 2 tBsp of coffe and grand marnier for the liquer in stead of the coffee ingredients? My family does not like coffee at all. Are the powder ingredients necessary to stabilze it?
Kristen M.
August 30, 2014
Check out all the other flavors Nigella has published -- some of them should work for your family! http://www.nigella.com/recipes/no-churn-ice-creams
Kathy
August 30, 2014
In the article it mentioned 6 variations but I didn't find them. Can you help please, don't want to use liquer. Thanks!
Kristen M.
August 30, 2014
Here are the other flavor variations that Nigella has published -- the bitter orange and pomegranate both have no liquor: http://www.nigella.com/recipes/no-churn-ice-creams
Some commenters have simply left the liqueur out entirely and been happy with the results -- it will just freeze a bit firmer.
Some commenters have simply left the liqueur out entirely and been happy with the results -- it will just freeze a bit firmer.
Jane
August 29, 2014
Anyone know how to make something similar but dairy free? Maybe with almond milk, coconut oil, etc?
Ken S.
August 20, 2014
"Fill two 500-mililiter or one 1-pint airtight container(s)"...
Isn't one pint slightly less than ONE 500ml container? I'm confused.
Isn't one pint slightly less than ONE 500ml container? I'm confused.
Kristen M.
August 29, 2014
Thanks for your note, Ken -- I've corrected that step. It should be two 500ml or 1-pint containers.
PublicRadioGal
August 13, 2014
This recipe could not have been easier! I made it to go with the black bean/chocolate cupcakes I made for my birthday. Such a great summer birthday treat!
barbiesheehan
August 11, 2014
Making the coffee icecream --tastes great but have family members who don't like coffee -- how could I substitute for a caramel icecream?
Laura415
January 28, 2015
I used Dulche de Leche in a can and it was super thick so I whisked the alcohol (bourbon in my case) into it to make it thinner and easier to handle, before folding it in to the softly whipped cream. Don't know how it'll turn out yet as it's in the freezer now. I have my frozen ice cream maker at the ready if it doesn't harden up right:)
lsm
August 8, 2014
I made this at 2 in the morning. Wanted to make something special for a pancake recipe I use. I just put everything in a chilled bowl and wisked away for about 20 minutes. I made a second batch using a stand mixer. That took about 10 minutes. the first try turned out very light and creamy. The second batch was not as creamy. I think let it whip to long .still a nice change from store bought ice cream.
foofaraw
August 8, 2014
I think this recipe require you to whisk the cream until it reach soft peak, before folding it into the other ingredients. Could you check it please?
foofaraw
August 8, 2014
pg 170 on http://www.amazon.com/Nigellissima-Italian-Inspired-Recipes-Nigella-Lawson/dp/077043701X?tag=food52-20%20
Kristen M.
August 11, 2014
Hi lleello -- yes, the U.S. version of the book changed from whipping it all at once to separate whipping and folding. I'm not sure why. But I tried the original version and it worked, so I stuck with it, because it's a bit simpler (and truly one-step). In many other variations Nigella has published, she whisks all the ingredients together, so I think it's fairly forgiving (as long as the cream is cold! One time mine warmed up a bit too much and separated when combined with the liqueur): http://www.nigella.com/recipes/no-churn-ice-creams
plainhomecook
August 16, 2014
Might be because UK double cream has more butterfat than US heavy cream.
foofaraw
August 18, 2014
Thanks for making it clear Kristen! I have wanting to make this recipe for awhile and was confused when the recipe on the Food52 is different from what I remember. Will definitely try this soon!
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