This simple Dulce de Leche Ice Cream recipe delivers ultimate creamy indulgence, perfect for satisfying any sweet craving. Unlock the secret to rich, homemade ice cream that rivals any scoop shop, all with minimal effort.
Key Ingredients for Dulce de Leche Ice Cream
- 14 oz (approx. 400g) sweetened condensed milk
- 2 cups (473ml) heavy cream, chilled
- 1 teaspoon vanilla extract
- Pinch of salt (optional, to balance sweetness)
How to Make Dulce de Leche Ice Cream
Prepare yourself for an incredibly easy yet remarkably delicious frozen treat. This recipe promises a wonderfully smooth and rich texture, bursting with the caramelized sweetness of dulce de leche. The entire process, from start to finish, takes approximately 15 minutes of active preparation, plus chilling and freezing time.
Step-by-Step Instructions
- Prepare the Dulce de Leche Base: Open the can of sweetened condensed milk. For a smoother, more integrated dulce de leche flavor without any separation, we strongly recommend using store-bought dulce de leche from a can (often found in the international aisle, labeled as “cajeta” or “dulce de leche”). If you choose to make your own dulce de leche by boiling the condensed milk can (which carries risks if not done properly), ensure it’s cooled completely before proceeding. In a medium bowl, whisk together the dulce de leche (about 1 cup, or to your taste), 1 cup of the heavy cream, and the vanilla extract until well combined and smooth.
- Whip the Remaining Cream: In a separate, large, chilled bowl, pour the remaining 1 cup of cold heavy cream. Using an electric mixer (handheld or stand mixer with the whisk attachment), beat the cream on medium-high speed until medium peaks form. Be careful not to over-whip, as you don’t want butter.
- Gently Combine: Gently fold about one-third of the whipped cream into the dulce de leche mixture. This helps to lighten the base and make it easier to incorporate the rest of the whipped cream without deflating it.
- Fold in Remaining Cream: Carefully add the remaining whipped cream to the dulce de leche mixture. Fold gently with a spatula until no white streaks remain. The goal is to keep as much air in the mixture as possible for the creamiest texture.
- Pour into Ice Cream Maker: Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This process typically takes about 20-30 minutes, until the ice cream has a soft-serve consistency.
- Freeze to Firm: Transfer the churned ice cream to an airtight, freezer-safe container. Smooth the top with a spatula. For the best texture, cover the surface directly with parchment paper or plastic wrap to prevent ice crystals from forming, then seal the container. Place it in the freezer and freeze for at least 4-6 hours, or until firm.
Why You’ll Love This Dulce de Leche Ice Cream
Get ready to fall head over heels for this incredibly decadent Dulce de Leche Ice Cream! Its main feature is the intensely rich and perfectly sweet caramelized milk flavor, a true taste of Latin American confectionery. Making this at home is not only incredibly rewarding but also a fantastic cost-saving alternative to pricey gourmet ice creams, allowing you to control the quality and flavor with ease. The simple yet profound sweetness of the dulce de leche, enhanced by a touch of vanilla, creates a flavor profile that is both comforting and sophisticated, offering a delightful twist compared to your everyday vanilla or chocolate ice cream.
Imagine scooping into a swirl of pure bliss, the creamy texture melting on your tongue, and that unmistakable dulce de leche magic singing through. This isn’t just ice cream; it’s an experience that will transport you straight to dessert heaven. Forget bland store-bought options and embrace the joy of creating something truly special in your own kitchen. We urge you to gather your ingredients and give this Dulce de Leche Ice Cream a try – your taste buds will thank you!
Storing and Reheating Tips
Properly storing and preserving your homemade Dulce de Leche Ice Cream is key to enjoying its delightful flavors long after the initial serving.
- Refrigeration: This recipe is not designed for refrigeration. Ice cream will melt into a liquid state and lose its texture and sweetness.
- Freezing: To store leftovers, ensure your ice cream is completely frozen (firm). Transfer it to an airtight container. For best results, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container to minimize the formation of ice crystals. Your homemade Dulce de Leche Ice Cream will keep well in the freezer for up to 2 weeks. Beyond this, its texture may begin to degrade, though it will remain safe to eat.
- Serving from Frozen: When ready to serve, allow the ice cream to sit at room temperature for about 5-10 minutes (depending on the ambient temperature) to soften slightly before scooping. This will ensure a creamier, more enjoyable texture. There is no reheating process for ice cream; it is meant to be served cold.
Final Thoughts
This homemade Dulce de Leche Ice Cream is pure, unadulterated bliss in every spoonful. We encourage you to ditch the store-bought tubs and experience the superior taste and texture of this delightful homemade treat. Give it a try – you won’t be disappointed!
Dulce de Leche Ice Cream
Ingredients
Equipment
Method
- Open the can of sweetened condensed milk. For a smoother, more integrated dulce de leche flavor without any separation, we strongly recommend using store-bought dulce de leche from a can (often found in the international aisle, labeled as “cajeta” or “dulce de leche”). If you choose to make your own dulce de leche by boiling the condensed milk can (which carries risks if not done properly), ensure it’s cooled completely before proceeding. In a medium bowl, whisk together the dulce de leche (about 1 cup, or to your taste), 1 cup of the heavy cream, and the vanilla extract until well combined and smooth.approx. 1 cup to taste dulce de leche (store-bought), 2 cups heavy cream, 1 teaspoon vanilla extract
- In a separate, large, chilled bowl, pour the remaining 1 cup of cold heavy cream. Using an electric mixer (handheld or stand mixer with the whisk attachment), beat the cream on medium-high speed until medium peaks form. Be careful not to over-whip, as you don’t want butter.2 cups heavy cream
- Gently fold about one-third of the whipped cream into the dulce de leche mixture. This helps to lighten the base and make it easier to incorporate the rest of the whipped cream without deflating it.
- Carefully add the remaining whipped cream to the dulce de leche mixture. Fold gently with a spatula until no white streaks remain. The goal is to keep as much air in the mixture as possible for the creamiest texture.
- Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This process typically takes about 20-30 minutes, until the ice cream has a soft-serve consistency.
- Transfer the churned ice cream to an airtight, freezer-safe container. Smooth the top with a spatula. For the best texture, cover the surface directly with parchment paper or plastic wrap to prevent ice crystals from forming, then seal the container. Place it in the freezer and freeze for at least 4-6 hours, or until firm.