No Churn Dulce de Leche Ice Cream

March 21, 2017

Cool, creamy and the wonderful taste of Dulce de Leche make up this simple ice cream.

Out of all the kitchen-related knowledge that I have earned in doing this blog, finding out how easy it is to make homemade ice cream has been my favorite discovery. Who knew it was so easy?!  I sure didn't. Count me as clueless on that one just a few short years ago.

It is not only so much tastier than the store bought stuff, you can get has creative, healthy or decadent as you wish. The sky is the limit.

This ice cream is definitely on the decadent side. But, it does only need two ingredients.  I have made a similar version in the past and this one is just about the same, but, with one difference.  Instead of using sweetened condensed milk, as in the previous recipe, this ice cream has Dulce de Leche.

Dulce de Leche is pretty much the most amazing thing to come in a can.  It is a thick, caramel sauce that you can find in the Hispanic food section of your grocery store.  You simply beat your whipping cream until you have stiff peaks ( don't beat too much or you will get butter!).  Then, you fold a bit of the whipped cream into the Dulce de Leche, mix, then, the remainder. Finally, freeze for a few hours. That is it.

It's creamy, caramel-y and just plain dreamy. You can't pass this one up!



linking up & weekend potluck 

No Churn Dulce de Leche Ice Cream

by Table for Seven
Prep Time: 00:10
Ingredients (Serves: 6-8)
  • 14 oz can, Dulce de Leche
  • 2 cups whipping cream
Instructions
Spoon Dulce de Leche into a large bowl.
In a mixing bowl, beat whipping cream until stiff peaks form.
Take 1/4 cup of beaten whipped cream and fold into Dulce de Leche. Fold until combined.
Then, spoon remainder of beaten whipped cream and fold into Dulce de Leche mixture. Fold until fully combined.
Spoon mixture into a freezer safe container with lid and freeze for at least 6 hours before serving.

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