Most no-churn ice cream recipes call for a can of sweetened condensed milk. Dulce de leche does the same job and brings its own deep caramel flavor. Fold it into whipped cream, freeze, and you have a creamy, scoopable ice cream without a machine.
At a glance: Serves 8 · Prep 15 min · Freeze 6 hr
Ingredients
- 2 cups (480 ml) heavy cream, very cold
- 1 cup (about 310 g) Mel·Mel Traditional dulce de leche, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/3 cup (about 100 g) more dulce de leche, for the swirl
Instructions
- Put a 9 x 5-inch loaf pan in the freezer to chill.
- In a large bowl, whisk the 1 cup of dulce de leche with 1/4 cup of the cream, the vanilla and the salt until smooth.
- In a second bowl, beat the remaining 1 3/4 cups of cream with an electric mixer until it holds stiff peaks, 3 to 4 minutes.
- Stir about a third of the whipped cream into the dulce de leche mixture to loosen it.
- Gently fold in the rest of the whipped cream, just until no streaks remain.
- Spread the mixture in the chilled pan.
- Spoon small dollops of the remaining 1/3 cup of dulce de leche over the top.
- Drag a butter knife through the dollops to make swirls.
- Press plastic wrap directly onto the surface.
- Freeze until firm, at least 6 hours or overnight.
- Let it sit at room temperature for 5 to 10 minutes before scooping.
Tips
- Whip the cream to stiff peaks, not soft ones. The air you beat in is what keeps it creamy instead of icy. Stop as soon as the peaks stand up straight, or the cream turns grainy.
- Covered, it keeps in the freezer for up to 2 weeks.
Made with Mel·Mel Traditional dulce de leche, our softest recipe, so it folds in smoothly.