No-Churn Dulce de Leche Ice Cream – Easy 2-Ingredient Dessert

There’s something so heartwarming about making your own ice cream at home. Maybe it’s the anticipation of that first spoonful, or the rich creaminess that feels like a special treat after a long day. Either way, this no-churn dulce de leche ice cream has quickly become one of my all-time favorite recipes to make—and eat. It’s rich, velvety, and filled with deep caramel flavor from the dulce de leche. What’s even better? It only requires two main ingredients, no fancy equipment, and almost zero effort.

I remember the first time I made this recipe. It was the middle of summer, and I had a craving for ice cream that wouldn’t quit. However, I didn’t own an ice cream maker. After some searching, I came across a no-churn method that relied on whipping cream and a sweet base to mimic the texture of traditional churned ice cream. I had a couple of cans of dulce de leche in the pantry, left over from a baking project, and decided to experiment. What came out of the freezer the next day was a revelation. The texture was perfectly scoopable, the flavor was out of this world, and I haven’t looked back since.

In fact, I’ve made this ice cream for everything from casual family dinners to special celebrations, and it never fails to impress. It’s the kind of dessert that feels luxurious, but couldn’t be simpler to throw together. Best of all, because it’s no-churn, you don’t need to worry about ice cream machines, eggs, or complicated custards. You just need a mixer (or some elbow grease), a loaf pan, and a little patience while it freezes.

If you’ve never made your own ice cream before, this is the perfect place to start. It’s forgiving, flexible, and the results are so good you might not go back to store-bought. Let’s explore exactly why this dulce de leche ice cream is a must-try.

Why You’ll Love This No-Churn Dulce De Leche Recipe

There are plenty of ice cream recipes out there, but what makes this one so special is its simplicity, consistency, and unforgettable flavor. Let’s break it down so you know exactly what to expect—and why this recipe belongs in your personal dessert rotation.

It’s Ridiculously Easy to Make

With only two main ingredients—heavy whipping cream and dulce de leche—this recipe comes together in minutes. There’s no cooking involved, and you don’t even need to temper eggs or heat anything on the stove. You simply whip, fold, freeze, and enjoy. Whether you’re an experienced baker or a total beginner, you’ll feel confident making this from start to finish.

No Fancy Equipment Required

Most homemade ice creams call for an ice cream maker, but this recipe skips that step entirely. All you need is a stand mixer, hand mixer, or even a whisk if you’re up for a bit of a workout. Because there’s no churning required, there’s no guesswork and no learning curve.

Rich, Creamy Texture Every Time

The whipped cream gives this ice cream a light, airy base that freezes beautifully. The dulce de leche adds a dense, caramel-like flavor that pairs perfectly with the creamy texture. The result? A scoopable, melt-in-your-mouth treat that stays soft and luscious in the freezer.

It’s Perfect for Entertaining

Because you can make this ahead of time, it’s ideal for dinner parties, holiday meals, or weekend get-togethers. It looks impressive, tastes luxurious, and always gets rave reviews.

Versatile and Customizable

While the classic version is irresistible on its own, you can get creative with mix-ins and toppings. Add crushed cookies, swirls of chocolate fudge, a sprinkle of sea salt, or chopped nuts. The base is a blank canvas for your dessert imagination.

If you’re craving something sweet, comforting, and crowd-pleasing, this recipe checks every box. And once you try it, you’ll see exactly why it’s earned a permanent spot in my recipe book.

Health Benefits of this No-Churn Dulce De Leche

Ice cream may not typically be associated with health benefits, but when made at home with minimal, high-quality ingredients, you have far more control over what goes into your dessert. This no-churn dulce de leche ice cream, although indulgent, offers some small but satisfying advantages when compared to heavily processed store-bought varieties.

