First off, hi.
Second off, where on earth has the English summer gone?!
Third of all Dulce De Leche No Churn Ice Cream.
Too easy to be true, two ingredients and very little effort. That’s Dulce De Leche No Churn Ice Cream. I honestly can’t believe this works, and how easy it is to make this ice cream. I’m finding it hard to even write this post as I know there is still 1/4 of a tub left of this delicious ice cream in the freezer right now, and I’m struggling to stay away even though I promised I’d save it for my folks.
It’s everything you’d expect from Ice Cream. it’s creamy, in fact so smooth – it almost resembles nitro ice cream, it’s sweet and caramel-y from the Dulce De Leche. it’s really quite something.
How Do You make No Churn Ice Cream?
To make a no churn ice cream is very simple. It requires only two ingredients:
- Double (Heavy) / Whipping Cream
- Condensed Milk
The cream is whipped with the condensed milk to make a thick whipped cream, then it’s placed in a large freezable container and frozen for at least 4 hours until firm. It does not turn to ice like water would, it still resembles ice cream consistency perfectly.
For this recipe, with Dulce De Leche, instead of plain old condensed milk we use pure Dulce De Leche – which is essentially caramelised condensed milk. We make our own Slow Cooker Dulce De Leche, but you can very much use store bought stuff.
So, in short our recipe use the following ingredients:
- Double (Heavy) / Whipping Cream
- Dulce De Leche
The cream is then whipped first until just turning thick and then further whipped with the Dulce De Leche for a few seconds until very thick. This mixture is then frozen the same way you’d freeze regular no churn ice cream.
Dulce De Leche No Churn Ice Cream Video Tutorial
Dulce De Leche No Churn Ice Cream Recipe
2 Ingredient Dulce De Leche Ice Cream
- Whisk / Hand Mixer / Stand Mixer
- Loaf Tin
- Cling film
- 250 ml Double Cream
- 400 g Dulce De Leche use our homemade recipe
- Pour the double cream into a mixing bowl.
- Mix using the whisk attachement (or whisk by hand) until just starting to thicken.Top Tip - The cream should hold its shape, just. But not be too firm as there is more mixing to go.
- Add the most of the dulce de leche to the cream, and whip until combined.Note - we are looking for the cream to thicken, take on a carmel type color and have specs of dulce de leche spotted throughout. We need to reserve a couple teaspoons of dulce de leche for topping.
- Pour the cream mixture into a loaf tin and top with the reserved dulche de leche.
- Cover with cling film and freeze for at least four hours, or until firm.
- Allow the ice cream to soften for 5-10minutes.
- Use a warmed ice cream scoop to get extra soft and perfectly round scoops.Top Tip - Did the scoop into hot water for 5 seconds before scooping the ice cream.
- Serve immediately after scooping.
- Whip the cream until just thick enough to hold a shape, then whisk in the Dulce De Leche. This will prevent over mixing.
- The Dulce De Leche will half mix into the cream and half stay in tiny lumps - these are great as they are like pockets of super creamy and sweet Dulce De Leche.
- Freeze for a minimum of 4 hours to ensure it hardens enough. All freezers differ so check up on it if needed, or simply leave it in overnight.
- This ice cream will keep for at least a month in the fridge - but c'mon, it's not going to last more than a day, let's face it!