Recipe: No Churn Irish Coffee Ice Cream

I’m not sure there are much better ways to finish a meal than with a nice Irish coffee. That warming whiskey laced coffee drink is just caffeinated perfection. We were given a bottle of whiskey for Christmas, but we’re not the whiskey drinking house we once were, so it’s sat looking forlorn for weeks now. It was time it got used, so this week I whipped up a batch of deliciously creamy Irish Coffee Ice Cream. It’s a no-churn recipe, it takes all of five minutes to throw together and it is so simple. What’s not to like?

Recipe: No Churn Irish Coffee Ice Cream

This Irish Coffee ice cream is so deliciously rich and creamy, a little goes a long way! If you’re tempted to slosh a bit more whiskey in, you do this at your peril, as adding too much alcohol could prevent it from freezing. Better to stick to 3 tablespoons in the ice cream and drizzle a bit of extra whiskey over the top of your scoop if you think it needs a bit more kick.

Irish Coffee Ice Cream


500ml double cream
1 tin of sweetened condensed milk
3 heaped teaspoons of instant coffee dissolved into 1 tablespoon of hot water, left to cool
1 teaspoon of vanilla extract
3 tablespoons of whiskey, whatever you have to hand

Recipe: No Churn Irish Coffee Ice Cream

How to make Irish Coffee Ice Cream:

Before you start making the ice cream, make your coffee solution. You need a tablespoon of boiling water and three heaped teaspoons of instant coffee. Mix them together and leave them to cool fully. You can speed this up by popping it in the fridge for a little while.

To make the ice cream, whip the cream in a bowl until it forms stiff peaks, this will take a few minutes with an electric whisk, if you’re doing it by hand, it might take a little while. Once you have achieved stiff peaks, gently fold in the condensed milk, vanilla extract, coffee and whiskey until it is well combined. Whip the mixture for 30 seconds to make sure it’s mixed properly.

Recipe: No Churn Irish Coffee Ice Cream

Pour into a loaf tin, smooth the top and pop it in the freezer for 6 hours, or overnight if you can.

To serve, remove it from the freezer about ten minutes before you want to serve it. It should scoop pretty well once it’s been at room temperature for a short while.

Recipe: No Churn Irish Coffee Ice Cream

Serve it however you like. I like to serve it in a pretty glass, or as an affogato style pudding, with a shot of espresso and a shot of whiskey poured over the top. Just the right kind of dessert for St Patrick’s Day, or any day really. Why limit ourselves?

Recipe: No Churn Irish Coffee Ice Cream

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Recipe: No Churn Irish Coffee Ice Cream

Summer Recipe: No Churn Plum Ice Cream

July is National Ice Cream Month and there’s no better month of the year to sit in the sunshine and eat a cool refreshing ice cream. We have two plum trees in our garden and each year we have more plums than we can cope with. In years gone by I’ve made plum tarts and crumbles and big batches of plum jelly. This year I put some aside to make a batch of fruity and refreshing plum ice cream.

This plum ice cream recipe is quite simple to make and you can do it even if you don’t have an ice cream maker. Sadly as we began to churn our first batch of this lovely ice cream, our ice cream maker churned its last and ended up in the bin.

I’ve called this no churn plum ice cream, but you can churn it if you want, it’s often easier if you have an ice cream maker, but not the end of the world if you haven’t.

Summer Recipe: No Churn Plum Ice Cream

No Churn Plum Ice Cream

400g of ripe plums
200g caster sugar
200mls double cream
200mls vanilla yoghurt


Take your plums and give them a wash and check them over for nasties and rotten bits, discard if you’re not happy with the fruit. Use good ripe, juicy plums. Heat the plums in a large saucepan with a good splash of water. Boil them until soft, then rub them through a sieve to get rid of the stones and skins.

Pour the plum purée back into a clean pan and warm gently, add the sugar and stir until it has dissolved. Taste the purée, add more sugar if you think it needs it. Some plums can be quite tart. Leave the mixture to cool.

If you have an ice cream maker, add the cream and vanilla yoghurt to the purée and combine. Following the instructions on your ice cream maker, add the plum ice cream mixture and churn until it’s ready. Them store it in the freezer until you’re ready to use it.

If you’re not using an ice cream maker, perhaps because yours suddenly died; whip the cream before adding the vanilla yoghurt and the plum. Pour the ice cream mixture into a large tub with a secure lid and put it in the freezer. Remember to take it out of the freezer every 45 minutes or so and give it a good stir with a fork, this will stop ice crystals from forming.

Once your ice cream is frozen, it will be quite set, when you need a scoop or two, take it out of the freezer about 15 minutes before you need it, it’ll be easier to scoop!

I’ve topped the plum ice cream with pink sprinkles, but crushed amaretti biscuits are just fabulous on it. Go forth and make plum ice cream with some of your summer fruit glut, you won’t regret it!

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Summer Recipe: No Churn Plum Ice Cream