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One-Step No-Churn Coffee Ice Cream

by . Featured in NIGELLISSIMA
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Introduction

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.

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.

One-Step No-Churn Coffee Ice Cream
Photo by Petrina Tinslay

Ingredients

Serves: approx. 800ml / 1 1/2 pints

Metric Cups
  • 300 millilitres double cream
  • 175 grams condensed milk
  • 2 tablespoons instant espresso powder
  • 2 tablespoons espresso liqueur
  • 1¼ cups heavy cream
  • ⅔ cup sweetened condensed milk
  • 2 tablespoons instant espresso powder
  • 2 tablespoons espresso liqueur

Method

  1. Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.
  1. Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

Additional Information

For stockists of coffee liqueur please see the Nigellissima Ingredients Stockists list.

For stockists of coffee liqueur please see the Nigellissima Ingredients Stockists list.

Tell us what you think

What 65 Others have said

  • This recipe was so enticing. But alas it didn't thicken for me. The cream turned into buttery lumps. I won't give up tho, will try another day.

    Posted by Jenized on 3rd September 2016
  • I really liked it but my family thought it was too sweet.

    Posted by sylmel on 23rd June 2016
  • Made this last Summer and felt like a genius as people wanted to know how I made it so well without an ice cream maker. A magician however never reveals his secrets!

    Posted by Sir Randall on 5th May 2016
  • I can see why Nigella says she is almost embarrassed by how easy this icecream is, as how can something that is so sumptuous be so darn simple to create !? I'm new to making icecream, the only other one I've made before this was Nigellas strawberry one, which tastes divine, but is a more detailed recipe. I almost didn't try this one, but I'm so glad I did. I live in NZ and the only cream we have here is just plain whipping cream, so I used that, 3/4 a tin of condensed milk, and seeing as the best thing I had to give coffee flavor was some Dulce Gusto espresso pods (the intense ones) I used 4 of those to as little water as possible, chucked in a vanilla pod scrapings and some freshly grated nutmeg and whizzed it up. I then put it into my icecream machine to churn and when nearly done added some salted caramel sauce & some salted caramel fudge, just a little of each for flavor pops, and all I can say is "Wow!!!"

    Posted by VioletSkye on 27th December 2015
  • Sooo yummo! I have just made this ice cream but instead of coffee, I finely grated the zest of an orange, chopped up some luscious Aussie mango and added passion fruit and as lodge of Cointreau. So far it tastes zesty and fresh and I am serving it with some lemon coconut cake for my mums birthday. Thanks so much Nigella!

    Posted by Binna01 on 28th November 2015
  • Made this again but used half the can of milk and rest of a 600ml cream after making the no-churn pumpkin. Did it straight after, didn't even bother to wash out bowl or whisks as the coffee flavour is much stronger. Used Tia Maria as the alcohol - works every time with the espresso powder dissolved in it.

    Posted by NigellaPleaseComeDineWithMe on 4th November 2015
  • I am making this for dessert tonight, for the third time. This is one of the easiest ice creams to make, and absolutely delectable. Make more than you think you need, because people will devour it! Thanks Nigella!

    Posted by on 14th August 2015
  • Is there a non-alcoholic alternative for coffee liqueur?

    Posted by gh0st0ft0mj0ad on 22nd March 2013
  • 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 October 2012
  • Can you substitute the coffee liquor?

    Posted by DeniseEales on 7th October 2012
  • Absolutely Fantastic! Great make after following this recipe. However, i did use golden syrup instead of liqueur and it works just as perfect! Luxury and divine smooth taste and texture. Great for any fast, easy and quick dessert. Could go with some almond and apricot brittle and steamed cake.....mmm

    Posted by Junior Chef on 20th April 2015
  • Excellent! Gorgeous texture and delicious coffee flavor. After seeing NL make this on TV I couldn't make it fast enough. I used medaglia d'oro espresso powder and Kahlua. Note that it took quite awhile to get soft peaks. I used my KitchenAid mixer on high and it took maybe five minutes. Using American ingredients, it's easiest to adjust the proportions to using one can of sweetened condensed milk, a scant pint of whipping cream and 3 T each of the espresso powder and Kahlua. Will definitely make it again.

    Posted by feldmancin on 3rd April 2015
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