One-Step No-Churn Coffee Ice Cream

Although I have an ice cream maker, it may be sent to the appliance storage area after the discovery of this no-churn ice cream. It is from my autographed copy of Nigellissima by Nigella Lawson (I’m almost positive I’ve mentioned that I have an autographed copy before). But you can make it even if you don’t have an autographed copy.

There are only four not-hard-to-find ingredients, it takes maybe 10 minutes to mix the ingredients together and it is very tasty. The hard part is waiting for the mixture to freeze. And for me there’s a harder part: remembering not to eat this too late at night because it is loaded with caffeine and I do not enjoy insomnia.

Here goes!

Measure the heavy cream.

Measure the heavy cream (a whatfoodimade action shot™!).

Measure the heavy cream (a whatfoodimade action shot™!).

Get the cream whipping started.

Get the whipping of the cream started (a second whatfoodimade action shot™!).

Get the whipping of the cream started (a second whatfoodimade action shot™!).

Measure the sweetened condensed milk and get it into a large bowl.

Pour the sweetened condensed milk into a bowl (a third whatfoodimade action shot™!).

Pour the sweetened condensed milk into a bowl (a third whatfoodimade action shot™!).

Pour in the Kahlúa.

Add the Kahlúa (and it's the fourth whatfoodimade action shot™!).

Add the Kahlúa (and it’s the fourth whatfoodimade action shot™!).

Add the espresso powder to the bowl.

Add the espresso powder (whatfoodimade action shot™ number 5!).

Add the espresso powder (whatfoodimade action shot™ number 5!).

Mix the ingredients to combine.

Sweetened condensed milk, Kahlua and espresso powder combined.

Sweetened condensed milk, Kahlua and espresso powder combined.

Add the whipped cream to the bowl and fold into the mixture to combine.

Whipped cream.

Whipped cream.

Very liquid ice cream.

Whipped cream folded into the mix.

Whipped cream folded into the mix.

Ready for the freezer.

Ready for the freezer.

Ready for the freezer.

You can eat it from a bowl.

One-Step No-Churn Coffee Ice Cream.

One-Step No-Churn Coffee Ice Cream.

Or you can eat it (as Nigella suggests) in a brioche bun. You can even eat it straight from the container. There is no judgement here.

When looking for this recipe online, I found this version, which is even easier than the method I followed from my autographed copy of Nigellissima.
http://www.nigella.com/recipes/one-step-no-churn-coffee-ice-cream

And a bonus: a video from the television show. The ultimate action shot.

One-Step No-Churn Coffee Ice Cream
Serves: approx. 1 1/2 pints

Introduction

I’m almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour 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 favourite 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.

Maybe I don’t have to add this but, as a security measure, let me remind you that 1 tablespoon in cooking is a precise 15ml measurement; my instant espresso powder comes with a 5ml teaspoon inside, so, if it helps, use 6 of those to make sure you’re adding the correct amount.

Ingredients

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

Method

Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

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5 thoughts on “One-Step No-Churn Coffee Ice Cream

  1. Pingback: Rice Bowl with Fried Egg and Avocado | what food i made

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