Barbra Streisand’s “Instant” 4-Ingredient Dessert Is All I’m Making This Summer

Once a musical theatre nerd, always a musical theatre nerd. I’ve long adored Barbra Streisand for her epic vocal range in Funny Girl and A Star is Born—and I can’t help but tear up every time I watch her acting masterclass in The Way We Were. As an EGOT (that’s Emmy, Grammy, Oscar, and Tony) winner, Babs is undoubtedly a legend. I just never expected to be taking her advice on dessert, but it turns out that she knows a thing or two about sweets as well.

Barbra’s recipe for “instant” no-churn ice cream, from the 1967 cookbook Singers & Swingers in the Kitchen, is as simple and fabulous as Barbra—it’s just whole milk, heavy cream, instant coffee, and marshmallows. The marshmallows perform a double act, stabilizing and sweetening (genius!), and the instant coffee adds so much flavor. It’s rich, creamy, and requires no fancy equipment—just a little patience while it sets.

Why I Love Barbra Streisand’s No-Churn Ice Cream

This recipe is a game changer for those who find summer incomplete without a regular bowl of cold, creamy ice cream. Homemade ice cream typically demands a dedicated machine that collects dust most of the year. Plus, it usually requires fussing with custard bases, tempering eggs, and a long wait while it churns.

This recipe is delightfully low-maintenance. No pricey equipment, no tricky steps—just whipping, warming, and stirring. Marshmallows are stirred into warm milk until melted, then instant coffee and sea salt are added. Finally, whipped cream is folded into the mixture and everything is poured into a lined loaf pan. The hardest part is waiting at least 2 hours for it to freeze.

Tips For Making Barbra Streisand’s No-Churn Ice Cream

• Use a high-quality instant coffee: Yes, they exist! Despite its bad rap, instant coffee has had a renaissance lately, with more brands producing flavorful options. Look for 100% Arabica beans when shopping for a great cup. I love Blue Bottle’s Instant Coffee—it adds just the right amount of richness without being too bitter.
• Double-wrap your loaf pan: Make cleanup easier by lining your loaf pan with plastic wrap.
• Mix in flavors: Add a little oomph with a pinch of flaky sea salt and a splash of pure vanilla extract. The salt enhances the sweetness, while the vanilla adds depth. 
• Chill the bowl: To make whipping the cream easier, pop your mixing bowl into the freezer for at least 30 minutes beforehand. The colder the bowl, the faster the cream will whip.
• Top it off with something special: Barbra suggests adding pretzels for a salty-sweet contrast, but you can also get creative with your mix-ins—a drizzle of dark chocolate, a handful of chopped nuts, or a sprinkle of cocoa nibs.