Homemade Creamy Dulce de Leche Ice Cream
Things I can’t simply stop eating
This 4 ingredients dulce de leche ice cream recipe is so, so creamy and smooth you wont’ believe it’s made with no-eggs. It has dulce de leche in the ice cream mixture and dulce de leche swirls for an intense dulce de leche caramel flavor in every spoon you take. And it has brownie pieces inside to make it even better! You can make this ice cream two ways, no-churn or with an ice cream machine. Either way it’s going to be pure decadence and just the best homemade dulce del leche ice cream you could taste!
The only thing you’ll want to do is sit and eat eat this ice cream while you watch summer days go by. I know it because I can’t stop eating it. It’s surprisingly refreshing even with the intense notes of dulce de leche. The brownie pieces are optional, but why in the world won’t you add them?! They make this dulce de leche ice cream the best in the whole world. Wouldn’t you be eating it all day too? It will make you think of glorious summer days. A bowl of this and all your worries will be gone, if at least for a moment in time.
The magic of homemade ice cream is that it’s so creamy it really melts fast! So I wish the pictures would have made more justice to this amazing ice cream, but melty pictures would have to do for this post!
Now I made my ice cream in an ice cream machine. If you love cooking and creating in the kitchen as much as I do, I totally recommend the investment. You will be amazed at how many ice creams you can make, from custard based to gelatos and sorbet. You can find a good value in this ice cream machine from Cuisinart, but you need to freeze the bowl at least 24 hours before. I find that pretty annoying and ridiculous tbh, considering how easy and fast it’s to make ice cream bases. I now have this ice cream machine from Cuisinart that has the compressor already built-in, so no planning ahead of time!!! I think it’s a nice in-between from the cheapest one to the big leap that is the Breville. But you know, maybe one day I’ll take that leap!
Not all ice cream recipes can be made no-churn but this particular one works both ways. Because it isn’t custard based and has no eggs, it’s easier to make it as a no-churn ice cream recipe. What you need to do is to compensate for the air the ice cream machine incorporates in the mixture. That’s why in this recipe you need to whip up the heavy cream until light and foamy.
Besides heavy cream I used some half and half as well. It helps in lightening the mix and making the final ice cream not that heavy. This ice cream is also made with condensed milk. The liquid sugar and fat in condensed milk prevent those annoying ice crystals to develop, helping to create that super creamy and luscious texture I’ve been telling you about since the beginning of this post. Those ice crystals are just the worst and for me they are a big NO and a total deal breaker when it comes to ice cream! Happy I could clear that out with you!
I developed a brownie recipe specifically for this ice cream. It’s half the batch of a traditional brownie recipe, they’re a bit cakeier than my traditional brownies and have no chocolate chips in the batter. They’re designed to be the perfect compliment to the dulce de leche ice cream in terms of taste and texture. They aren’t extremely sweet or chocolatey and the sturdier texture carries so well all the super creamy ice cream. I just wanted to control every aspect of this delicious ice cream. You don’t have to do my recipe, but if using other brownies take in consideration that too fudgy brownies or brownies that have many add-ons can affect the final taste and texture of this ice cream.
Let me tell you how easy it’s to make homemade dulce de leche ice cream from scratch and how to make it with or without an ice cream machine.
Preparing the ingredients for your homemade dulce de leche ice cream
Have your heavy cream and half and half chilled.
In a bowl combine the half and half, condensed milk, dulce de leche and salt until the mixture looks homogeneous.
In another bowl whip heavy cream in slow-medium speed until foamy, a notch before it becomes whipped cream. Whip 1 to 2 minutes if using an ice cream machine, 3 to 4 minutes if not.
Decrease whipping speed to the lowest and with the mixer running pour the half and half mixture into the whipped cream and mix until well combined.
Making dulce de leche ice cream in an ice cream machine
Pour mixture into ice cream machine and churn for 40 minutes.
On the last minutes drizzle the remaining dulce de leche and brownie pieces.
Scrape ice cream to a freezer container (I used this loaf pan). Wrap it up with plastic paper a few times to prevent ice crystals, pressing on the top of the ice cream so there’s no gap of air between the ice cream and the plastic paper. Freeze for 4 to 6 hours, preferably overnight.
