No churn salted caramel ice cream

I’m possibly a little late to the party on the whole ‘no-churn’ ice-cream thing but I whipped this up before Christmas to share now and since then have seen quite a few recipes floating around. I’ve been meaning to make it ever since I saw Nigella’s coffee version on Nigelissima back when I had the food channel.

Seeing her bite into a big brioche bun filled with ice-cream she’d made just a few hours before made me want to run straight to the kitchen but it was a rare occasion that I didn’t have the ingredients on hand.

No churn salted caramel ice cream

Fast forward to December and I spotted a jar of salted caramel sauce as Woolies. I didn’t know what I was going to use it for but I had to have it. When I got home, inspiration struck and so no churn salted caramel ice cream was born.

No churn salted caramel ice cream

Rich, decadent, creamy, indulgent – just a few words I would use to describe this ice-cream. It’s not really the sort of ice-cream you would eat by the bowlful although we did try it like that first. I crumbled some gingerbread in mine (as you do) but Will had his plain and it was just too rich to finish.

The next day, I’d just pulled a gingerbread loaf from the oven to make gingerbread truffles. The aroma had me wanting to cut off a slice straight away but then it hit me – gingerbread loaf and salted caramel ice-cream.

No churn salted caramel ice cream

It was a match made in heaven. This mouthful went straight in my mouth and as soon as I was sure I’d gotten enough pics I pulled up a chair right in front of my shoot set up and ate the whole plateful straight from the prop spoon.

So my advice to you – do make this ice-cream but definitely serve it as an accompaniment to something equally as delicious. Enjoy!

What about you? Have you made no-churn ice-cream yet?

No churn salted caramel ice cream

No churn salted caramel ice cream

No churn salted caramel ice cream

Yield: 1 L
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 300g cream (whippable)
  • 175g condensed milk
  • 2 tbsp salted caramel sauce

Instructions

  1. Place the cream, condensed milk and salted caramel sauce in the bowl of an electric mixer fitted with the whisk.
  2. Whisk until fluffy with stiff peaks.
  3. Spread into a freezer container and freeze until serving.

 

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