Coffee Ice Cream Recipe

Coffee Ice Cream Recipe, a delicious no-churn ice cream made with condensed milk and double cream infused with smooth expresso coffee for an intense and rich treat. The best summer treat for grown-ups, this ice cream is super simple and better than any store-bought ice cream.

Nigella Lawson is by far one of my favourite British cooks. Not only because of her delicious dishes, but also because I find her cooking shows really fascinating. She speaks like a truly posh British person, and I admit I feel that my vocabulary is so basic comparing to her fancy English. A lot to learn from her, right?

And what I really love about her recipes is that they so delicious, but also simple, and anyone can cook them at home. Take this amazing coffee ice cream, it has only 4 ingredients that you can easily find in any shop, and it's ready in less than 5 minutes. 

Making your own homemade coffee ice cream can be simple and rewarding. Plus, it's no churn, which means you don't need to worry about an ice cream maker.

Leave it to freeze for a few hours, and that's it, you get the best ice cream ever. Forget about luxury ice cream treats, this is the real deal! And, it's naughty enough to be enjoyed by grown-ups only.

Jump to:

• Ingredients used
• Variations
• Step-by-step photos and instructions
• More ice creams made with condensed milk
• Coffee Ice Cream Recipe

Ingredients used

• double cream (heavy cream for the US readers)
• condensed milk - sweetened
• instant expresso coffee powder
• vanilla extract

Variations

I have made only one change to this fantastic coffee ice cream, l swapped the expresso liqueur with vanilla extract. You can go for whatever you like best, or whatever you have in your pantry, no need to buy booze specially for this ice cream.

You can go for whatever you like best, or whatever you have in your pantry, no need to buy booze specially for this ice cream.

Step-by-step photos and instructions

• Start by beating the double cream until it holds stiff peaks - I like using my hand mixer, it's quick, and it does the job brilliantly.
• Add the condensed milk, expresso coffee and vanilla extract.

• Beat again for 30 seconds or so to have everything mixed well and it looks super creamy.

• Pour the mixture into a plastic container that has a good lid, and freeze for at least 4 hours, ideally overnight.
• To scoop the ice cream, leave the container out for about 30 minutes, if the ice cream is too frozen to be scooped well.

More ice creams made with condensed milk

No churn, no fuss, ready in no time. That's how I like things done! And you know what's the best thing about using condensed milk to make ice cream?

No ice crystals formed, none at all! With regular ice creams you have to mix a few times to avoid the ice forming, but it's not the case here. Just throw the ice cream in the freezer and wait for a few hours.

Mango Ice Cream Recipe

Strawberry Ripple Ice Cream (No Churn)

Pina Colada Ice Cream

Canned Peach Ice Cream

Lemon Curd Ice Cream with Limoncello

If you’ve liked the COFFEE ICE CREAM or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.