Nigella Lawson's One-Step, No-Churn Coffee Ice Cream
Genius Recipes
Photo by Julia Gartland
- Serves
- 1 1/2 pints
- Prep Time
- 6 Hours
This recipe has 4 ingredients, 1 step, no cooking, and no churning, but the ice cream you get will have a creamy, almost buttery smoothness. Serve it on its own, or with chocolate sauce, or in little brioche buns. Adapted slightly from Nigellissima (Clarkson Potter, 2013).
Ingredients
- 1 1/4 cup (300 milliliters) heavy or double cream, well-chilled
- 2/3 cup (175 grams) sweetened condensed milk
- 2 tablespoon instant espresso powder
- 2 tablespoon espresso liqueur
Featured Video
We love a no-churn ice cream for its simplicity, and its richness. The process here, to mimic the fluffy texture of traditionally churned ice cream, relies on whipping cream to create the same aerated effect that an ice cream machine achieves by turning the mixture over and over as it freezes, incorporating air bubbles. For extra credit, add mix-ins like cookies or chocolate chips for a party in every bite.
Directions
- Step 1
Using a hand mixer, or a stand mixer fitted with a whisk attachment, whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.
- Step 2
Fill two 500-milliliter or two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.