Indulge in Creamy Bliss: Easy No-Churn Homemade Dulce de Leche Ice Cream
If you’re deeply enamored with the rich, milky caramel notes of Latin America’s beloved dessert filling, then prepare to fall head over heels for this incredible homemade Dulce de Leche Ice Cream! Forget the complexity of traditional ice cream making; this no-churn marvel delivers a luxuriously creamy, caramel-infused treat with minimal effort. Crafted from just three basic ingredients, it’s infused with a delightful caramel flavor and adorned with irresistible ribbons of authentic dulce de leche swirled throughout. Perfect for a scorching summer day or a cozy evening indulgence, simply scoop it into cones, bowls, or enjoy it straight from the freezer for a truly decadent experience.
In recent times, I’ve had the pleasure of sharing several of my favorite no-churn ice cream creations, including delightful recipes for Lucky Charms Ice Cream and Mini Egg Ice Cream. Following the immense popularity of these easy-to-make frozen desserts, I knew it was time to feature a flavor that holds a special place in my heart – the irresistible taste of dulce de leche. Get ready to transform simple ingredients into a gourmet ice cream experience!
What is Dulce de Leche?
Originating in Latin America, particularly revered in countries like Argentina, Brazil, and Mexico, dulce de leche is far more than just a sweet sauce – it’s a culinary treasure. The name itself, “dulce de leche,” literally translates to “sweet of milk” or “candy of milk,” which perfectly describes its essence. It’s a sweetened milk confection that has been slowly cooked over a long period until it achieves a thick, deeply caramelized consistency and a rich, golden-brown hue. This slow cooking process causes the milk sugars (lactose) and proteins to undergo the Maillard reaction, developing an incredibly complex and distinctive caramel-like flavor that is both milky and profoundly sweet.
You’ll encounter dulce de leche in a myriad of traditional Latin American desserts, from creamy flans to the iconic sandwich cookies known as alfajores. Its versatility extends beyond just dessert fillings; it makes a truly delicious addition to everyday treats such as pancakes, waffles, or even stirred into your morning coffee or hot chocolate. Essentially, anything that could benefit from a lavish dose of milky, caramel-y goodness is elevated by dulce de leche.
While often compared to caramel, dulce de leche possesses its own unique characteristics. True caramel is typically made by cooking sugar until it melts and caramelizes, sometimes with butter or cream added for richness. Dulce de leche, on the other hand, starts with milk and sugar, resulting in a distinct milky undertone and a smoother, more pourable texture that sets it apart. It’s often ultra-sweet and boasts a creamy mouthfeel that regular caramel doesn’t quite match.
Finding dulce de leche is easier than ever, as most major grocery stores now carry it in their baking or international aisles. Alternatively, for the adventurous home cook, you can even make your own using sweetened condensed milk – a surprisingly simple process that yields a deeply satisfying result. This easy recipe for homemade Dulce de Leche Ice Cream is guaranteed to become a cherished favorite in your household. It’s the perfect cool treat for a hot summer’s day, a delightful way to celebrate special occasions like Cinco de Mayo, or simply a luxurious pick-me-up any time you crave something sweet and extraordinary.
Reasons to Love This Easy No-Churn Recipe:
- No Ice Cream Maker Required! Forget bulky gadgets and specialized equipment. This recipe is designed for maximum convenience, allowing you to whip up homemade ice cream with just standard kitchen tools. Simply whip, gently mix, and freeze!
- Made with Just 3 Simple Ingredients! You won’t need a pantry full of obscure items. This minimalist approach means no egg yolks, corn syrup, or soy lecithin – just pure, delicious flavor from readily available staples. It’s a testament to how simple ingredients can create something truly spectacular.
- An Indulgent Experience, Effortlessly Achieved. Despite its gourmet taste and luxurious texture, this recipe features incredibly easy steps that anyone can follow. It’s a richly satisfying dessert that feels incredibly special without demanding hours of your time or advanced culinary skills.
