Dulce De Leche Ice Cream Recipe

Name: Dulce De Leche Ice Cream
Prep time: 15 min
Total time: 495 min
Yield: 6
Ingredients: 1 (13.4 ounce) can dulce de leche; 2 cups heavy whipping cream, divided; 2 teaspoon vanilla extract; 1/2 teaspoon kosher salt; Flaky sea salt

This delicious ice cream loaf combines the sweetness of dulce de leche with the richness of whipped cream, making it an indulgent treat perfect for any occasion.

Ingredients

1 (13.4 ounce) can dulce de leche
2 cups heavy whipping cream, divided
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
Flaky sea salt, for garnish

Directions

Step 1: Gather all ingredients and line the inside of a 5x9-inch loaf pan with plastic wrap. Make sure to leave a 1-inch overhang on both long sides of the pan for easy removal later. Set aside.

Step 2: In a small mixing bowl, whisk together the dulce de leche and 1/3 cup of the heavy cream until fully combined, about 1 minute. Transfer 1 cup of this mixture into a large mixing bowl, and set aside. Reserve the remaining mixture for drizzling later.

Step 3: In a stand mixer fitted with a whisk attachment, beat the remaining 1 2/3 cups of heavy cream, vanilla extract, and kosher salt on medium-high speed. Beat until stiff peaks form, about 3 minutes.

Step 4: Gently fold the whipped cream into the dulce de leche mixture in the large bowl. Do this in three additions, making sure the whipped cream is fully incorporated, and no streaks remain.

Step 5: Transfer half of the whipped cream mixture into the prepared loaf pan, spreading it into an even layer.

Step 6: Spoon about half of the reserved dulce de leche mixture evenly over the whipped cream layer.

Step 7: Repeat the process with the remaining whipped cream mixture and the remaining reserved dulce de leche mixture, layering them as before.

Step 8: Using a butter knife, gently swirl the dulce de leche mixture and the whipped cream mixture together to create a decorative marbled design.

Step 9: Cover the loaf pan loosely with plastic wrap and place it in the freezer. Let it freeze until fully set, at least 8 hours, or up to 12 hours.

Step 10: Once set, remove from the freezer. Sprinkle the top with flaky sea salt for a finishing touch, and slice to serve.

Nutrition Facts (per serving)

Calories: 473
Fat: 33g (43% Daily Value)
Saturated Fat: 21g (106% Daily Value)
Cholesterol: 108mg (36% Daily Value)
Sodium: 305mg (13% Daily Value)
Total Carbohydrate: 37g (14% Daily Value)
Protein: 7g (13% Daily Value)
Calcium: 212mg (16% Daily Value)
Potassium: 299mg (6% Daily Value)

Dulce De Leche Ice Cream Recipe

Origin Story: Dulce de leche, which means "sweetened milk" in Spanish, is a traditional Latin American treat made by slowly heating sweetened milk until it caramelizes into a thick, rich, and golden syrup. While its origins are often debated, it is widely associated with the regions of Argentina, Mexico, and Venezuela. The combination of milk, sugar, and time creates a luscious caramel-like substance that is not only adored as a standalone spread but also in various desserts, including ice cream. The fusion of dulce de leche with creamy ice cream results in an indulgent treat that has become beloved worldwide.

Regional Variations: In South America, dulce de leche is a staple, and it's often used as a filling for pastries, cakes, and cookies, particularly in Argentina, where it is known as "Arequipe" in Colombia or "Leche Condensada" in some parts of Mexico. In ice cream form, the dessert is typically served with ripples of the rich caramel flavor mixed throughout a smooth, creamy base. However, the variations of dulce de leche ice cream can differ by the use of additional ingredients such as chocolate, nuts, or even fruits depending on the region and personal preference.

How It's Different from Similar Desserts: Dulce de leche ice cream sets itself apart from other caramel-based ice creams by its deep, complex flavor. While regular caramel ice cream tends to have a more sugary and less rich flavor profile, dulce de leche brings a creamier, more milk-infused taste. The use of condensed milk and the slow-cooked process of dulce de leche gives it a more nuanced sweetness with a slight hint of toffee-like undertones, making it a unique dessert experience. Its distinctive texture, which is both silky and smooth, also makes it stand out from other ice creams.

Where It's Typically Served: Dulce de leche ice cream is popular in many Latin American countries and is a common fixture in dessert menus, especially during festive seasons. It is often enjoyed during family gatherings, celebrations, or as a treat after a hearty meal. The ice cream is commonly served in small scoops, topped with flaky sea salt, which enhances the caramel flavor. Its creamy and sweet taste makes it a perfect addition to dessert tables or as a standalone dessert on hot summer days. Youll also find it in many high-end gelato shops and ice cream parlors around the world.

Fun Facts: Dulce de leche has earned a place in pop culture as a versatile ingredient. In addition to being used in ice cream, it's also found in a variety of desserts like alfajores (sweet cookies), cakes, and even in some savory dishes. Interestingly, dulce de leche has been so loved that there are annual festivals celebrating it, such as the "Fiesta del Dulce de Leche" in Argentina. It's also worth noting that it has been praised for its ease of preparation. While some recipes require hours of careful boiling, there are quick versions that only take a few minutes, making it accessible for any home cook.

Dulce de leche ice cream is not just a treatits a taste of tradition, a flavor that tells the story of Latin American culture through the sweet, creamy milk thats been cherished for generations.

FAQ about Dulce De Leche Ice Cream Recipe

Once prepared, the Dulce De Leche Ice Cream should be stored in the freezer. Cover the loaf pan loosely with plastic wrap and ensure it's fully set before serving, which usually takes at least 8 hours, but it can be stored up to 12 hours for best texture.

Yes, this ice cream can be made ahead of time. It stores well in the freezer for several days, so you can prepare it the night before or even a few days in advance. Just make sure to cover it properly with plastic wrap to prevent freezer burn.

For a lighter version, you could use half-and-half or full-fat milk, but keep in mind that the texture and creaminess may not be as rich. Using a non-dairy alternative, like coconut cream, is another option, though it will alter the flavor slightly.

If the ice cream becomes too hard after freezing, let it sit at room temperature for about 5-10 minutes before serving. This will soften it slightly, making it easier to scoop.

While a 5x9-inch loaf pan is ideal for this recipe, you can use any similar-sized pan. Just make sure it is freezer-safe and allows enough space for the ice cream to freeze evenly.

If stored properly, the ice cream can last in the freezer for up to 1-2 weeks. After that, the texture and flavor may start to degrade, especially if it's not well-covered.

Yes, feel free to add your favorite mix-ins like chocolate chips, crushed nuts, or even crushed cookies. Add them gently while folding in the whipped cream mixture, just before transferring it into the pan.

If you don't have vanilla extract, you can use a different flavoring such as almond extract or even cinnamon for a unique twist. Just be cautious with the amount, as extracts can be quite potent.

While the kosher salt adds a subtle contrast to the sweetness of the dulce de leche, you can omit it if preferred. If you're using regular table salt, reduce the amount to a pinch, as it's more concentrated.

The key to a smooth texture is properly folding the whipped cream into the dulce de leche mixture without over-mixing. Also, make sure the ice cream is covered well while freezing to prevent ice crystals from forming.