I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling.
So, here's how it goes: you don't make a custard and you don't need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy. Luckily, I live near an Italian caffe that will sell them to me, but I am also searching dutifully for an online source.
Maybe I don't have to add this but, as a security measure, let me remind you that 1 tablespoon in cooking is a precise 15ml measurement; my instant espresso powder comes with a 5ml teaspoon inside, so, if it helps, use 6 of those to make sure you're adding the correct amount.
Recipe posted by Nigella
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This sounds divine, will have to try this one out! :) Thank you!
Posted by simon_perth on 25th Sep 2012 at 9.18
So easy - once you've made the initial outlay for the liqueur and espresso powder, it's not even that expensive. I'm going to try the mix as a base for cappucino mousse next!
Posted by bettylyn on 4th Oct 2012 at 9.46
Wonderful, and so easy.
Posted by jencooking on 6th Oct 2012 at 13.54
Just made this and it's delicious before it goes in the freezer! I have also made a chocolate one for my son using creme de cacao instead of espresso liqueur and green and blacks cocoa powder instead of the espresso powder. It really works. Amazing recipe, thank you. Choc orange next followed by hazelnut I think!
Posted by Wendydines on 6th Oct 2012 at 17.24
Made this today. Not only is it very quick and easy to make it is also delicious! More recipes like this please.
Posted by mummills68 on 7th Oct 2012 at 19.17
Can you substitute the coffee liquor?
Posted by DeniseEales on 7th Oct 2012 at 21.00
So easy to make. I followed the recipe from the tv show and thought it used a whole tin of condensed milk, but see written down here it's less. Don't know if it makes a difference, but it tastes amazing. Squished between a brioche roll was sublime and highly recommended. Nigella, you are a marvel! How can something so easy be so delicious?
Posted by BaronOfSuburbia on 8th Oct 2012 at 15.37
Tried this recipe out and must say - it is something else!!!! To be highly recommended!!! I used cocoa powder and approx 5tbsps of coconut yoghurt instead of the liqueuer and espresso powder and my god I loved it!!! Soo easy and zero failure rate! My kids loved it too! They couldn't believe it was home-made it's so good!!!
Posted by icancook on 12th Oct 2012 at 13.42
I used the condensed milk and cream base for a green tea ice cream - absolutely gorgeous. Perfect texture, scoopable from the freezer.
Posted by Foodycat on 12th Oct 2012 at 21.29
Nigella, this looked amazing and I want to try it.... but I really want to find a great lemony ice cream too. Have you ever tried the same recipe with Limoncello and if so, does it work? Do you need to change anything? Many thanks! x
Posted by Tanya Chong on 13th Oct 2012 at 12.03
Love the sound of this, could you make it with other liqueurs?
Posted by peppinl on 13th Oct 2012 at 14.46
This was my very first attempt at making any type of ice cream and this was so easy I was sure I had missed something but no - perfect soft and delicious ice cream ! Now look forward to experimenting with different flavours too . Thank you
Posted by Turraquine on 17th Oct 2012 at 21.01
I don't like coffee so I thought I'd try a chocolate variant with cocoa powder and caramel vodka. It was actually quite solid when frozen. Also the cocoa flavour didn't come through but you could taste the caramel.
Posted by Joolsbabe on 18th Oct 2012 at 9.56
I made this with instant coffee dissolved in boiling water and Tia Maria, absolutely delicious! I also used the whole tin of condensed milk and doubled the amount of cream.
Posted by Joolzy on 28th Oct 2012 at 13.02
Hi does the coffee powder need to be mixed with water or does it just go in as it is? X
Posted by VikkiWillmott on 28th Oct 2012 at 22.51
I used Camp coffee instead of the liqueur and it tastes amazing. So cheap and easy to make. Recommended.
Posted by ejw02 on 25th Nov 2012 at 12.35
Chocolate and stem ginger versions are good: Thanks to wendydines for the chocolate version. Green and blacks definitely gives a richer flavour than alternative cocoa brands but we had to use the majority of a small tub to get a food flavour and were very generous with the booze. Tequila is also quite good with chocolate. Today we tried making a stem ginger version and added the syrup and some ginger liqueur.