- Superior to Store-Bought! Why settle for commercial brands like Häagen-Dazs when you can create your very own incredibly fresh, creamy, and flavorful Dulce de Leche Ice Cream right in your kitchen? The taste of homemade, especially with a no-churn method, is unmatched in its richness and delightful texture.
- Perfectly Customizable. While delicious on its own, this ice cream serves as an excellent base for various additions. Consider sprinkling with toasted nuts, chocolate chips, or even a dash of sea salt to enhance the caramel flavor.
Key Ingredients for Your Homemade Dulce de Leche Ice Cream
- Heavy Cream (2 cups, chilled): This is the superstar ingredient responsible for the ultra-creamy, rich texture of your no-churn ice cream. The high fat content of heavy cream (also known as heavy whipping cream) is crucial for preventing the formation of large ice crystals, which leads to a smooth, scoopable result. Ensure your cream is very cold, as this makes whipping it to stiff peaks significantly easier and quicker. Keep it in the fridge until the very moment you need it.
- Dulce de Leche (14 ounces): For the base of this ice cream, you’ll want to use the “sweetened condensed milk dulce de leche” variety. This type is generally a bit thinner than specialty artisanal dulce de leche, making it perfectly suitable for blending into the ice cream base without making it too dense. Brands like Nestlé La Lechera and Eagle Brand are widely available and produce excellent versions of this product. This forms the foundational caramel flavor.
- Vanilla Extract (1 ½ teaspoons): A touch of vanilla extract is added to beautifully complement and enhance the rich, caramelized flavor of the dulce de leche. It adds a subtle warmth and depth that rounds out the overall taste profile, making the ice cream even more irresistible. Use good quality pure vanilla extract for the best flavor.
- Additional Dulce de Leche for Swirling (½ cup, optional but highly recommended): To create those gorgeous, tempting ribbons of golden caramel throughout your ice cream, an extra ½ cup of dulce de leche is swirled in. This addition not only boosts the visual appeal but also provides delightful pockets of concentrated dulce de leche flavor in every spoonful. For the swirl, if possible, I recommend using a slightly thicker, specialty brand of store-bought dulce de leche, as its denser consistency will hold up better and create more defined streaks within the frozen base.
Essential Equipment
- Electric Mixer: To achieve light and airy stiff peaks with your heavy cream, an electric mixer is indispensable. Whether you opt for a powerful stand mixer fitted with the whisk attachment or a convenient electric hand mixer, either will ensure your cream is perfectly whipped with minimal effort, which is key to the no-churn method.
- Loaf Pan or Ice Cream Freezing Container: You will need a standard 9×5-inch loaf pan or a dedicated freezer-safe ice cream container. For optimal results and to help the ice cream set faster and more evenly, it’s highly recommended to chill your chosen container in the freezer for at least 30 minutes before you start making the ice cream base. This pre-chilling step helps prevent some of the swirl from sinking and contributes to a smoother final texture.
- Large Mixing Bowls: Two large bowls will be needed – one for the dulce de leche mixture and another for whipping the heavy cream.
- Silicone Spatula: Essential for gently folding the whipped cream into the dulce de leche mixture, ensuring you don’t deflate the airy cream.
How to Make Homemade Dulce de Leche Ice Cream: Step-by-Step Guide
Creating this rich and creamy dulce de leche ice cream is a straightforward process. Follow these simple steps for a truly delightful homemade treat.
Step one: Prepare Your Loaf Pan. Start by preparing your loaf pan (a 9×5-inch standard size works perfectly). For easy removal of the frozen ice cream and to maintain its shape, you can line it with parchment paper, leaving an overhang on the sides for convenient lifting. Once lined (or if using a dedicated container), place the pan in the freezer to chill for at least 30 minutes. This crucial step helps the ice cream freeze more quickly and evenly, preventing the dulce de leche swirl from sinking to the bottom.
Step two: Combine Dulce de Leche and Vanilla. Pour the entire can (14 ounces) of sweetened condensed milk dulce de leche into a large mixing bowl. This will be the foundational flavor of your ice cream.
