Yogurt In No Churn Ice Cream

Our answer

Nigella's No-Churn Salted Caramel Bourbon Ice Cream is an easy recipe made with store-bought caramel and double cream. The mixture is whipped to help to add air and the combination of the cream and the caramel helps to give the ice cream its texture, thanks to the levels of sugar and fat in the ingredients.

Unfortunately we would not advise that yogurt is used instead of the cream. Even the thicker Greek yogurt. First, if you whisk yogurt it will not increase in volume and hold air in the way that cream does. Second, the yogurt has a significantly lower level of fat than cream. This means that the ice cream would become dense and slighty icy. If you can't find double cream then you can use a whipping cream instead (with a minimum fat content of 30%), but whip the cream on its own first to soft peaks before gently whisking in the other ingredients.