No-Churn Coffee-Cinnamon Ice Cream with Caramel Sauce

By Izy Hossack
May 11, 2015
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Author Notes: Using Nigella Lawson’s incredible no-churn ice cream recipe makes for an incredibly easy dessert. A foreground flavor of cinnamon is mellowed out by a glug of strong coffee, resulting in an intriguing "can’t-quite-figure-it-out" flavor. While Nigella’s recipe is brilliant, I was always left wondering what to do with the remaining sweetened condensed milk. Turns out that when you boil it down with butter, brown sugar, and a pinch of salt, it caramelizes and thickens. The best part is that if you thin this caramel out with a bit of water (or even milk or cream), it is the perfect accompaniment to the ice cream—total serendipity. Izy Hossack

Serves: 6

For the ice cream:

  • 1 1/4 cups heavy cream
  • 1/4 cup strong, brewed coffee, cooled
  • 1/2 teaspoon ground cinnamon
  • One 14-ounce can sweetened condensed milk

For the caramel sauce:

  • 1/2 cup water, divided
  • 1/4 cup dark brown sugar
  • 2 tablespoons unsalted butter
  • 1 pinch of sea salt
  1. For the ice cream: Pour the heavy cream, coffee, and cinnamon into a bowl. Add 2/3 cup (160 milliliters) of the sweetened condensed milk and whisk this mixture together until billowy and thick.
  2. Pour into a loaf pan or medium bowl and freeze for at least 3 hours, until set.
  3. For the caramel sauce: Place the remaining sweetened condensed milk into a pot along with1/4 cup of water, the brown sugar, butter, and salt.
  4. Heat over a medium-low flame, stirring constantly until well mixed. Continue to cook the mixture over a low flame for 30 minutes, stirring every 10 minutes, until the mixture is a light caramel color and thick.
  5. Mix in the remaining water gradually to thin out the caramel. Pour into a heat-proof jar and set aside to cool.
  6. Once the ice cream has chilled, serve it with the caramel sauce.

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