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Two scoops of Easy Dulce de Leche Ice Cream in a white bowl with silver spoon and rest of ice cream in background and recipe title on bottom of image

Easy Dulce de Leche Ice Cream

No churn ice cream that's full of dulce de leche!
Author Dorothy Kern


  • 1 tablespoon butter
  • 2 tablespoons packed brown sugar
  • 1 cup chopped pecans
  • 1 can about 13.4 ounces dulce de leche (I used Nestle la Lechera brand)
  • 8 ounces fat-free whipped topping defrosted
  • 1 teaspoon vanilla


  • 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.
  • Place dulce de leche in a large bowl. Stir to break it up a little. Add vanilla and whipped topping 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!


Serving: 1serving of ice cream