Two-Ingredient Dulce de Leche Ice Cream

Dulce de Leche Ice Cream is super easy to make with no churning or ice cream maker needed. All you need are two ingredients and five minutes prep time to make the richest, silkiest, most intense caramel ice cream ever.

Ever since I discovered how to make ice cream effortlessly and almost foolproof without an ice cream maker, I’ve been whipping up different flavor combinations nonstop. No-churn ice creams are not only amazingly delicious and ridiculously simple to make, but they can also be easily adapted to just about any flavor you can think of. In the past week alone, I’ve made coffee brickle ice cream, double peanut ice cream, and strawberry swirl cheesecake ice cream, all with astounding success!

I seriously spend my waking hours dreaming of many delightful ways to enjoy my newfound addiction. Fact–> I was already tucked between my sheets, drifting to near sleep, when the idea for this two-ingredient dulce de leche ice cream hit me. I was so excited, I jumped out of my bed so fast I startled poor G, who was snoring peacefully, and raced downstairs to check if I had a can of dulce de leche in our pantry for my next day’s ice cream-making adventure.

What you need

While traditional ice cream starts with a cooked custard base thickened with either eggs or cornstarch, the no-churn version gets its incredible richness from sweetened condensed milk. The condensed milk is whipped with heavy cream, and the mixture is frozen overnight, producing a rich, silky ice cream that rivals the best commercial brands.

To make the caramel ice cream, I swapped the condensed milk with ready-made Dulce de Leche, which is readily available in the baking supplies aisle of most grocery stores. You can also make your own by simmering a sealed can of sweetened condensed milk in a pot of water for two to three hours, until the milk thickens to a very thick consistency and turns a deep brown color.

Tips for success

• For best results, make sure the heavy cream and dulce de leche are very cold. You can also place the beaters and the bowl in the freezer for at least 30 minutes to help the cream whip up to a good volume.
• Transfer the mixture to a loaf pan and press a plastic film onto the surface to prevent ice crystals from forming.

Serving suggestions

• Enjoy a scoop or two in a ramekin, in a cone, or in a waffle bowl. You can top the ice cream with banana slices or caramelized peaches. Or sprinkle sea salt and crushed pecans for a delicious sweet-and-salty flavor contrast.
• Serve it over warm chocolate or spice cake, drizzle with caramel syrup, and garnish with a dollop of whipped cream.
• Scoop between two snickerdoodle or Biscoff cookies for a fun DIY ice cream sandwich!

More dessert recipes

Three-Ingredient Oreo Ice Cream Cake

No-Churn Chocolate Ice Cream

Four-Ingredient Banana Nut Ice Cream

No-Churn Pumpkin Ice Cream

So, what are we waiting for? Make this now! Just two ingredients, you guys. Just two ingredients and a bit of elbow grease separate you from the most intense dulce de leche ice cream ever.

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

3.61 from 28 votes

Two-Ingredient Dulce de Leche Ice Cream

No ice cream maker, complicated custard bases, or hours of prep time needed! With just heavy whipping cream and a good-quality can of dulce de leche, you can create a rich, velvety ice cream that tastes like it took all afternoon to make. It’s the perfect, fuss-free treat.

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Author: Lalaine Manalo

Course: Dessert

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8

Ingredients

• ▢ 2 cups heavy cream very cold
• ▢ 14 ounces Dulce de Leche very cold

US CustomaryMetric

Equipment

• ▢
  electric mixer
• ▢
  loaf pan

Instructions

• In a large bowl, combine heavy cream and dulce de leche. Using a hand mixer at low speed, beat the mixture for about 1 to 2 minutes or until mixture begins to thicken. Increase speed to medium and continue to beat for about 3 to 5 minutes or until stiff peaks form.
• Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing it onto the surface of the cream mixture.
• Freeze for at least 6 hours or overnight. Serve frozen.

Notes

• For best results, make sure the heavy cream and dulce de leche are very cold. You can also place the beaters and the bowl in the freezer for at least 30 minutes to help the cream whip up to a good volume.
• Press the plastic film onto the surface of the cream to prevent ice crystals from forming.

Nutrition Information

Serving: 80g, Calories: 243kcal, Carbohydrates: 30.1g, Protein: 3.2g, Fat: 13g, Saturated Fat: 8.2g, Cholesterol: 54mg, Sodium: 69mg, Potassium: 23mg, Sugar: 24.2g, Vitamin A: 550IU, Calcium: 150mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”