First and foremost, by making this ice cream yourself, you’re skipping out on the preservatives, artificial flavorings, stabilizers, and corn syrup commonly found in mass-produced ice cream. Instead, you’re using just heavy cream and dulce de leche—both of which are simple and recognizable ingredients. Fewer additives mean a cleaner dessert that you can feel a bit better about enjoying.

Additionally, heavy whipping cream contains essential fat-soluble vitamins like A, D, E, and K. Vitamin A, in particular, supports eye health and the immune system, while vitamin D helps the body absorb calcium. While you wouldn’t rely on ice cream as your main source of nutrition, it’s nice to know that it isn’t entirely devoid of value.

Another bonus is portion control. Because this ice cream is homemade and richly flavored, you’re more likely to savor a smaller amount. The rich caramel taste from the dulce de leche and the luscious creaminess of the whipped base make a little go a long way.

Moreover, the satisfaction and joy that come from making your own food—especially dessert—can’t be underestimated. Cooking for yourself and your family can increase your connection to food, promote mindfulness, and help foster a more balanced approach to eating.

Lastly, this recipe is naturally egg-free and doesn’t require any stabilizers, making it a good option for those with egg allergies or sensitivities. While it is still a dessert and should be enjoyed in moderation, it’s comforting to know that the ingredients are straightforward and familiar.

So while this no-churn dulce de leche ice cream is most definitely a treat, it’s one you can feel good about making from scratch, sharing with loved ones, and enjoying every creamy bite.

Preparation Time, Servings, and Nutritional Information

Before you head to the kitchen, it helps to know how long this recipe will take and what to expect in terms of servings and nutrition. Here’s a quick breakdown to help you plan:

Preparation Time

• Prep Time: 10 minutes
• Freeze Time: At least 6 hours (preferably overnight)
• Total Time: About 6 hours and 10 minutes

This recipe requires very little hands-on time. The real wait is during the freezing process, but trust me—it’s worth it.

Servings

This batch makes approximately 10 servings, depending on how generously you scoop. Each serving is about ½ cup, which is a satisfying portion thanks to the richness of the ingredients.

Nutritional Information (per ½ cup serving, approximate):

• Calories: 310
• Fat: 22g
• Saturated Fat: 14g
• Carbohydrates: 25g
• Sugars: 24g
• Protein: 3g
• Fiber: 0g

Keep in mind that the exact values can vary slightly depending on the specific brands of ingredients you use. However, the richness and satisfaction factor of this ice cream means you won’t need a huge portion to feel like you’ve treated yourself.

Now that you know how simple and quick this recipe is, let’s talk about what you’ll need to make it.

Ingredients List of this No-Churn Dulce De Leche

One of the best things about this ice cream recipe is how short and simple the ingredient list is. With just two primary ingredients, you’ll be amazed at the luxurious texture and flavor you can achieve.

Main Ingredients:

• 1 pint (2 cups) cold heavy whipping cream
  This is the base of your ice cream. It whips into stiff peaks and gives the dessert its creamy, airy structure. Be sure to use full-fat heavy cream for the best texture and flavor. Lower fat alternatives won’t whip up the same way and could result in an icy, less indulgent final product.
• 2 cans (13.4 oz each) dulce de leche (about 26 oz total)
  You can usually find dulce de leche near the sweetened condensed milk in your grocery store. It’s thick, rich, and sweet, with deep caramel notes that make this ice cream irresistible. Do not substitute with caramel sauce, which is thinner and may not deliver the same flavor intensity or consistency.

Optional Add-Ins and Toppings:

While the basic recipe is incredible on its own, feel free to get creative with your mix-ins and toppings. Here are a few ideas to get you started:

• Chopped toasted pecans or walnuts for crunch
• A pinch of sea salt to balance the sweetness
• Swirls of extra dulce de leche or chocolate fudge
• Crushed graham crackers, cookies, or chocolate chips

These additions can be folded into the ice cream before freezing or sprinkled on top when serving for added flavor and texture.

With your ingredients ready, let’s move on to the fun part—making the ice cream itself. Spoiler alert: it’s easier than you think.

