This Dulce de Leche Ice Cream recipe is the ultimate blend of rich, creamy sweetness!
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Despite those many churn ice cream recipes out there, I’m a firm believer in easy, no-fuss cooking. So we’re ditching the ice cream maker and going churn-free with this one. 😃
The result? A delightful scoop that surpasses anything from grocery stores! Ready to dive into this rich caramel ice cream adventure? Let’s do it!
Table of Contents
Ingredients
- Dulce de leche (chilled or room temperature)
- Cold heavy whipping cream
- Vanilla extract
- Pinch of salt (optional)
I’m a huge fan because it only needs a handful of ingredients and is truly simple to prepare.
For a dairy-free version, substitute the heavy cream and whole milk with coconut milk or almond milk, ensuring a creamy and indulgent result.
Instructions
- First, in a medium bowl, combine dulce de leche and ¼ cup of the sweet cream and beat until smooth.
Dulce de Leche is a classic Latin American treat. Found just about anywhere, but if you can’t find it, use regular caramel or substitute for Mexican cajeta.
This is not your average caramel ice cream. It’s an easy recipe with a blend of rich, creamy sweetness that’s melt-in-your-mouth magic.
- In a large bowl, combine the heavy cream and vanilla extract.
- Using an electric mixer, beat cream, starting on low. Move to high, until stiff peaks form.
- Fold in about ¾ of the dulce de leche, be very careful not to deflate the whipped cream.
Stiff peaks is when you lift the beaters out, and the peaks of cream stand straight up and do not flop over. When that happens, that’s when you add the caramel.
Please note: If you swap out heavy whipping cream for half and half, it will not whip up to stiff peaks.
- Scoop half of the whipped cream mixture into a loaf pan.
- Add half of the reserved dulce de leche and swirl with a knife.
Feel free to experiment with different variations by adding chopped nuts, chocolate chunks, or swirls of chocolate sauce for your own special twist.
Using Store-Bought Dulce de Leche
Using store-bought dulce de leche is a big time-saving. If it’s too thick, simply warm it gently in the microwave before adding it to the cream mixture.
- Repeat with the remaining halves. Add the remaining cream mixture and dulce de leche mixture.
- Use a knife to create a swirl the mixture into the cream.
Let’s Talk about Pans, Man
Here, I’m using a loaf pan. You can use just about any kind of pan as long as is it is deep enough. Such as a rectangular baking sheet, casserole dish, or a bundt cake pan. A large, deep bowl would work too.
- Cover the pan with plastic wrap.
- Freeze for a couple of hours until solid.
It will take at least 6 hours, or preferably overnight, for the ice cream to be ready.
Serve in an ice cream bowl or as ice cream cones.
Pro Tips:
- For a more pronounced caramel flavor, serve with a warm drizzle of dulce de leche on top.
- Consume any leftover ice cream quickly. You don’t want it to lose its creaminess and become icy.
Spanish Lesson:
Ice cream in Mexican Spanish is “nieve” or “helado.” In other Latin American countries and in Spain, they use the word “helado.”
History
Originating in Latin America, dulce de leche is a rich caramel-like sauce made from simmering condensed milk. Latin America’s treasured dessert has been a beloved treat for generations, bringing smiles and satisfaction to people of all ages. In recent years, the yummy dulce de leche has found its way into the world of cookies, cakes, and ice cream, creating a satisfying combination of creamy textures and sweet caramel notes.
Frequently Asked Questions (FAQs)
While using low-fat milk or non-dairy alternatives may alter the texture and richness of the ice cream, feel free to experiment according to your dietary preferences. Keep in mind that the results may vary.
Ice cream is not toxic to dogs, but it’s best to avoid giving it to them. Some dogs can’t digest dairy very easily.
The homemade Dulce de Leche Ice Cream can be stored in the freezer for up to 2 weeks in an airtight container. However, it’s best enjoyed within the first week for optimal freshness. To store leftover ice cream, place it in a freezer-safe container and cover the surface with plastic wrap or parchment paper to prevent ice crystals from forming.
More Mexican Desserts:
Dulce de Leche Ice Cream is a richly indulgent experience, with ribbons of golden caramel blended into the perfect ice cream. Every heavenly spoonful of this easy dessert brings sweetness and joy to any occasion.
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Dulce de Leche Ice Cream
Ingredients
- 1.5 cups dulce de leche
- 2 cups heavy whipping cream (cold)
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine dulce de leche and ¼ cup of the heavy cream and beat until smooth.
- In another larger bowl, combine remaining heavy cream and vanilla extract.
- Using an electric mixer, beat the cream. Start on low, then more to high, until stiff peaks form.
- Gently fold in about ¾ of the dulce de leche mixture. Be careful not to deflate the whipped cream.
- (Leave about ¼ of the dulce de leche mixture for the top).
- Scoop half of the whipped cream mixture into a loaf pan.
- Add half of the reserved dulce de leche mixture over the top of the cream mixture.
- Using a knife, swirl the caramel into the cream.
- Repeat with the remaining ingredients – Add the whipped cream mixture and the dulce de leche mixture to the loaf pan.
- Swirl the caramel on top.
- Cover loaf pan and place in the freezer until solid, at least 6 hours, preferably overnight.
Notes
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
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