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Bourbon Salted Caramel Ice Cream

  • Author: Nigella Lawson
  • Total Time: 8 hours, 15 minutes
  • Yield: 8 1x


This no churn ice cream is so easy and no one will know that you didn’t use an ice cream machine. (Modified slightly from the original recipe published in Parade)



1 (14-ounce) can dulce de leche

1 1/4 cups heavy cream

2 teaspoons flake sea salt (such as Maldon), divided

3 tablespoons bourbon or brandy


Place dulce de leche, cream and 1 teaspoon salt in the bowl of a stand mixer (can also be made in a large bowl with a hand mixer). Whisk until mixture thickens and soft peaks form. Taste and whisk in more salt if you like.

Gently whisk in bourbon (the more bourbon you add, the softer the ice cream’s consistency will be). Scrape mixture into airtight containers. Cover and freeze at least 8 hours.

Serve garnished with a sprinkle of fleur de sel or sea salt, if desired.


The alcohol helps keep the ice cream from freezing hard but can be left out. If you don’t include the alcohol, let the ice cream sit on the counter for a few minutes to soften and become scoopable.

The type of alcohol can also be adjusted. In her Christmas special Nigella used brandy instead of bourbon.

Nigella noted that the flavors will be a bit muted once the ice cream freezes so keep that in mind when tasting the mixture.

Scrape the bottom of the bowl to be sure the caramel sauce is fully incorporated.

  • Prep Time: 15 minutes
  • Inactive Time: 8 hours
  • Category: Ice Cream
  • Cuisine: British


  • Serving Size: 1/2 cup
  • Calories: 155.47
  • Sugar: 2.27 g.
  • Sodium: 541.92 g.
  • Fat: 13.59 g.
  • Saturated Fat: 8.67 g.
  • Carbohydrates: 2.33 g.
  • Fiber: 0
  • Protein: 1.22 g.
  • Cholesterol: 42.71 g.

Keywords: salted caramel, no-churn, Nigella Lawson