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No-Churn Salted Caramel Ice Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Inspired by Nigella's No-Churn Coffee Ice Cream!

Inspired by Nigella's No-Churn Coffee Ice Cream!

Ingredients

Serves: Makes 1 litre

Metric Cups
  • 397 grams carnation caramel or dulce de leche (room temperature)
  • 300 millilitres double cream
  • ¼ teaspoon salt
  • 1 pinch of sea salt flakes (to serve)
  • 1⅓ cups carnation caramel or dulce de leche (room temperature)
  • 1¼ cups heavy cream
  • ¼ teaspoon salt
  • 1 pinch of kosher salt (to serve)

Method

No-Churn Salted Caramel Ice Cream is a community recipe submitted by CMS and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the caramel into a large bowl and stir to loosen slightly.
  • Add double cream and salt and whisk until the mixture is thick and just holding its shape.
  • Scoop into a 1 litre airtight container and freeze overnight.
  • Serve with a few flakes of sea salt sprinkled over.
  • Put the caramel into a large bowl and stir to loosen slightly.
  • Add heavy cream and salt and whisk until the mixture is thick and just holding its shape.
  • Scoop into a 1 litre airtight container and freeze overnight.
  • Serve with a few flakes of sea salt sprinkled over.
  • Tell us what you think

    What 5 Others have said

    • Love the sound of this, I shall try it with added mashed banana.

      Posted by k69atie on 22nd January 2014
    • I love the coffee one too, in fact everyone loves it. I experimented with a rum and raisin version, soaking the raisins overnight in the Rum,and zesting an orange. I only used about two thirds of the quantity of condensed milk as the first batch was a little too sweet, although it still got eaten pretty quickly.

      Posted by Lahha12 on 23rd August 2013
    • Wonderfully yummy. So simple to make and lovely creamy tasty treat. Thank you

      Posted by Annette.Lloyd on 28th August 2013
    • So good and light and sweet (but not too sugary). It feels like eating a cloud (if clouds were edible, obviously). Thanks for the recipe.

      Posted by @piasummers on 24th May 2013
    • I love your no churn coffee ice cream, looking forward to trying this one, did play with chocolate one too, with coco, baileys and melted dark chocolate. A whole new ice cream world! Thank you!

      Posted by cathy6432 on 25th April 2013
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