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This easy to make Dulce de Leche Ice Cream is cold, creamy and loaded with rich caramel flavor. Made with heavy cream and no eggs this homemade ice cream comes together quick and easy.
This creamy dulce de leche ice cream is soon to be your absolute favorite. No eggs or custard involved making this Philadelphia style ice cream. Plus it’s only four ingredients! Milk, cream, vanilla, and the dulce de leche!
For more summer desserts make sure you check out our Coconut Sorbet, Mexican Fried Ice Cream, and Banana Pudding Ice Cream.
Ingredients & substitutions
- Whole Milk: Use whole milk for the additional fats that are not included in skim milks.
- Heavy Cream: This adds fat and creaminess to the ice cream.
- Dulce de Leche: Use store-bought canned dulce de leche or you can make your own by boiling a can of sweetened condensed milk.
Find the complete recipe card below with measurements and full instructions.
How to Make Dulce De Leche Ice Cream
- Pour the milk and cream into a medium size saucepan and bring to a boil over medium heat, reduce to a simmer and simmer for about 5 minutes. Then remove from heat and whisk in most of the dulce de leche until dissolved (save some to pour in later).
- Whisk in vanilla extract and transfer to a metal bowl. Chill the mixture by putting the metal bowl in a larger bowl of ice water for about 15 minutes.
- Pour the cold mixture into the frozen bowl of the ice cream maker. Churn for about 15 to 20 minutes until creamy and frozen.
- Transfer ice cream to a freezer safe container. Swirl remaining dulce de leche into the ice cream mixture. I spooned it in and swirled it around with a butter knife. Cover and place in freezer. Allow to freeze about 3 hours prior to serving.
Storage
Store in a sealed container in the refrigerator for up to 2 months.
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Dulce de Leche Ice Cream
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 (13.4 ounce can) dulce de leche
- ¼ tsp vanilla extract
Optional topping
Instructions
- Pour the milk and cream into a medium size saucepan and bring to a boil over medium heat, reduce to a simmer and simmer for about 5 minutes. Then remove from heat and whisk in most of the dulce de leche until dissolved (save some to pour in later).
- Whisk in vanilla extract and transfer to a metal bowl. Chill the mixture by putting the metal bowl in a larger bowl of ice water for about 15 minutes.
- Pour the cold mixture into the frozen bowl of the ice cream maker. Churn for about 15 to 20 minutes until creamy and frozen.
- Transfer ice cream to a freezer safe container. Swirl remaining dulce de leche into the ice cream mixture. I spooned it in and swirled it around with a butter knife. Cover and place in freezer. Allow to freeze about 3 hours prior to serving.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published June 21, 2016. Updated May 21, 2024.
Photography by JessGaertnerCreative.com
Can this be done as “no churn” ice cream?
Not as written. I would recommend finding a no churn ice cream recipe and adding the dulce de leche to that. I hope that helps!
Homemade ice cream is my biggest weakness and putting in caramel in any form makes it simply irresistible!!!
Do you think there is a limit to how many scoops I can have? Yum
Oh swoon! Holy perfect summer recipe!
Ohmygosh!! That is stunning! Kid you not, I’d probably eat the whole batch. 😀
Oh my goodness! I need this ice cream in my life! Great for cooling off on a hot summer day!
Holy moly! This looks so freakin’ good!!! I need some dulce de leche now!
Whoa….that just looks RIDICULOUSLY good!
I am a total sucker for homemade ice cream and anything that contains caramel sauce is a win in my books!