Nigella Lawson's One-Step, No-Churn Coffee Ice Cream Recipe on Food52 (2024)

FAQs

What is the difference between no churn ice cream and regular ice cream? ›

Typically, churning is a crucial step in the ice cream-making process: It agitates and incorporates air into the ice cream base as it freezes, which creates a creamy, light texture. On the flip side, if you were to take a standard ice cream base and freeze it sans churning, you'd likely end up with a dense, icy mess.

In a bowl, whisk whole milk, granulated sugar, and instant espresso powder until the sugar is dissolved, then whisk in the cold heavy cream and vanilla extract. Churn your ice cream. You'll churn the base until it's soft and creamy in texture, which takes about 20 to 25 minutes. Freeze your ice cream.

Coffee Ice Cream - Coffee ice cream is delicious when paired with a dark coffee like our French Roast, Fog Chaser, or Extra Dark Italian Roast. Biscotti is the best dessert for dunking into a hot coffee drink. Enjoy this crunchy cookie with our Espresso Roast.

1/2 cup strong coffee produced a pretty mild coffee flavor. I wanted a more pronounced flavor so after pouring the mixture into my ice cream maker, I added 1 teaspoon of instant coffee granules (decaf). Some of the granules didn't dissolve, which turned out to be a nice little coffee surprise in the final texture.

Ingredients for Easy Homemade Ice Cream:

The thick consistency of condensed milk, combined with the fact that it is already sweetened makes a huge difference in resulting in the creamiest ice cream. This ingredient is also responsible for the majority of the rich flavor.

Homemade ice cream usually contains much less air than the stuff you buy in the store. Air keeps ice cream soft. So the less there is, the harder your ice cream. It can also be caused by low fat or sugar content.

Eggs are used in ice cream to add a rich flavor and color, in- hibit ice crystallization, and also to help stabilize or emulsify the fat and liquid so the resulting product is smooth and creamy. Commercial manufacturers use pasteurized eggs, stabilizers, and other ingredients to produce a safe and acceptable product.

Homemade ice cream is a wonderful treat. Eggs add rich flavor and color, prevent ice crystallization and help create smooth and creamy ice cream.

You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. Here's why: After water, egg yolks are mostly fat and protein. Fat, which freezes differently and less hard than water, makes ice cream soft and creamy.

As it turns out, coffee creamer may be the perfect ingredient to turn into a delicious bowl of ice cream simply for its all-in-one convenience. With traditional ice cream, you need a handful of ingredients to result in a creamy dessert.

Does coffee ice cream taste like iced coffee? ›

Coffee ice cream typically has a rich and robust flavor with a pronounced coffee taste. It combines the creaminess of ice cream with the boldness of coffee, creating a delightful balance of sweetness and a hint of bitterness.

It's creamy, balanced, and just really delicious. Turkey Hill's tub actually tastes like the last bits of a quickly consumed affogato — there's that last little bit of ice cream left that hasn't melted yet, combined with the last few drops of espresso in perfect, creamy synergy.

Affogato – coffee, dessert and your after dinner drink, all rolled into one. This is what you have when you're “too full for dessert”! Just pour espresso coffee over vanilla gelato or ice cream, enjoy the melty swirls and dig in. The Italians are genius.

Many long for coffee's deep flavor — the bitterness, the earthy profile, the chocolate undertones, and the interplay of acidity and sweetness. This is why coffee ice cream is such a treasured pairing.

It is indeed really good. If you think I'm being a total ice cream snob—and I wouldn't disagree—here's the best no-churn recipe I found (they're all relatively the same, but this one's chocolate version was my favorite). So the moral of the story? The easy route can be a time saver.

Slow churned is lower in fat and calories than ice cream, but not as low in fat as yogurt is. There are plenty of brands to choose from and a variety of flavors (try to stick to simple flavors so you don't drive up the calorie count with chocolate and peanut butter swirls).

Ice creams made from lighter plant-based milk, such as almond milk, can be much lower in calories. Ice creams that use plant-based milk are also usually lower in other nutrients, such as fat, protein, and micronutrients. Another way to make nutritional comparisons is by looking at the ingredient list.

What does no-churn mean? It means no ice cream maker required — all you need is 10 minutes and an electric mixer. (Maybe just a whisk if you've been doing your push-ups.) It means just five ingredients and no fussy egg custard included. It means so dangerously easy to make, even a kid could do it.