No Churn Dulce de Leche Ice Cream

No Churn Dulce de Leche Ice Cream is incredibly silky, creamy, and delicious! |

No Churn Dulce de Leche Ice Cream is a discovery of epic proportions…not only is it no churn, meaning you don’t need an ice cream machine to make it, but it takes just 2 ingredients, and it stays perfectly creamy and scoopable even overnight in the freezer. You’re definitely going to scream for this one.

No Churn Dulce de Leche Ice Cream in a loaf pan

I know I’ve nagged you about getting yourself an ice cream machine. I truly believe it’s a must-have in any kitchen, but I have to say this recipe proves that it’s not absolutely  absolutely necessary to get incredible results. This might just be the creamiest, most scoopable ice cream I’ve ever made, and the caramel flavor is unreal. If you’re looking for an easy no-churn recipe that’s reliable and insanely delicious, this is it. It’s a keeper.

No Churn Dulce de Leche Ice Cream is incredibly thick, rich, and luxurious! |

The key ingredient, besides cream, is dulce de leche. It’s a Latin American treat that translates as ‘sweet milk’. That is, sweetened milk that’s been gently heated until it literally turns into a thick caramel. You’ll find it next to the sweetened condensed milk in your supermarket, or you can get it from Amazon, here. You’ll need 2 small cans for this recipe.

If you love caramel, this is your dessert, the texture is mind-blowingly smooth, silky and… custardy! I’m racking my poor brain for adjectives here — this is truly unlike anything I’ve ever had before.

Seriously rich and creamy No Churn Dulce de Leche Ice Cream melting

It’s even thick and rich when it melts!

an ice cream cone of no churn dulce de leche ice cream

eating a scoop of no churn dulce de leche ice cream

No Churn Dulce de Leche Ice Cream is incredibly silky, creamy, and delicious! |
3.36 from 124 votes

No Churn Dulce de Leche Ice Cream

No Churn Dulce de Leche Ice Cream is a discovery of epic proportions...not only is it no churn, meaning you don't need an ice cream machine to make it, but it takes just 2 ingredients, and it stays perfectly creamy and scoopable even overnight in the freezer.  You're definitely going to scream for this one.
Course Dessert
Cuisine American
Prep Time 5 minutes
freezing 6 hours
Yield 2 pints
Author Sue Moran


  • 1 pint cold heavy cream
  • 2 13.4 ounce cans of dulce de leche


  • Whip the cream to stiff peaks. You can do this with electric beaters, but I like to do it in my food processor, just watch it carefully because it only takes a minute or so.
  • Blend the dulce de leche into the whipped cream. Again I find the food processor is easiest. I just pulsed it several times to combine.
  • Spread the mixture into a loaf pan and cover with plastic wrap. Freeze for at least 6 hours or overnight.
  • Scoop and enjoy! (Start with small portions, it's rich!)

Cook's notes

  • Keep in mind that this ice cream needs longer to set, I think overnight is best.  It will still be perfectly scoopable in the morning.
  • IF you're the type that likes to guild the lily, you might consider adding some hot fudge sauce to this ice cream...just saying.
  • Can't find dulce de leche and don't have time to get it from Amazon?  You can actually make your own using cans of sweetened condensed milk, directions here.  And you can make it in your crock pot, too, directions here.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


used for No Churn Dulce de Leche Ice Cream…(the photos are clickable)

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  • Reply
    August 21, 2020 at 6:19 am

    5 stars
    This is a very, very rich ice cream! but very good. A little rich for my tastes, but my DH says it is to die for!
    I used 1 store bought can of dulce de leche and made the other on the stovetop with the double boiler method and I will have to say it was the easiest way to do this as I have done the water thing before and it was not as good as this was, or as easy. My little double boiler pan has a tight fitting clear lid and i could check the color easily. It came out almost as dark as the can version and I really could not tell the difference much in the taste either. I simmered for about 3 hours on the stove. I will always do it this way now as some cans recommend that you do not cook it in the can so this way remedies that, plus you do not have to add water as much. Thank you!

