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.
Servings: 8
Calories: 243kcal
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
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