This is super easy. I wasn’t really keen on making ice cream at home because I could just easily buy it. And there are so many artisan and really good ice cream brands available now. So, why bother?
I wanted to know if it’s really that easy to make ice cream at home, I always thought that it’s a complicated process and that you need a machine or an appliance for it. And I’m happy that I did try it. It’s soo goood! So creamy and delicious like expensive ice cream..no after-taste and it gives me a good feeling that I know what’s in it –and it’s all good. No artifical anything.
Tip — use a really good quality cream.
I made Dulce de Leche ice cream because I have no more condensed milk in my pantry they all been turned into dulce de leche 😀
I only used half the recipe for this because I wanted to see first if it will turn out good.
The recipe I posted below makes about 5 cups. You will need a 9x5x3 metal or glass loaf pan (freezer-proof)
fold dulce de leche into the whipped cream until well combined.
transfer into a container and freeze for at least 6 hours
It takes no time to make this, really. Just remember to chill your ingredients (there’s only two!) and the bowl of your mixer plus the container you’ll be putting your home made ice cream into.
Dulce de Leche No-Churn Ice Cream
- 1 cup Dulce de Leche
- 2 cups Heavy Cream cold
- pinch Sea Salt
- Chill a 9x5x3 metal-loaf pan or any freezer-proof glass container of the same size.
- Whisk dulce de leche and sea salt in a bowl. Set aside.
- Whip the cream on medium-high speed until firm peaks form (about 2 minutes).
- Fold about a cup of the whipped cream to the dulce de leche to lighten it then fold this into the whipped cream until well-combined.
- Transfer into the chilled container and freeze, covered until solid.
- Serve with your favorite topping or in a cone.