  • Reply
    July 9, 2020 at 2:32 am

    Hi! I’ve tried looking online for an answer but can’t seem to find one… Are cans in america measured in volume or weight (ie fluid ounces or ounces?) I’m trying to figure out whether your 13.4 ounce can of condensed milk is equivalent to 380g (if it’s a unit of weight) or 400ml (if it’s a unit of volume)? I have this problem a lot with american recipes and I’ve never managed to figure it out, so it would be useful if someone could tell me whether this is the same with all cans or varies with different products. Thanks!

  • Reply
    June 2, 2020 at 7:29 pm

    5 stars
    Oh my taste buds !!! This is the creamiest, smoothest ice cream ever. And only two ingredients. I make ice cream a couple times a month. I enjoy testing different “no churn” recipes. This is now my all time favorite.

    • Reply
      April 13, 2021 at 8:54 pm

      By weight

  • Reply
    November 2, 2019 at 7:55 am

    I love this! Would you say it’s equal parts cream and dulce de leche?

  • Reply
    July 30, 2019 at 3:45 pm

    I found that I needed more cream; added another, hmm, maybe 1/2 to 3/4 cup cream, also about a tsp of vanilla. Original recipe was just a bit too sweet for my taste. That’s the beauty of home made ice cream, we can customize it. Texture is marvelous as well as the taste. Others loved it as well. Thank you, Sue. Am sure I’ll be back to your site soon. Loved the simplicity of it!

    • Reply
      July 30, 2019 at 4:14 pm

      Thanks Rodney, and I agree about the customizing, that’s really the main reason to make homemade ice cream, for sure.

  • Reply
    June 24, 2018 at 5:19 pm

    Can’t we cheat and put it in the ice cream maker ? I can’t wait that long ! Seriously though !

    • Reply
      June 24, 2018 at 6:26 pm

      I actually recommend using a different kind of recipe for machines vs no churn Liz, if you see a flavor here that you like, google a regular ice cream recipe, it will be a better fit for your ice cream maker.

  • Reply
    May 19, 2018 at 12:27 pm

    how many servings does one recipe make?

  • Reply
    Chamila Purbhoo
    March 4, 2018 at 3:38 am

    Being unfamiliar with American terms, may I ask you if it’s possible to have the ingredients in millimetres(ml) please?

    • Reply
      April 13, 2021 at 8:55 pm

      14 ounces = 414.029 ml

  • Reply
    February 25, 2018 at 12:10 pm

    Hi Sue could I put the ingredients in an ice cream maker instead of whipping up the cream first?

    • Reply
      February 25, 2018 at 12:52 pm

      Yes, you can, but in that case I would use half and half. The cream is necessary for no-churn recipes, but it’s a little heavy, and you can lighten it up with half and half or a combination of cream and whole milk..

  • Reply
    September 15, 2016 at 12:04 am

    thankyou for the recipe

  • Reply
    September 3, 2016 at 4:54 am

    Hello from Argentina! I just want to say that Dulce de Leche isn’t a Latin American treat. Is it Argentinian! I want to make this recipe! (sorry because of my bad English :/ )

    • Reply
      February 23, 2018 at 12:18 pm

      No, Cinthia, it is aLatinoamerican desert, maybe is more known the Argentinian… yes, but is not only Argentinian; to many treasures of the latinoamerican gastronomy are common in each country, they change the name or something in the way it is cooked, or there are small difference about ingredients or its proportions but we can’t say that some plates common to many regions are only from one specific country……
      Cajeta in Mexico and some Central American countries, Arequipe at Colombia’s interior region, Manjar Blanco at Colombian pacific zone, Dulce de Leche in Argentina, Uruguay etc….

      • Reply
        February 23, 2018 at 12:21 pm

        An other example of common gastronomy is the Arepas in Venezu and Colombia, Pupusas in El Salvador and other Central American countries, and Gorditas in Mexico…ñ.ñ.ñ.

    • Reply
      April 8, 2018 at 3:19 pm

      very true! the best dulce de leche ice cream is made in Argentina.

  • Reply
    Laura | Tutti Dolci
    July 25, 2016 at 3:32 pm

    Be still my heart! This ice cream looks simply glorious!

