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No-Churn Coffee Ice Cream with Circus Animal Cookie Crumbs

yield: 1 pint


  • 1 1/4 cup heavy cream, cold
  • 2/3 cup sweetened condensed milk
  • 2 tablespoons instant coffee powder (I used Nescafe — no, really.)
  • 2 tablespoons espresso liqueur (I used homemade Kahlua)
  • 1 cup Circus Animal cookies, roughly broken into halves and quarters


  • In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 1 1/4 cup heavy cream, 2/3 cup sweetened condensed milk, 2 tablespoons instant coffee powder and 2 tablespoons espresso liqueur. Whisk (or use a handheld electric whisk) to combine the ingredients together until the whisk leaves trails of soft peaks in the bowl and you have a latte-colored airy mixture.
  • Once your mixture is soft and airy, stop whisking. Use a rubber spatula to gently mix in 1 cup Circus Animal cookie crumbs until incorporated throughout the mixture.
  • Transfer the mixture to a 9 by 5-inch bread pan. Cover with plastic wrap and freeze for at least 6 hours, preferably overnight. Serve straight from the freezer.


Adapted very, very slightly from Nigella Lawson & Food52