Making a no-churn dulce de leche ice cream
Stop mixer and drizzle the remaining dulce del leche. With a silicon spatula or large spoon mix in a folding motion.
Fold in brownie pieces
Transfer mixture to a freezer container (you can use a loaf cake pan as I did) and wrap it with plastic papers a few times to prevent ice crystals, pressing the on top of the ice cream so there’s no gap of air between the ice cream and the plastic paper.
In two hours manually churn your ice cream a few times. Wrap again.
You can repeat this in two more hours if you can, but it isn’t completely necessary.
Freeze 6 to 8 hours.
Now, if you need me, I’ll be eating my weight in this dulce de leche and brownie ice cream! It’s the best!!
Homemade Creamy Dulce de Leche Ice Cream with Brownies
Ingredients
Brownies for ice cream
◯ Organic butter – 7 TBSP
◯ Raw sugar – ¾ cup
◯ Unsweetened cocoa powder – ¼ cup + 1 TBSP
◯ Vanilla extract – ½ Tsp
◯ Fine sea salt – a pinch
◯ Organic cage-free eggs – 2
◯ Vegetable oil - 1 Tsp
◯ Unbleached organic all purpose flour – ¼ cup + 2 TBSP
Dulce de leche ice cream
◯ Half and half - ½ cup
◯ Condensed milk - 1 can (14 oz.)
◯ Canned dulce de leche - 1 can (14 oz.), divided
◯ Dash of fine sea salt
◯ Heavy cream (whipping cream), chilled - 2 ½ cups
◯ Small brownie pieces - about 1 cup
Details
Yield:
about 4 cups
Total time:
45 minutes to an hour, depending if using ice cream machine or not, plus 6 to 8 hours of freezing
Active Time:
10 minutes for making the brownies, 10 minutes for making the ice cream base
Baking time: (brownies)
10 minutes
Churning in ice cream machine: (if using)
40 minutes
Equipment:
8 x 8 cake pan for brownies (if making), stand or handheld mixer, ice cream machine (if using), loaf cake pan or freezer container
Steps
To make the brownies:
Preheat oven to 350°. Grease or spray with baking spray a 8 x 8 cake pan.
Either in a double boiler or in a large bowl in the microwave, melt the 6 tablespoons of butter until pretty hot (I did this in a large glass bowl placed in a skillet with gently boiling water to prevent microwave mess).
Add the ¾ cup of sugar and mix until sugar is almost dissolved and you have a thick paste. Let it cool down a few minutes.
Add the ¼ cup + the tablespoon of cocoa powder, the ½ teaspoon of vanilla extract and the pinch of salt and mix. Add the two eggs, one at a time and mixing before adding the next one. Add the oil and mix. Add the flour and gently mix, just until there are no visible flour streaks
Scrape batter to your prepared pan and bake for 10 minutes. Let them cool down just enough for you to handle cutting them in small pieces. Place them in the fridge while you prepare your ice cream.
To make the dulce de leche ice cream:
In a bowl mix the ½ cup of half and half, the can of condensed milk, half of the dulce de leche and the dash of salt.
Set your stand mixer or electric hand mixer. In another bowl whip the 2 ½ cups of heavy cream until frothy and foamy in slow to medium speed. Whip for 1 to 2 minutes if using your ice cream machine or 2 to 3 minutes if doing the no-churn alternative.
Reduce speed to the lowest and slowly pour the half and half mixture while still whipping your cream. Mix until combined.
If using the ice cream machine:
Transfer to your ice cream machine with the ice cream paddle already attached. Churn the ice cream about 40 minutes. At the very last minute drop the brownie pieces and drizzle the remaining ½ can of dulce de leche. Scrape ice cream to a freezer container and wrap it a few times with plastic paper to prevent ice crystals. Freeze 6 to 8 hours to get the ice cream firm and set.
If doing the no ice cream machine-churn alternative:
Fold in the brownie pieces and then drizzle the remaining ½ can of dulce de leche. Swirl it through the ice cream as much as you can. Transfer to your container and wrap it a few times with plastic paper. In two hours take it out of the freezer and give it a few churns with a spoon. You can repeat this process in 1 to 2 hours just to make sure it is freezing well but it’s not completely necessary. Let it freeze for 6 to 8 hours until firm.
