This no-churn ice cream recipe from Nigella Lawson features salted caramel bourbon flavors. It’s deceptively easy, yielding an amazingly complex and satisfying ice cream. As the name implies, no churning or ice cream machine needed! All you need is a can of dulce de leche, heavy cream, bourbon, and sea salt- the ingredients of champions. Top with toasted pecans or pair with pumpkin sticky toffee pudding.
Fall is upon us!
One of the perks of living in LA is that I get to enjoy warm fall flavors like pumpkin, pecans, and cinnamon, without having to actually be cold ;D Ice cream, though, is a treat that I can, and do, enjoy all year round, no matter the season or temperature. In St. Louis I used to get frozen custard almost daily, and even in the freezing winters, I couldn’t be stopped. Most places are sorta like outdoor stands, but some of them had drive-thrus so I could eat my concrete (your toppings of choice mixed into frozen custard like a better McFlurry) in warmth. Sadly in LA there aren’t great places to get frozen custard (Shake Shack is a pretty close option but hard to get all the time). So, I make sure I keep at least 1 kind of ice cream in my freezer at all times. Ideal is 2, or more though- I like to have variety when I eat intermittent spoonfuls of ice cream throughout the day…
It takes a decent amount of work to keep up and meet this high ice cream quota. Fortunately, I have my trusty friend in my kitchen- my ice cream machine (did you think I was going to say an actual person’s name??)! But, I realize that not everyone may have one. So, here is a recipe that all can enjoy! 🙂 It’s easier to make if you have a stand or hand mixer to whisk the cream. It’s not impossible to just whisk by hand yourself, just a bit more work (OK this is where an actual human friend may help).
A quick homage to Nigella Lawson
This recipe comes from Nigella Lawson, who was, and probably still is, my first favorite food author! Her cookbooks (most well known, and my favorites, are “How to Eat” and “The Domestic Goddess“) and writing are all about celebrating the pleasure of eating and home cooking. Her writing, even in her recipe instructions, are like personal conversations. And her food is simple, comforting, and inspiring, all at the same time. When I was younger, I was obsessed with watching the Food Network (classic Iron Chef and Alton Brown, anyone?), and her show was one of the best. She has a soothing quality that makes cooking and eating basically feel like therapy. One of the closing scenes for an episode was just her walking in the dark up to the refrigerator to enjoy a midnight snack on her own… and at that moment, I knew she was my spirit cook. A great quote from her- “People try and think, ‘What will impress someone?’ In cooking, that’s a very bad rule. You should think, ‘What will give pleasure?'” A great motto to live, and cook by 🙂
Make No-Churn Ice Cream in Minutes!
1. Whip cream until soft peaks
2. Whisk in dulce de leche, bourbon, sea salt
3. Pour into container, freeze
So simple!! No cooking, no eggs, no machine. There are a lot of no-churn ice cream recipes out there, and most of them are based on mixing a can of sweetened condensed milk into whipped heavy cream. This one is similar, but just uses a can of dulce de leche instead (you can buy it ready-made from the grocery store or just make it yourself with a can of sweetened condensed milk), and adds a touch of bourbon, and sea salt. I don’t know how, but this recipe somehow results in one of the smoothest, creamiest ice creams I’ve ever made (super soft and scoopable). Not to mention, the easiest. If you’re like me, you’re already dreaming of all the other no churn ice creams you want to make (I already bought a can of sweetened condensed milk, cookie butter, and speculoos cookies..).
Don’t fear that the dulce de leche will make the ice cream too sweet- the bourbon and sea salt balances everything out. I sprinkled on toasted chopped pecans, which add a nice nutty complement and texture contrast. The pecans can easily be swirled in or layered on top when freezing. I made this to pair with a pumpkin sticky toffee pudding recipe (also adapted from a Nigella Lawson recipe, and coming up next to this blog!), although it’s great on its own as well.
So, in conclusion, make this ice cream NOW! 🙂 And tell me how it goes!!
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no-churn salted caramel bourbon ice cream
This no-churn ice cream recipe from Nigella Lawson features salted caramel bourbon flavors. It's deceptively easy, yielding an amazingly complex and satisfying ice cream. As the name implies, no churning or ice cream machine needed! All you need is a can of dulce de leche, some heavy cream, bourbon, and sea salt. Top with toasted pecans or serve with pumpkin sticky toffee pudding.
- 1 13 oz can dulce de leche
- 1¼ cups heavy cream
- 1 teaspoon soft sea salt flakes
- 2 tablespoons bourbon
- 1/4 cup toasted pecans optional for serving
In the bowl of a stand mixer (or if using a hand mixer, a large bowl), whisk the cream on high speed with 1 tsp salt until it thickens into soft peaks.
Add the dulce de leche and whisk on medium speed until blended.
Add the bourbon and whisk on low speed until mixed. Taste, and add additional salt or bourbon to your taste.
Fold gently with silicone spatula to ensure well mixed, and transfer into a 9x5inch loaf pan (or whatever containers you prefer). Cover with plastic wrap and freeze for 8 hours or overnight.
This ice cream is fairly soft, and will be softer the more bourbon you use, so there's no need to let it stand out of the freezer before serving. Serve as is or top with toasted pecans. You can also just put the pecans over the ice cream to freeze together.
This recipe comes from Nigella Lawson
Can be kept for up to 1 month in the freezer