Step-By-Step Cooking Instructions

Now that you’ve gathered your ingredients, it’s time to get into the heart of this recipe—the preparation. This no-churn dulce de leche ice cream comes together in just a few steps, and each one is incredibly simple. The key here is to work gently and let the freezer do the heavy lifting. Let’s go through it together, step-by-step, so you can feel confident and excited as you make it.

Step 1: Chill Your Tools and Ingredients

Before you begin, it’s a good idea to chill your mixing bowl and beaters in the fridge or freezer for about 10 minutes. Cold tools help the heavy cream whip up faster and more efficiently. Also, ensure your heavy whipping cream is well chilled. This step isn’t required, but it really helps with achieving stiff peaks quickly.

Step 2: Whip the Heavy Cream

Pour the pint of cold heavy whipping cream into the chilled mixing bowl. Using a stand mixer, hand mixer, or food processor, begin whipping the cream on medium-high speed. You want to whip until stiff peaks form, which means when you lift the beaters, the peaks should hold their shape without collapsing.

This process usually takes about 3 to 5 minutes with an electric mixer. Keep a close eye during the last minute—overwhipping can lead to butter, and you want your cream to be light and fluffy, not separated. If you’re mixing by hand (more power to you!), it’ll take longer, around 8 to 10 minutes, but it’s definitely doable.

Step 3: Add the Dulce de Leche

Once your cream is whipped to perfection, it’s time to add the dulce de leche. Open your two cans and scoop all that rich, golden caramel goodness into the whipped cream.

If you’re using a food processor or mixer, you can blend it on low speed just until combined. If you prefer, you can also do this step by hand using a spatula. Gently fold the dulce de leche into the whipped cream, using wide, slow strokes. Folding gently keeps the air in the whipped cream, which is what gives your ice cream its lovely light texture.

You want the mixture to be smooth, even, and creamy—no streaks of dulce de leche or cream. If you’re adding any mix-ins, such as chopped nuts or cookie pieces, this is the time to gently stir them in as well.

Step 4: Transfer to a Freezer-Safe Container

Now that your mixture is beautifully combined, it’s time to freeze it. Use a loaf pan, glass container, or any shallow, freezer-safe container with a lid. If you don’t have a lid, you can cover it tightly with plastic wrap to prevent ice crystals from forming.

Carefully pour or spoon the mixture into your container, using a spatula to smooth out the top. You can drizzle a bit more dulce de leche over the surface if you’d like a decorative swirl—just use a butter knife to swirl it in gently for a pretty marbled effect.

Step 5: Freeze

Place your container into the freezer and let the magic happen. You’ll need to freeze the ice cream for at least 6 hours, but overnight is ideal. This gives it enough time to firm up completely and develop that perfectly scoopable texture.

Although it’s tempting to peek, try not to disturb it while it freezes. The less the container is moved, the smoother your final texture will be.

Step 6: Serve and Enjoy

After your ice cream has fully set, it’s time for the best part—digging in. One of the best things about this no-churn recipe is that the ice cream remains soft and scoopable straight from the freezer, so there’s no need to let it sit out.

Use an ice cream scoop to serve generous scoops into bowls, cones, or even sandwiched between two cookies. Top it off with your favorite extras—hot fudge, sea salt, crushed nuts, or a drizzle of extra dulce de leche are all excellent choices.

And that’s it! You’ve just made a rich, creamy, show-stopping ice cream without a machine and without a fuss.

How to Serve this No-Churn Dulce De Leche

Now that your ice cream is ready, let’s talk about how to serve it in ways that make it feel special. While it’s absolutely divine on its own, a few simple touches can elevate it from a casual treat to a full-on dessert experience.

Classic Bowl Style

Sometimes, keeping it simple is the way to go. Scoop your dulce de leche ice cream into a chilled bowl and enjoy it just as it is. The creamy texture and caramel richness really shine when you keep things uncomplicated.

