• There are two parts to this ice cream: the dulce de leche sauce and the ice cream base. You make both separately, then layer them in a container and swirl them together.

For the dulce de leche sauce:

• Combine 3/4 of the can of 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.

For the ice cream base:

• Add the remaining 1/4 of the can of dulce de leche, remaining 1 3/4 cups 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. Then spread on half of the dulce de leche sauce, then the rest of the ice cream base, followed by the rest of the dulce de leche sauce. Insert a knife straight up and down and swirl the dulce de leche sauce into the whipped cream.
• Cover the container and freeze the ice cream for at least 3 hours or until firm.