Name: Dulce de Leche Ice Cream Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 6 h 20 min
Cuisine: Latin American
Ingredients: 3 cups heavy cream; 1 cup whole milk; 1 (13.4 oz) can dulce de leche (store-bought or homemade); ¼ tsp salt; ¼ cup extra dulce de leche (or to taste)

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Introduction

Dulce de Leche Ice Cream is a creamy, luscious treat that combines the rich caramel flavor of dulce de leche with smooth homemade ice cream. Perfect for warm days or any dessert craving, this recipe is both indulgent and simple to make at home.

The image shows a single scoop of light beige ice cream with a smooth creamy texture resting in a silver ice cream scoop on a white marbled surface; behind it, there is a clear glass dessert cup filled with several more scoops of the same ice cream, soft and rounded, with a slight melting effect near the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups heavy cream
1 cup whole milk

1 13.4 oz can dulce de leche (store bought or homemade)
¼ tsp salt

Extra dulce de leche for swirling (about ¼ cup or to taste)

Instructions

Step 1: In a saucepan, combine the heavy cream, whole milk, dulce de leche, and salt. Heat over medium heat, stirring often, until the dulce de leche is fully melted and the mixture is smooth. Be careful not to let it boil.

Step 2: Remove the mixture from heat and pour it into a large bowl. Cover with plastic wrap and chill in the refrigerator for six hours or preferably overnight.
Step 3: Once chilled, churn the mixture in your ice cream maker following the manufacturer’s instructions. This process usually takes 20-25 minutes.
Step 4: Spread half of the churned ice cream into a loaf pan or suitable ice cream container. Swirl in a few spoonfuls of extra dulce de leche. Add the remaining ice cream on top and swirl in more dulce de leche. Cover and freeze for at least 4 hours, or until firm.

Step 5: Scoop the ice cream into serving cups or cones and enjoy your delicious homemade dulce de leche ice cream!

Tips & Variations

For a deeper caramel flavor, try using homemade dulce de leche made from sweetened condensed milk cooked until golden.
Add chopped nuts or chocolate chips during the final swirl for extra texture and flavor.

If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until creamy and frozen.

Storage

Store the ice cream in an airtight container in the freezer for up to one week for best flavor and texture. To soften before serving, let it sit at room temperature for 5 to 10 minutes. Avoid repeated thawing and refreezing to maintain creaminess.

How to Serve

Four light beige ice cream scoops with a smooth and creamy texture are piled in a metal rectangular container, with some ice cream melted slightly at the base. The background is a white marbled texture that adds a clean and bright contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Using low-fat milk will affect the creaminess and texture of the ice cream. Whole milk provides the richness that balances the heavy cream and dulce de leche, so it’s best to stick with whole milk for the best results.

Is it possible to make this ice cream vegan?

To make a vegan version, substitute the heavy cream and milk with full-fat coconut milk or another plant-based cream. Use a dairy-free dulce de leche alternative or make your own with coconut milk and sugar.