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 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
Can I use homemade dulce de leche for this ice cream?
Yes, absolutely. Homemade is always the best!
What can I do if my dulce de leche is too sweet?
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.
Can I make this ice cream healthier?
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.
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.