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No-Churn Salted Caramel Bourbon Ice Cream

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Introduction

This is rather an example of fruitful cross-pollination. To explain, "CMS" added a recipe for No-Churn Salted Caramel Ice Cream, based on my No-Churn Coffee Ice Cream. I, in turn, was inspired by her recipe to create this one. I like my salted caramel rather saltier, and I also love the deep-throated warmth of the Bourbon. Rum would also work deliciously here.

I’ve given a range of measurements for both salt and Bourbon: go slowly, tasting as you add, and stop when it feels right for you; bear in mind that flavours are less pronounced when the mixture is frozen.

One last, important, note: I really like soft sea salt flakes here, but if you use any fine-flowing salt (sea salt included) then halve the quantities for the salt.

This is rather an example of fruitful cross-pollination. To explain, "CMS" added a recipe for No-Churn Salted Caramel Ice Cream, based on my No-Churn Coffee Ice Cream. I, in turn, was inspired by her recipe to create this one. I like my salted caramel rather saltier, and I also love the deep-throated warmth of the Bourbon. Rum would also work deliciously here.

I’ve given a range of measurements for both salt and Bourbon: go slowly, tasting as you add, and stop when it feels right for you; bear in mind that flavours are less pronounced when the mixture is frozen.

One last, important, note: I really like soft sea salt flakes here, but if you use any fine-flowing salt (sea salt included) then halve the quantities for the salt.

No-Churn Salted Caramel Bourbon Ice Cream

Ingredients

Makes: 1 litre

Metric Cups
  • 397 grams can carnation caramel or dulce de leche
  • 300 millilitres double cream
  • 1 - 2 teaspoons soft sea salt flakes
  • 1 - 3 tablespoons bourbon (15-45ml)
  • pecan nuts (optional) for serving
  • 1⅓ cups can carnation caramel or dulce de leche
  • 1¼ cups heavy cream
  • 1 - 2 teaspoons soft sea salt flakes
  • 1 - 3 tablespoons bourbon (15-45ml)
  • pecan nuts (optional) for serving

Method

  1. Scrape the caramel or dulce de leche into the bowl of a freestanding mixer or, if you’re using a hand-mixer, into a large bowl, add the cream and 1 teaspoon of the salt and whisk until it thickens.
  2. Taste to see if it’s salty enough for you, remembering that the saltiness will be much more muted (as will the sweetness) once it’s frozen. If you want more salt (and I always do) add more to taste and begin whisking slowly while adding half the bourbon. Taste again to see if you want to add the rest of the bourbon. If so, pour in whisking gently. I usually end up using 3 baker's tablespoons (which is 45ml).
  3. Decant into two 500-ml tubs, or a 1-litre Tupperware if you prefer, and put into the freezer for at least 5 hours or until frozen. It really will depend on your freezer and how much you’ve already got in it.
  4. This ice cream is fairly soft-serve, and will be softer the more bourbon you use, so no need to let it stand out of the freezer before serving.
  1. Scrape the caramel or dulce de leche into the bowl of a freestanding mixer or, if you’re using a hand-mixer, into a large bowl, add the cream and 1 teaspoon of the salt and whisk until it thickens.
  2. Taste to see if it’s salty enough for you, remembering that the saltiness will be much more muted (as will the sweetness) once it’s frozen. If you want more salt (and I always do) add more to taste and begin whisking slowly while adding half the bourbon. Taste again to see if you want to add the rest of the bourbon. If so, pour in whisking gently. I usually end up using 3 baker's tablespoons (which is 45ml).
  3. Decant into two 500-ml tubs, or a 1-litre Tupperware if you prefer, and put into the freezer for at least 5 hours or until frozen. It really will depend on your freezer and how much you’ve already got in it.
  4. This ice cream is fairly soft-serve, and will be softer the more bourbon you use, so no need to let it stand out of the freezer before serving.

Tell us what you think

What 5 Others have said

  • Wow! This was so easy to make & so delicious. I used the minimum amount of salt & bourbon (Jack Daniels Single Barrel). It had a wonderful smooth consistency & the flavor is addictive. I thought my husband might not like it since he doesn't care for salt, but he loved it. I thought I might add more salt to the finished product for me, but it was perfect just the way it was.

    Posted by foothills on 29th July 2015
  • Stunning! Can only describe it that way. Easy, tasty and very very moreish.

    Posted by Jandjbd on 21st October 2015
  • A few hints comments:- * it is of course easy, quick and delicious. *I too love salt. But managed to oversalt it. My fault. I think my taste buds stopped reacting after a few tastes. So beware *To remedy this I whipped double cream with icing sugar and spread it on top of the containers. Thus when serving you get mostly the ice cream itself, but also some sweet iced cream! Mix together by the spoonful and it does the trick. *I left out the alcohol too. *The ice cream remains soft serve, must be the salt content. *To make the dulce de leche I boiled/simmered cans of condensed milk lying on their side, entirely submerged, for 2 hours. Easy and cheap. To buy it (as a product) it can be quite expensive. Nigella's easy ice cream recipe format has resulted in a fridge full of many flavoured delicious ice creams. Ben and Jerry etc are no match for home made. No additives and really cheap! Thank you xxx

    Posted by cyclamen on 16th September 2015
  • This is utterly delicious. While it is better with bourbon, if it is necessary to be in a bourbon-free state, as I currently am, it is still utterly delicious. Brava. It is my favorite dessert right now, and possibly for some time to come.

    Posted by Girasole on 15th August 2014
  • Tried this recipe and wow it is amazing! So easy to make but the taste is fantastic! I can definitely see myself making this a lot in the future!

    Posted by BakerOfNoms on 1st August 2014
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