Happy UK Coffee Week to you all. I have to confess, I am not a coffee addict. I am definitely more of a tea drinker but I do like the odd cappuccino (retro choice I know) and espresso now and again. I do however go nuts over coffee flavoured things. Coffee cake is a particular favourite and now this no-churn coffee Ice Cream. I can’t tell you how delicious this ice cream is and what’s more it is so simple to make. As the title suggests, you don’t need to churn this ice cream in an ice cream maker. All you need is a handheld mixer or whisk and a bit of old fashioned elbow grease to create this delicious dessert.
Over the summer months, I have made numerous no-churn ice creams. Plain vanilla and strawberry & mascarpone being my top choices but this coffee flavour has to be my favourite above them all. My other half, Steve agrees too.
This recipe has been inspired by Nigella Lawson and her recipe for no-churn ice cream. I plan to use the base of double cream and condensed milk for numerous other autumnal flavours over the next few months. I think spiced pumpkin might be my next flavour of choice. For now, though it’s all about the coffee to celebrate UK Coffee Week.
Gather your ingredients with a whisk in hand and get making. You won’t be disappointed. This luxurious dessert is the perfect after-dinner treat. Ice cream doesn’t just have to be a summer dessert you know!
No Churn Coffee Ice Cream
Equipment
- Electric whisk (optional)
Ingredients
- 600 ml double cream
- 175 g condensed milk
- 1 tsp vanilla essence
- 2 tbsp coffee liqueur like Tia Maria
- 2 tbsp good quality instant coffee dissolved in the smallest amount of boiling water
Instructions
- Add all ingredients to a large mixing bowl. Using an electric whisk, whisk until you reach soft peaks. The mixture should be light and airy. Do not over mix otherwise the cream might split.
- Pour the ingredients into a Tupperware and cover with cling film or alternative. Make sure the cling film touches the cream mixture. Put the lid on and place in the freezer. Freeze for at least 6-8 hours.
- Leave the ice cream out for 10 minutes before serving.
This post first appeared on Tara's Busy Kitchen (and Other Stories) - Food, Re, please read the originial post: here
