This easy, creamy salted caramel ice cream is a no-churn recipe inspired by Nigella—perfect for a quick and delicious dessert! With just a few simple ingredients, like sweetened condensed milk and caramel sauce, you can make this rich, homemade treat without an ice cream maker. It’s a crowd-pleaser with a swirl of caramel in every bite!
Ingredients Needed:
- 2 cups (476 g) heavy whipping cream, cold
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (320 g) caramel sauce, homemade or store-bought
How To Make No Churn Salted Caramel Ice Cream Recipe:
- Chill the Loaf Pan: Place a 9×5-inch (23 x 13 cm) loaf pan in the freezer to get it nice and cold.
- Whip the Cream: In a stand mixer bowl with a whisk attachment, pour in the heavy cream. Start mixing on low speed, gradually increasing to medium, and then high, until stiff peaks form. This will take a few minutes.
- Make the Condensed Milk Mixture: In a separate medium bowl, combine the sweetened condensed milk, vanilla extract, salt, and 1 cup (240 ml) of whipped cream. Stir gently until everything is well mixed.
- Fold Together: Carefully fold the condensed milk mixture back into the remaining whipped cream in the mixer bowl. Do this gently to keep it fluffy.
- Layer and Add Caramel: Pour half of the ice cream mixture into the chilled loaf pan. Drizzle half of the caramel sauce over the top. Then, add the rest of the ice cream mixture on top, finishing with the remaining caramel sauce.
- Swirl the Caramel: Use a butter knife or skewer to gently swirl the caramel through the ice cream, creating a marbled effect. Be careful not to fully mix it in.
- Freeze: Cover the loaf pan and place it in the freezer for at least 5 hours, or until completely set.
Recipe Tips:
- Chill the Loaf Pan First: Freezing the loaf pan before adding the ice cream mixture helps it set faster and keeps the texture creamy. This small step makes a big difference!
- Use Cold Whipping Cream: Make sure the whipping cream is straight from the fridge and very cold. Cold cream whips up faster and holds its shape better, giving your ice cream a smooth, airy texture.
- Fold, Don’t Stir: When combining the condensed milk mixture with the whipped cream, fold gently instead of stirring. This helps keep the mixture light and fluffy, which is key for no-churn ice cream.
- Don’t Over-Swirl the Caramel: When adding the caramel, gently swirl with a knife to create a marbled effect. If you over-mix, the caramel will blend in completely, and you’ll lose the nice swirled look.
- Cover Tightly Before Freezing: Wrap the loaf pan with plastic wrap or foil before placing it in the freezer. This prevents ice crystals from forming on the surface and keeps the texture smooth and creamy.
How To Store Leftovers?
After preparing, cover the loaf pan tightly with plastic wrap or foil and keep it in the freezer. This ice cream can be stored in the freezer for up to 2 weeks. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly for easy scooping.
Nutrition Facts:
- Calories: 375kcal
- Total Fat: 25g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 120mg
- Potassium: 150mg
- Total Carbohydrate: 30g
- Dietary Fiber: 0g
- Sugars: 27g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella No Churn Salted Caramel Ice Cream Recipe
Description
This easy, creamy salted caramel ice cream is a no-churn recipe inspired by Nigella—perfect for a quick and delicious dessert! With just a few simple ingredients, like sweetened condensed milk and caramel sauce, you can make this rich, homemade treat without an ice cream maker. It’s a crowd-pleaser with a swirl of caramel in every bite!
Ingredients
Instructions
- Chill the Loaf Pan: Place a 9×5-inch (23 x 13 cm) loaf pan in the freezer to get it nice and cold.
- Whip the Cream: In a stand mixer bowl with a whisk attachment, pour in the heavy cream. Start mixing on low speed, gradually increasing to medium, and then high, until stiff peaks form. This will take a few minutes.
- Make the Condensed Milk Mixture: In a separate medium bowl, combine the sweetened condensed milk, vanilla extract, salt, and 1 cup (240 ml) of whipped cream. Stir gently until everything is well mixed.
- Fold Together: Carefully fold the condensed milk mixture back into the remaining whipped cream in the mixer bowl. Do this gently to keep it fluffy.
- Layer and Add Caramel: Pour half of the ice cream mixture into the chilled loaf pan. Drizzle half of the caramel sauce over the top. Then, add the rest of the ice cream mixture on top, finishing with the remaining caramel sauce.
- Swirl the Caramel: Use a butter knife or skewer to gently swirl the caramel through the ice cream, creating a marbled effect. Be careful not to fully mix it in.
- Freeze: Cover the loaf pan and place it in the freezer for at least 5 hours, or until completely set.
Notes
- Chill the Loaf Pan First: Freezing the loaf pan before adding the ice cream mixture helps it set faster and keeps the texture creamy. This small step makes a big difference!
- Use Cold Whipping Cream: Make sure the whipping cream is straight from the fridge and very cold. Cold cream whips up faster and holds its shape better, giving your ice cream a smooth, airy texture.
- Fold, Don’t Stir: When combining the condensed milk mixture with the whipped cream, fold gently instead of stirring. This helps keep the mixture light and fluffy, which is key for no-churn ice cream.
- Don’t Over-Swirl the Caramel: When adding the caramel, gently swirl with a knife to create a marbled effect. If you over-mix, the caramel will blend in completely, and you’ll lose the nice swirled look.
- Cover Tightly Before Freezing: Wrap the loaf pan with plastic wrap or foil before placing it in the freezer. This prevents ice crystals from forming on the surface and keeps the texture smooth and creamy.
Nigella No Churn Salted Caramel Ice Cream Recipe