Drizzled with Toppings

To make things extra indulgent, try topping your ice cream with:

• A drizzle of warm dulce de leche or chocolate sauce
• A sprinkle of flaky sea salt
• Toasted pecans, almonds, or walnuts for a bit of crunch
• Crushed chocolate cookies or graham crackers for texture

Ice Cream Sandwiches

Another fun option is to sandwich a scoop between two chewy cookies—think chocolate chip, oatmeal, or even shortbread. Wrap them in parchment paper and freeze for about 30 minutes for the perfect handheld dessert.

Over Warm Brownies or Cake

Take things to the next level by serving your ice cream over a warm slice of chocolate cake or brownie. The contrast between warm and cold is irresistible, and the caramel flavor from the ice cream pairs beautifully with rich chocolate.

With Fresh Fruit

Looking for something a little lighter? Try topping a scoop with fresh berries like strawberries or raspberries. The tartness balances out the sweetness of the ice cream and makes for a fresh and elegant presentation.

However you choose to serve it, this ice cream is guaranteed to bring smiles to the table.

Pairing Suggestions

Pairing your dulce de leche ice cream with the right foods and beverages can make your dessert feel even more special. Here are some tasty pairings to consider, whether you’re serving a crowd or treating yourself to a solo sweet escape.

Desserts and Baked Goods

Pair your ice cream with baked items that complement its richness. Consider:

• Churros: The crisp cinnamon-sugar coating and warm center are perfect with the caramel notes of dulce de leche.
• Apple pie: The soft, spiced fruit and flaky crust are amazing next to this ice cream.
• Pound cake: Lightly toasted pound cake makes a buttery, dense base for a scoop of ice cream.
• Cinnamon rolls: Serve warm with a scoop of this ice cream melting into the spirals.

Drinks and Beverages

Dulce de leche ice cream also pairs well with drinks, especially if you want to end a meal with both dessert and coffee. Try:

• Hot espresso: Pour a shot over a scoop for a caramel affogato.
• Chai tea latte: The spices in chai complement the rich sweetness of the ice cream.
• Iced coffee: Serve with a scoop floating on top for a playful twist.
• Milkshakes: Blend a few scoops with milk and a dash of vanilla for an over-the-top treat.

Flavor Enhancers

You can also play around with complementary flavors to bring out the dulce de leche even more:

• Sprinkle with sea salt: Salt enhances the sweetness and adds complexity.
• Add a pinch of cinnamon or nutmeg: These spices echo the warm notes of the dulce de leche.
• Try crushed coffee beans or espresso powder: A bitter note to contrast the creamy sweetness.

With so many pairing options, this ice cream easily fits into a variety of occasions—from cozy nights at home to festive family dinners.

Storage, Freezing & Reheating Instructions

One of the beauties of this no-churn ice cream is how well it stores. Unlike store-bought ice cream, which can harden and form ice crystals, this version stays creamy and scoopable when stored properly. Here’s how to make the most of your homemade creation.

How to Store

Store the ice cream in a loaf pan, freezer-safe container, or lidded container. Press plastic wrap or parchment paper directly against the surface before sealing with a lid to prevent ice crystals from forming.

• Best Storage Time: For best texture and flavor, consume within 2–3 weeks.
• Avoiding Freezer Burn: Ensure the container is airtight and not exposed to constant temperature changes.

How to Freeze

After transferring the mixture to your container, freeze for at least 6 hours. Overnight is best. Once frozen, the ice cream remains soft enough to scoop without needing to thaw.

If making ice cream sandwiches or portioning into individual servings, pre-scoop and place on a parchment-lined tray. Freeze until firm, then transfer to a zip-top bag or airtight container for grab-and-go desserts.

Reheating (Sort of!)

While you won’t need to reheat ice cream, you may want to soften it slightly if it’s been in a deep freeze. Just leave it at room temperature for 5 minutes before scooping. However, this particular recipe tends to stay soft and ready to serve, so in most cases, you won’t even need to wait.

