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.
Tisha says: 
The perfect summer time treat!
LaRonda Mack says:
I used all of the dulce de leche in the sauce. I will separate it next time. The ice cream was delicious!
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
For the dulce de leche sauce:
Combine 3/4 of the dulce de leche and 1/4 cup of the whipping cream in a medium bowl. Beat with an electric hand mixer until smooth, about 2 minutes. This will help loosen up the caramel sauce mixture so it’s easier to work with.
For the ice cream base:
Add the remaining dulce de leche, 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.
Pour half of the ice cream base mixture into a freezer-safe container. Carefully spread half of the dulce de leche sauce onto the whipped cream. This doesn’t have to be precise; you just want to spread it out so you can swirl it with a knife.
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.
Frequently Asked Questions
Can I use other types of caramel?
Yes, you can use other caramels, but make sure they have a heavy consistency like dulce de leche has. Thin caramel syrup that you can squeeze out of a bottle won’t work as well.
You can make your own dulce de leche with a can of sweetened condensed milk, either on the stove top or in the Instant Pot. Be aware that it takes a good while to do, so you won’t be able to use the same day, unless you start early.
Can I add other toppings?
Yes, you can add as many other things to your ice cream as you want. We like to add chopped walnuts to the ice cream. Additions should be added when you fold in the dulce de leche. Don’t add anything with a lot of water content, like a syrup, however, because it will change the consistency of the ice cream.
Can I churn it in an ice cream maker?
If you have an ice cream maker and want to use it for this ice cream, you can. You would want to pour in the whipped cream, then add in the dulce de leche in a stream after 3-5 minutes. If you want a swirl in the ice cream, you can add a small amount of dulce de leche just moments before you remove it from the ice cream maker.
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No-Churn Dulce de Leche Ice Cream
Ingredients
- 13.4 ounce (380 g) can dulce de leche divided
- 2 cups (473 ml) heavy whipping cream divided
- 1 teaspoon (5 ml) vanilla extract
Instructions
For the dulce de leche sauce:
- Combine 3/4 of the dulce de leche and 1/4 cup of the whipping cream in a medium bowl. Beat with an electric hand mixer until smooth, about 2 minutes. This will help loosen up the caramel sauce and make it more pourable.
For the ice cream base:
- Add the remaining dulce de leche, heavy cream, and vanilla extract to a large bowl. Whip with the hand mixer until stiff peaks form, about 5-7 minutes. Remove the mixer blades and the peaks should stand up without falling over.
- Pour half of the ice cream base mixture into a freezer-safe container. Carefully spread half of the dulce de leche sauce onto the mixture. Insert a knife straight up and down and swirl the dulce de leche sauce into the whipped cream. 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.
Equipment Needed
- Electric hand mixer
- Knife
- Spatula
- Mixing bowls medium and large
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
The perfect summer time treat!
Hi Barbara, I can see where the confusion is coming from. Combining 3/4 of the dulce de leche with 1/4 cup of whipping cream just helps to make the dulce de leche more pourable. So mix those together and set aside. Then continue with step 2. You will pour half of the whipped cream mixture from step 2 into the container and then spread your dulce de leche mixture from step one over the top and swirl. Thanks for pointing that out. I have updated the post. I hope you enjoy the ice cream. It is delicious!
Hello Angela, you say to mix 3/4 of the dulce de leche with 1/4 of the whipping cream, but I don’t see where to add the remaining 1/4 of the dulce de leche. Is this remaining portion not used at all?
Hi LaRonda, thanks for pointing that out. When I rewrote the instructions to be easier to read I must have removed that part. The rest of the dulce de leche is added to the ice cream base. Sorry for the confusion.
Thank you for the update. I finished the ice cream prior to you message and used all of the dulce de leche in the sauce. I will separate it next time. The ice cream was delicious!
I’m glad it came out great for you!