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.
Notes
To store leftovers, ensure your ice cream is completely frozen (firm). Transfer it to an airtight container. 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.
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.
