This homemade, no-churn Dulce de Leche Ice Cream has only 2 ingredients! It takes just minutes to prep. Does an easy caramel ice cream recipe get any better than this? Oh yeah, no messy rock salt and ice to dispose of afterward! Bonus!
As much as I love chocolate, I love caramel and dulce de leche flavors more.
The combination of the air from the whipped cream and the rich, intense flavors of dulce de leche (basically caramelized sweetened condense milk) produces the same creamy texture of homemade, churned ice cream.
No ice cream freezer needed for this simple, easy ice cream made in a loaf pan.
Dulce de leche is a pantry staple
I keep this as a staple in my pantry for many recipes. For a quick and easy dulce de leche sauce for desserts, thin it down with whipping cream or half and half until desire consistency....that's it!
Pour over vanilla ice cream or plain cheesecake. Yum!
Where can I buy a can of dulce de leche?
Larger grocery stores and Latin markets sell La Lechera brand canned dulce de leche for about $3.00. It will either be next to sweetened condensed milk in the baking aisle or on the aisle where tortillas, salsa, and enchilada sauce is sold.
You can also purchase it here on Amazon. The canned dulce de leche is convenient!
Can I make my own from a can of sweetened condensed milk?
Yes. You won't believe how easy it is! You literally place a can of Eagle brand (or any brand) of sweetened condensed milk (paper wrapper off but unopened) in a slow cooker; cover with water and cook on low for 8 hours. When you open the can with a can opener, you magically have homemade dulce de leche!
What you will need
- One can of Dulce de Leche (sold with sweetened condensed milk
- Heavy whipping cream
How to make no-churn ice cream
- Spoon dulce de leche into a medium size bowl. Add ⅓ cup whipping cream and stir until smooth.
- Pour remaining 1 ⅔ cups whipping cream in a medium size mixing bowl with high sides and beat with an electric mixer on medium speed until whipping cream starts to thicken. Increase speed to high and beat until stiff peaks form.
- Fold whipped cream into dulce de leche mixture just until white streaks are gone.
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Spread mixture into a 9x5 loaf pan or 8x8 pan; cover with plastic wrap and freeze 4 hours or until firm. Scoop into bowls and enjoy!
Only 2 ingredients and no ice cream freezer needed!
What's the shortcut?
So many shortcuts in this easy recipe:
- Only 2 ingredients
- No churn means no ice cream freezer
- No messy rock salt and ice to dispose of
- It's a make ahead to save time on day you serve it
- Canned Dulce de Leche saves loads of time making the homemade version
More dessert recipes you will love
Blueberry Peach Cobbler with Oatmeal Cookie Streusel
Nectarine Cinnamon Sugar Cobbler
Shortcut Strawberry Rhubarb Pie
This ice cream is perfect for ice cream sandwiches made with my Sugar Doodles or Double Chocolate Pudding Cookies
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Leave a comment below the printable recipe if you have questions or want to tell me how you liked the recipe. Don't forget to give the recipe a rating of 5 stars if you love it!
2 Ingredient Dulce de Leche Ice Cream
WANT TO SAVE THIS RECIPE?
I'll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 13.2-oz can dulce de leche (sold with sweetened condensed milk)
- 2 cups heavy whipping cream
Instructions
- Spoon dulce de leche into a medium size bowl. Add ⅓ cup whipping cream and stir until smooth.
- Pour remaining 1 ⅔ cups whipping cream in a medium size mixing bowl with high sides and beat with an electric mixer on medium speed until whipping cream starts to thicken. Increase speed to high and beat until stiff peaks form.
- Fold whipped cream into dulce de leche mixture just until white streaks are gone.
- Spread mixture into a 9x5 loaf pan or 8x8 pan; cover with plastic wrap and freeze 4 hours or until firm. Scoop into bowls and enjoy!
Judy
Can I make this in my electric ice cream maker? Thanks a bunch!
Kathleen
I woudn't recommend making this in an ice cream maker because this is a "no churn" recipe. The ice cream maker churns a mixture. The way a no churn ice cream works is the whipped cream is folded into the mixture and the air in the whipped cream is what gives it the light airiness and the fat from the whipping cream is what gives it the rich mouth-feel of a slow-churned custard ice cream.