If you told me years ago that I could make insanely delicious, restaurant-quality ice cream without an ice cream machine, I probably would’ve laughed. But Nigella Lawson, the queen of comfort food and effortless indulgence, shows us it’s totally doable. and better yet, insanely good.
Her no churn salted caramel ice cream is exactly what it sounds like: rich, creamy, buttery caramel goodness with a perfect touch of sea salt, all folded into whipped cream and sweetened condensed milk. The genius here? It’s made without any fancy equipment. No ice cream maker, no complicated custard base, just simple ingredients and some patience.
What really hooked me was how this ice cream manages to taste luxurious and smooth while still being totally approachable for anyone. I remember the first time I made it-sitting on my couch afterward with a bowl in hand, savoring that perfect sweet-salty hit and thinking, ’Why didn”t I do this sooner”?
Nigella No Churn Salted Caramel Ice Cream Recipe
Ingredients Needed
This recipe is like a little treasure chest of pantry staples and a few special treats:
- Sweetened condensed milk – the heart of the creaminess and the secret to skipping eggs or custard-making.
- Double cream (heavy cream). whipped up until fluffy, it gives that light yet rich texture.
- Salted caramel sauce – here’s where the magic lives. Nigella’s recipe often uses homemade caramel but you can absolutely use a good quality jarred one if pressed for time.
- Sea salt flakes – to sprinkle over and balance all that sweetness with a subtle crunch and savory punch.
What I love is the simplicity. No chasing down weird ingredients, just stuff you can find in most grocery stores or maybe already have tucked away in your fridge.
Equipment Needed
This is where the ’no churn’ part feels like a gift:
- A large mixing bowl. big enough to fold everything gently without making a mess.
- A hand whisk or an electric hand mixer. whipping that cream to soft peaks is where the magic starts.
- A spatula – for folding, folding, folding.
- A loaf pan or any freezer-safe container with a lid. to freeze the ice cream in.
- Plastic wrap or parchment paper (optional). to cover the ice cream for smoother freezing.
Seriously, no fancy ice cream machine or thermometer. Just some basic kitchen tools and patience.
Instructions To Make Nigella Lawson’s No Churn Salted Caramel Ice Cream
Now, here’s the part where you get your hands dirty – but gently!
- Whip the cream: Start by pouring the double cream into your mixing bowl. Whisk it until soft peaks form. You want it fluffy but still able to hold its shape. This step reminds me of whipping cream for cakes but way more fun because it’s for ice cream!
- Add sweetened condensed milk: Pour in the sweetened condensed milk and gently fold it into the whipped cream. The folding technique is key here. you want to combine without knocking all the air out. This light texture is what makes the ice cream so creamy.
- Swirl in the salted caramel: Now, spoon in your salted caramel sauce. Use the spatula to swirl it through the mixture, creating ribbons of caramel. Don’t overmix or you’ll lose those beautiful streaks. I love seeing that caramel teasing through every bite.
- Salt it up: Sprinkle sea salt flakes over the mixture and give it a few gentle folds. The salt isn’t just for flavor; it gives that addictive sweet-salty tension that makes you want to go back for more.
- Freeze: Pour the whole luscious mixture into your loaf pan or container. Cover it tightly with a lid or plastic wrap and pop it in the freezer for at least 6 hours, preferably overnight.
- Serve: When you’re ready, let it sit for 5-10 minutes outside the freezer so it softens slightly, then scoop it up and enjoy. The salted caramel ribbons should still be visible and every spoonful is a creamy, dreamy experience.
What I Learnt
Making this ice cream was a revelation. First off, patience is everything. I wanted to dive in immediately but waiting for it to set made the difference between ’meh’ and “wow”. Also, folding is an art. it’s tempting to just stir but gentle folding keeps the cream airy and light.
I found that using a good quality salted caramel sauce or better yet, making your own, elevates the entire thing. There’s something about that homemade caramel flavor. slightly burnt sugar with just a hint of salt. that you can’t quite buy.
And lastly, I learned how much a little sea salt changes the game. It’s not just a garnish; it’s a flavor partner that cuts through the sweetness and keeps your taste buds dancing.
FAQs
Can I Make Nigella Lawson’s No Churn Salted Caramel Ice Cream Without An Ice Cream Maker?
Absolutely! That’s the beauty of Nigella’s no-churn recipe. You don’t need an ice cream maker at all. All you need is a whisk (or a hand mixer) to blend together the sweetened condensed milk, whipped cream, and caramel. It’s the perfect lazy weekend dessert.
How Do I Store Nigella’s No Churn Salted Caramel Ice Cream To Keep It Creamy?
After you make the ice cream, make sure to store it in an airtight container. The key is to cover the surface with a piece of parchment paper to prevent ice crystals from forming. I learned this the hard way once when I just stuck the lid on-it turned into a crunchy mess, but now it’s foolproof!
What Can I Substitute For The Salted Caramel Sauce In The Recipe?
If you’re feeling lazy (or just can’t find the perfect caramel), you can use store-bought salted caramel sauce. But if you’ve got the time, making your own caramel is such a rewarding experience. Trust me, once you pour your own homemade caramel into the mix, you’ll feel like a dessert wizard.
