No-Churn Coffee Ice Cream


10.53 fl oz (.658 pint) double cream
6 oz (ounce) condensed milk
2 tablespoon(s) instant espresso powder
2 tablespoon(s) espresso liqueur
2 500ml (2.11 cups) airtight tubs or containers


Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.
You don’t make a custard and you don’t need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy.
Note: the alcohol in the liqueur keeps it from developing ice crystals.

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