Gonna Need A Bigger Kitchen

No Churn Ice Cream with Dulce de Leche

Published: · Modified: by ·

Jump to Recipe Print Recipe

Have an ice cream maker? Want to make it jealous? With just 4 ingredients and a hand mixer, you can whip up a batch of smooth and creamy No Churn Ice Cream with Dulce de Leche in about 5 minutes with minimal effort.

No Churn Ice Cream swirled and topped with dulce de leche

I must admit – while I have a fancy ice cream maker (thanks, mom!), I rarely use it (sorry, mom…).

It’s the kind where you have to chill down the mixer bowl for like, 24 hours, prior to using it. I never remember to do that.

I used to have the old-school kind, that involves ice, and rock salt and so much time and so much noise….so…so much noise.

I think I used it once.

So when this “no churn” ice cream base recipe started taking the internet by storm, I was highly intrigued but also highly skeptical.

I decided to be a little extra and add dulce de leche (one of my favorite food groups) and swirl it through the ice cream base.

SO GOOD – it’s sweet, but not too sweet. The texture is creamy, without being too fatty or too milky. The condensed milk and heavy cream have just the right ratio of fat and sugar to keep the texture nice and smooth, free of ice crystals.

(And believe me, we tested the ice crystal thing – we let it sit in our freezer, UNCOVERED, for nearly a week…no gritty crystals detected).

Scooping no churn ice cream with dulce de leche with a spoon

Key Ingredients

  • Heavy Cream – Be sure the heavy cream is nice and cold, and do not try and sub for half-and-half or whole milk. You’re going to be making soft-peak whipped cream, so you need actual cream for this recipe.
  • Sweetened Condensed Milk – Hello, there Eagle Brand Milk. Do not, repeat, DO NOT USE Evaporated Milk – that is NOT the same thing. Be sure to pick up Sweetened Condensed Milk when grabbing your ingredients.
  • Vanilla – There’s not much to the ice cream base, so you’re going to want to break out the good stuff. I use Penzey’s and absolutely love it (and they don’t pay me to say that).
  • Dulce de Leche – I like to use La Lechera which I’ve been able to find at most grocery stores. If you’re having trouble finding dulce de leche, you could always opt for Cajeta, or any THICK, good quality caramel sauce that you enjoy.
Drizzling more dulce de leche on no churn ice cream

The Process

This recipe comes together quickly and easily, so have everything you need nearby before you start.

The overview: beat heavy cream to SOFT peaks, fold in condensed milk, vanilla (and maybe a pinch of salt).

Pour half of the ice cream base into a loaf pan then drizzle with dulce de leche. Then top with remaining ice cream base and repeat with dulce de leche. Swirl everything together, and then pop in the freezer for 8-12 hours, or overnight.

Done.

No Churn Ice Cream with Dulce de Leche

With just 4 ingredients and a hand mixer, you can whip up a batch of smooth and creamy Dulce de Leche No Churn Ice Cream in about 5 minutes with minimal effort.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 12 hours
Course Dessert
Servings 6 servings

Equipment

  • Hand Mixer or Stand Mixer
  • Large Mixing Bowl
  • Metal Loaf Pan (or other freezer-friendly container)
  • Can Opener
  • Knife, Spoon or Spatula
  • Ice Cream Scoop (for serving)

Ingredients
  

  • 2 cups heavy cream
  • 1 Tbsp vanilla extract
  • 1 pinch salt (optional)
  • 1 14oz can Eagle Brand Sweetened Condensed Milk
  • 1 13.4oz can La Lechera Dulce de Leche

Instructions
 

  • Line a metal loaf pan with parchment paper and set aside. (Lining with paper is optional, but it helps protect the pan from getting scratched by the ice cream scoop later. Avoid using a glass or plastic pan for this – see notes).
  • Pour two cups cold heavy cream into a large mixing bowl. Beat with a mixer on high until soft peaks begin to form.
  • Add vanilla extract and pinch of salt (if using).
  • Using a spatula, fold in sweetened condensed milk, mixing gently until everything comes together.
  • Pour half of the cream mixture into the prepared loaf pan.
    Drizzling with a spoon or spatula, top with ½ of the dulce de leche.
  • Gently pour remaining ice cream base on into the loaf pan. Repeat drizzling with remaining dulce de leche.
  • Using a knife, spoon or spatula, gently swirl the ice cream base and dulce de leche together but do not over mix.
  • Place loaf pan in the freezer for 8-12 hours, or overnight, until firm.
  • Allow ice cream to set out at room temperature for about 5 minutes, prior to serving.

Notes

No Churn Ice Cream with Dulce de Leche will keep in the freezer for about a week. 
You may want to cover it with plastic wrap or transfer to a covered dish for storage. 
*A glass pan or plastic dish may become brittle and chip in the freezer, and glass/plastic shards are hard to see. Using a metal pan helps keep ice cream safe and prevents any food safety issues. You could also use a heavy duty cardboard container available at a restaurant supply store or online. (Something like this).
Keyword caramel, dulce de leche, ice cream, no churn

Ready to Make Ice Cream Sandwiches?

Try Dulce de Leche No Churn Ice Cream sandwiched between homemade cookies for an extra delicious treat!

Everything Cookies

Spicy White Chocolate and Lime Cookies

Eggless Oat Flour Chocolate Chip Cookies

Cookie ice cream sandwiches with dulce de leche ice cream
«
»