Nigella Lawson's One-Step, No-Churn Coffee Ice Cream

By lorik

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Nigella Lawson's One-Step, No-Churn Coffee Ice Cream

1 Picture

Ingredients

1 1/4 cups (300 milliliters) heavy or double cream, well-chilled
2/3 cup (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur

Details

Servings 1
Adapted from food52.com

Preparation

Step 1

Makes 1 pint

Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.

Fill two 500-milliliter or two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.