Easy Hazelnut Espresso No-Churn Ice Cream

Easy Espresso Hazelnut No-Churn Ice Cream | Butter Baking

So. I’m a pretty big fan of Nigella Lawson.

There’s something strangely entertaining about watching her cooking programs.

Easy Espresso Hazelnut No-Churn Ice Cream | Butter Baking

I don’t know how she does it, the way she rolls all those adjectives off her tongue, or all that finger-licking while keeping a straight face. It can’t be easy. Heck, it isn’t easy (as I fast learnt when attempting to film a baking video of my own).

So I admire her. She makes cooking appealing. She makes baking appealing. She makes it sexy. And she makes you want to sit in her kitchen with her and lick those beaters.

Easy Espresso Hazelnut No-Churn Ice Cream | Butter Baking

After I made her ridiculously amazing, easy and delicious Nutella cheesecake (seriously, you need to make that. It will change your life) a few months ago, I became a big fan of not just her show, but her recipes too.

And this ice cream is a clear example of why.

Easy Espresso Hazelnut No-Churn Ice Cream | Butter Baking

It has all of five ingredients, is a one-bowl affair, and takes all of 5 minutes to make.

There’s no custard base, you don’t need to turn on the stove, there’s nothing that needs churning, or stirring every half hour.

Easy Espresso Hazelnut No-Churn Ice Cream | Butter Baking

This is actually the easiest ice cream you will ever make.

And it’s pretty damn delicious, too. It’s creamy, strong on the coffee and has a little kick. Perfect for a hot summer’s day.

Easy Espresso Hazelnut No-Churn Ice Cream | Butter Baking

EASY HAZELNUT ESPRESSO NO-CHURN ICE CREAM
 
Ingredients
  • 300ml double cream
  • 175g condensed milk
  • 2 tbsp instant espresso powder
  • 2 tbsp hazelnut liqueur
  • ¼ cup roasted hazelnuts, finely chopped
Method
  1. Using a stand mixer fitted with whisk attachment, whisk all ingredients together until soft peaks form.
  2. Pour into a 1 litre airtight container. Top with roasted hazelnuts.
  3. Freeze for at least 6 hours or overnight. Serves 8.
  4. Happy baking!

Adapted from Nigelissima.

17 Thoughts on “Easy Hazelnut Espresso No-Churn Ice Cream

  1. Abbie on July 25, 2013 at 12:05 pm said:

    OMG this looks so amazing. I’ve only recently discovered this magical thing called “no-churn ice cream”. Which is pretty exciting for an ice cream enthusiast like myself who owns no ice cream maker. I am totally bookmarking this. Coffee flavored ice cream is the best ever. <33 thank you.

  2. Ice-cream looks delish… we’re having such fab weather here in Ireland at the moment that it seems like the perfect time to try another of your beautiful recipes.
    PS. Love Nigella too… one of my fave’s is her chocolate banana muffins (recipe on my blog if you ever want to try them) :)

    • Hey! Oh lucky you with the warm weather – please enjoy it, and this ice cream!
      PS. I’m popping over to visit and find that recipe right now! :-D

  3. This looks wonderful, any ice cream that’s no churn is good by me! I love Nigella as well, her book ‘Kitchen’ (with the peanut butter cheesecake!) is my favourite :-)

  4. I love Nigella too! She is amazing as is this great looking ice cream! Will be trying! :)

  5. Is this real?! It looks to amazing and easy to be true! :) Wonderful recipe, beautiful photos.

  6. oh yum…i need this in my life! love nothing hazelnutty.

  7. hi, i was just wondering if you could make this without the espresso? :)

  8. I’ve already tried one ice cream receipt for people withour an ice cream maker. I will not repeat that.
    But yesterday I tried to follow your receipt, with small changes. Almond liquer instead of hazelnut, two big tbsp of baking cacao and just a small tsp instant esspresso. Bought ready brittle instead of roasting hazelnuts myself. But it is so simpel and so fast!
    I wasn’t sure, if I whisked it long enough… You can’t imagine how curious and excited I was while waiting the ice cream to get iced.
    The first thing I did today after leaving my shower: try this ice cream ;) And the test says:
    OMG!!! It is perfect! Lovely! Delicious! OMG, it’s sooo good! Koestlich (as we say in German)!!!
    I will do it again and again…
    Thank you so much for blogging this receipt! And please be assured, I’ll try the other receipts as well. :)

  9. Shuning on November 9, 2013 at 11:32 am said:

    Hello from Singapore :)

    May I know what can I substitute hazelnut liquer with?

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