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.
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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
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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.
I have made no churn ice cream and it is so much fun to make with the kids. Can’t wait to try this flavor!
Thanks, Arlene
No churn ice cream goes from easy to easier! I can’t believe that you only need the dulce de leche, whipping cream and vanilla. WOW! I’m right now thinking how fast I can get to the store and buy me these ingredients. Summer and ice cream are inseparable! My mouth is watering thinking about it.
So simple and easy Marisa. You must try.
Great tip for how to tone down the sweetness of dulce de leche. I’m always careful using this ingredient because it’s easy to go overboard…adding coffee is a nice touch.
Thanks, Jolina. Yes, it can be sweet.
This ice cream looks so tasty! Perfect for those with a sweet tooth. I love how few ingredients it takes to make and that it is no-churn. I can’t wait to try this recipe!
Yes, Maries. So simple and so easy.
This ice cream looks so intensely flavored I love it! I only make no-churn because I don’t own an actual ice cream maker.
Me neither, Jill. With these no-churn ice cream recipes you don’t need an ice cream maker.
This is one of my favourtie flavours of all. Having it in ice cream would be deadly addictive LOL. I know I could enjoy this all summer long…and will!!
Thanks, Gloria. very addictive.
I always wanted to make dulce-de-leche at home. This recipe is so simple and with your instructions super easy to make. I will definitely surprise ma family with this treat for weekend. Thanks for sharing!
Thank you, Natalie. Yes, super easy to make.
Oh wow. That looks amazing – deliciously indulgent. Love that it is no churn too.
Thanks, Dannii. Yes, so indulgent.
One of my favourite flavours. I just know this would be so addictive and so delicious. I could eat this all year long…..too bad that is not possible. I need to make myself this tasty treat soon.
Absolutely, Gloria. So addictive and so delicious,
I absolutely love how easy this is to make and with one of my all-time favourite ingredients too, yum!
Thanks, Michelle. Yes, everyone’s favorite ingredients.