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 is absolutely amazing, it's decadently rich and creamy! |

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 |

It’s even thick and rich when it melts!

*recipe adapted from Onion Rings and Things

No Churn Dulce de Leche Ice Cream


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


  1. 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.
  2. 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.
  3. Spread the mixture into a loaf pan and cover with plastic wrap. Freeze for at least 6 hours or overnight.
  4. Scoop and enjoy! (Start with small portions, it's rich!)


  • 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.

no churn dulce de leche ice cream is easy and amazingly rich and creamy!

no churn dulce de leche ice cream can be made without an ice cream maker and is fantastically creamy and 'scoopable' even after a night in the freezer!



don’t forget to pin it!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 scoopable even over night in the freezer. You're definitely going to scream for this one :) |


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


  • 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
    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
    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
    Angie@Angie'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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