July is National Ice Cream Month, so I want to share my latest ice cream concoction with you – No Churn Salted Dulce de Leche Ice Cream. Yeah, it’s as good as it sounds, though I will say right off the bat that this first go-round was a little sweet for me. I don’t have much of a sweet tooth, though I do have my moments, but next time I make this it will have a little more salt or some salted nuts mixed in. I put some salted cashews on a serving of this and they put this into one of my favorite ice creams ever. My favorite is still my no-churn coffee ice cream, but I’m a bit of a coffee fiend, sooooo….there’s that.
Now, classic dulce de leche is made with milk and sugar, with vanilla often mixed in. The lazy way to do it is to caramelize a can of sweetened condensed milk. I went the lazy way, though it still requires some babysitting. Now, if you do an internet search of dulce de leche made from sweetened condensed milk, you’ll find most people put a sealed can right into a pan of water and simmer it. I, being the clumsy, accident-prone person I am, was not willing to risk life or limb or sweetened milk all over my kitchen, so I opted for the safe double boiler method. And, since I knew this was going to be an hours-long process, I cooked up two cans because it stores well in the fridge.
This is a pretty involved process (sarcasm), so try and follow along.
Pour a can or two of sweetened condensed milk into the top pan of a double boiler. Fill the bottom pan with water. Cover. Bring water to a boil and then reduce to a steady simmer. Simmer until the condensed milk thickens and darkens. 2 cans took me about 4 hours and required little effort except for an occasional water check and milk stir, to make sure it was staying creamy and condensing down.
Ta da! Behold, my dulce de leche.
Now, you can reduce this so that’s it’s lighter or darker, depending on your preference. But you definitely want it to darken and caramelize. If it gets too thick, it will then become impossible to do much with. I was afraid mine was too thick but it ended up mixing in nicely with the can of sweetened condensed milk and heavy cream that I made the ice cream with. If you make this ahead of time and refrigerate it, you’ll want to bring it to room temperature before making the ice cream, otherwise it may be too stiff to work with.
On to my recipe.
no-churn salted dulce de leche ice cream
- 1 cup dulce de leche
- 1 can sweetened condensed milk
- 1/4 tsp. kosher salt
- 1 pint heavy (whipping) cream
In a large bowl, stir the dulce de leche, condensed milk and salt together until completely blended and creamy. In another bowl or stand mixer, whip the heavy cream until soft peaks form. Take a couple of big dollops of the whipped cream and stir it into the dulce de leche mixture, until well blended. Then, gently fold in the remaining whipped cream – you want to keep the fluffiness of the whipped cream here, so be gentle.
Pour the mixture into a freezer-safe container, cover and freeze for at least 6 hours.
The real beauty of ice creams made with sweetened condensed milk is they’re typically no-churn, meaning you don’t need an ice cream maker to make and enjoy them. Bonus, yes?