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Easy No Churn Dulce de Leche Ice Cream takes just 2 ingredients, and it stays perfectly scoopable even over night in the freezer.


Total time

0 minutes

Courses

Dessert


Ingredients

  • 1 pint cold heavy cream
  • 2 13.4-ounce cans dulce de leche


Method

  1. Whip the cream to stiff peaks. You can do this with electric beaters, but I like to do it in my food processor, just watch it carefully because it only takes a minute or so.
  2. Blend the dulce de leche into the whipped cream. Again I find the food processor is easiest. I just pulsed it several times to combine.
  3. Spread the mixture into a loaf pan and cover with plastic wrap. Freeze for at least 6 hours or overnight.
  4. Scoop and enjoy! (Start with small portions, it's rich!)
  5. View the recipe instructions at The View From the Great Island

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