This creamy and sweet ice cream is a real taste of Latin America. It calls for dulce de leche, which creates a creamy base. Dulce de leche ice cream is a simple dessert to make in less than 5 minutes.
Leche, translated from Spanish, means milk. Dulce de leche is a milk sweet common in Latin America. It is thick milk cooked with sugar on low heat for a long time, reduced to almost 1/3 of its original volume, and thickened to a cream-like consistency. It’s rich, creamy, and one of the best milk desserts you can make.
Why make this ice cream
- It needs just two ingredients that you probably already have on hand, and it takes just five minutes to whip.
- It makes smooth and creamy ice cream with no ice crystals, and no one will believe that it was not made using an ice cream maker.
- And unlike traditional ice cream, this one has no eggs, which means it’s eggless – one treat for everyone.
Ingredients and substitutes
- Whipping cream – The higher the fat, the creamier your ice cream. I use heavy cream with 38% fat. With this recipe, I’m not calculating calories, so it’s got to be full-fat cream. You can also use low-fat cream, but it will produce ice crystals, so your ice cream will be a bit icy. There’s nothing wrong with that, as long as you know what to expect.
- Dulce De Leche – Dulce De Leche is sweetened, so we do not add any additional sugar. I always use my homemade dulce de leche recipe. The best thing about a homemade recipe is that you can reduce sugar. I highly recommend you taste the ice cream before you freeze it to ensure it’s sweet. If necessary, add a tablespoon or two of powdered sugar.
- Vanilla – I do not add more vanilla because condensed milk already contains vanilla. But feel free to add some more vanilla extract.
Step-by-step: Dulce de leche ice cream recipe
- In the bowl of a stand mixer, with the paddle attachment, whip the heavy cream until it forms almost stiff peaks.
Pro tip – The more you whip the cream, the fluffier the ice cream. But do not overwhip, or you will churn the whipping cream into butter. - Next, add 3/4 of the dulce de leche, vanilla extract, and salt. Combine well with a whisk.
- Pour the base into an ice cream storage container. Then, add the remaining dulce de leche and barely combine to create a marbled effect.
Pro tip – This will give a very pretty and delicious two-tone effect to your ice cream. - Freeze the ice cream for at least 4 hours or overnight.
Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals. - Enjoy!
More ice cream recipes
Frequently asked questions
Yes, absolutely. Homemade is always the best!
Well, this dulce de leche is rich, creamy, and sweet. You can add a bit of brewed coffee or espresso if you don’t mind the added coffee flavor. The bitterness of the coffee does a great job of cutting down some of the sweetness.
High-fat whipped cream and dulce de leche are what make this ice cream creamy without any ice crystals. Using low-fat products will result in ice crystals.
Dulce De Leche Ice Cream
This creamy and sweet ice cream is a real taste of Latin America. It calls for dulce de leche, which creates a creamy base. Dulce de leche ice cream is simple to make dessert in less than 5 minutes.
Video
Ingredients
- 1 cup (250 ml) Heavy cream 38% fat or more
- 1 cup (250 ml) Dulce De Leche
- 1 tsp (1 tsp) Vanilla extract optional
- ½ tsp Salt
Method
- In the bowl of a stand mixer, with the paddle attachment, whip the heavy cream until almost stiff peaks. Pro tip – The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Add 3/4 of the dulce de leche, vanilla extract, and salt. Combine well with a whisk.
- Pour the base into an ice cream storage container. Add the remaining dulce de leche and barely combine to create a marbled effect. Pro tip – This will give a very pretty and delicious two-tone effect to your ice cream.
- Freeze the ice cream for at least 4 hours or overnight. Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
- Enjoy!
Notes
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- If you use less fat, the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Veena, what an easy and absolutely delicious recipe. Was not a fan of making ice-cream but this no churn recipe changed my outlook.Simple amd so yumm.My family loved it.
Thankyou.
Thank you, Anita.
I made this no churn icecream yesterday n it was sooo easy n tasty icecream i have ever made, perfect sweet, loved it
Thanku soo much for this easy n tastiest recipe ?
Thank you, Anusha
Oh my…how delicious does this look? You’ve created another delicious recipe. I haven’t tried any no-churn ice cream recipes yet. Pinning this one to try!
Thank you, Lois. Oh no-churn is so easy to make.