This no-churn ice cream is so easy and no one will know that you didn’t use an ice cream machine. (Modified slightly from the original on Food52.com)
1 1/4 cups heavy cream, well-chilled
2/3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
Place all the ingredients into a bowl of a stand mixer. Whisk until everything comes together, just until soft peaks form and the mixture is airy.
Fill two 1-pint airtight containers and freeze for 6 hours or overnight. Serve straight from the freezer.
From Nigella Bites: From Family Meals to Elegant Dinners — Easy, Delectable Recipes For Any Occasion © 2002 by Nigella Lawson
- Prep Time: 15 minutes
- Inactive Time: 6 hours
- Category: ice cream
- Cuisine: British
- Serving Size: 1/2 cup
- Calories: 228.58
- Sugar: 16.19 g.
- Sodium: 49.03 mg.
- Fat: 16.58 g.
- Saturated Fat: 10.55 g.
- Carbohydrates: 16.31 g.
- Fiber: 0
- Protein: 3.26 g.
- Cholesterol: 3.26 g.
Keywords: ice cream, no churn, Nigella Lawson