Ingredients
Ingredients
- 1 13.2-oz can dulce de leche (sold with sweetened condensed milk)
- 2 cups heavy whipping cream
Instructions
- Prepare the dulce de leche mixture: Spoon the dulce de leche into a medium-sized bowl. Add 1/3 cup of the heavy whipping cream and stir until the mixture is smooth and well combined, ensuring a creamy base for the ice cream.
- Whip the remaining cream: Pour the remaining 1 2/3 cups of heavy whipping cream into a medium-sized mixing bowl with high sides. Using an electric mixer on medium speed, begin whipping the cream until it starts to thicken. Increase the speed to high and continue beating until stiff peaks form, which will help give the ice cream its light and airy texture.
- Fold cream into dulce de leche: Gently fold the whipped cream into the dulce de leche mixture using a spatula. Mix just until the white streaks disappear to preserve the fluffy texture.
- Freeze the mixture: Spread the combined mixture evenly into a 9×5-inch loaf pan or an 8×8-inch square pan. Cover tightly with plastic wrap and place in the freezer for at least 4 hours or until firm to achieve the perfect ice cream consistency.
- Serve and enjoy: Once frozen, scoop the ice cream into bowls and serve immediately. Enjoy your rich, creamy homemade dulce de leche ice cream!
Notes
- For best results, ensure the heavy whipping cream is cold before whipping.
- If desired, garnish with caramel sauce, chopped nuts, or a sprinkle of sea salt for extra flavor.
- This recipe requires no ice cream maker and is easy to prepare.
- Store leftover ice cream tightly covered in the freezer for up to one week.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Latin American
