No-Churn Dulce de Leche Ice Cream

This easy, no-churn dulce de leche ice cream recipe is perfect for summer! It’s rich, creamy, and loaded with delicious caramel flavor.

Summer is the time for all things ice cream! This No-Churn Dulce de Leche Ice Cream recipe is super easy to make and doesn’t require an ice cream maker. Haagen Dazs actually makes this flavour of ice cream and it is one of my favourites, but this homemade dulce de leche ice cream is even better!

Dulce de leche is a popular South American caramel-like sauce. It’s perfect for ice cream because it has a sweet, creamy richness that pairs perfectly with cold, creamy ice cream. The caramel-like flavour of the dulce de leche is delicious and a real crowd pleaser.

Making your own ice cream is easier than you think. With just a few ingredients and a little bit of time, you can have this delicious dessert ready to enjoy. The results are creamy, dreamy and totally irresistible!

If you’re looking for a new recipe to try, why not give this no-churn dulce de leche ice cream a go? It’s easy to make and is absolutely delicious. So go ahead and indulge in a scoop or two!

Why You Will LOVE This Ice Cream

• It just takes 4 simple ingredients to make
• It makes smooth and creamy ice cream with no ice crystals
• No need for an ice cream maker
• Unlike traditional ice cream there are no eggs
• Blend with milk for an amazing dulce de leche milkshake
• Dulce de leche ice cream base loaded with swirls of dulce de leche

Tips for Making the BEST Dulce de Leche Ice Cream

• Make sure your dulce de leche is chilled or room-temperature, do not use warm freshly made dulce de leche. 
• For this recipe, you can use store-bought dulce de leche or make my easy stovetop dulce de leche yourself with a couple cans of condensed milk.
• For best results, keep your mixing bowl, whisk, and cream cold before whipping.
• Be sure to whip your cream only until it reaches the medium peaks stage, just before it hits stiff peaks. Do not overwhip or you will churn the whipping cream into butter.
• Fold your dulce de leche into the whipped cream very carefully. You don’t want to take the air out of the cream but you do want it completely mixed together.
• Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice cream a moment to soften just enough.

Troubleshooting No-Churn Ice Cream

Dulce de Leche Ice Cream Mix-ins

Roasted or candied nuts – I love mixing candied pecans into my homemade ice cream, but simple roasted nuts work too. They add texture and some nuttiness to all that sweet ice cream.

Sea salt – Sprinkle some coarse sea salt over the topping before serving for salted caramel dulce de leche ice cream!

Instant coffee – If you want a less sweet ice cream, mix 2 tablespoons of instant coffee or espresso powder with 1/4 cup of hot water and stir that into the portion of dulce de leche meant for the ice cream base. The bitterness of the coffee will tone down the sweetness of the ice cream.

How to Store Homemade Ice Cream

There are a few things to keep in mind when storing homemade ice cream.

First, it is important to store the ice cream in an airtight container. This will help to prevent freezer burn and keep the flavour of the ice cream fresh.

Secondly, it is best to eat the ice cream within a week or two of making it. After that, the quality of the ice cream will start to decline.

Finally, homemade ice cream should be stored in the freezer and not in the refrigerator. The colder temperature of the freezer will help to keep the ice cream from melting and becoming mushy.

You can purchase ice cream containers at most kitchen stores or online. If you are using a container with a lid, make sure to put a layer of plastic wrap over the ice cream before putting on the lid. This will help to create an airtight seal.

You can also store your ice cream in a loaf pan covered tightly with aluminum foil. The foil helps prevent the formation of ice crystals.

About the Equipment Needed to Make Homemade Ice Cream

Making no-churn ice cream is easy and doesn’t require anything more than a large mixing bowl and a whisk.

Using a stand-mixer is a nice little upgrade to make the work easy but isn’t necessary. You do not need an ice cream maker to make this style of ice cream.

About the Ingredients for Dulce de Leche Ice Cream

Heavy cream – You can use either whipping cream or heavy whipping cream but table cream or milk cannot be substituted here, as they won’t whip up. Be sure to use cold cream, and stop whipping it just before you reach the stiff peaks stage. What you are going for is about the consistency you might dollop onto a pumpkin pie.

Dulce de Leche – The dulce de leche provides all the sweetness you need, it works just like condensed milk does to create the perfect texture and sweetness without making the ice cream icy. You can use store-bought or homemade dulce de leche.

Vanilla – Just a little vanilla enhances the flavour of the dulce de leche. Use pure vanilla extract for the best flavour, but artificial is fine too.

Salt – A touch of salt really enhances the flavour of the dulce de leche.

Waffle cones – Check out my recipe for homemade waffle cones to serve this incredible ice cream in!

Looking for More No-Churn Ice Cream Recipes?

Check out more of my favourite easy to make homemade ice creams!

This Roasted Marshmallow Ice Cream recipe turns a campfire treat into a creamy, no-churn ice cream loaded with gooey roasted marshmallows.

No-Churn Jello Swirl Ice Cream is a dessert that kids are sure to love! This is surprisingly easy to make, and is full of bright, fruity swirls of flavour!

This No-Churn Mango Ice Cream has all the sweet fragrant tropical flavour of mango in a creamy, sweet homemade ice cream.

How to Make Homemade Dulce de Leche Ice Cream

Yields: 6 cups | Prep time: 5 Minutes | Chilling time: 4 Hours

Ingredients:

• 2 cups (500 mL) Heavy cream, chilled
• 2 cups (500 mL) Dulce de Leche, divided
• 2 teaspoons Vanilla extract
• 1 teaspoon Salt

Directions:

Place an ice cream storage container or 9 x 5-inch loaf pan in the freezer to chill.

In the bowl of a stand mixer, whip the heavy cream until it forms medium peaks. Do not overwhip your cream.

Add 1 and a half cups of dulce de leche, vanilla extract, and salt. Fold into the whipped cream using a spatula until just combined with no streaks remaining.

Pour the ice cream mixture into the chilled ice cream container and spread it evenly.

Add the remaining dulce de leche and stir a little to create a marbled effect. Cover your container tightly with it’s lid or aluminum foil.

Return the container to the freezer, and freeze the ice cream for at least 4 hours, or overnight.

Remove the ice cream from the freezer and let it stand for about 10 minutes to soften slightly before serving.