Go Back
Close up three scoops dulce de leche ice cream with drizzle.

Dulce De Leche Ice Cream

Author: Sarah Brooks
This homemade dulce de leche ice cream could not be easier. With just four ingredients it's simple to make and full of luscious dulce de leche flavor.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Plus chilling time 4 hours
Total Time 4 hours 10 minutes
Course Dessert, Snack
Cuisine American, Spanish
Servings 6
Calories 270 kcal

Equipment

  • ice cream maker/churner

Ingredients

  • 2 teaspoons (5gms) tapioca starch
  • 1 & ¼ cups (310mls) full fat milk
  • 1 & ¾ cup (435mls) thickened cream
  • ¾ cup (280gms) Dulce de leche

Instructions
 

  • Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.
  • Add the milk and cream to a small pot on the stove. Heat on medium and stir well until the mix ix warm.
  • Add tapioca starch slurry and stir well for a few minutes on medium heat. Remove from heat and allow to cool for about few minutes.
  • Add the dulce de leche and blend well until smooth. Chill in the fridge for at least four hours, ideally overnight.
  • Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done.
  • Transfer to the chilled ice cream container, cover and freeze for at least four hours, or until firm.
  • To serve remove from the freezer, scoop and enjoy. Fabulous on its own or with some extra dulche de leche drizzled over the top. Delicious!

Notes

  • I used store-bought dulce de leche for a quick and easy option. The brand I used already has glucose syrup which helps keep the ice cream scoopable. If you are using homemade dulce de leche or one without glucose syrup I highly recommend adding ½ flat tablespoon (15gms) glucose syrup to help the text of the ice cream and prevent it from freezing so hard.
  • If your ice cream does freeze to hard to scoop, put it in the fridge for about ten minutes to make it soft enough to scoop (this is better than leaving it on the bench because it will soften uniformly). 

Nutrition

Calories: 270kcalCarbohydrates: 6gProtein: 4gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 37mgPotassium: 140mgSugar: 4gVitamin A: 1094IUVitamin C: 0.4mgCalcium: 106mgIron: 0.1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Caramel ice cream
Tried this recipe?Let us know how it was!
QR Code linking back to recipe