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+ servings
5 from 4 votes
A cone with coffee ice cream
Nigella's Coffee Ice Cream
Prep Time
5 mins
Freezing time
4 hrs
Total Time
5 mins

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.

Course: Dessert
Cuisine: British
Keyword: no churn ice cream recipes
Servings: 8 servings
Calories: 209 kcal
Author: Daniela Apostol
  • 300 ml double cream (heavy cream)
  • 175 ml condensed milk
  • 2 tbsp expresso coffee powder
  • 1 tbsp vanilla extract
  1. Beat the double cream until it forms stiff peaks.

  2. Add the condensed milk, coffee powder and vanilla extract.

  3. Beat again for about 30 seconds until everything is well mixed together.

  4. Pour the mixture into a plastic container that has a tight-fitting lid.

  5. Freeze for at least 4 hours, ideally overnight.

  6. To scoop the ice cream, leave it out for about 30 minutes, if the ice cream is too frozen.

Recipe Notes
  • 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.
Nutrition Facts
Nigella's Coffee Ice Cream
Amount Per Serving
Calories 209 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g50%
Cholesterol 59mg20%
Sodium 43mg2%
Potassium 153mg4%
Carbohydrates 14g5%
Sugar 12g13%
Protein 3g6%
Vitamin A 610IU12%
Vitamin C 0.8mg1%
Calcium 88mg9%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.