  • Reply
    Robyn @ Simply Fresh Dinners
    July 24, 2016 at 3:29 pm

    I don’t have an ice cream maker so this is for me. I didn’t think it was possible for ice cream to look so delicious and sexy! lol. Great clicks, Sue!!

  • Reply
    July 24, 2016 at 1:00 am

    Complete genius of a recipe, thanks so much for posting this.

    • Reply
      July 24, 2016 at 8:52 am

      I know you’re going to love it, Janice.

  • Reply
    July 22, 2016 at 3:18 pm

    Wow, I love this! I have made dulce du leche before, and since my freezer is too full to put my ice cream make in, this sounds fantastic. Plus the fact that is is scoopable. In our hot weather, this would be awesome, and maybe could add some toffee chips for some added crunch?

    • Reply
      July 22, 2016 at 3:27 pm

      I say go for the toffee chips Cathy 🙂

  • Reply
    Karen @ Seasonal Cravings
    July 22, 2016 at 2:11 pm

    Looks so delicious and it’s so easy! I love it!

  • Reply
    July 22, 2016 at 1:05 pm

    this is one of those recipes that I want to stop everything I’m doing right now and drive 25 miles to the nearest grocery store and buy the dulce-de-leche so I make this now. So going to make this, thanks Sue!!

    • Reply
      July 22, 2016 at 3:40 pm

      Haha — I know the feeling, Cheri 🙂

  • Reply
    July 22, 2016 at 9:29 am

    I’m such a big fan of no-churn ice cream, I make it a lot and love the texture it produces, not to mention how quick and easy it is. Love the look of yours too!

  • Reply
    July 22, 2016 at 8:50 am

    So easy! And it looks delicious!

  • Reply
    July 22, 2016 at 8:47 am

    Love how simple and creamy this ice cream is. Looks gorgeous. Perfect summer treat

  • Reply
    July 22, 2016 at 8:36 am

    You can also make dulce de leche the original way! 3lts milk 1kg sugar, simmer , stirring often , it can take hours, but worth it !!

    • Reply
      July 22, 2016 at 3:26 pm

      I’m dying to try that Lucia!

  • Reply
    [email protected]'s Recipes
    July 22, 2016 at 8:30 am

    Just 2 ingredients? wow so simple yet so creamy.

  • Reply
    July 22, 2016 at 6:45 am

    Wow! I love that you can do this all in the food processor — and let’s be honest, dulce de leche is the bomb! I’m definitely going to have to make this one!

    • Reply
      July 22, 2016 at 6:59 am

      Whipping cream in the food processor is my favorite new kitchen hack, and it makes blending in the dulce de leche so easy, too.

  • Reply
    July 22, 2016 at 6:18 am

    Dulce de leche is my favorite ice cream! This looks so freaking good. I should try to make this!

    • Reply
      July 22, 2016 at 6:37 am

      I’d never had this flavor and now it’s my fave too!

  • Reply
    July 22, 2016 at 6:16 am


    I have nothing else to say…..

    • Reply
      July 22, 2016 at 6:37 am


      • Reply
        Dorothy at Shockingly Delicious
        July 23, 2016 at 7:15 am

        I will add to what Sally said: oh. my. FREAKING. gawd. I have a Fluffy Milk Chocolate Ice Cream that is posting in couple of days and it is built on whipped cream. This is my new favorite idea!

  • Reply
    Tricia @ Saving room for dessert
    July 22, 2016 at 6:14 am

    There aren’t enough superlatives to describe this amazing ice cream. You are a genius! The color is gorgeous, the texture looks perfect – and I am drooling! Thank you so much for this – I can’t wait to make it!

    • Reply
      July 22, 2016 at 6:16 am

      sign below what Tricia said….

  • Reply
    Jennifer @ Seasons and Suppers
    July 22, 2016 at 6:06 am

    Wow! That is one luscious looking ice cream and no-churn is just a huge bonus 🙂

  • Reply
    Chris Scheuer
    July 22, 2016 at 3:36 am

    Oh my goodness! Your pictures are worth the thousand words that can’t describe this fabulous ice cream. Wow. I want. Now.

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