This no-churn dulce de leche ice cream is a creamy and decadent treat, loaded with a sweet caramel flavour. It takes less than 15 minutes to whip together.
Unlike this condensed milk ice cream or our favourite cookies and cream ice cream, this no-churn ice cream is made with dulce de leche instead of condensed milk.
Dulce de leche, which translates to ‘sweet milk’ in English, is popular in many Latin American countries. It is made by slowly heating sweetened condensed milk until it thickens into a rich, creamy caramel sauce.
If you love anything caramel-flavoured, this ice cream is divine! It’s a quick, simple dessert that will impress your family and friends.
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Ingredients and Substitutions
- Dulce de Leche – A can of Delce de Leche is the key ingredient in this no-churn ice cream because it provides sweetness and helps create a creamy texture without needing an ice cream maker. The thick milky caramel sauce and full-fat whipped cream help prevent ice crystals from forming, resulting in a smooth and creamy ice cream.
- Full Cream – This recipe uses two cups of full-fat or heavy dairy cream. This is key for a no-churn ice cream because fewer ice crystals form.
- Vanilla Extract – A pure vanilla extract will add a hint of vanilla goodness.
Ice Cream Making Supplies
How To Make Dulce de Leche Ice Cream
The printable recipe card below has the full ingredients list and instructions.
Add the Dulce de Leche and 1/4 cup cream to a mixing bowl or a stand mixer. Beat together until the cream is fully incorporated and a light, runny caramel sauce is made.
Next, pour the remaining cream and vanilla extract into a large mixing bowl and beat until stiff peaks form.
Carefully pour 3/4 of the caramel sauce into the whipped cream, then gently fold it until fully incorporated.
Pour half the mixture into an ice cream container or a loaf pan. Then, drizzle half of the reserved caramel sauce over the ice cream base. Swirl the caramel through the ice cream using a chopstick or the end of a knife.
Pour the remaining ice cream base into the container and drizzle the remaining caramel over, swirling it into the ice cream. Cover with plastic wrap or a lid and freeze for at least 4 hours, but overnight is best for solid ice cream.
Serve
Enjoy this Dulce de Leche ice cream in a waffle cone drizzled with more caramel sauce for an extra decadent treat. If you want some added crunch, try adding crushed Biscoff cookies on top.
Store
Store this no-churn ice cream in the freezer for up to 3 months.
No-Churn Dulce de Leche Ice Cream FAQs
Do I need an ice cream maker for this recipe?
Nope! This is a no-churn recipe, so you don’t need an ice cream maker. The milk-based caramel Dulce de Leche and full-fat cream helps prevent ice crystals from forming.
Can I use reduced-fat or light cream for this recipe?
I don’t recommend it because full-fat cream is required for the best texture and creaminess in the ice cream. Reduced-fat creams may not produce the best results because they can lead to the formation of more ice crystals.
How can I prevent ice crystals from forming in my ice cream?
To minimise ice crystals, make sure the mixture is well-combined and cover it tightly when freezing.
More Mouth-Watering Ice Cream Recipes
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Dulce de Leche Ice Cream {No-Churn}
Equipment
Ingredients
- 1 can Dulce de Leche 13.4oz or 380g
- 2 cups heavy cream cold
- 1 tsp vanilla extract
Instructions
- Add the Dulce de Leche and 1/4 cup cream to a mixing bowl or a stand mixer. Beat together until the cream is fully incorporated and a light, runny caramel sauce is made.
- Next, pour the remaining cream and vanilla extract into a large mixing bowl and beat until stiff peaks form.
- Carefully pour 3/4 of the caramel sauce into the whipped cream, then gently fold it until fully incorporated.
- Pour half the mixture into an ice cream container or a loaf pan. Then, drizzle half of the reserved caramel sauce over the ice cream base. Swirl the caramel through the ice cream using a chopstick or the end of a knife.
- Pour the remaining ice cream base into the container and drizzle the remaining caramel over, swirling it into the ice cream. Cover with plastic wrap or a lid and freeze for at least 4 hours, but overnight is best for solid ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.