Nigella’s No-Churn Coffee Ice Cream

Nigella's No-Churn Coffee Ice Cream

Guys, it’s super hot. It’s pretty much triple digits, or at least that’s what it feels like. So I’m keeping things super simple and stove/oven free, cool? Cool! I’ve been wanting to make this no-churn, one-step ice cream ever since hearing about it on npr a few years back. And yes, it’s everything I believed it would be and more. It’s seriously easy – just blend four ingredients together and freeze. It’s smooth and creamy, not icy at all (thanks to the little bit of coffee liqueur which prevents it from freezing fully). It’s got delicious coffee flavors with just the right amount of sweetness. I made this for the first time when we were visiting my sister in Charleston a few weekends ago. We had friends over for dinner, I went all out and made homemade pasta and I quickly whipped this up for dessert. I poured the mixture into little espresso cups before freezing them and everyone felt so special/fancy with their little individual serving. Stay cool friends!

Nigella's No-Churn Coffee Ice Cream Nigella's No-Churn Coffee Ice Cream Nigella's No-Churn Coffee Ice Cream Nigella's No-Churn Coffee Ice Cream Nigella's No-Churn Coffee Ice Cream

 

Ingredients
300 milliliters whipping cream
175 grams condensed milk
2 tablespoons instant espresso/coffee powder
2 tablespoons espresso/coffee liqueur

 

Directions
Whisk everything together in your kitchen aid or with beaters until soft peaks form. Freeze overnight or for at least 6 hours.

 

Notes
Recipe from here.

Stuffed Endive Appetizer with Blackberries and Whipped Chèvre

Stuffed Endive Appetizer with Blackberries and Whipped Chèvre

The season for backyard get-togethers is in full swing! This is my go-to dish to prepare when a friend says ‘just bring a little appetizer’. I’ve lost count how many times I’ve brought this or prepared it for parties. Not only is it super simple to make but everyone always seems so impressed with it’s prettiness. I’ve made this winter version on the blog previously here but these blackberries were begging to be photographed so here’s a more summery version. Feel free to swap out any fruits you have on hand, same goes for herbs. I used a little dusting of dill on top but basil, mint, parsley – all good! Hope you all have a great weekend! Oh and side-note: I was interviewed for this article on meatless meats – it’s pretty interesting, especially if you like geeking out about this topic as much as I do!

Stuffed Endive Appetizer with Blackberries and Whipped Chèvre Stuffed Endive Appetizer with Blackberries and Whipped Chèvre Stuffed Endive Appetizer with Blackberries and Whipped Chèvre Stuffed Endive Appetizer with Blackberries and Whipped Chèvre

 

Ingredients for the Endive Appetizer  

2 to 3 endive heads

12 ounces blackberries, you may have some extra

4 ounces goat cheese

2 tablespoons yogurt, milk or cream

3 tablespoons chopped chives

finely chopped dill, parsley, basil or mint for garnish

drizzle of balsamic vinegar

 

 

Directions 

To make the whipped goat cheese, mix the cheese with two tablespoons yogurt, milk or cream (whatever you have on hand) use more as needed to get a nice spreadable consistency. Add the chopped chives. Cut the leaves off the endive heads and arrange on a platter. Give each leaf a light smear of goat cheese.  Top with blackberries and then sprinkle the whole thing with chopped fresh herbs. Some chopped nuts like pecans or pistachios is also a nice addition. Finish with a generous drizzle of good balsamic vinegar.