Alcohol for No Churn Coffee Ice Cream

Our answer

Nigella's One-Step No-Churn Coffee Ice Cream (from Nigellissima and on the Nigella website) is always popular and very easy to make. The coffee liqueur in the recipe adds flavour but the alcohol also helps to keep the consistency of the ice cream on the softer side so that it scoops easily.

However as the ice cream also contains condensed milk it will not freeze completely solid, so it is possible to omit the liqueur. Should the ice cream be a little too firm to scoop initially, leave it to "ripen" in the fridge for about 20 before serving it. We would also mention that for those who can use alcohol you can use any coffee liqueur that you prefer, and rum, brandy or whisky are also useful alternatives.