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"The famous Nigella Lawson was recently on NPR to discuss Valentines day noms to make for your special someone. She spoke of a no-churn espresso ice cream recipe and my ears perked higher than my dog’s when she hears the word “treat”.
Both Jonah and I are avid ice cream eaters (it’s a hard job), so I was excited by the idea of making homemade ice cream without spending a ton on an ice cream maker. Mrs. Lawson swore by this recipe and I had to give it a try, adding my own tweaks of course. I was doubtful at first. I was afraid the final product would come out more moussey or runny than traditionally made ice cream, but man was I wrong. The texture and taste was exactly like parlor ice cream, with just the slightest bit of velvetiness, similar to gelato. This is a life-changing recipe! I’m already brainstorming for other unique ice cream flavors to experiment with. Oh the possibilities!
10.5 oz heavy cream
6 oz sweetened condensed milk
1 tsp vanilla extract
1 tbsp rum (optional)
3 tbsp cocoa powder
¼ cup Nutella
Whip the heavy cream until soft peaks form, mix the rest of ingredients in with the cream. Pour into airtight containers and let it freeze for at least 6 hours before serving. That’s it! Easy peasy lemon squeasy!"