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Dulce de Leche Ice Cream

Dulce de Leche Ice Cream
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This Dulce de Leche Ice Cream is a rich, velvety dessert that highlights the sweet, caramelized flavor of dulce de leche. With just four ingredients and no eggs required, this recipe is beginner-friendly yet indulgent enough to impress at any gathering. Perfect for summer days or as a decadent treat year-round!

Ingredients

Scale
  • 1 cup (250 ml) heavy cream (38% fat or more)
  • 1 cup (250 ml) dulce de leche (plus extra for swirling)
  • 1 teaspoon vanilla extract (optional)
  • ½ teaspoon salt

Ingredient Notes:

  • Use high-quality dulce de leche for the best flavor. Store-bought or homemade both work well.
  • Heavy cream must be cold for optimal whipping results.

Instructions

  1. Whip the Cream:
    In a mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer with a paddle attachment until soft peaks form. The cream should hold its shape but still appear fluffy.
    Tip: Don’t overwhip, as it may turn into butter.
  2. Make the Ice Cream Base:
    Gently fold in ¾ of the dulce de leche, vanilla extract (if using), and salt into the whipped cream using a whisk. Mix until fully combined and smooth.
  3. Create a Marbled Effect:
    Pour the mixture into a freezer-safe container. Drizzle the remaining dulce de leche on top and lightly swirl with a spoon or knife to create a marbled pattern. Avoid overmixing to keep the swirl intact.
  4. Freeze:
    Cover the container tightly and freeze for at least 4 hours or overnight until firm.
  5. Serve:
    Let the ice cream sit at room temperature for about 10 minutes before scooping for easier serving and a creamier texture.

Notes

Serving Suggestions:

  • Serve in waffle cones, bowls, or alongside warm desserts like brownies or apple pie. Garnish with crushed nuts, chocolate shavings, or an extra drizzle of dulce de leche for added indulgence.

Tips & Tricks:

  • Chill your mixing bowl and beaters beforehand to help whip the cream faster.
  • For an extra flavor boost, sprinkle sea salt flakes on top before serving to create a salted caramel twist.

Storage & Reheating:

  • Store in an airtight container in the freezer for up to 2 months. To prevent ice crystals, press plastic wrap directly onto the surface before sealing.
  • No reheating needed; simply let it soften at room temperature for 5–10 minutes before serving.

Find it online: https://icecreamin.com/dulce-de-leche-ice-cream/