One-Step No-Churn Coffee Ice Cream

I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavor is deep, complex and utterly compelling. So, here's how it goes: you don't make a custard and you don't need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce but my absolute favorite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy. Luckily, I live near an Italian caffe that will sell them to me, but I am also searching dutifully for an online source. I use Illy espresso liqueur here, but any coffee liqueur would do, even if it weren't quite as strong. I have never tried using regular instant coffee granules in place of the instant espresso powder stipulated, though I dare say if you boosted quantities and dissolved the granules in a little boiling water first, you could make it work for you. But this works so perfectly for me that I have no desire to meddle. And I whip up this ice cream so often, it makes comforting sense for me to keep the key ingredients in stock. Maybe I don't have to add this but as a security measure, let me remind you that 1 tablespoon is 3 teaspoons. My instant espresso powder comes with a teaspoon measure inside, so, if it helps, use 6 of these to make sure you are adding the right amount.

TOTAL TIME: 6 hr 15 min
Prep: 15 min
Inactive Prep: 6 hr
Cook: --
 
YIELD: 1 pint
LEVEL: Easy

ingredients

  • 2/3 cup sweetened condensed milk
  • 2 tablespoons instant espresso powder
  • 2 tablespoons espresso liqueur
  • 1 1/4 cups heavy cream
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Directions

Put the condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture, then pour this gorgeous caffe latte-colored airy mixture into an airtight container and freeze for 6 hours or overnight. Serve straight from the freezer.

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  • on June 12, 2014

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    The best ice cream ever!

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  • on March 29, 2014

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    @ladydapplegrey - this recipe has been 'Americanized' to adjust for the differences between the UK and the US. In the US you cannot find double cream which has a higher fat content than our whipping or heavy cream does. To offset this, Nigella has suggested that you whip the cream first so it will thicken, then add into the other ingredients. If you try to combine everything together at once, it may or, just as often, not whip up to the proper consistency, and remain more liquid.

    I have made it so as to address the issue of North American whipping cream (or heavy cream) and find it to be perfect (and luscious).

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  • on February 02, 2014

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    I substituted 2 tablespoons of organic raw cacao powder (any cocoa powder will do) for the instant espresso powder and added a pinch of vanilla instead of espresso liqueur and it turned out to be a decadent premium chocolate ice cream. Very delicious! Don't think I can ever buy grocery store chocolate ice cream again!

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