Anyone who hasn’t tried Haagen-Dazs’ dulce de leche ice cream will have a hard time guessing what flavor this is. Not quite caramel or butterscotch, this is one of those ice cream flavors that make people go, “Oh my gulay* this is so good. What flavor is this?”
Dulce de leche ice cream comes in a low-key shade of light brown so it’s not the most exciting-looking frozen dessert, but one spoonful and finicky preferences won’t matter. This ice cream flavor is a certified crowd pleaser.
It’s also really easy to make because it uses an egg-free ice cream base. The pre-churn chilling does take a bit of time, but you’ll get the best flavor and consistency with an overnight rest in the fridge.
* Filipino version of OMG. Translates to “Oh my vegetable.” Doesn’t make sense to me either.
recipe adapted from Wayne Gisslen’s Professional Baking
Dulce de Leche Ice Cream
makes about 1 1/4 to 1 1/2 quarts of ice cream, depending on overrun
2 1/4 cups whole milk (18.5 ounces / 525 grams)
1 1/4 cups dulce de leche (14 ounces / 396 grams)
1/2 cup heavy cream (4.6 ounces / 130 grams)
a splash of vanilla extract
a pinch of salt
- If you’re making your own dulce de leche from sweetened condensed milk, this recipe uses exactly one 14-ounce / 396-gram can.
- Make dulce de leche from scratch, or by heating up sweetened condensed milk in its own can or in a bain-marie.
- In a heavy saucepan, heat the milk and dulce de leche just to a boil, stirring until the dulce de leche is dissolved.
- Remove from the heat and add the heavy cream, vanilla extract, and salt.
- Cool completely at room temperature. Store in an airtight container and refrigerate until thoroughly chilled, preferably overnight.
- Churn, churn, churn.
- Serve immediately for a soft-serve consistency or store in an airtight container and freeze.
Links Related to Dulce de Leche Ice Cream:
- A plated dessert using dulce de leche ice cream from No Special Effects
- Alternative dulce de leche ice cream recipes from Küchenlatein and Smitten Kitchen