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One-Step No-Churn Coffee Ice Cream


by Nigella. Featured in Nigellissima



One-Step No-Churn Coffee Ice Cream




Makes: approx. 800ml / 1  1/2 pints


Whisk all the ingredients together until soft peaks form, and you have a gorgeous, café-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 in a brioche



300 millilitres double cream



175 grams condensed milk



2 tablespoons instant espresso powder



2 tablespoons espresso liqueur or Tia Maria



COMMENT on web

I made the instructed coffee ice cream which was yummy, then experimented by using cocoa powder instead of espresso powder and used cinnamon whiskey instead of coffee liqueur. Another great success! Didn't stop there - then made a mocha version with one spoon each of coffee powder and cocoa powder, toasted some desiccated coconut and added with Malibu. I now have a list of 30 co-workers who want the recipes. Next one to make will be chocolate ice cream with orange baileys!!! Then mint.............the possibilities are endless!