No-Churn Coffee Ice Cream
Celebrate summer with an easy ice cream, using Nigella Lawson's awesome recipe (slightly adapted), with no churning involved!
Prep Time10 minutes mins
Cook Time6 hours hrs
Course: Dessert
Keyword: coffee, coffee ice cream, nigella lawson, no churn ice cream
Servings: 4
Author: Nicole Coudal
- 1 1/4 c. Heavy cream
- 2/3 c. Sweetened, condensed milk
- 2 Tb. Espresso instant coffee granules (I used Cafe Bustelo)
- 2 Tb. Kahlua (or espresso liquor, as the original recipe calls for)
Place condensed milk and Kahlua in refrigerator the night before making ice cream.
Place a large mixing bowl in the freezer for 15 minutes before making ice cream.
Add heavy cream to the cold mixing bowl. Using a large whisk, whip the cream until soft peaks form. Add condensed milk, coffee and Kahlua. Mix gently to combine, then whisk until the mixture achieves a thick, but soft and ribbony consistency.
Transfer the mixture to a loaf pan (or a lidded, quart container) and freeze for 6 hours or overnight.
Serve in a bowl OR place a scoop between two cookies for a special treat!
Note 1: when you remove the ice cream from the freezer, you'll find that it melts super-fast, so be prepared to serve it or scoop it between cookies before it gets too 'melty' (although, that's actually not such a bad thing!).
Note 2: If making ice cream sandwiches, this mixture will make about 8 medium-sized sandwiches, depending on your cookie variety, and how much you fill them.