Easy Dulce de Leche Ice Cream

Name: Easy Dulce de Leche Ice Cream
Prep time: 10 min
Total time: 6 h 10 min
Yield: 10 servings
Ingredients: 1 13.4-ounce can (about 1 heaping cup) dulce de leche; 2 cups cold heavy whipping cream; 1 teaspoon vanilla extract

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 10 mins
Servings
10 servings
Calories
285 kcal
Course
Dessert
Cuisine
American

Easy Dulce de Leche Ice Cream

Jack Kelley

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This easy Dulce de Leche Ice Cream recipe is a fabulous way to use up leftover heavy cream and the perfect place to start if you’ve always wanted to make ice cream at home, no ice cream maker required.

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Ingredients

Servings

1 13.4-ounce can (about 1 heaping cup) dulce de leche chilled or room temperature*
2 cups cold heavy whipping cream divided*
1 teaspoon vanilla extract

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Instructions

In a medium bowl, combine dulce de leche and 1/4 cup of the heavy cream and beat until smooth.
In a large bowl, combine remaining heavy cream and vanilla extract. Using a handheld electric mixer, beat cream, starting on low, working up to high, until stiff peaks form (when you lift the beaters out, the peaks of cream should stand straight up without flopping over).
Use a rubber spatula to fold in about 3/4 of the dulce de leche (reserve 1/4 to swirl in at the end), being careful not to deflate the whipped cream too much.
Scoop half of the whipped cream mixture into a loaf pan or freezer container. Spoon half of the reserved dulce de leche over the top and use a knife to swirl the mixture into the cream.
Add remaining whipped cream and repeat with remaining dulce de leche. Cover pan with cling wrap or lid and freeze until solid, at least 6 hours, preferably overnight.
Serve and enjoy!

Equipments used:

Notes

*Make sure your dulce de leche is chilled or cool room-temperature. Do not use warm freshly made dulce de leche in your ice cream.
*Canned and homemade dulce de leche consistencies can vary. If starting with room-temperature dulce de leche that is already thin enough to easily scoop and spoon (pudding-consistency or will drizzle off a spoon) skip beating in heavy cream and just whip all of the heavy cream with the vanilla.
This recipe makes 4 to 5 cups of ice cream. Store in an airtight container in your freezer for up to 2 weeks.
Approximate nutritional information assumes 10 1/2 cup servings.