Coming up next, we’ll cover common mistakes to avoid so that your ice cream turns out perfect every single time.

Common Mistakes to Avoid

Even though this recipe is incredibly simple, there are a few common pitfalls that can affect the final texture or flavor of your ice cream. Fortunately, each mistake is easy to avoid with a little know-how. Let’s go over the most frequent issues so you can feel completely confident and avoid any surprises during your first (or tenth) batch of no-churn dulce de leche ice cream.

Overwhipping the Cream

One of the biggest missteps is whipping the cream past stiff peaks. While you want the cream to hold its shape, going too far will turn it grainy or start to separate into butter and whey. If you’re using a stand or hand mixer, keep a close eye during the last minute of mixing. As soon as you see the peaks hold firm when the beaters are lifted, stop mixing. The cream should be fluffy and smooth—not clumpy or greasy.

Not Mixing Thoroughly

Once you add the dulce de leche to the whipped cream, it’s important to fold gently but thoroughly. If the dulce de leche isn’t fully incorporated, you may end up with uneven flavor and pockets of unblended caramel. Use a wide spatula and a folding motion—down through the middle, across the bottom, and up the sides. Continue folding until the color and texture are uniform.

Using Warm or Room Temperature Cream

Cold cream is essential to achieving stiff peaks. If your cream is even slightly warm, it may not whip up at all. Always start with cream that’s been properly refrigerated and, for best results, chill your mixing bowl and beaters beforehand.

Skimping on Freezing Time

It can be tempting to dig in early, but cutting the freezing time short will leave you with a soupy or slushy consistency. This ice cream needs a minimum of 6 hours in the freezer, but overnight is ideal. Giving it enough time to set fully ensures a firm but creamy texture that’s easy to scoop.

Substituting Ingredients Without Adjusting the Recipe

While this recipe is quite forgiving, substituting ingredients without adjusting the method can lead to problems. For instance, using low-fat cream instead of heavy whipping cream may result in a watery, icy texture. Similarly, using caramel sauce instead of dulce de leche can affect both the flavor and the consistency. Stick to the original ingredients for best results unless you’re making well-informed variations.

By keeping these common mistakes in mind and following the tips throughout the recipe, you’re well on your way to creating a perfect batch of ice cream every time.

Pro Tips

Want to take your no-churn ice cream game to the next level? These pro tips will help you perfect your technique, customize your flavor, and impress anyone lucky enough to grab a spoon.

Use a Metal Loaf Pan for Faster Freezing

If you have a metal loaf pan on hand, use it instead of a glass or plastic container. Metal conducts cold more efficiently and helps the ice cream freeze faster and more evenly. This also helps prevent ice crystals and keeps the texture smooth.

Line Your Container for Easy Removal

Lining your pan with parchment paper before adding the ice cream mixture allows for easy removal once it’s frozen. This is especially helpful if you want to cut the ice cream into neat squares or make sandwiches. Just lift it out, peel back the paper, and slice away.

Add Mix-Ins at the End of Folding

If you want to add crunchy or chewy mix-ins like cookie chunks, chopped chocolate, or swirls of nut butter, wait until your dulce de leche and cream are fully combined. Then fold in the extras gently, distributing them evenly without deflating the mixture.

Swirl for a Fancy Finish

For a beautiful presentation, drizzle an extra tablespoon or two of dulce de leche over the top of the ice cream in the pan before freezing. Use a knife to gently swirl it into the surface. It creates a lovely marbled look and an extra punch of flavor.

Serve on Chilled Dishes

To keep your scoops from melting too quickly, serve them in chilled bowls or on plates that have been in the freezer for 10–15 minutes. This is especially helpful on warm days or if you’re serving a crowd and need a few minutes of buffer time.

These little tricks can make a big difference in both the process and the presentation, helping your ice cream turn out beautifully every time.

