Nigella Lawson’s Easy Coffee Ice Cream

Nigella Lawson’s Easy Coffee Ice Cream


- 1 ¼ cups heavy or double cream, well-chilled
- ⅔ cup sweetened condensed milk
- 2 tbsps República Organic South American Instant Coffee 
- 2 tbsps espresso liqueur 

 Whisk all ingredients together until the whisk leaves trails of soft peaks in the bowl. You want it to be a café latte coloured airy mixture.
2. Fill a 1L airtight container and freeze overnight.
3. Serve straight from the freezer.


Recipe Reference:
Lawson, N., 2012. One-Step No-Churn Coffee Ice Cream. [online] Available at: <> [Accessed 16 November 2020].

Older post Newer post