Coffee Ice cream is my favorite flavor of ice cream. It has always been the number one flavor for as long as I can remember. Prior to that it was chocolate, which is my second favorite. Nutella/ Chocolate Hazelnut would complete the top three favorite flavors of ice cream, if they made it. I haven’t really seen it anywhere.
I checked my ice cream maker’s recipe book to try out the coffee flavor but then I got side tracked with a video of one of my favorite foodie celebrity, Nigella Lawson. She was making coffee ice cream that seemed so dang easy using no ice cream machine and with 4 ingredients, so I had to try it.
At first, I almost by passed it because of conversion measurements and it called for double cream which it something not easy to get in the states. Then I decided to find the best substitution and see what happens because, cooooofffffeeeeee ice cream y’all!
The results were an uber and I do mean UBER rich and creamy and coffee-eee (can this be a word for now?) flavor. It was almost like a gelato but I will admit I eye-balled the ingredients and did not measure exactly. For my tastes one lil tablespoon scoop was enough when usually its like a couple of scoops. I had some taste testers over, (Thank You Chris & Alex) and they both seemed to really enjoy it. I guess it really is all about your preference.
I would absolutely make it again as it was a very easy recipe. In fact, I need to try it again so I can make sure I really liked it. 🙂
If you give it a try let me know what you think.
Here is a link to Nigella’s website for the original recipe: Nigella’s One Step No Churn Coffee Ice Cream
- 1 ¼ cups heavy whipping cream
- ⅔ cup sweetened condensed milk
- 2 tablespoons instant espresso powder (not espresso coffee)
- 2 tablespoons hazelnut liqueur
- Combine all ingredients together in the bowl of your mixer.
- Beat all the ingredients together until soft peaks form.
- Fill ice cream containers or airtight containers and freeze for 6 hours minimum. I let mine freeze overnight.
- Scoop and enjoy!