Dulce de Leche Ice Cream

This dulce de leche ice cream is unbelievably creamy, rich, silky smooth, and swirled with ribbons of sweet caramelized dulce de leche in every bite. It tastes like something you’d order from a fancy ice cream shop, but it’s surprisingly easy to make at home.

If you love caramel desserts, this homemade ice cream is absolutely dangerous.

Cade has been obsessed with dulce de leche ever since serving a mission in Brazil years ago where they call it Doce De Leite. He LOVES ice cream and while on his mission, they ate a lot of Doce de Leite and leite condensada. He even ate it on his oatmeal occasionally. Gross.

I love making anything that is Brazilian because I know that Cade will adore it. Have you tried our pao de quejo or our torta de limão? Holy moly, yum!

What is Dulce de Leche?

Dulce de leche is a rich caramel-like sauce made by slowly cooking milk and sugar until thick, creamy, and deeply caramelized.

Unlike traditional caramel sauce, which is made from sugar and water, dulce de leche has a richer, creamier flavor thanks to the milk.

Ingredients You’ll Need

You only need 6 simple ingredients to make this ultra creamy homemade ice cream.

• Dulce de Leche: Adds deep caramelized sweetness and creates those signature ribbons throughout the ice cream.
• Whole Milk: Keeps the ice cream smooth and scoopable.
• Egg Yolks: Create a rich custard base and silky texture.
• Sugar: Adds sweetness and helps keep the ice cream soft.
• Heavy Cream: Creates the rich creamy base for the ice cream.
• Salt: Balances the sweetness and deepens the flavor.

How to Make Homemade Dulce de Leche Ice Cream

1. Make the Custard Base: Heat the milk and 1 can of the dulce de leche until smooth and very hot, but not boiling.
2. Temper the Eggs: Whisk the sugar and egg yolks together until pale in color. Slowly whisk a few tablespoons of warm cream mixture into the egg yolks to gently heat them without scrambling. Then whisk all the egg mixture into the hot cream.
3. Cook Until Thickened: Return the mixture to the stove and cook until the custard thickens enough to coat the back of a spoon. Strain the mixture through a fine mesh sieve, then add the cold heavy cream and mix until combined.
4. Chill Completely: Refrigerate the custard until fully chilled for the creamiest texture.
5. Churn: Pour the chilled custard into an ice cream maker and churn until soft-serve consistency.
6. Swirl in Dulce de Leche: Pour some ice cream into a container, then add dollops of the other can of dulce de leche. Swirl it around, then repeat the layers until finished with the ice cream.
7. Freeze: Freeze until firm and scoopable.

What Does Dulce de Leche Ice Cream Taste Like?

Dulce de leche ice cream tastes rich, custardy, buttery, and deeply caramelized with notes similar to caramel, toffee, and sweetened condensed milk.

The ribbons of dulce de leche throughout make every bite extra rich and indulgent.

Can You Make Caramel Ice Cream Without an Ice Cream Maker?

Yes! Whip 2 cups heavy cream until stiff peaks form, then fold in sweetened condensed milk and dulce de leche. Freeze until firm.

The texture will be softer and less custard-like, but still delicious.

How Long Will Ice Cream Keep?

For optimum flavor and freshness, ice cream should be eaten within 2 months.

However ice cream that has been kept frozen is still safe to eat for up to 4 months.

There’s something about creamy homemade ice cream that just feels a little extra special, and this dulce de leche ice cream recipe absolutely delivers. Between the custard base and the ribbons of rich dulce de leche swirled throughout, every scoop tastes indulgent, comforting, and completely worth keeping room for dessert.

More Homemade Ice Cream Recipes You’re Sure to Love:

• BYU Graham Canyon Ice Cream
• Strawberry Ice Cream
• Biscoff Cookie Butter Homemade Ice Cream
• Lemon Curd Frozen Custard
• Mint Chocolate Stracciatella Ice Cream
• All our ICE CREAM RECIPES here!

Watch How This Ice Cream is Made…