No-Churn Dulce de Leche Ice Cream

This no-churn Dulce de Leche Ice Cream is so creamy and delicious with swirled in caramel and a firm base that is very easy to scoop for ice cream cones or a scoop in bowl.

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I love custard based ice creams and we use our ice cream maker all the time, but there’s something so simple about a no-churn ice cream that makes it a quick and easy thing to make – so much faster and less involved than a custard base.

This ice cream can be whipped up in just a few minutes. All you have to do is whip the cream and fold in the store-bought dulce de leche, or try making it at home with this recipe. It’s incredibly simple. And it can be ready in a few hours. No need to plan ahead.

Ingredients You’ll Need

This ice cream recipe is incredibly easy and takes only 3 ingredients. If you keep these ingredients on hand, like many people do, you can make this ice cream really quickly any time you want.

• Dulce de leche – You can buy dulce de leche in a can which is the easiest way. You can also make it yourself. We like this Instant Pot method that is made from sweetened condensed milk.
• Heavy whipping cream – Only use heavy whipping cream or double cream. You can’t substitute with half and half. It doesn’t have enough fat to hold up.
• Vanilla extract – Use a high-quality brand with a nice taste. Some brands can be really overpowering.

Equipment You’ll Need

This ice cream is not made like our other ice creams that have a custard base, and it doesn’t require an ice cream maker. Here are the few items you’ll need:

• 2 bowls – one medium and one large
• Electric hand mixer – You can also mix in the KitchenAid if you have one, with a whisk attachment. I wouldn’t attempt to do it by hand, because it will take quite a while.
• Knife – To swirl the dulce de leche into the whipped cream.
• Spatula – To scoop the whipped cream into the freezer container.

How to Make Dulce de Leche Ice Cream

There are 2 parts to this recipe:

• The dulce de leche sauce – Which is 3/4 of the can of dulce de leche mixed with 1/4 cup of whipping cream.
• The ice cream base – Which is the remaining 1/4 of the can of dulce de leche mixed with the remaining 1 3/4 cups of whipping cream, and vanilla extract.

When you mix it together, you will make 2 layers each of these two parts. First half the ice cream base, then half the dulce de leche sauce, then the rest of the ice cream base, then the rest of the dulce de leche sauce. You swirl them together to make layers.

#1 To make the dulce de leche sauce:

Combine 3/4 of the can of dulce de leche with 1/4 cup of the whipping cream in a medium bowl. Beat with an electric hand mixer until smooth, about 2 minutes. Set that aside.

# 2 To Make the Ice Cream Base:

Add the remaining 1/4 of the can of dulce de leche, the remaining 1 3/4 cups of heavy cream, and the vanilla extract to a large bowl. Whip with the hand mixer until stiff peaks form. This takes about 5-7 minutes. If you’re attempting to whisk this by hand, you can expect it to take more like 20-25 minutes. It’s brutal on the wrist and hand, so be prepared if you choose to take the challenge.

Stiff peaks are when you remove the mixer blades and the whipped cream stands up on its own without falling over. If the peaks bend a little bit, continue whipping.

#3 To Mix it All Together

Pour half of the ice cream base into a freezer-safe container. Spread half of the dulce de leche sauce onto the ice cream base. This doesn’t have to be precise; you just want to spread it out so you can swirl it with a knife.

Now pour on the rest of the ice cream base and the rest of the dulce de leche sauce over that. You are making it like a lasagna, in 4 layers. Ice cream base, dulce de leche, ice cream base, dulce de leche.

Insert a knife straight up and down and swirl the dulce de leche sauce into the ice cream base. Add the rest of the ice cream base on top, then repeat the swirling with the remaining dulce de leche sauce.

Cover the container and freeze the ice cream for at least 3 hours or until firm. You want it to be ice cream consistency before you try to scoop and serve it. Try to avoid the temptation to eat it before it’s ready.

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