![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/one-step-no-churn-coffee-ice-cream/&media=https://blythesblog.com/wp-content/uploads/2023/08/9F644966-43A9-4495-BDC8-45D06BFAC4D6_1_201_a.jpg&description=I was watching an episode of <a href="https://www.nigella.com/books/nigellissima"><span style="color: #420178;">Nigellissima</span></a>, which is a Nigella Lawson cooking show, and she made this One-Step No-Churn Coffee Ice Cream. It's a simple and delicious dessert that is made without an ice cream machine. It has just four ingredients: heavy cream, sweetened condensed milk, instant espresso powder, and espresso liqueur. The heavy cream is whipped until soft peaks form, then the condensed milk, espresso powder, and espresso liqueur are folded in. The mixture is then frozen for at least 6 hours, or overnight.
The key to making this ice cream is to whip the heavy cream until it is just stiff enough to hold its shape. Overwhipping the cream will make it grainy. The espresso powder and espresso liqueur give the ice cream a rich coffee flavor. data-pin-do=)
One-Step No-Churn Coffee Ice Cream
August 25, 2023
I was watching an episode of Nigellissima, which is a Nigella Lawson cooking show, and she made this One-Step No-Churn Coffee Ice Cream. It's a simple and delicious dessert that is made without an ice cream machine. It has just four ingredients: heavy cream, sweetened condensed milk, instant espresso powder, and espresso liqueur. The heavy cream is whipped until soft peaks form, then the condensed milk, espresso powder, and espresso liqueur are folded in. The mixture is then frozen for at least 6 hours, or overnight.
The key to making this ice cream is to whip the heavy cream until it is just stiff enough to hold its shape. Overwhipping the cream will make it grainy. The espresso powder and espresso liqueur give the ice cream a rich coffee flavor.
- Prep: 15 mins
- Yields: Makes 1½ pints
Directions
1Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-colored airy mixture, and then fill 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)
Recipe by Nigella Lawson. Featured in Nigellissima
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