Ah, Nigella Lawson’s Coffee Ice Cream. Just saying it out loud kind of sounds like something you’d sip on while lounging in a sun-dappled garden, doesn’t it? Imagine creamy, smooth, intensely rich coffee flavor, enveloped in that luxuriously cold, velvety texture that only good homemade ice cream can give. But it’s more than just ice cream. it’s an experience. A comforting treat that almost feels like a warm hug on a cold day but in the form of something sweet and satisfying.
Nigella’s take on coffee ice cream is, unsurprisingly, brilliant. What sets her version apart from the store-bought varieties is that it has an unapologetically strong coffee punch without being bitter. It’s not overly sugary, either. just perfectly balanced. The richness of the cream mingles with the bold, roasted coffee flavor in a way that feels almost decadent but never too much. And the best part? It’s so simple to make, yet when you share it with people, they’ll think you’re some kind of ice cream wizard.
You’ll find yourself sneaking spoonfuls from the container late at night, convinced it tastes better the second time around (and the third…and the fourth…).
Nigella Coffee Ice Cream Recipe
Ingredients Needed
Here’s the beauty of Nigella’s coffee ice cream: You don’t need fancy ingredients or rare spices. No, this is the kind of recipe that feels approachable but looks impressive. I’d even say it’s one of those recipes that might make you think, ’Why don”t I make ice cream more often”?
Here’s what you’ll need:
- Double Cream (about 600ml): This is the secret to making the ice cream gloriously smooth and indulgent. It’s got that richness you can’t quite replicate with lighter creams.
- Sweetened Condensed Milk (397g): This is the magic that helps bind everything together while also contributing to the ice cream’s luscious texture.
- Instant Coffee (2-3 tablespoons, depending on how strong you like it): You want that coffee punch to come through without overpowering the other flavors, so this is a delicate balance.
- Vanilla Extract (1 teaspoon): A little bit of vanilla rounds out the flavor, helping the coffee shine without competing with it.
- Dark Chocolate Shavings (optional): This is my personal addition, just for a bit of extra decadence. If you’re feeling wild, a few slivers of dark chocolate add a little bit of texture and another layer of flavor.
Equipment Needed
You don’t need a fancy ice cream maker for this one. That’s what makes it so accessible. Here’s the list of what you’ll need:
- A Mixing Bowl: Something large enough to whisk the cream and condensed milk together.
- Electric Whisk or Handheld Mixer: If you’ve ever tried to whip up whipped cream by hand, you’ll know why this is essential. Trust me, save your arm muscles.
- Freezer-safe Container: A nice deep one, preferably with a lid. You’ll be storing your future ice cream stash in it, after all.
- Spatula or Wooden Spoon: For folding and mixing your ingredients smoothly, so nothing is left behind.
- Coffee Grinder (optional): If you’re feeling adventurous, you could grind up some fresh coffee beans for an even more aromatic hit of flavor.
Instructions To Make Nigella Lawson’s Coffee Ice Cream
Making Nigella’s coffee ice cream is so simple that the hardest part is probably waiting for it to freeze. But let me walk you through it, step by step, so you can feel confident the whole way through:
- Whisk the Cream: Start by pouring the double cream into your mixing bowl. You want to whisk it until it gets slightly thickened but it’s not going to form peaks like whipped cream. Just enough to make it feel luxurious.
- Add Condensed Milk: Pour the sweetened condensed milk into the bowl and whisk again until fully combined. This is where the magic begins. this mix is going to create that soft, creamy texture you dream about.
- Prepare the Coffee: Mix the instant coffee with a tablespoon or two of hot water, making sure it dissolves completely. You want a strong coffee base but if you like it less intense, feel free to adjust the amount of coffee you use. Add the coffee mixture to the cream and condensed milk mix, along with the vanilla extract. Stir until it’s all beautifully uniform.
- Fold and Freeze: Once the mixture is all together, pour it into your freezer-safe container. Cover it up, pop it in the freezer and let it chill for at least 6 hours. I recommend doing it overnight if you can stand the wait. The longer it freezes, the better the texture.
- Final Touches (optional): If you’re feeling fancy or just want a little extra indulgence, sprinkle some dark chocolate shavings on top of the ice cream once it’s frozen. The slightly bitter chocolate contrasts so well with the rich coffee flavors.
What I Learnt
Making Nigella’s coffee ice cream taught me a few important things. First, I learned that sometimes, less really is more. The simplicity of this recipe is what makes it so special. No need for complicated gadgets or 101 ingredients. The coffee flavor, the smoothness of the cream and the sweetness of the condensed milk come together in a way that feels effortless but is actually quite refined.
I also realized that making ice cream at home is a lot more satisfying than I imagined. There’s something really gratifying about whipping up a dessert that is equal parts indulgent and surprisingly easy. It feels like a little act of love when you share it with others. That “Oh wow”! moment when someone takes a bite is always worth it.
Lastly, I discovered that this ice cream is infinitely adaptable. While the recipe calls for instant coffee, you could experiment with different types of coffee (I’ve used cold brew concentrate before and it was a game-changer). The texture can be adjusted to your liking, too. more whipping for a fluffier result, less for a denser one.
FAQs
Can I Make Nigella Lawson’s Coffee Ice Cream Without An Ice Cream Maker?
Yes, you can! If you don’t have an ice cream maker, you can still make this recipe by mixing the ingredients and then freezing the mixture. Every 30 minutes, stir it vigorously with a fork to break up any ice crystals. Do this for about 2-3 hours until it reaches that smooth, creamy texture. It’s a bit of work, but totally worth it!
Can I Adjust The Sweetness In Nigella’s Coffee Ice Cream Recipe?
Definitely! If you prefer a less sweet ice cream, you can reduce the amount of sugar in the recipe. Just be mindful that too little sugar might affect the creaminess and texture, but it’s all about finding that balance that works for you!
What Type Of Coffee Should I Use For Nigella’s Coffee Ice Cream?
Nigella recommends using strong brewed coffee or espresso to give the ice cream a deep, rich flavor. If you’re not a coffee purist, instant espresso powder works well too. Just make sure it’s good quality because that coffee flavor is what really shines through in the ice cream!
