Nigella’s Coffee Ice Cream, a delicious no-churn ice cream made with condensed milk and double cream. The best summer treat for grown-ups. Super simple, 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.
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!
How to make the best no churn coffee ice cream
I have made only one change to this fantastic coffee ice cream, l swapped the expresso liqueur with vanilla extract.
Not that l mind boozy treats, but you know me, l like my recipes alcohol free. 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.
What l used:
- double cream (heavy cream for the US readers)
- condensed milk
- instant expresso coffee powder
- vanilla extract
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 brilliantely.
Add the condensed milk, expresso coffee and vanilla extract, and beat again for 30 seconds or so to have everything mixed well.
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.
A super easy homemade ice cream
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.
I mean, I love any kind of ice cream, and possible flavour.
And if you fancy the homemade ice made the old-fashioned way with milk and eggs, I have the best vanilla ice cream for you; again, no churn: Easy Homemade Vanilla Ice Cream (No Churn).
Or, if you like some amazing cherry flavour, how about my Homemade No-Churn Cherry Ice Cream Without Condensed Milk?
With or without a cone, these ice creams are to die for. Why not give them a try?
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Nigella's Coffee Ice Cream, a delicious no-churn ice cream made with condensed milk and double cream. The best summer treat for grown-ups. Super simple, better than any store-bought ice cream.
- 300 ml double cream (heavy cream)
- 175 ml condensed milk
- 2 tbsp expresso coffee powder
- 1 tbsp vanilla extract
Beat the double cream until it forms stiff peaks.
Add the condensed milk, coffee powder and vanilla extract.
Beat again for about 30 seconds until everything is well mixed together.
Pour the mixture into a plastic container that has a tight-fitting lid.
Freeze for at least 4 hours, ideally overnight.
To scoop the ice cream, leave it out for about 30 minutes, if the ice cream is too frozen.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.