Reader’s Recipe: No-Churn Coffee Ice-Cream

Of Dutch and Scottish heritage, globetrotting Sanna Murray lived in Barbados and Oman before Cayman. She teaches science and math at the High Achievement Academy.

“This recipe comes directly from my mother. I grew up in Oman and have fond memories of eating this heavenly ice-cream to cool us down on hot summer days. My mum would seemingly whip it up in minutes for me and my friends to enjoy. It really is so easy to make and tastes deliciously smooth and creamy. It’s my go-to indulgent treat. Thanks Mum!”


4 eggs

1 cup confectioners’ sugar

4 tablespoons Nescafe instant espresso

1¼ cups heavy (double) cream


Whisk egg whites until stiff, then whisk in the sugar gradually.

In a separate bowl whisk egg yolks and coffee powder together and then whisk gradually into egg whites.

Lightly whip the cream and fold into the coffee mixture.

Pour into a large Tupperware container and freeze for at least six hours or overnight. Stir a couple of times during the freezing process to ensure that the mixture does not separate.

Tip: Using decaffeinated coffee tastes just the same.