Frequently Asked Questions (FAQs)

Still have a few questions? You’re not alone. Here are the most common questions readers ask about this no-churn dulce de leche ice cream, along with clear and helpful answers.

Can I make this without an electric mixer?

Yes, you can! While an electric mixer makes the process faster and easier, you can definitely whip the cream by hand using a large whisk and a chilled bowl. It will take longer—around 8 to 10 minutes of steady whisking—but it works. Just make sure to whip until stiff peaks form and not beyond.

What’s the difference between dulce de leche and caramel sauce?

Dulce de leche is made by slowly heating sweetened condensed milk until it caramelizes into a thick, rich spread. Caramel sauce, on the other hand, is typically made by cooking sugar with butter and cream. Dulce de leche is denser, more flavorful, and better suited for this recipe because it gives the ice cream a firm but creamy texture.

Can I use sweetened condensed milk instead?

Not in this recipe. Sweetened condensed milk is the base for many other no-churn ice cream recipes, but this one relies on the thicker texture and deeper flavor of dulce de leche. Using sweetened condensed milk would change the flavor profile and make the ice cream much sweeter and less caramel-like.

Is this recipe gluten-free?

Yes, it is! Both heavy whipping cream and dulce de leche are naturally gluten-free. However, always double-check labels to be sure, especially if you’re buying store-brand dulce de leche. If you’re adding mix-ins or toppings, make sure those are gluten-free as well.

How long does the ice cream last in the freezer?

For best quality, enjoy your ice cream within 2 to 3 weeks. After that, it may start to develop ice crystals or lose some of its creamy texture. Be sure to keep it tightly covered and store it toward the back of your freezer to avoid temperature fluctuations.

Can I add flavors like cinnamon or vanilla?

Absolutely! A teaspoon of pure vanilla extract or a sprinkle of ground cinnamon can enhance the flavor without changing the texture. Add these to the dulce de leche before folding it into the whipped cream for an even blend.

Can I double the recipe?

Yes, you can double it easily. Just make sure you have a large enough mixing bowl and container for freezing. If needed, divide the batch into two smaller containers to help it freeze more evenly.

Will the ice cream get icy?

Not usually. Thanks to the high fat content in the cream and the thick consistency of the dulce de leche, this ice cream stays creamy and scoopable. Be sure to press plastic wrap or parchment against the surface and seal the container tightly to prevent freezer burn.

Can I use store-bought dulce de leche?

Yes! In fact, it’s recommended for ease. Just make sure it’s real dulce de leche and not a caramel-flavored syrup. Most stores stock it near the sweetened condensed milk.

What mix-ins work well?

This recipe is very flexible. Some favorite mix-ins include crushed chocolate cookies, toffee bits, mini marshmallows, swirls of peanut butter, or even espresso powder for a coffee kick. Just fold them in after the cream and dulce de leche are fully combined.

Conclusion & Call to Action

There’s something incredibly satisfying about making your own ice cream—especially when it turns out as creamy, rich, and delicious as this no-churn dulce de leche version. Whether you’re serving it after a casual dinner with family or saving it for a quiet treat on the weekend, this recipe never fails to impress. And the best part? It’s so simple that anyone can make it, no matter your experience level in the kitchen.

With just two main ingredients, no special equipment, and endless possibilities for customization, this ice cream is a game-changer. It’s perfect for beginners, fun for kids to help with, and elegant enough to serve at a dinner party. The caramel flavor from the dulce de leche, combined with the smooth, cloud-like texture of whipped cream, creates a dessert that’s both comforting and luxurious.

So the next time you’re craving something sweet, skip the store-bought pints and give this homemade treat a try. I promise it’ll become a go-to favorite in your dessert rotation. If you make it, I’d love to hear how it turned out! Leave a comment below, share it with your friends, or tag me with your photos on social media. I love seeing how your creations come to life.

Now go grab that mixing bowl and get started. Your freezer is about to get a whole lot sweeter.

Print