No Churn Dulce de Leche Ice Cream

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

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! | theviewfromgreatisland.com

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! | theviewfromgreatisland.com
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3.37 from 125 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

Ingredients

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

Instructions

  • 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 theviewfromgreatisland.com 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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45 Comments

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  • Reply
    sharon
    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
    Giselle
    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
    Laveta
    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
      Sandi
      April 13, 2021 at 8:54 pm

      By weight

  • Reply
    Chris
    November 2, 2019 at 7:55 am

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

  • Reply
    Rodney
    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
      Sue
      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
    Liz
    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
      Sue
      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
    Paula
    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?
    thx

    • Reply
      sandi
      April 13, 2021 at 8:55 pm

      14 ounces = 414.029 ml

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