Dulce de Leche Ice Cream Recipe

Introduction

Dulce de Leche Ice Cream is a creamy, indulgent treat that captures the rich caramel flavor of dulce de leche in every bite. This homemade version is smooth, luscious, and perfect for caramel lovers looking for an easy yet impressive dessert.

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

1. 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 has fully melted and the mixture is smooth. Be careful not to let it boil.
2. Step 2: Remove the saucepan from the heat and pour the mixture into a large bowl. Cover the bowl with plastic wrap and chill in the refrigerator for at least six hours, or preferably overnight.
3. Step 3: Once thoroughly chilled, churn the mixture in your ice cream maker following the manufacturer’s instructions. This process usually takes 20 to 25 minutes.
4. Step 4: Spread half of the churned ice cream into a loaf pan or a suitable ice cream container. Dollop and swirl in a few spoonfuls of the extra dulce de leche. Add the remaining ice cream on top and swirl in more dulce de leche to finish.
5. Step 5: Cover the container and freeze the ice cream for at least 4 hours, or until firm. When ready, scoop and enjoy served in a cup or cone.

Tips & Variations

• For a richer flavor, try making your own homemade dulce de leche by slowly simmering sweetened condensed milk.
• Add a pinch of cinnamon or a splash of vanilla extract to the mixture for a subtle extra layer of flavor.
• For a crunchy texture, sprinkle chopped nuts or chocolate chips during the final swirling step.

Storage

Store the ice cream in an airtight container in the freezer for up to two weeks. To soften before serving, let it sit at room temperature for 5–10 minutes. Avoid refreezing melted ice cream to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can. After chilling the mixture, pour it into a shallow container and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals until fully frozen and creamy.

How long can I keep homemade dulce de leche ice cream frozen?

It’s best enjoyed within two weeks for optimal taste and texture. After that, ice crystals may form and affect the creaminess.

Dulce de Leche Ice Cream Recipe

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★★★★★

5 from 69 reviews

Creamy and indulgent Dulce de Leche Ice Cream made with a luscious combination of heavy cream, whole milk, and rich dulce de leche swirled throughout. This homemade treat offers a smooth, velvety texture with a perfect balance of sweetness and caramel flavor, ideal for satisfying your dessert cravings.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 20 minutes (including chilling and freezing time)
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Churning
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups heavy cream
• 1 cup whole milk
• 1 (13.4 oz) can dulce de leche (store bought or homemade)
• ¼ teaspoon salt

For Swirling

• About ¼ cup extra dulce de leche (or to taste)

Instructions

1. Heat the mixture: In a saucepan, combine the heavy cream, whole milk, dulce de leche, and salt. Heat the mixture over medium heat, stirring frequently until the dulce de leche is fully melted and the mixture forms a smooth consistency. Be sure not to let it boil to maintain the best texture.
2. Chill the base: Remove the saucepan from heat and transfer the mixture into a large bowl. Cover the bowl tightly with plastic wrap and refrigerate for at least six hours, preferably overnight, to thoroughly chill the mixture before churning.
3. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s directions. This process usually takes between 20 to 25 minutes until the ice cream reaches a soft-serve consistency.
4. Layer and swirl: Spread half of the churned ice cream evenly into a loaf pan or an ice cream container. Spoon several dollops of the extra dulce de leche over the ice cream and gently swirl using a knife or spatula. Add the remaining ice cream on top and swirl in more dulce de leche to create beautiful ribbons of caramel flavor.
5. Freeze until firm: Cover the container with a lid or plastic wrap and freeze the ice cream for at least 4 hours to allow it to firm up to scoopable consistency.
6. Serve and enjoy: Once firm, scoop the ice cream into serving cups or cones and enjoy the rich, creamy flavors of homemade dulce de leche ice cream.

Notes

• Do not allow the mixture to boil during heating, as this can adversely affect the texture of the ice cream.
• For best results, chill the mixture overnight to ensure proper temperature before churning.
• If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes until firm, although texture may differ slightly.
• Store leftover ice cream covered in the freezer for up to two weeks for optimal freshness.
• You can use homemade dulce de leche or a high-quality store-bought version based on preference.

Keywords: dulce de leche ice cream, homemade ice cream, caramel ice cream, creamy dessert, Latin American dessert