One-step no-churn coffee ice cream from Nigella by Nigella Lawson

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Notes about this recipe

  • Recipe Notes

    Must be frozen 6 hours to overnight.

  • FJT on August 20, 2022

    I've made this twice in the last week as it's so easy and makes lovely ice cream (also I needed to use up the tin of condensed milk!). I like the fact that you don't need to take the ice cream out of the freezer after a few hours and stir it, as you do with most other no churn recipes. The first time round I made a coffee version; I don't have coffee liqueur so I made it with freshly ground coffee powder and some freshly brewed espresso. What a great taste! The second time I just used cocoa powder to flavour the ice cream. I probably ended up using 4-5 tablespoons of cocoa (I didn't measure, just tipped) and the ice cream was wonderful... next time I would add more cocoa powder or even melt some chocolate to make it even more chocolatey. Very happy with both versions.

  • Marsaluna on August 10, 2020

    OMG. I made this last night. It is so good and so easy. It’s like a lovely creamy gelato. I didn’t have espresso or coffee liquor so I used vodka. At first the vodka taste seemed a little too evident but after freezing, the vodka taste dissipated and deep dark espresso shone through.

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