Ice cream must for sure be the #1 dessert when summer temps are soaring, but if you’re like me you indulge all year through, no matter what the weather! This incredibly easy, yet stunningly gorgeous No Churn Coffee Ice Cream from Nigella Lawson catapulted to the top of my to-make list the second I came across it!
Good sources make the difference…
What is it I’m always saying about how to find new recipes/ideas…? Find some trusted sources, and use them! Whether it’s a celeb chef or a local food blogger… wink, wink… find some sources you trust, and you won’t go wrong.
So back to this totally amazing ice cream. Would you believe that’s made with only four ingredients! And, it’s no churn – so no ice cream machine needed. It doesn’t get any easier than this!
Two bowls, a mixer & a spatula…
There was a time when I wouldn’t have believed a recipe like this would work. Other than successful ice cream making in culinary school, using a commercial grade machine, I’ve not had much luck. I’ve actually made recipes in an ice cream maker that didn’t set. With that in the back of my mind, I did alter the recipe slightly – and whipped the cream, to fold in separately, rather than the suggested simple combining of all ingredients.
The waiting is the hardest part…
Once you’ve taken the few minutes to create the mixture, you pop the pan in the freezer for a minimum of 6 hours. Plan accordingly for when you’d like to serve it, and make sure freezer is set at optimum temperature.
So easy. So Good.
I had confidence in this incredibly simple recipe, because of where it came from. Ditto for the homemade, hand rolled ice cream cones that you see in the above photo. Recipe & details on those to follow soon, in another post.
Are you a fan of no churn ice creams….? Do you have a favourite to tell us about in the comment section below…?
Thank you for reading, it means a lot! As always, buon appetito~
No Churn Coffee Ice Cream
An irresistible recipe from Nigella Lawson that I couldn’t wait to try! I used Kahlua for the liqueur as I didn't have time to hunt down espresso liqueur - but that's now on my to-do list.
- 1 ¼ cups whipping cream
- ⅔ cup sweetened condensed milk
- 2 tablespoons instant espresso powder
- 2 tablespoons espresso liqueur use Kahlua/other if you can’t find espresso
In a medium size bowl whip the cream to stiff peaks, and set aside.
In a large bowl, whisk the remaining ingredients together until combined
Fold in the whipped cream until you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500 ml (2 x 1-pint airtight containers) or a freezer safe container like a loaf pan. Be sure to cover whatever you use.
Freeze for 6 hours or overnight.
Serve straight from the freezer in pretty little bowls or your favourite type of ice cream cones.