No-Churn Ice Cream

(All Recipes have Gluten-Free Options)

Coffee Semifreddo with Salted Caramel Pistachios

This is one of those recipes which you will want to make time and time again. Not only is it delicious, but it’s super easy to make (despite the long recipe!), plus you can store it in the freezer for a ‘sweet-boost’ after a long day! I adore the caramelised pistachios; I usually double the quantity, so I have one portion to mix into the semifreddo and another for sprinkling over. They’re also great as a sweet treat with an espresso!

For the caramelised pistachios:

*(if you like, double quantities for sprinkling or snacking(!) – see note above)

100g pistachios (shelled)

100g caster sugar

A good pinch of flaky sea salt

For the semifreddo:

5 egg whites

200g caster sugar

1 vanilla pod

300ml double cream

30ml cold, strong espresso coffee

*You will need a terrine dish or bread tin, roughly 25cm x 10cm, lined with two or three sheets of cling film – this is vital for getting the semifreddo out later on (leave an excess of cling film for folding over the semifreddo).

  1. Place the nuts on a baking sheet lined with baking parchment. Place in a preheated oven, 180’c (fan), for 10 minutes – put on a timer as they burn easily!
  2. Meanwhile, place the 100g sugar into a wide pan, ideally silver-coloured so that you can see the colour of the caramel as it changes. Shake the sugar about so that it spreads out evenly and place the pan over medium-high heat. Leave the sugar to melt; Do Not be tempted to stir it to help it melt evenly, if you do it will crystallise. You can give it a gentle shake, just no stirring. Watch the colour – you want it to caramelise to a reddish colour.
  3. As soon as the caramel is ready, turn off the heat and pour in the nuts while they’re still hot. Having the nuts hot gives you time to quickly stir them through the caramel without it setting too quickly. Add a generous pinch of sea salt, stirring to coat the nuts completely, then quickly pour on to a lined tray and leave to cool. When set, bash with a rolling pin to break apart the caramelised nuts, you don’t want big clumps but instead individual nuts and halves.
  4. Now you can make the semifreddo. Simply place the egg whites in a bowl and whisk until they are foamy and just forming stiff peaks – be careful not to over whisk. Gradually add the sugar, whisking to create a light meringue.
  5. In a separate bowl, scrape out the vanilla pod and add to the double cream. Whip until it thickens and just begins to leave little ribbons behind the whisk.
  6. Carefully fold in the cold espresso and the pistachios into the cream (If you have doubled the quantities of pistachios, only add half!). Then, gradually fold in the meringue, little by little, trying to retain as much air as possible. Pour the mixture into your prepared dish, fold over the cling film and place in the freezer until it sets (6-8 hours).
  7. To serve, simply turn the semifreddo out of the mould, peel off the cling film and thickly slice on a bread board. Quickly wrap up any leftovers and place in the freezer for a treat at a later date!

Lemon & Honey Clotted Cream Ice Cream with Flapjack Crumble (No Churn)

This is my new favourite ice cream. Thanks to the clotted cream it’s particularly creamy whilst the hint of honey and lemon makes it very moreish plus of course there’s the subtle crunch from the flapjack crumble. It’s an all-round winner, suitably sophisticated for adults and sweet enough for kids!..

300ml double cream

225ml clotted cream

1 x 397g tin of condensed milk

Zest of one lemon

Juice of half a lemon

3 tablespoons runny honey

5 tablespoons cut comb honey, crumbled into chunks

For the Flapjack Crumble:

3 tablespoons plain flour (gluten-free if required)

30g rolled oats

25g desiccated coconut

3 tablespoons golden syrup

3 tablespoons butter, melted

¼ teaspoon chopped fresh rosemary (optional)

Pinch of salt

  1. First of all make the crumble. Mix the ingredients together in a bowl then spread roughly onto a lined baking sheet. Cook in a preheated oven, 180’c fan, for 10 minutes then stir and bake for a further 5-10 minutes until golden. Let cool.
  2. Meanwhile, Whisk the cream until stiff peaks begin to form (take care not to over whip as you want the texture to be smooth).
  3. Fold the condensed milk into the cream, then add the clotted cream, lemon juice, zest and honey and fold all the ingredients together. Finally, gently mix in the honey comb.
  4. Pour the mixture into a freezer-safe container and cover with a lid. Place in a freezer for 20 minutes then sprinkle over the flapjack crumble and leave to firm up in the freezer overnight.
  5. Scoop to serve straight from the freezer.

Salted Caramel Bourbon Ice Cream (No-Churn)

This Salted Caramel Bourbon ice cream is a favourite of mine – Nigella Lawson deserves a round of applause for this recipe! It really is one of the best flavours I’ve come across. The Bourbon not only gives it a wonderful taste but makes it incredibly soft. Meanwhile, by using ‘Carnation Caramel’ rather than natural condensed milk you get the additional flavour of caramel, plus there is that extra pinch of salt – all in all, it’s heavenly! And it’s so easy to make…what are you waiting for?!…

(Scroll down for Salted Honey Ice Cream, Coffee & Cardamom Ice Cream and Strawberry Ice Cream – these are also easy, no-churn recipes!)

