Marbled Dulce de Leche Ice Cream
Easy no-churn ice cream made with a dulce de leche base. It’s so creamy and I did swirl it with my black cocoa ice cream for a little umph but that is totally optional! Don’t forget to add the flakey sea salt on top too!
What is dulce de leche
Dulce de leche is sweetened condensed milk that’s been caramelized. You can do it yourself on the stove or in the oven but I just buy it already caramelized.
Oftentimes dulce de leche and caramel are used and referred to interchangeably but they’re not really interchangeable if you ask me. They have a different flavor – dulce de leche is much creamier and milkier and caramel is much more buttery. They also have a different texture – dulce de leche is much thicker in consistency than caramel, caramel is far too runny to replace the dulce de leche in most recipes.
So I would say, dulce de leche can replace caramel but caramel can’t replace dulce de leche.
What is the Difference Between Churn and No-churn Ice Cream?
Churned ice cream, made traditionally, involves an ice cream maker that simultaneously freezes and churns the mixture, incorporating air and preventing large ice crystal formation, resulting in a smooth texture.
While no-churn ice cream, eliminates the need for an ice cream maker by incorporating air with whipped cream and an extra creamy consistency from the condensed milk. The result is usually a denser, creamier ice cream with a smooth texture.
I have a ton of recipes using this sweetened condensed milk base because it’s SO EASY and customizable. Some of my favorites are this Berry Streusel Ice Cream and my Biscoff Ice Cream. I also have an Ice Cream Sandwich recipe that could be made using this dulce de leche version.
How To Make Dulce de Leche Ice Cream
No-churn ice cream is quite literally one of the simplest recipes to make at home. You just whip some heavy cream and add the sweetened condensed milk, or dulce de leche in this case. Then add any flavorings and freeze.
Ingredients & Substitutions
- Dulce de Leche: this is what sweetens the ice cream, makes it super creamy and gives flavor. Dulce de leche is just caramelized sweetened condensed milk, which is what I generally use in other ice creams as the base.
- This cannot be replaced for something like sugar, as it’s what makes this ice cream possible as a no-churn. I found that using other sweeteners made the ice cream crystallize.
- There is a vegan version made from oat milk that may work but I have not tested it.
- Heavy Whipping Cream: this gets whipped into fresh whipped cream and makes the ice cream super light and fluffy
- To make this dairy free, use coconut cream, it may alter the flavor a little though.
- Vanilla: I add a little vanilla bean paste to the ice cream for a little extra flavor. Vanilla extract or vanilla beans from a pod also work fine.
- Coffee: You’ll need 2 ounces of hot espresso or hot water to bloom the black cocoa (if you’re swirling it like me). If you don’t have an espresso machine, water also works. You can add 2-3 tsp of espresso powder to it if you want but you really don’t taste the coffee much so that’s optional.
- Black Cocoa: I love using black cocoa powder, this one is my favorite but other brands work fine too! Regular cocoa powder also works fine – natural or dutch. & again, you can skip the marbling if you just want a dulce de leche ice cream.
- Salt: I find this no-churn ice cream base a little too sweet so I also add in a pinch of fine sea salt. For this recipe, I LOVE salted caramel and salted chocolate so I put a hefty pinch of flakey sea salt on top of my serving.
Step-by-Step Instructions
- Dissolve the black cocoa in the hot espresso (or water). Set aside to cool or refrigerate for a little after it’s dissolved.
- Mix heavy whipping cream in a stand mixer until it thickens and then forms stiff peaks.
- Add dulce de leche, vanilla bean paste, and salt beating until it’s fully combined.
- Remove half the ice cream to another bowl and stir in cooled espresso and black cocoa mixture to half.
- Alternate placing globs of dulce de leche ice cream and black cocoa ice cream into a deep pan.
- Use a butter knife to swirl them together a little bit & freeze – cover with a lid, foil or plastic wrap and freeze for at least 8 hours or overnight.
Frequently Asked Questions
I haven’t tested it myself so I can’t say for sure but there is coconut cream and dairy free sweetened condensed milk (like oatmilk) that you could technically caramelize.
This no-churn ice cream does not require an ice cream machine.
Yesss, you can make this as instructed and then just churn it.
I’ve never experience this no-churn ice cream getting icy when frozen. The sweetened condensed milk keeps it extra creamy and the whipped cream makes it nice and light. I like to give it a few minutes to soften and honestly it feels like it’s more creamy than traditional ice creams.
How To Store Dulce de Leche Ice Cream
Make sure the ice cream is fully covered with plastic wrap or a container with a lid and freeze for at least 8 hours. Ice cream keeps well in the freezer for a few weeks.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you liked this dulce de leche ice cream, I would love it if you left me a 5-star rating or a review.
As always, have a blessed day and happy baking!
Love, B
