Description
This no-churn Dulce de Leche Ice Cream is ultra-creamy, rich, and made with just three ingredients. No ice cream machine required—just whip, mix, and freeze.
Ingredients
Scale
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2 cups heavy whipping cream
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1 can (13.4 oz) dulce de leche
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1 teaspoon vanilla extract
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Optional: extra dulce de leche, chopped nuts, chocolate chips, sea salt flakes
Instructions
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Lighten the dulce de leche with 2–3 tablespoons of cream until smooth.
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In a large bowl, whip the remaining cream with vanilla until stiff peaks form.
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Gently fold in the dulce de leche mixture.
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Pour half into a loaf pan, drizzle extra dulce de leche, and swirl.
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Repeat with remaining mixture.
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Cover and freeze for at least 6 hours or overnight.
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Let sit at room temp for 5 minutes before scooping.
Notes
- Do not overwhip the cream to avoid grainy texture.
- You can swirl in extra dulce de leche or fold in crunchy add-ins before freezing.
- Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn, Freezer
- Cuisine: Latin American-inspired, American