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!
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No Churn Dulce de Leche Ice Cream
Ingredients
- 1 pint cold heavy cream
- 26 ounces dulce de leche, (two 13.4 ounce cans)
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.
Nutrition
used for No Churn Dulce de Leche Ice Cream…(the photos are clickable)
Hi Sue could I put the ingredients in an ice cream maker instead of whipping up the cream first?
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..
thankyou for the recipe
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 :/ )
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….
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.
very true! the best dulce de leche ice cream is made in Argentina.
Be still my heart! This ice cream looks simply glorious!
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!!
Complete genius of a recipe, thanks so much for posting this.
I know you’re going to love it, Janice.
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?
I say go for the toffee chips Cathy 🙂
Looks so delicious and it’s so easy! I love it!
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!!
Haha — I know the feeling, Cheri 🙂
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!