Nigella Lawson's One-Step, No-Churn Coffee Ice Cream

Julia Millay Walsh

This delicious dessert recipe comes to us from Food52.

Author Notes: This recipe has four ingredients, one step, no cooking, and no churning, but the ice cream you get will have a creamy, almost buttery smoothness. Serve it on its own, with chocolate sauce, or in little brioche buns. Adapted slightly from Nigellissima.


Makes 1 pint

1 1/4 cup (300 milliliters) heavy or double cream, well-chilled

2/3 cups (175 grams) sweetened condensed milk

2 tablespoons instant espresso powder

2 tablespoons espresso liqueur


Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-coloured airy mixture.

Fill two 500-milliliter or two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

Want more mouthwatering recipes? Head to Food52 for boundless culinary inspiration!

Explore: ice cream, Coffee

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