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No-Churn Chestnut Ice Cream

by . Featured in NIGELLISSIMA
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Introduction

In my view, there is no bad way to eat chestnuts, ever: my greatest – and exquisitely extravagant treat – is a marron glacé. Nothing, though, gives me quite the same frisson of intense, sugary delight as a can or jar of sweetened chestnut purée. Frankly, I wouldn’t complain about having to eat the sweet grainy purée from a spoon straight out of the can, but this ice cream is perhaps a more elegant showcase for it. If you have any marrons glacés (and this is a particularly good use for broken pieces) you could crumble some as you serve.

In my view, there is no bad way to eat chestnuts, ever: my greatest – and exquisitely extravagant treat – is a marron glacé. Nothing, though, gives me quite the same frisson of intense, sugary delight as a can or jar of sweetened chestnut purée. Frankly, I wouldn’t complain about having to eat the sweet grainy purée from a spoon straight out of the can, but this ice cream is perhaps a more elegant showcase for it. If you have any marrons glacés (and this is a particularly good use for broken pieces) you could crumble some as you serve.

No-Churn Chestnut Ice Cream
Photo by Petrina Tinslay

Ingredients

Makes: enough for 2 x 500ml tubs

Metric Cups
  • 250 grams sweetened chestnut puree (from a can or jar)
  • 2 tablespoons dark rum
  • 300 millilitres double cream
  • 50 grams icing sugar
  • 1 cup sweetened chestnut puree (from a can or jar)
  • 2 tablespoons dark rum
  • 1¼ cups heavy cream
  • ½ cup confectioners' sugar

Method

  1. Mix the chestnut purée and rum together until gloopily smooth.
  2. Whip the cream with the icing sugar until it forms soft peaks, then fold into the chestnut mixture, or pour the chestnut mixture into the cream and fold to combine. Either way works.
  3. Spoon into an airtight tub or container, cover and freeze for 12 hours or overnight. Serve straight from the freezer.
  1. Mix the chestnut purée and rum together until gloopily smooth.
  2. Whip the cream with the confectioners' sugar until it forms soft peaks, then fold into the chestnut mixture, or pour the chestnut mixture into the cream and fold to combine. Either way works.
  3. Spoon into an airtight tub or container, cover and freeze for 12 hours or overnight. Serve straight from the freezer.

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