Step three: Infuse with Vanilla. Add the vanilla extract to the dulce de leche in the bowl. Stir them together until thoroughly combined. The vanilla will subtly enhance the caramel notes of the dulce de leche. Set this mixture aside for a moment.
Whipping the Cream to Perfection
Step four: Prepare the Cream. In a separate, very large bowl (preferably a chilled one if you have space, or the bowl of your stand mixer), add 2 cups of well-chilled heavy cream. Cold cream is essential for achieving the right consistency.
Step five: Whip to Stiff Peaks. Using your electric hand mixer or stand mixer with the whisk attachment, mix the heavy cream on medium-high speed. Continue mixing until stiff peaks form. You’ll know it’s ready when the whipped cream holds its shape firmly when you lift the beaters or whisk out of the bowl. Be careful not to over-whip, which can turn it grainy.
Gently Combining for Creamy Texture
Step six: Layer the Whipped Cream. Carefully spoon the freshly whipped cream on top of the dulce de leche and vanilla mixture you prepared earlier.
Step seven: Fold Gently. Using a silicone spatula, gently fold the whipped cream into the dulce de leche mixture until it’s just smooth and no streaks of cream remain. The key here is to be very gentle to avoid deflating the whipped cream, as this air is what gives no-churn ice cream its light and creamy texture.
Adding the Signature Dulce de Leche Swirl
Step eight: First Layer and Drizzle. Spoon about half of your combined dulce de leche and whipped cream mixture into the prepared, chilled loaf pan. Spread it into an even layer using your spatula. If you’re adding the optional swirl, drizzle about ¼ cup of the additional dulce de leche evenly over this first layer.
Step nine: Swirl It In. Take a butter knife or a thin toothpick and gently swirl the drizzled dulce de leche into the ice cream base. Create beautiful, delicate patterns without over-mixing, which would fully integrate the swirl instead of creating distinct ribbons.
NOTE: It’s quite common for some of the dulce de leche swirl to naturally sink slightly towards the bottom during the initial freezing period. This is purely an aesthetic observation and will not affect the delicious taste. Using a well-chilled loaf pan, as suggested, will help minimize this effect by promoting faster freezing.
Step ten: Second Layer and Swirl. Add the remaining half of the ice cream mixture to the loaf pan, spreading it evenly over the first swirled layer. Repeat the drizzling and swirling process with the remaining ¼ cup of dulce de leche, creating a beautiful top layer of caramel ribbons.
Step eleven: Freeze to Perfection. Cover the loaf pan tightly with plastic wrap or aluminum foil. This prevents freezer burn and keeps your ice cream fresh. Place it in the freezer to chill for at least 6 hours. For the absolute best consistency and firm set, letting it chill for 12 hours (or even overnight) is ideal.
Step twelve: Scoop and Serve! Once your homemade Dulce de Leche Ice Cream is perfectly firm, it’s ready to be enjoyed! Take it out of the freezer a few minutes before serving to allow it to soften slightly for easier scooping. For an extra touch of indulgence, feel free to top each serving with additional drizzles of dulce de leche or your favorite toppings like toasted nuts or a sprinkle of sea salt. Enjoy this heavenly, creamy treat!
Tips for Storing Leftover Homemade Ice Cream
Proper storage is key to maintaining the fresh taste and creamy texture of your homemade ice cream for as long as possible. Here are some expert tips to keep your dulce de leche ice cream delicious:
- Short-Term Storage (1-2 weeks): If you’re planning to enjoy your ice cream within a week or two, simply wrap the loaf pan with a double layer of plastic wrap, followed by a layer of aluminum foil. This creates a good seal that helps prevent ice crystals from forming on the surface. Store it in the coldest part of your freezer.
- Medium-Term Storage (2-3 weeks): For slightly longer storage, transfer the ice cream from the loaf pan into a more dedicated airtight container. Plastic freezer containers or glass containers with tight-fitting lids are excellent choices. Ensure there’s minimal air space at the top to reduce freezer burn.
