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by Whole Latte Love Updated: August 26, 2019 1 min read
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Nothing says summer like homemade ice cream. Today's recipe comes directly from Nigella Lawson, the UK's favorite food writer and a noted TV personality. Don't worry if you don't have an ice-cream maker, this recipe doesn't require any churning!
If you don't have instant espresso powder, you can make your own using the instructions below. This is also a great way to make use of spent espresso grounds.
Preheat your oven using lowest temperature setting.
Spread spent espresso grounds evenly onto an unlined baking sheet and place in oven for approximately one hour, or until coffee is toasted with a slightly crunchy texture.
Remove grounds from oven and allow them to cool.
Set your grinder to the finest setting and further grind the cooked grounds to make espresso powder. (The ice cream recipe calls for 2 tbsp of espresso powder. You can safely store the rest in an airtight container for future use.)
Whisk the cream, condensed milk, espresso powder, and liqueur together until soft peaks form.
Pour the mixture into an airtight container and freeze for 6-12 hours.
Serve and enjoy!
Hint: Looking for airtight containers? Check out our Vacu Vin storage solutions.
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