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No-churn piña colada ice cream

Nigella Lawson's homemade coconut ice cream doesn't need an ice cream machine or churning by hand - perfect for hot lazy days.

125ml/4fl oz pineapple juice, from a carton
80ml/3¼fl oz white coconut-flavoured rum, such as Malibu
generous few drops coconut flavouring
2 tsp lime juice
100g/3½oz icing sugar
500ml/17fl oz double cream
75g/3oz sweetened shredded coconut (available online), to serve

Pour the pineapple juice and coconut rum into a large bowl and add the coconut flavouring and lime juice.

Add the icing sugar and whisk to dissolve.

Whisk in the cream and keep whisking until soft peaks form when the whisk is removed.

Taste to see if you need more coconut flavouring or a squeeze more lime juice (and remember that the flavour won’t be as strong when frozen), then spoon and smooth the ice cream into an airtight container and freeze overnight.

On serving, toast the sweetened shredded coconut in a hot, dry pan until just turning golden, then remove to a bowl. Sprinkle a little over each person’s portion and leave the rest for people to add as they eat.

Nigellas One-Step No-Churn Coffee Ice Cream

From: Nigella Lawson & saucemagazine.com
Makes 1 pint

2/3 cup sweetened condensed milk
2 Tbsp. instant espresso powder
2 Tbsp. espresso liqueur
1¼ cups heavy cream
1-pint airtight container

Put the condensed milk in a bowl and stir in the espresso powder and liqueur.
In a separate bowl whisk the cream until it reaches soft peaks.
Fold the cream into the condensed milk mixture, then pour this gorgeous cafe-late-colored airy mixture into an airtight container and freeze for 6 hours or overnight.
Serve straight from the freezer.