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
For the ice cream:
1 1/4 cups
strong, brewed coffee, cooled
14-ounce can sweetened condensed milk
For the caramel sauce:
dark brown sugar
of sea salt
In This Recipe
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.
Pour into a loaf pan or medium bowl and freeze for at least 3 hours, until set.
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.
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.
Mix in the remaining water gradually to thin out the caramel. Pour into a heat-proof jar and set aside to cool.
Once the ice cream has chilled, serve it with the caramel sauce.
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on topwithcinnamon.com