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!)
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.
used for No Churn Dulce de Leche Ice Cream…(the photos are clickable)
45 Comments
sharon
August 21, 2020 at 6:19 amThis 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!
Giselle
July 9, 2020 at 2:32 amHi! 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!
Laveta
June 2, 2020 at 7:29 pmOh 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.
Sandi
April 13, 2021 at 8:54 pmBy weight
Chris
November 2, 2019 at 7:55 amI love this! Would you say it’s equal parts cream and dulce de leche?
Rodney
July 30, 2019 at 3:45 pmI 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!
Sue
July 30, 2019 at 4:14 pmThanks Rodney, and I agree about the customizing, that’s really the main reason to make homemade ice cream, for sure.
Liz
June 24, 2018 at 5:19 pmCan’t we cheat and put it in the ice cream maker ? I can’t wait that long ! Seriously though !
Sue
June 24, 2018 at 6:26 pmI 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.
Paula
May 19, 2018 at 12:27 pmhow many servings does one recipe make?
Chamila Purbhoo
March 4, 2018 at 3:38 amBeing unfamiliar with American terms, may I ask you if it’s possible to have the ingredients in millimetres(ml) please?
thx
sandi
April 13, 2021 at 8:55 pm14 ounces = 414.029 ml
Anne
February 25, 2018 at 12:10 pmHi Sue could I put the ingredients in an ice cream maker instead of whipping up the cream first?
Sue
February 25, 2018 at 12:52 pmYes, 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..
davika
September 15, 2016 at 12:04 amthankyou for the recipe
Cynthia
September 3, 2016 at 4:54 amHello 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 :/ )
Lulu
February 23, 2018 at 12:18 pmNo, 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….
Lulu
February 23, 2018 at 12:21 pmAn 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.
ANA M JOHNSTON
April 8, 2018 at 3:19 pmvery true! the best dulce de leche ice cream is made in Argentina.
Laura | Tutti Dolci
July 25, 2016 at 3:32 pmBe still my heart! This ice cream looks simply glorious!
Robyn @ Simply Fresh Dinners
July 24, 2016 at 3:29 pmI 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!!
Janice
July 24, 2016 at 1:00 amComplete genius of a recipe, thanks so much for posting this.
Sue
July 24, 2016 at 8:52 amI know you’re going to love it, Janice.
Cathy
July 22, 2016 at 3:18 pmWow, 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?
Sue
July 22, 2016 at 3:27 pmI say go for the toffee chips Cathy 🙂
Karen @ Seasonal Cravings
July 22, 2016 at 2:11 pmLooks so delicious and it’s so easy! I love it!
cheri
July 22, 2016 at 1:05 pmthis 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!!
Sue
July 22, 2016 at 3:40 pmHaha — I know the feeling, Cheri 🙂
Kavey
July 22, 2016 at 9:29 amI’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!
Raia
July 22, 2016 at 8:50 amSo easy! And it looks delicious!
Kushi
July 22, 2016 at 8:47 amLove how simple and creamy this ice cream is. Looks gorgeous. Perfect summer treat
Lucia
July 22, 2016 at 8:36 amYou can also make dulce de leche the original way! 3lts milk 1kg sugar, simmer , stirring often , it can take hours, but worth it !!
Sue
July 22, 2016 at 3:26 pmI’m dying to try that Lucia!
[email protected]'s Recipes
July 22, 2016 at 8:30 amJust 2 ingredients? wow so simple yet so creamy.
Lisa @garlicandzest.com
July 22, 2016 at 6:45 amWow! 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!
Sue
July 22, 2016 at 6:59 amWhipping cream in the food processor is my favorite new kitchen hack, and it makes blending in the dulce de leche so easy, too.
April
July 22, 2016 at 6:18 amDulce de leche is my favorite ice cream! This looks so freaking good. I should try to make this!
Sue
July 22, 2016 at 6:37 amI’d never had this flavor and now it’s my fave too!
SallyBR
July 22, 2016 at 6:16 amO.M.G.
I have nothing else to say…..
Sue
July 22, 2016 at 6:37 am🙂
Dorothy at Shockingly Delicious
July 23, 2016 at 7:15 amI 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!
Tricia @ Saving room for dessert
July 22, 2016 at 6:14 amThere 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!
SallyBR
July 22, 2016 at 6:16 amsign below what Tricia said….
Jennifer @ Seasons and Suppers
July 22, 2016 at 6:06 amWow! That is one luscious looking ice cream and no-churn is just a huge bonus 🙂
Chris Scheuer
July 22, 2016 at 3:36 amOh my goodness! Your pictures are worth the thousand words that can’t describe this fabulous ice cream. Wow. I want. Now.