- Longest-Term Storage (up to 3 weeks, potentially more): For the best quality over an extended period, consider investing in a freezable ice cream container specifically designed for homemade frozen desserts. These often have a narrower, deeper shape and robust seals that are superior at keeping air out. Stored this way, your ice cream can maintain its quality for up to 3 weeks or even a month.
- Choose the Right Freezer Location: Your homemade ice cream will maintain its optimal quality and texture when kept in a deep freezer, if you have one. The freezer attached to your kitchen fridge is frequently opened, causing temperature fluctuations that can lead to more ice crystals and increased risk of freezer burn. Placing it towards the back of the freezer, away from the door, also helps maintain a more consistent temperature.
Expert Tips & Tricks for Perfect Homemade No-Churn Ice Cream
- Keep Everything Chilled: The secret to truly creamy no-churn ice cream lies in maintaining cold temperatures throughout the preparation. Not only should your heavy cream be thoroughly chilled, but also consider placing your mixing bowls (if freezer-safe) and even your electric mixer beaters in the freezer for 15-20 minutes before you start. Preventing any temperature shock when the mixture hits the cold freezer helps your ice cream freeze more easily, promoting smaller ice crystals and ensuring a luxuriously smooth, scoopable texture without becoming icy.
- Always Use Heavy Cream for Richness: For the creamiest, most decadent homemade ice cream, unequivocally use heavy whipping cream. While some recipes might suggest substituting a portion of the heavy cream with milk or using half-and-half, these alternatives contain less fat. The high fat content of heavy cream is paramount for achieving that rich, full-bodied mouthfeel and preventing an icy consistency in no-churn recipes. Don’t compromise on this ingredient for the best results!
- Pre-Chill Your Loaf Pan: This tip is worth repeating because it makes a significant difference. Placing your loaf pan (or chosen freezing container) in the freezer for at least 30 minutes before pouring in the ice cream base is a simple step that yields consistently better results. I’ve thoroughly tested recipes with and without this pre-chilling, and it consistently leads to faster setting and helps keep the beautiful dulce de leche swirl more defined and less prone to sinking.
- Gentle Folding is Key: When combining the whipped cream with the dulce de leche mixture, resist the urge to vigorously stir. Use a gentle folding motion with your spatula. This preserves the air pockets in the whipped cream, which are essential for creating the light, fluffy texture that defines excellent no-churn ice cream. Over-mixing will deflate the cream, resulting in a denser, less appealing final product.
- Patience During Freezing: While it’s tempting to dig in sooner, allowing your ice cream to freeze for the recommended 6-12 hours is crucial. This ensures it’s fully set and developed its creamy texture. Undercooked ice cream will be too soft and prone to melting quickly.
- Bring to Temperature Before Serving: For the easiest scooping and optimal texture, take your homemade ice cream out of the freezer about 5-10 minutes before you plan to serve it. This allows it to soften slightly, making it perfectly scoopable and enhancing its creamy consistency.
Recipe FAQ’s
Although dulce de leche and traditional caramel share a similar flavor profile and both are created through a caramelization process, they are indeed different products with distinct origins and methods. Dulce de leche is made by slowly cooking sweetened milk (sugar + milk) until the milk sugars caramelize, resulting in a unique milky, creamy, and sweet confection. Traditional caramel, on the other hand, is made by cooking just sugar until it melts, browns, and reaches a very hot, thick consistency. Butter, cream, or water are often added to this cooked sugar to create a creamy sauce or candy. The milk component in dulce de leche is what gives it its characteristic flavor and often a smoother, more spreadable consistency compared to a classic caramel sauce.
Dulce de leche ice cream typically features a rich ice cream base combined with the distinctive flavor of dulce de leche. In homemade versions, especially popular no-churn recipes like this one, the base is often simplified, primarily consisting of heavy cream, sweetened condensed milk (sometimes the dulce de leche variety directly), and vanilla extract. This avoids the need for raw egg yolks and an ice cream maker. Beyond these base ingredients, the hallmark of dulce de leche ice cream is the generous inclusion of ribbons or swirls of dulce de leche throughout the frozen dessert, providing bursts of intense caramel-milk flavor and a beautiful visual appeal.
