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No-churn Irish coffee ice cream with hazelnut and chocolate biscuits

A tray of homemade ice cream with a tin of biscuits on the side

No-churn Irish coffee ice cream with hazelnut and chocolate biscuits

Name: No-churn Irish coffee ice cream with hazelnut and chocolate biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: Irish
Ingredients: 600ml double cream; 397g tin of condensed milk; 5 tbsp instant espresso powder; 3 tbsp Baileys Irish Cream; 3 tbsp Irish whiskey; 55g blanched hazelnuts; 110g unsalted butter softened; 55g soft light brown sugar; 1 tsp vanilla extract; 170g plain flour plus extra for dusting; pinch of sea salt flakes; 55g milk chocolate chopped into small pieces; demerara sugar for sprinkling

Cherie Denham

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Serves 10

Easy

Prep: 15 mins

Cook: 15 mins

plus overnight freezing and cooling

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I find that no-churn ice creams can taste too sweet so I made this one pretty punchy. The alcohol dilutes the sweetness of the condensed milk and the coffee gives it an intense depth and strength in flavour

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Try our no-churn Irish coffee ice cream with hazelnut and chocolate biscuits, then check out our our Baileys ice cream, spiced coffee kulfi, iced coffee, iced latte and iced caramel coffee. For another coffee-flavoured dessert, try our espresso martini cake pops.

Cook, preserver, baker and author Cherie Denham says: "To truly understand Irish food you need to cook in simplicity, shaped by the land and sea, and passed down through generations. It’s not about fancy techniques or elaborate dishes, it’s about honest, comforting, down-to-earth food made with care and shared with others.

"I was brought up on a farm, nestled in County Tyrone in rural N Ireland. My Mummy, Aunties and Grannies cooked with what they had to hand: potatoes pulled from the garden, wild berries gathered from the hedgerows, soda bread fresh from the oven and homemade butter. The press was stocked with homemade jellies and jams made from crab apples and rosehips, damsons, blackberries and strawberries.

"The flavours are clean and comforting, and the ingredients aren’t trendy, they’re traditional. Creamy dairy from grass-fed cows, tender lamb, wild Atlantic seafood and earthy root veg. I often went to the local market with mummy on a Wednesday after school if we ran out of vegetables. She’d buy a huge sack of potatoes, a bag of carrots and a few swedes or turnips, as they were called, still all with mud on them. Apples and rhubarb were very popular, and used predominantly to make tarts. Bramley apples have a Protected Geographical Indication in County Armagh, which is affectionately known as The Orchard County.

"To cook here is to respect the seasons and surroundings – it’s warming the teapot before pouring the first cup, baking something sweet and welcoming for when guests are due, and always sending them home with a loaf of fresh bread, jar of jam or tin of biscuits. It’s food that brings people together, whether it’s a Sunday dinner, bowl of stew at the kitchen table or cup of tea and soda bread in your hand. Eating and drinking in Ireland is welcoming, unpretentious and full of warmth – whether it’s a pint of Guinness in the local pub or oysters by the sea, the experience is always the same, rooted in place, people and tradition."

Recipes extracted from The Irish Kitchen by Cherie Denham (£30, Montgomery Press). Photographs: Andrew Montgomery. Recipes are sent by the publisher and not retested by us.