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  • No-churn Coffee Ice-cream

    Simple No-churn Coffee Ice-cream

    Posted at 10:28 am by tastewithoutwaste
    Dec 2nd

    I recently ventured back to ze old hometown that is Albany for a whirlwind stay. Among other things my dear father tried to fatten me up like a pig for slaughter with humongous servings of ice-cream each evening. Due to his cholesterol levels he can no longer eat it, so it was ‘my daughterly duty’ to consume all that was left in his freezer before departing. One evening I queried as to whether he had yet tried my blindingly easy coffee ice-cream. ‘No?’ he responded with a puzzled expression. Turns out I’d never posted the recipe! From last summer. Oh dear. So here we go Dad, I know you’re not meant to eat ice-cream any more, but if you’re going to break the rules this is where you should do it!

    No churn ice-cream is a genius invention. There’s no messing around with ice-cream makers, or if you’re still in the dark ages like moi, pulling the tub out of the freezer every few hours to beat the living daylights out of it. 4 ingredients. 2 steps. 6 hours of patient waiting and voila! Serve yourself a big bowl of the creamiest ice-cream going around. A hit of espresso prevents a creamy-to-the-point-of-being-sick scenario – think of that time (or let’s be honest every time) you chose to eat twice as much cheesecake as you should have…it’s that kind of sick we’re trying to avoid. And successfully do so! What’s more is you don’t have to be a coffee addict to relish this dessert. Yes, it’s superbly smooth with a distinctly delicate coffee flavour but it’s also sweet, creamy and all things flowers and smiley faces. Time to get on board peeps!

    No-churn Coffee Ice-cream

    I’m not going to lie, there’s still a degree of elbow grease involved. You’ve gotta whip the cream, condensed milk and espresso powder into soft peaks. Use an electric mixer if you’re feeling a touch lazy, however it’ll only take you 8 minutes tops by hand. And tone those guns in the process. Bonus! Watch the espresso powder make pretty patterns in the cream as they dissolve. It’s hypnotising. Reached the soft peak stage? Okay! Time to fold in, gently now, the chopped dark chocolate (think 62% or above) with roasted almonds. A chocolate with hazelnuts would work too. Come on, we don’t run that tight a ship around here. You’re simply looking for a bit of crunch to contrast with the smoothy-smooth ice-cream.

    Scoop the whipped ‘custard’ into an 800ml airtight container and pop in the freezer. 6 hours later pull it out (and that does mean 6 hours, not minutes), grab a spoon and dig in. No dignity required.

    The ice-cream is distinctly firmer after about the 12 hour mark. No stress, it’s no less creamy – just takes a little more effort to scoop out of the container! The plus side is that it’ll melt far more slowly in your bowl. And let’s not kid ourselves…unless you make a double batch it’s unlikely there’ll be much left after the first round!

    Ignore the terribly unhealthy list of ingredients (at least it’s short, right?) and allow yourself to indulge. In contradiction to what’s just been said, a small scoop goes a long way with this ice-cream. You don’t need much to be satisfied! Whip it up for guests and they’ll think you’re a culinary genius for making the most delicious ice-cream ever from scratch. They don’t need to know how easy it was…it’s our secret, okay?

    No-churn Coffee Ice-cream

    No Churn Coffee Ice-Cream with Dark Chocolate & Almonds

    Makes 500ml.

    Ingredients
    300ml thickened cream
    200ml light condensed milk
    2 tbsp espresso powder/instant coffee granules
    50g dark chocolate with almonds, chopped

    Method
    In a large bowl whisk together the thickened cream, condensed milk and espresso powder until soft peaks form.

    Fold in the chopped chocolate.

    Carefully transfer to an 800ml capacity or similar airtight container.

    Freeze for at least 6 hours before serving.

    Source: Adapted from http://www.nigella.com/recipes/view/ONE-STEP-NO-CHURN-COFFEE-ICE-CREAM-5550

    Printable Recipe

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    Author: tastewithoutwaste

    Posted in Desserts | Tagged Chocolate, Coffee, Ice-cream, No-churn |

    5 thoughts on “Simple No-churn Coffee Ice-cream”

    • The Sweetest Link

      December 16, 2015 at 6:56 am

      This looking amazing! Anything with coffee involved I have to try! 🙂

      Reply
      • tastewithoutwaste

        December 16, 2015 at 9:01 am

        Thank you! 🙂 Yes, I’m just getting into the whole world of coffee flavored baked goods/desserts – this is an especially addictive one! And that being said its dangerous that it’s so easy to make…

        Reply
    • Trish Rogers

      December 2, 2015 at 1:06 pm

      It sounds yummy Shani. For those of us who no longer drink coffee can you suggest a substitute for the expresso powder? Thank you for all your wonderful posts by the way. I have read and enjoyed all of them to date 🙂 Trish

      Reply
      • tastewithoutwaste

        December 9, 2015 at 5:44 pm

        Thank you Trish 🙂 I have not yet experimented with a substitute (thought it’s on the list of things to do), however you could perhaps try 2 tbsp of cocoa powder or 2 tsp of vanilla essence. I shall let you know when I’ve tried them!

        Reply
        • Trish Rogers

          December 13, 2015 at 1:24 pm

          Thank you Shani 🙂

          Reply

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    • © Taste Without Waste 2013 – 2020.

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    • About Me.

      Hullo! I'm Shani. Thanks for stopping by! Here you'll find vegetarian recipes oriented towards balancing that fickle line between supreme indulgence and wholesome eating. There's also many a musing about food waste (and it's many manifestations), with tips on how to reduce it at a household level. To find out more, hit the 'About' tab in the top menu...

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