One-Step No-churn Coffee Ice Cream

By Jennifer Fengels

I don’t know about you guys, but I dread turning on my oven when the outside temperature rises above 25C degrees. This past week has been exceptionally hot, so much so that I can hardly stand to be inside my flat!

In times like these, I like to keep a few no-oven-necessary recipes in my back pocket. Today I want to share one of my all-time favorites: Nigella Lawson’s One-Step, No-Churn Coffee Ice Cream. 

You see, I have longed to make my own ice cream for years, but never thought it would be possible to achieve a creamy, decadent, silky-textured ice cream without purchasing a proper ice cream maker. With a shoebox-sized freezer, a small budget, and even smaller storage space to house an ice cream maker, I had nearly given up on my homemade ice cream dreams when I came across this One-Step, No-Churn Coffee Ice Cream from Nigella Lawson.

At first, I thought this recipe was too good to be true. One-Step? No-Churn? Yes, please! Not only did this recipe solve my homemade ice cream desires, I spent very little time preparing this treat and I didn’t have to turn on my oven and break a sweat. Best part? Wow-factor results!  Silky-smooth, creamy, delicious mouthfeel – and even my non-coffee drinking friends fell in love.

This recipe is “embarrassingly” easy, as Nigella would say. It’s also very versatile. You can experiment with different flavor combinations and still achieve delicious results. For example, if you’re not a fan of coffee try cocoa powder in place of the instant espresso powder. If you’d prefer something without alcohol, just leave it out or substitute with a pureed fruit or nut butter. The possibilities are endless!

So, if you’re looking for something sweet that will cool you down and perk you up at the same time, give this recipe a try. You won’t be disappointed!


Makes: approx. 800ml or 1 1/2 pints

  • 300 millilitres double cream
  • 175 grams condensed milk
  • 2 tablespoons instant espresso powder
  • 2 tablespoons espresso liqueur (I used Kahlua, but Bailey’s works well too)


Whisk all the ingredients together until soft peaks form, and you have a gorgeous, cafe-latte-coloured airy mixture, and then fill 2 x 500ml or 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

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