Dulce de Leche Ice Cream {No-Churn}

No churn Dulce de Leche ice cream scooped into a waffle cone

Dulce de Leche Ice Cream {No-Churn}

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.

Course Dessert

Cuisine American

Keyword Dulce de Leche Ice Cream, Dulce de Leche Ice Cream no-churn

Prep Time 15

Freeze Time 4

Total Time 4 15

Servings Serves

Calories 163kcal

Author Makyla Baines

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

Serving Suggestion

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.

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.

Nutrition