This Dulce de Leche Ice Cream 🍨 is hard to resist. It’s rich, creamy, and swirled with ribbons of sweet caramel in every bite.
The best part? You don’t need an ice cream maker. Just a few simple ingredients, an electric mixer, and a little time in the freezer are all you need to make this easy homemade ice cream.
It’s the perfect dessert for a hot day, a family gathering, or anytime you’re craving something cold and creamy with plenty of dulce de leche flavor.
Why You’ll Love This Recipe ❤️
- No ice cream maker needed. This is an easy no-churn recipe that comes together with basic kitchen equipment.
- Only 3 main ingredients. Dulce de leche, heavy whipping cream, and vanilla are all you need.
- Rich and creamy. Whipped cream gives this homemade ice cream a wonderfully smooth and fluffy texture.
- Dulce de leche in every bite. Some is folded into the ice cream while the rest is swirled throughout for ribbons of caramel goodness.
- Easy to customize. Add chopped nuts, chocolate chips, or your favorite toppings to make it your own.
-Maggie
🛒 Ingredients
- Dulce de leche (chilled or room temperature)
- Cold heavy whipping cream
- Vanilla extract
🥣 Instructions
- First, in a medium bowl, combine the dulce de leche and ¼ cup of the heavy cream.
- Beat until smooth.
Dulce de leche is a classic Latin American caramel made by slowly cooking sweetened milk until thick, creamy, and golden. If you can’t find it, you can use regular caramel sauce or Mexican cajeta instead.
- In a large bowl, combine the heavy cream and vanilla extract.
- Using an electric mixer, beat the cream, starting on low and gradually increasing to high, until stiff peaks form.
- When you lift the beaters, the whipped cream should hold its shape and the peaks should stand straight up without falling over.
- Fold in about ¾ of the dulce de leche, be very careful not to deflate the whipped cream.
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 swirl the dulce de leche into the cream.
What Kind of Pan Can I Use?
I use a loaf pan for this recipe, but you have some flexibility. Any freezer-safe container that’s deep enough will work, including a casserole dish or another deep baking dish.
- Cover the pan with plastic wrap and freeze for at least 6 hours, preferably overnight, until completely firm.
- 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.
- Store leftovers in an airtight, freezer-safe container. For the best texture, enjoy within 1–2 weeks.
🗣️ 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
Dulce de leche is a beloved sweet throughout Latin America, although its exact origins are debated. It’s traditionally made by slowly cooking sweetened milk until it becomes thick, smooth, and caramel-colored. Today, it’s used in everything from cakes and pastries to ice cream. A great example is Chocolate Alfajores. The cookies are stuffed with dulce de leche.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes! That’s what makes this recipe so easy. The whipped heavy cream creates the light, creamy texture, so there is no need for an ice cream maker or churning.
Absolutely. Homemade dulce de leche works beautifully in this recipe. You can also use your favorite store-bought dulce de leche.
If the dulce de leche is difficult to stir or swirl, warm it gently in the microwave for a few seconds until it loosens slightly. Let it cool before adding it to the whipped cream.
When you lift the beaters, the whipped cream should hold its shape and the peaks should stand straight up without falling over.
Yes! Chopped pecans, walnuts, almonds, chocolate chips, or chocolate chunks would all be delicious. You can also drizzle extra dulce de leche over the top before freezing.
For the best texture and flavor, enjoy this ice cream within 1–2 weeks. Store it in an airtight, freezer-safe container and press plastic wrap or parchment paper directly against the surface to help prevent ice crystals from forming.
🍰 More Mexican Desserts
- Pastel de Tres Leches
- Mantecadas
- Mexican Wedding Cookies
- Cortadillo (Mexican Pink Cake)
- Mexican Conchas
- Pumpkin Empanadas
- Marranitos
- Panqué de Nuez
- Orejas Pan Dulce
- Mexican Sprinkle Cookies
- Pan de Elote
This Dulce de Leche Ice Cream is proof that you don’t need an ice cream maker to make something incredibly delicious at home. It’s creamy, rich, and packed with the caramel flavor of dulce de leche.
Serve it in a bowl, scoop it into a cone, or add a little extra dulce de leche on top for an extra-special treat. However you serve it, I have a feeling this easy homemade ice cream will disappear fast!
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, starting on low and gradually increasing 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.
I love this recipe. I am going to Australia to visit my grandchildren and taking a few cans of dulce de leche with me. YUM! (Along with some dried chiles).
That’s wonderful. Your grandkids will love the dulce de leche. Have a great trip!