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.
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.
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.
It’s even thick and rich when it melts!
No Churn Dulce de Leche Ice Cream
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!)
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.
used for No Churn Dulce de Leche Ice Cream…(the photos are clickable)
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!
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!
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.
By weight
I love this! Would you say it’s equal parts cream and dulce de leche?
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!
Thanks Rodney, and I agree about the customizing, that’s really the main reason to make homemade ice cream, for sure.
Can’t we cheat and put it in the ice cream maker ? I can’t wait that long ! Seriously though !
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.
how many servings does one recipe make?
Being unfamiliar with American terms, may I ask you if it’s possible to have the ingredients in millimetres(ml) please?
thx
14 ounces = 414.029 ml