Our oven broke this weekend. Without any warning. I went to put in a batch of cinnamon rolls, and opened the oven to realise that there was zero heat in there. NOT ideal when you spend your life using the oven, but also not surprising that it kicked it seeing as how hard I work it. This is the second time it's broken this year, so I am secretly hoping the landlord offers to replace it, in which case I have a load of links ready to send him with my requests. Dreams are free. Luckily we have a little convection oven at the studio which Rich popped over and picked up (he went willingly, the man does love cinnamon rolls), so we were still able to have cinnamon rolls, and the oven got fixed today. All is well.
Ice cream is the perfect "my oven is broken" food. Ticks all the boxes. And as much as I love my Ice Cream maker, there is something extra awesome about no-churn Ice cream. I was totally blown away the first time that I made it - apart from being a bit more melty than regular ice cream, the texture and taste is pretty spot on when you compare it to a churned ice cream. It's a teeny bit sweeter, but just as easy (if not easier) to customise than churned ice cream, and definitely much less effort - you can have a batch whipped up in 5 minutes, and it will be ready to go as soon as it has frozen!
I kept it pretty simple this time around and added in a salted caramel drizzle between the layers of the ice cream. The Caramel is a super simple recipe - sugar is cooked until it is a lovely toasty amber colour, which you then deglaze with butter, before stirring in some cream, and a healthy dose of salt. I also added a little special ingredient at the end - some bakers grind by Pepper and Me. Pepper and Me is a New Zealand company run by my friend the lovely Cherie - she originally started her company to produce products which help with milk production in breastfeeding Mums, but is slowly taking over the spice scene in NZ with epic seasonings, sauces, pastes and flavoured salts. If you are in NZ make sure that you get your hands on some of this baker's grind - It's a Vanilla baked Salt and Sugar blend, mixed with some cinnamon, star anise and cardamom. The result is a grinder full of happiness that goes well in baked goods, or in this case, caramel. If you aren't New Zealand based, the caramel tastes just as delicious without the spices - I have added an adaptation in the recipe!
A few wee notes:
- The recipe I have included for the caramel makes much more than you need, but in my opinion, if you are going to go to the effort to make caramel, you might as well make a good sized batch - it keeps for a really long time, and is so good on everything!
- You don't need a stand mixer for this recipe - electric beaters work just as well, or a whisk if you are feeling energetic!
- Have everything ready to go when you make the caramel, as things can move quite quickly!
- Watch the sugar for the caramel very very carefully as it can turn very quickly
- The Salted Caramel needs time to cool fully before you use it, so make sure you account for this.
- Remaining salted caramel can be stored in the fridge - just allow it to stand at room temperature to soften slightly before using, otherwise you can microwave it in 15 second bursts to soften.
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!Print
Salted Caramel No Churn Ice Cream
- 2 cups (400g) sugar
- 12 Tbsp (170g) unsalted butter, cut in chunks, at room temperature
- 1 cup (250ml) heavy cream, warmed
- 2 Tbsp ground Baker's Grind (Spiced sugar and salt blend)
- 1 tsp flaky sea salt (if you are not using baker's grind, increase this to 1 Tbsp)
No Churn Ice Cream
- 1 400g (14oz) can sweetened condensed milk
- 2 cups (500ml) heavy cream
- 1 tsp vanilla bean paste
- 6 Tbsp Salted Caramel
- Place the sugar in a medium sized heavy bottom saucepan. Heat on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the baker's grind and / or salt, and pour into a glass jar. Allow to cool completely.
- Place the condensed milk, cream, and vanilla in a large bowl, or in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium - high until the mixture is thick and peaks form.
- Place a third of the ice cream mixture into a freezer safe container (I used a loaf pan). Drizzle over about 2 Tbsp of the salted Caramel. Top with the second third of ice cream, drizzle with caramel, then repeat the process once more. Cover the container loosely with plastic wrap and freeze until solid, at least 6-7 hours, preferably overnight.
- Return leftovers to the freezer soon after serving.
Thank you to the lovely Cherie of Pepper and Me for sending goodies all the way to NYC!