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.
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.