397g can of Carnation Caramel (or dulce de leche)

300ml double cream

1-2 teaspoon sea salt flakes

2-3 tablespoons Bourbon

Pecan nuts, chopped to serve

  1. Scrape the caramel condensed milk into a large bowl, add the cream and 1 teaspoon salt. Using an electric hand whisk, whisk until it becomes thick.
  2. Taste to see if it needs more salt, I usually find 1 teaspoon is about right. Then gradually whisk in the Bourbon, taste again to check how much you want – I find 3 tablespoons is good. It will now be thick but floppy, rather like thick melted ice cream.
  3. Pour the mixture into a freezer-safe container and cover with a lid.
  4. Freeze for 6-8 hours or overnight. The ice-cream will keep in the freezer for up to 3 months.
  5. Scoop to serve and sprinkle with some chopped pecan nuts.

Salted Honey Ice-Cream (No-Churn)

This is my new favourite no-churn ice-cream – it uses condensed milk so does not require an ice-cream maker. It is seriously good! I have taken the recipe from Skye McAlpine’s cookbook, ‘A Table for Friends’, she has completely nailed the balance of flavours – the sweetness of the honey is toned down with the bitterness of dark chocolate and a little sea salt. It really is divine, you must try it!…

(Go to my Desserts Page for Coffee & Cardamom Ice-Cream and Strawberry Ice-Cream – both of these are also easy, no-churn recipes!)

600ml double cream

1 x 397g tin of condensed milk

80g runny honey

½ teaspoon sea salt flakes

100g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate), coarsely chopped,  plus more to serve

  1. Whisk the cream until stiff peaks begin to form (take care not to over whip as you want the texture to be smooth).
  2. Gently fold the condensed milk into the cream, then drizzle in the honey, sprinkle with salt and fold all the ingredients evenly together.
  3. Toss in the chopped chocolate and gently stir through so that it is peppered throughout the mixture.
  4. Pour the mixture into a freezer-safe container and cover with a lid.
  5.  Freeze for 6-8 hours or overnight. The ice-cream will keep in the freezer for up to 3 months.
  6. Scoop to serve and sprinkle with chopped chocolate.

Coffee and Cardamom ‘No-Churn’ Ice-Cream

Condensed Milk Ice-Cream has become very popular in recent years, and it is no surprise considering how very easy it is to make – no need for an ice-cream machine! I first came across ice-cream made with condensed milk some years ago, in a cookbook by Nigella Lawson, I have since tried many different versions and this recipe with coffee and cardamom is one of my favourites. It is great served alone or as an ‘affogato‘ (with a shot of espresso poured over it – as pictured above)

2 tablespoons instant espresso

10 green cardamom pods

300ml double cream

175g condensed milk

  1. Remove the seeds from the cardamom pods and grind with a pestle and mortar.
  2. Mix the instant espresso and the ground cardamom seeds with 2 tablespoons of boiling water, leave to cool.
  3. Beat the cream and condensed milk together using electric beaters until the mixture is quite thick, then stir in the spiced coffee.
  4. Pour the mixture into a freezer-safe container and cover with a lid.
  5. Freeze for 6-8 hours or overnight. The ice-cream will keep in the freezer for up to 3 months.
  6. To serve, remove from the freezer about 5-10 minutes before serving so that it softens.

Strawberry ‘No-Churn’ Ice-Cream

Another ice-cream recipe using condensed milk, so once again super easy – no ice-cream maker needed. By roasting the strawberries the flavour becomes more intense; I have tried making it without roasting the strawberries and believe me it definitely makes a difference, so it is worth the effort!

*You can see the video of this dessert being made by clicking on this link to my Instagram Page

1kg strawberries, hulled and sliced (plus extra to serve – optional)

1 tablespoon white sugar

1 teaspoon vanilla extract

1 can (397g) condensed milk

500ml double cream

  1. Put the strawberries on a baking try lined with greaseproof paper. Sprinkle over the sugar and toss to combine, spreading them out in one layer. Place in a preheated oven, 160’c fan. Roast for 45 minutes, then stir and cook for a further 15 minutes.
  2. Remove from the oven and place the strawberries in a processor to blend until smooth. Leave to cool completely.
  3. Add the condensed milk and vanilla extract to the cooled strawberry mixture, beat with a handheld electric beater to aerate for about a minute.
  4. Place the cream in another bowl and beat into stiff peaks.
  5. Add a dollop of cream to the strawberry mixture, fold through and continue to gently add the remaining cream to combine.
  6. Pour the mixture into a freezer-safe container and cover with a lid.
  7. Freeze for 6-8 hours or overnight. The ice-cream will keep in the freezer for up to 3 months.
  8. To serve, remove from the freezer 5-10 minutes before serving to soften.

Affogato

I am sure you all know the recipe for an affogato, but I think we often overlook its simplicity, and forget to make it (or rather I do!), so I thought I’d remind us all with the recipe. The word ‘affogato’ in Italian literally means ‘drowned’ and that is exactly what this recipe is – ice cream drowned in a shot of espresso coffee…

1 scoop of vanilla ice cream

1 shot of espresso coffee (hot!!)

  1. Place the scoop of ice cream in a small bowl or cup and pour over the hot shot of espresso coffee.
  2. That’s it!….The perfect pick me up!