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No-Churn Dulce de Leche Ice Cream

No-churn dulce de leche ice cream with silky, caramel-forward ribbons swirled throughout a creamy base. Thick, golden dulce de leche drizzles create caramel swirl no-churn frozen scoops without an ice-cream maker.
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Prep Time 10 minutes
freezing 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Latin American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Heavy cream
  • 2 cup heavy cream Use cold cream for best volume.
Sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
Dulce de leche
  • 1 cup dulce de leche Divide into 1/2 cup for the base and 1/2 cup for swirls.
Vanilla extract
  • 1 tsp vanilla extract
Salt
  • 0.25 tsp salt Fine or table salt works.
Flaky sea salt
  • 0.05 flaky sea salt For finishing (use sparingly).

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip and mix
  1. Whip the heavy cream with a stand mixer until you reach stiff peaks, 3 to 5 minutes, with the cream holding sharp ridges when you lift the whisk.
  2. In a separate bowl, whisk together the sweetened condensed milk, 1/2 cup dulce de leche, vanilla extract, and salt until smooth and glossy, with no visible streaks.
  3. Fold the dulce de leche mixture into the whipped cream gently using a spatula until the color turns evenly caramel throughout, keeping the texture airy.
Swirl and freeze
  1. Pour half of the ice cream mixture into a 9x5 loaf pan and smooth the top with a spatula for an even base layer.
  2. Drizzle half of the remaining dulce de leche over the surface and swirl lightly with a knife tip, creating visible golden ribbons on top.
  3. Pour the remaining ice cream mixture over the first layer and repeat with the remaining dulce de leche, swirling again so caramel streaks run through the loaf.
  4. Finish with flaky sea salt sprinkled across the top for a crisp contrast, then freeze for at least 6 hours until firm.

Notes

Pro tip: Keep everything cold before whipping—cold heavy cream whips faster and holds structure better. Refrigerate leftovers in the freezer-safe loaf pan and eat within 2 weeks (freeze up to 1 month). For a lactose-light option, use lactose-free sweetened condensed milk and dulce de leche (texture may be slightly softer).