The flavor of dulce de leche ice cream is most closely comparable to a rich caramel ice cream. However, it possesses a unique depth with a pronounced milky undertone that distinguishes it from pure caramel. While traditional caramel often has a buttery and intensely sugary taste, dulce de leche offers a softer, more rounded sweetness with a creamy dairy essence. To someone unfamiliar with the subtle differences, it will taste like a wonderfully rich and sweet caramel ice cream, but with an added layer of milky complexity that makes it utterly irresistible.
More Easy & Delicious Desserts You’ll Love
- Lucky Charms Ice Cream
- Mini Egg Ice Cream
- Dulce de Leche Mousse
- Lazy Cheesecake Salad
- Berry Cheesecake Salad
If you tried and loved this incredible recipe for Easy No-Churn Dulce de Leche Ice Cream, please let me know by leaving a 5-star review in the recipe card below or sharing your thoughts in the comments! Your feedback means the world to me. You can also tag me on Instagram @dashfordinner with your beautiful creations – I absolutely love seeing what you whip up!
No-Churn Dulce de Leche Ice Cream
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Equipment
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Stand mixer or electric hand mixer
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Loaf pan
Ingredients
- 2 cups heavy whipping cream chilled
- 14 ounces dulce de leche sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- ½ cup dulce de leche optional, for swirling
Instructions
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Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides, and place it in the freezer to chill while you prepare the ice cream base.
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In a large bowl, combine the 14 ounces of dulce de leche sweetened condensed milk and vanilla extract. Stir until well combined, then set aside.
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In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and an electric hand mixer), add the 2 cups of chilled heavy cream.
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Whip the heavy cream on medium-high speed until firm, stiff peaks form. Be careful not to over-whip.
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Add the whipped cream to the bowl containing the dulce de leche and vanilla mixture. Gently fold them together with a silicone spatula until just smooth and no streaks remain, being careful not to deflate the cream.
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Transfer about half of the ice cream base to the chilled loaf pan and spread it into an even layer.
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If using, drizzle ¼ cup of the additional dulce de leche over the first layer. Use a butter knife or a toothpick to gently swirl the dulce de leche into the ice cream base.
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Add the remaining ice cream base to the loaf pan, spreading it evenly. Repeat the drizzling and swirling process with another ¼ cup of dulce de leche (if using).
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Cover the loaf pan tightly with plastic wrap or aluminum foil and place it in the freezer to chill for at least 6 hours, or ideally 12 hours (or overnight) for the best firm consistency.
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Once the ice cream is firm, scoop and serve. For easier scooping, let it sit at room temperature for 5-10 minutes before serving. Enjoy!
Notes
Choosing Dulce de Leche: For the main base, you will need 1 can of the sweetened condensed milk “dulce de leche” variety. This is widely available at most major grocery chains (look for brands like Eagle Brand or Nestlé La Lechera). Alternatively, you can make your own dulce de leche from a can of regular sweetened condensed milk by simmering it.
For the optional swirling, you could use about ⅓ of a second can of the thinner dulce de leche, or for a more prominent swirl, a thicker, commercially available specialty dulce de leche is ideal.
Chilling Bowls & Tools: For the best results, if you have time, it’s a great practice to chill your mixing bowls (if freezer-safe) and even your mixer beaters in the freezer beforehand. This helps the heavy cream whip up faster and firmer, contributing to a quicker overall freeze time for your ice cream.
Nutrition
Carbohydrates: 19g |
Protein: 4g |
Fat: 17g |
Saturated Fat: 11g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 4g |
Cholesterol: 56mg |
Sodium: 53mg |
Potassium: 161mg |
Sugar: 19g |
Vitamin A: 671IU |
Vitamin C: 1mg |
Calcium: 120mg |
Iron: 0.1mg
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