Coffee Icecream

No churn. Just 4 ingredients.  Eats straight from freezer. Has an incredibly smooth and deep coffee flavour.  This is the recipe I get asked for more than any other. It is great on its own (try it scooped in a glass rather than an iced coffee on a hot day) and is superb accompanying a chocolate pudding – particularly my Chocolate Earl Grey Cake as shown here

It really doesn’t seem fair to call this a recipe as it is so easy.  But don’t make the mistake of thinking that just because it only has 4 ingredients it isn’t going to deliver.  It does.  Just don’t be tempted to add an extra bit of coffee or liqueur as it will upset the balance of flavour or texture.  This recipe is seriously good and only takes 5 minutes to make.  It’s one you’ll make it again and again


  • 300g double cream
  • 200g condensed milk
  • 2tbsp instant espresso coffee powder
  • 2tbsp coffee liqueur (I used Kahula but any will do as long as it’s an espresso type one)


  1. Put all the ingredients into a mixing bowl
  2. Whip until the mixture forms soft peaks
  3. Using rubber spatula put mixture into lidded container suitable for freezer
  4. Freeze for about 6 hrs
  5. Serve straight from freezer – no need to “ripen” in fridge. The alcohol gives it a soft scoop texture


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