The first time I made Dulce de Leche Ice Cream, I was stunned at how indulgent it tasted—without even needing an ice cream maker.

It’s thick, creamy, swirled with ribbons of caramel, and honestly feels like something you’d get from a high-end creamery.

This no-churn treat is dangerously easy to make and even easier to fall in love with.

Why You’ll Love This Recipe

No-churn – No machine needed, just beat, swirl, and freeze.

Ultra-creamy – Whipped cream gives it a silky, airy texture.

Rich caramel flavor – Dulce de leche brings deep, toasty sweetness.

Stunning swirl – That caramel ribbon looks as good as it tastes.

Crowd-pleaser – A dessert that impresses every time.

What You’ll Need (Ingredient Highlights)

Dulce de leche – Thick, sweet caramelized milk that makes this ice cream irresistible.

Heavy whipping cream – The base that gets whipped into luxurious texture.

Vanilla extract – Enhances the flavor and balances the sweetness.

Pro Tips Before You Start

Chill everything – Cold ingredients whip up faster and hold better texture.

Don’t overwhip – Stop when you see stiff peaks; too much and the cream can split.

Fold gently – Keep the whipped cream light and airy.

Swirl, don’t mix – For a gorgeous ribbon of dulce de leche.

Let it sit before scooping – A few minutes at room temp gives the perfect texture.

How to Make Dulce de Leche Ice Cream

Step 1: Make the Caramel Base
In a medium bowl, whisk together the dulce de leche and ¼ cup of the cold heavy cream until smooth.

Step 2: Whip the Cream
In a separate large bowl, combine the remaining heavy cream and vanilla. \

Beat with an electric mixer until stiff peaks form.

Step 3: Fold in the Caramel
Gently fold in about ¾ of the dulce de leche mixture using a spatula, being careful not to deflate the whipped cream.

Step 4: Layer and Swirl
Scoop half of the whipped mixture into a loaf pan.

Spoon half of the reserved dulce de leche over the top and swirl with a knife.

Step 5: Repeat and Freeze
Add the remaining whipped cream and repeat the swirl with the last of the dulce de leche.

Cover and freeze for at least 6 hours or overnight.

Step 6: Serve and Enjoy
Scoop into bowls or cones and enjoy every caramel-rich bite.

What to Serve It With

A sprinkle of sea salt for contrast

Crushed graham crackers or cookies

Warm brownies or skillet blondies

Chopped pecans or walnuts

A drizzle of chocolate or extra dulce de leche

Variations / Substitutions

Add chocolate chips – For texture and richness.

Swirl in peanut butter – A salty-sweet flavor bomb.

Make it boozy – Add a splash of rum or bourbon to the cream.

Top with toasted coconut – Adds crunch and tropical flair.

Use cajeta – A goat’s milk caramel for a twist.

Storage & Leftovers

Freeze – Store in an airtight container for up to 2 weeks.

Cover well – Use plastic wrap directly on the surface to prevent ice crystals.

Soften before serving – Let sit at room temp for 5–10 minutes.

No refreezing melted ice cream – It changes the texture.

Best served fresh – Within the first few days for the creamiest experience.

FAQs

Do I need an ice cream maker?
Not at all! This is a no-churn recipe—just whip and freeze.

Can I make my own dulce de leche?
Yes! You can simmer a can of sweetened condensed milk for a homemade version.

Can I reduce the sweetness?
Use less dulce de leche or choose a less-sweet brand.

How do I prevent ice crystals?
Wrap the surface tightly and make sure your cream is well-whipped.

Can I use half-and-half or milk instead of cream?
No—only full-fat heavy cream will give the right texture.

How long does it take to freeze?
At least 6 hours, but overnight is best.

Can I double the recipe?
Yes, just use a larger container and whip in batches if needed.

Final Thoughts

This Dulce de Leche Ice Cream is one of those show-stopping desserts that somehow takes very little effort.

It’s rich, creamy, and layered with deep caramel goodness in every bite.

Whether you’re serving it after dinner or sneaking spoonfuls straight from the freezer, it’s a treat you’ll come back to again and again.