No Churn Salted Dulce De Leche Ice Cream Recipe

This No Churn Salted Dulce De Leche Ice Cream Recipe is amazingly simple and only needs 4 ingredients! It’s luxuriously smooth, creamy and packed full of flavour. You also don’t need any fancy equipment like an ice cream machine. An electric whisk makes things a little faster, but isn’t crucial. This recipe is made with dulce de leche, which is a thick caramel. I opted for store bought for ease but you can make your own at home by placing a whole, unopened can of condensed milk into a saucepan and completely covering it with water. Bring to a rolling boil and cook for 4 hours. Make sure to check the water often and top up as needed as the tin can explode if it is not fully submerged.

So how do I make this No Churn Salted Dulce De Leche Ice Cream from scratch?

This Ice Cream Mix is a no churn recipe. This means that you don’t need an ice cream machine to make this ice cream. The mix is made, flavoured and scooped into a loaf tin and frozen. Once frozen it is ready to serve and is a smooth, creamy ice cream.

To begin making this ice cream mix, start off by whisking the cream to soft peaks. Soft peaks means the cream will hold it’s shape for a few seconds before sinking back down. Next, add in the condensed milk, and whisk again until combined. Keep back 1-2 tablespoons of caramel for decoration. Add the rest of the caramel and sea salt and mix. Pour into a loaf tin. Dollop some caramel over the top and using a knife or pallette knife, drag across the top to swirl it. Place into the freezer for 4 hours or until frozen solid.

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Maybe you’re looking for cake recipes to scoop this onto? Take a look at my Cake Category, here.