Posted by y66sjh on 1st Dec 2012 at 15.06
I don't like coffee so I tried this with fresh raspberries and Chambord liqueur. Absolutely delicious - best ice cream ever. Can't wait to try lots of other flavours.
Posted by Jamboree on 12th Jan 2013 at 8.36
This recipe is so easy and a great base to make up your own ice creams. The consistency is perfect. A must try.
Posted by PThorburn on 20th Jan 2013 at 0.51
I love this egg-free ice-cream recipe. With the base ingredients (cream, condense milk and some alcohol) I can make any kind of ice-cream without the churning machine or worrying undercooked egg. But for this coffee ice-cream, I added some cocoa to enhance the bitterness of the espresso (because the condense milk is very very sweet), and it turned out so good. It is still a luscious treat even before setting completely in the freezer.
Posted by dnekrufi on 12th Feb 2013 at 2.29
Used this recipe twice and the results were to die for :) It's simple and easy to adapt. I substituted the coffee flavoring with vanilla and added home made mango jam to make it vanilla ice cream with mango swirls.
Posted by majellarohini on 13th Feb 2013 at 7.29
Is there a non-alcoholic alternative for coffee liqueur?
Posted by gh0st0ft0mj0ad on 22nd Mar 2013 at 4.39
Heard you describe this on NPR for Valentine's Day. But took me til St. Patrick's Day to experiment with this variation: same basic sweetened condensed milk, used heavy cream, cappuccino powder (Nescafe) and Bushmill's Irish Whiskey for fabulous "No-Churn Irish Coffee Ice Cream."
Posted by sseacord on 22nd Mar 2013 at 13.26
This ice-cream is absolutely divine! My husbands asks for it every week. For Canadian cooking goddesses: I use Devon double cream readily available in major grocery stores (Canadian edition of Nigellisima lists heavy cream which is not available in Canada). You can either use 2 jars (170 gr each, approx. 3/4 cup) of the double cream, or 1 jar and 3/4 cup whipping cream 35%. The former option is too rich for me in terms of creaminess; the latter turns just perfect. You end up with the same flavour and volume. I also made this recipe in vanilla and raspberry flavours. Vanilla: steep a scraped vanilla pod in 3 tablespoons hot whipping cream, let cool, and add with condensed milk. Raspberry: smash a cup of R with fork, and increase sweet condensed milk to entire can (300 ml in Canada) to compensate for fruit sourness. Fold the fruit w/spatula into the mixture at the end.
Posted by Cooking Squirrel on 2nd Apr 2013 at 13.37
Espresso liqueur is possibly the best thing ever, especially if it is made with tequila. Many other liqueurs would work beautifully here: limoncello, violet liqueur, amaretto, advocaat, etc...
Posted by yourfriendsfriend on 4th Apr 2013 at 22.01
Doubled the recipe to use up the amount of cream I had on hand. Substituted Irish cream liqueur too. I actually churned this as the canister was already frozen. It turned out very well. Will use this as the base for other flavours in the future.
Posted by DodgyJammer on 15th Apr 2013 at 0.27
Tried this today with honey, cinnamon powder and macadamia nuts. Yummilicious! Hubby is totally hooked. Said we never have to buy ice cream again, ever!
Posted by Mosul on 15th Apr 2013 at 12.22
I was given this recipe a while ago and didn't know it came from here, but being a student with no real excuse to spent lots on espresso powder and coffee liqueur, I improvised. I already had freshly ground coffee, so I blended that a bit to make it even finer and I used coconut rum in place of the liqueur. It was divine, and I now plan to experiment with the base to go and make other flavours.
Posted by L Morcom on 24th Apr 2013 at 16.09
Made this with cocoa and orange oil and big chocolate chunks - delicious! Actually my 7, 9, and 10 year old made it - so easy. Going to try with fresh berries when they are in season. And glad I don't have to buy an ice cream machine!
Posted by megh on 28th Apr 2013 at 23.26