Ice cream to die for!!! Dulce de leche ice cream is the classic rich, smooth, and creamy homemade American favorite treat with full of caramel goodness. You need only five ingredients to make this no-churn ice cream. This is the easiest, most delicious way to cool down this summer.
While you are here don't forget to check out best and popular dulce de leche milkhsake with churros, 3 ingredient mango ice cream.
What is dulce de leche ice cream?
Dulce de leche ice cream, or dolce de leche ice cream, is a delicious and rich dessert from Latin America. It is made with a creamy and smooth vanilla ice cream base, which is swirled with sweet caramel sauce made from condensed milk called dulce de leche.
- If you love haagen dazs dulce de leche ice cream, rich and creamy with swirls of caramel, you can now make it easily at home with this simple recipe.
- No churn ice cream or fancy ice cream maker is needed to make this classic ice cream.
- This dulce de leche caramel ice cream is eggless.
- Even after placing it in the freezer overnight, it's creamy, and you can scoop it easily. I have used fresh homemade dulce de leche to prepare this ice cream. You can either make it at home or buy it in any store.
Best Ice Cream Base
You need 15 minutes of your time and five ingredients to prepare this hagen daz ice cream dulce de leche recipe - milk, condensed milk, heavy cream, vanilla extract, and easy homemade dulce de leche. And any ice cream I prepare, I always love to keep my base simple with the first four ingredients and add any additional flavor to it as desired.
You prepare a nice and simple vanilla ice cream to which you swirl golden caramel or dulce de leche. The result is creamy, smooth ice cream with lots and lots of caramel.
Ingredients
Milk: Milk fat improves the density, develops the smooth texture, and gives your ice cream richness and creaminess.
Condensed milk: The sweetness from the condensed milk enhances the flavors of your ice cream, lowers the freezing point, prevents the formation of large ice crystals during freezing, and, most importantly, stabilizes the structure of your ice cream.
Heavy cream: Base for any ice cream which you will be whipping to form firm peaks.
Vanilla extract: The hint of vanilla compliments the dulce de leche flavor very well.
Dulce de leche: Caramelized goodness comes from the can of dulce de leche swirled in the ice cream. You can use homemade dulce de leche or store-bought. (Dulce de leche is generally sold in a can near coffee tea aisles of your supermarket, kept along with condensed milk and evaporated milk.
See the recipe card below for a full list of ingredients and measurements.
How to make dulce de leche ice cream?
- Add whole milk, condensed milk, and vanilla extract, and using a hand-held beater, mix well in a large bowl.
- Whip the heavy cream in a separate clean bowl to form firm, stiff peaks.
- Add ⅓ of this whipped cream to the condensed milk mixture and fold gently. Repeat the process for the remaining whipped cream.
- Transfer this to a loaf pan and set it in the freezer for approximately 1 hour.
- After 1 hour, remove the ice cream from the freezer, add dulce de leche ⅓ amount at a time, and gently fold it into the ice cream. (If you like strong and rich dulce de leche flavor, only then add one full can. Else, add only about ¾ cup)
- Put it back in the freezer and set it for atleast about 4 hours or overnight before serving.
Churro dulce de leche ice cream
To make this version, add 1 tablespoon of cinnamon along with vanilla extract in the recipe above and fold 1 ½ cups of chopped churros along with dulce de leche.
Tips
- For easy whipping, make sure to use cold whipping cream. Using a cold bowl and whisk also helps in speeding things up.
- While making ice cream at home, see that all ingredients are cold and good quality for the best results.
- Do not opt for too much of add-ins to your ice cream. Add one or a maximum of 2 that are chopped into small bite-size pieces. (eg: walnuts, peanuts, pecan, cashews, almonds)
- You can store this ice cream in an air-tight conatiner in the freezer for up to 1 month.
- Use heavy cream. No half-half or evaporated milk will work as it does not have enough fat content to hold up.
Recipe FAQs
It is thick, rich, and smooth with swirls of dulce de leche that are sweet and mellow flavors like your toffee or butterscotch, a thicker version of your caramel sauce.
This ice cream has a rich and creamy texture with a flavorful caramel flavor. If you love caramel desserts, you will make this ice cream frequently to satisfy your sweet cravings.
Caramel is made from sugar and water, while traditionally, dulce de leche is made from simmering milk and sugar until it turns creamy and caramelized. You can check our shortcut method to make dulce de leche at home here.
More summer desserts
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Recipe card
Homemade Dulce De Leche Ice Cream
Equipment
- Bowl
Ingredients
- ½ cup Milk , whole and full fat
- 1 can Sweetened condensed milk (14 oz / 400g)
- 1 pint Heavy cream (473 ml)
- 1 ½ teaspoon Vanilla extract
- 1 can Dulce de leche (homemade or store-bought) recipe for homemade dulce de leche
Instructions
How to make dulce de leche ice cream?
- Add whole milk, condensed milk, and vanilla extract, and using a hand-held beater, mix well in a large bowl.½ cup Milk, 1 can Sweetened condensed milk, 1 ½ teaspoon Vanilla extract
- Whip the heavy cream in a separate clean bowl to form firm, stiff peaks.1 pint Heavy cream
- Add ⅓ of this whipped cream to the condensed milk mixture and fold gently. Repeat the process for the remaining whipped cream.
- Transfer this to a loaf pan and set it in the freezer for approximately 1 hour.
- After 1 hour, remove the ice cream from the freezer, add dulce de leche ⅓ amount at a time, and gently fold it into the ice cream. (If you like strong and rich dulce de leche flavor, only then add one full can. Else, add only about ¾ cup)1 can Dulce de leche
- Put it back in the freezer and set it for atleast about 4 hours or overnight before serving.
Notes
- For easy whipping, make sure to use cold whipping cream. Using a cold bowl and whisk also helps in speeding things up.
- While making ice cream at home, see that all ingredients are cold and good quality for the best results.
- Do not opt for too much of add-ins to your ice cream. Add one or a maximum of 2 that are chopped into small bite-size pieces. (eg: walnuts, peanuts, pecan, cashews, almonds)
- You can store this ice cream in an air-tight conatiner in the freezer for up to 1 month.
- Use heavy cream. No half-half or evaporated milk will work as it does not have enough fat content to hold up.
Ali
I love dulce de leche and this ice cream was so refreshing! It’s my new favorite ice cream flavor.