An easy to make, creamy, Dulce de Leche Ice Cream! The tastiest way to cool down! Plus it’s egg free!
This creamy dulce de leche ice cream is soon to be your absolute favorite. Are you ready for that? It’s super easy to make. No eggs or custard involved. It’s just four ingredients! Milk, cream, vanilla, and the dulce de leche!
Are you wondering what dulce de leche is? It’s a creamy caramel sauce that is typically made with milk and sugar, if we were to put milk and sugar together in a pot and simmer while stirring occasionally for several hours we would get dulce de leche.
You can also grab a can of sweetened condensed milk, remove the label, and simmer the entire, closed can for a couple of hours and get dulce de leche.
Or you can do what I did… buy a can of the dulce de leche. You can find it in the hispanic food aisle of the market. Next to those fun yellow octagonal boxes of hot chocolate. Much easier. Meaning we can have ice cream that much sooner.
Now onto the method that we are using for this ice cream. Philadelphia style. Sounds fancy right? Basically meaning that we’re not using eggs. The star of the show is cream. And the dulce de leche is our sugar.
I used a mixture of whole milk and heavy cream. We do want to heat it to ensure that we are dissolving our sugar, the dulce de leche. So we will bring our cream and milk to a simmer and let it simmer for about 5 minutes. Then pour in the dulce de leche, which will melt into the cream mixture and infuse the entire cream with creamy, melty, caramel-y goodness.
Of course we want to set some of the dulce de leche aside so that we can swirl some in close to the end and have little chunks of dulce de leche to bite into as we enjoy the ice cream. Brilliant. Right?
This is an ice cream we need to churn. What does that mean for us? Basically it’s handy to have an ice cream maker. My favorite is this Conair Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker. It’s super easy to use. Just freeze the bowl, I just keep mine in the freezer so it’s ready to go whenever I want ice cream basically.
If you don’t have an ice cream maker here’s an article that will teach you how to make ice cream without an ice cream maker at home!
I already told you that I kept some of the dulce de leche aside so that I could drizzle it in at the end. I also had some homemade caramel sauce on hand that I drizzled over the top just before eating. For that you can check out this article on How to Make Homemade Caramel Sauce. It’s so easy. And I definitely think it added a little something to the ice cream. More caramel-y goodness. Not required though, because this ice cream is bursting with flavor all on it’s own!
Dulce de Leche Ice Cream
- 2 cups whole milk
- 1 cup heavy cream
- 1 (13.4 ounce can) dulce de leche
- ¼ tsp vanilla extract
- ice cream maker
- 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.
Recipe adapted from Dulce de Leche Ice Cream on Epicurious