I’m not a fan of those overly complicated ice cream recipes that require ice cream machines, complicated processes, or a laundry list of ingredients you can’t pronounce. Sometimes, it’s about the simplicity of throwing a few ingredients together and ending up with something so delicious, it’s almost unfair to the rest of the desserts out there. That’s exactly why Nigella Lawson’s No Churn Salted Caramel Ice Cream stands out as a perfect indulgence.
You don’t need to be a pro in the kitchen or spend hours babysitting a bowl in the freezer. Nigella’s recipe is as accessible as it is decadent, making it the kind of treat you can whip up on a lazy afternoon or for an impromptu dinner party. The creamy, rich salted caramel base is a balance of sweet and savory that sings like a lullaby for your taste buds. If you’ve been toying with the idea of making your own ice cream, this is the recipe that’ll convert you.
Nigella Lawson’s No Churn Salted Caramel Ice Cream Recipe
The beauty of this ice cream is in its simplicity. No churn, no fuss-just mix, pour, and freeze. It’s one of those recipes that feels almost too easy for the level of joy it delivers. It starts with a rich caramel base, but then you get the unexpected twist of sea salt, which brings everything into perfect balance. When you taste it, you realize that the combination of salty and sweet is absolutely genius. It’s like if salted caramel met ice cream at a party and decided they were meant to be together.
I remember the first time I made this. I had just moved into a new apartment, feeling like I should celebrate in some way. But I didn’t have the energy for anything too elaborate. Nigella’s ice cream was the answer-it was comfort, joy, and a little indulgence all wrapped in one. No guilt, just happiness.
Ingredient List
So here’s the thing-there are only five ingredients in this ice cream. Yes, five. You don’t have to go hunting through specialty stores for exotic ingredients that’ll cost you an arm and a leg. These are things you probably already have in your pantry or fridge.
- Double Cream – This is the luxurious base of the ice cream. The high-fat content of double cream is what gives the ice cream its smooth, velvety texture. You could use heavy cream if that’s what’s available to you, but double cream will give you that signature richness.
- Sweetened Condensed Milk – Here’s where the magic happens. Sweetened condensed milk provides sweetness, creaminess, and a bit of structure. It’s the unsung hero in so many no-churn ice cream recipes.
- Caramel Sauce – You can make your own, or grab a jar from the store. I tend to go for the store-bought version because it’s easy and tastes just as good. Plus, I love how the caramel adds both sweetness and depth to the ice cream.
- Sea Salt – This is the key to balancing out the sweetness of the caramel. The salt enhances the flavors in a way that makes the ice cream feel like a complete experience. Don’t skimp on the sea salt-it really elevates the whole thing.
- Vanilla Extract – A little splash of vanilla extract brings everything together. It adds an extra layer of warmth, rounding out the flavor profile without overpowering the caramel.
How To Make Nigella Lawson’s No Churn Salted Caramel Ice Cream?
Making Nigella’s No Churn Salted Caramel Ice Cream is so easy that it feels almost wrong. The first step is to take a large mixing bowl and pour in your double cream. Whip it up until it thickens, but you don’t need to go overboard. You want it to hold soft peaks, not stiff ones. I’ve made the mistake before of overwhipping and turning it into butter, so keep an eye on it.
Next, add the sweetened condensed milk into the whipped cream. Stir gently, folding it in so you don’t deflate all the air you just whipped in. It should be smooth and creamy.
Now comes the fun part: caramel. Drizzle in the caramel sauce and add a pinch of sea salt. I usually taste the mixture here to see if it needs a little more salt or caramel, but that’s totally up to you. The salted caramel ice cream should have that perfect sweet-salty balance, so feel free to adjust to your own preference.
Once everything is well combined, pour it into a loaf tin or any dish that fits. You’ll want to smooth the top with a spatula, but honestly, it doesn’t need to be perfect. I’ve even left some of the caramel to swirl into the mixture just to create a marbled effect. If you’re feeling fancy, you can drizzle a little more caramel on top before freezing.
Pop it in the freezer, and let it sit for at least four hours. By the time it’s ready, you’ll have a dense, creamy, utterly indulgent ice cream that’ll make you reconsider every ice cream truck you’ve ever passed by.
Things I Learned
While the recipe itself is incredibly straightforward, I learned a few things along the way that made the process even better. For one, you don’t want to rush the freezing. I’ve found that leaving it overnight yields the creamiest texture. Plus, it’s nice to have a batch of ice cream ready for when you want it-because let’s face it, when is ice cream not a good idea?
Another key takeaway: balance is everything. I remember the first time I made this, I went a little heavy on the caramel because, well, caramel. But the sea salt really helps the flavors shine. If you don’t add enough, you miss out on that essential contrast. The salt doesn’t just cut through the sweetness; it adds a layer of complexity that makes the ice cream far more interesting than if it were just sweet.
Lastly, the texture of this ice cream is nothing short of divine. It’s not as light and airy as churned ice cream, but that’s what makes it feel so rich. It’s almost like you’re eating a frozen dessert version of a caramel mousse, with the creaminess really holding up even as it freezes. There’s no icy crunch here, just smooth, luxurious goodness.