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This Easy Dulce de Leche Ice Cream is so rich and decadent, you would never guess it’s made with just 3 ingredients and no ice cream machine! If you love the flavor of deep, toasted caramel, this no-churn recipe is for you. It takes only a few minutes to prep and results in a silky smooth dessert that is perfect for summer nights or holiday celebrations. It’s a total game-changer for anyone who wants gourmet homemade ice cream without the hassle of a using an ice cream machine!
This easy, 3-ingredient no-churn dulce de leche ice cream requires no machine and yields a rich, soft-serve texture. The recipe uses a base of heavy whipping cream and dulce de leche, with optional pecans for added crunch. It must be frozen for at least 4 hours in an airtight container.
Have you made no-churn ice cream? This method is the easiest way to make homemade ice cream with just 2 base ingredients and you don’t need to make a custard ice cream base or use a machine to churn it. I don’t even own an ice cream machine so I’ve been making homemade no churn ice cream for over 15 years!
The secret to this miracle ice cream is a clever ingredient swap. Traditional no-churn ice cream uses sweetened condensed milk, but since dulce de leche is essentially condensed milk that has already been caramelized, it acts as both the sweetener and the primary flavor base. By folding it into fluffy whipped cream, you get a luxurious texture that stays creamy in the freezer without any ice crystals.
Dulce de Leche flavor is a thick, milky caramel so the ice cream tastes like creamy frozen caramel! Haagen Dazs actually has this flavor you can buy, but I am telling you: this is better than Haagen Dazs!
Ingredient in No Churn Dulce de Leche Ice Cream
- The base of the ice cream recipe has 2 ingredients: Heavy Whipping Cream and a can of Dulce de Leche.
- You’ll need to beat the heavy cream to stiff peaks. The air in the whipped cream acts as a stabilizer for the ice cream so you MUST use heavy whipping cream.
- You can use canned dulce de leche or make my homemade dulce de leche.
- I have substituted two (8-ounce) containers of Cool Whip for the heavy cream in this recipe. It will work but the texture will be more sticky and less ice cream-like.
- Vanilla is a great addition to 2-ingredient ice cream.
- While you can for sure leave the ice cream plain, I love making dulce de leche ice cream with pecans. I toast my pecans in a brown sugar butter sauce to add extra flavor.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert No Churn Ice Cream Tips
- For this recipe, you can use store-bought dulce de leche or make my easy slow cooker dulce de leche.
- The nuts are totally optional, but they do add a nice crunchy texture to the ice cream.
- When making no-churn ice cream, the air trapped in the whipped cream is what prevents the mixture from turning into a solid block of ice. Use a silicone spatula to gently fold the whipped cream into the dulce de leche using a figure-eight motion. Never use an electric mixer for this step, as it will deflate the air and result in a dense, hard texture.
- Substitute 2 containers whipped topping: I like whipped topping because it’s easier, but also fat-free topping makes a little less guilty.
- When making whipped cream: whip the cream until it holds stiff peaks. Then fold it into the dulce de leche carefully so it doesn’t break.
- No churn ice is not as firm as regular ice cream. It’s closer to soft-serve in texture, so let it freeze long enough to firm up. Also, store it in the coldest part of the freezer, which is usually in the back.
- While the recipe is naturally sweet, a professional baker’s trick is to sprinkle a pinch of Maldon or sea salt over the top before serving. The salt cuts through the richness of the dulce de leche, heightening the toasted milk notes and creating a sophisticated salted caramel flavor profile.
Easy Dulce de Leche Ice Cream
Recipe Video
Ingredients
- 1 tablespoon (14g) butter
- 2 tablespoons (25g) packed brown sugar
- 1 cup chopped pecans
- 2 cups (474ml) heavy whipping cream
- 1 13.4 ounce can dulce de leche (I used Nestle la Lechera brand)
- 1 teaspoon vanilla
Instructions
- Melt butter and brown sugar together in a small pan over low heat. Cook until butter is melted, then add the pecans. Cook over low heat for about 1 minute, stirring constantly. Remove from heat and place on a cookie sheet lined with parchment paper to cool.
- Beat heavy whipping cream until stiff peaks form.
- Place dulce de leche in a large bowl. Stir to break it up a little. Add vanilla and whipped cream and fold gently until almost combined (there will still be a few swirls of dulce de leche showing). You don’t want to over-stir or it won’t set up in the freezer. Fold in pecans.
- Place in a airtight container and freeze until semi-firm (it won’t be as firm as regular ice cream), at least 4 hours or overnight.
- Try sprinkling it with a little sea or kosher salt before serving. It’s amazing!
Recipe Notes
- For this recipe, you can use store-bought dulce de leche or make my easy slow cooker dulce de leche.
- The nuts are totally optional, but they do add a nice crunchy texture to the ice cream.
- Substitute 2 containers whipped topping: I like whipped topping because it’s easier, but also fat-free topping makes a little less guilty.
- When making whipped cream: whip the cream until it holds stiff peaks. Then fold it into the dulce de leche carefully so it doesn’t break.
- No churn ice is not as firm as regular ice cream. It’s closer to soft-serve in texture, so let it freeze long enough to firm up. Also, store it in the coldest part of the freezer, which is usually in the back.
- For bonus ice cream points, sprinkle some sea salt over the topping before serving. I love some salted caramel dulce de leche ice cream!
Recipe Nutrition
How to make dulce de leche ice cream
- Melt the butter and brown sugar in a skillet over low heat.
- Add the pecans, stir, and cook them for about a minute. Take them off the heat to cool.
- Place the dulce de leche in a large bowl and stir to smooth it out. Add the vanilla and whipped cream. Fold the whipped cream into the caramel until almost combined. It’s okay if there are some streaks of caramel.
- Fold in the pecans and then transfer the mixture to an airtight container. Freeze the ice cream for at least four hours or, ideally, overnight.
FAQs
It’s a caramel flavor, rich and thick.
Dulce de leche is sweetened condensed milk that’s been slow cooked for hours so it becomes a rich and thick caramel.
No! This is a no-churn recipe that only requires a hand mixer or stand mixer to whip the cream.
Yes, you can substitute two 8-ounce containers of whipped topping for the heavy whipping cream if you prefer a faster, lighter option.
No-churn ice cream is naturally softer than churned versions. For the firmest results, let it freeze overnight in the coldest part of your freezer.
Absolutely! You can use store-bought or follow my easy slow-cooker method to make it from a can of sweetened condensed milk.
Should the cool whip be used straight from the freezer or defrosted in the fridge first?
Defrosted and thawed – so you can stir it in
These look delicious! I really prefer the texture of churned ice cream – can you give me any hints to change a “no-churn” recipe into one I can use in the ice cream maker? Thanks so much.
Just put mine in the freezer. I was so excited by your recipe because it looks like the right color of Argentine dulce de leche ice cream…. But mine looks really white – did you use more dulce de leche? Or did the bits add color? I skipped the nuts. Thanks!
Did you use dulce de leche or sweetened condensed milk? I used the La Lechera, I believe, that you get in the baking aisle. It should be a nice amber color!
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