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No-churn coffee ice cream

No-Churn Coffee Ice Cream

  • Author: Nigella Lawson
  • Total Time: 6 hours, 15 minutes
  • Yield: 8 1x


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



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