One-step no-churn coffee ice-cream

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. - Nigella Lawson.

One-step no-churn coffee ice-cream. © BBC

• makes

  1 litre

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 1 ¼ cup thickened cream
• ⅔ cup sweetened condensed milk
• 2 tbsp instant espresso powder
• 2 tbsp espresso liqueur

Freezing time 6 hours or overnight

Instructions

Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for 6 hours or overnight.

Note

• I have never tried using regular instant coffee granules in place of the instant espresso powder stipulated, though I dare say if you boosted quantities and dissolved the granules in a little boiling water first, you could make it work for you.

See Nigella Lawson in Nigellissima. Find details and more recipes from the show here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.