Coffee Ice Cream

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One of my favorite things to do while I'm cooking is listen to podcasts, particularly Good Food, The Splendid Table, and NPR Food.  Last weekend, I heard about how even Girl Scouts feel reluctant about selling cookies (not because of cost but because of palm oil) and a horrifying story about adding aspartame to milk (seriously?  milk needs to be sweetened?).  I also listened to an older podcast in which the lovely Nigella Lawson suggests a Valentine's Day dinner created from her new cookbook, Nigellissima.  

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In the story, she described what seems too good to be true - a no-churn, one-step coffee ice cream recipe.  It doesn't require an ice cream maker -- just 5 ingredients, a whisk or mixer, and an airtight container.

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I'd liken the texture of this ice cream to gelatto or a rich, full-fat ice cream.  This isn't sorbet and it isn't healthy, but the coffee flavor is rich and the texture is what you'd find at an ice cream shop.  A small scoop will do the trick and you won't believe how easy this is to make.

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Nigella Lawson's No-Churn Coffee Ice Cream

Recipe from Nigellissima via NPR

Yield = 1 pint

Ingredients

2⁄3 cup sweetened condensed milk

2 tablespoons instant espresso powder (I found mine at King Soopers - my Whole Foods and Sprouts didn't carry this)

2 tablespoons espresso liqueur (I used Kahlua)

1 1⁄4 cups heavy cream

1-pint airtight container

Preparation

1.  Put the condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture.

2.  Pour the caffe-latte–colored, airy mixture into an airtight container and freeze for 6 hours or overnight.

3.  Serve straight from the freezer.

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