I just discovered the easiest way to make homemade dulce de leche using just a can of sweetened condensed milk and I fell so hard for it that my brain is swirling with recipe ideas! We’re currently going through somewhat of a heatwave here in Portland, so the first thing that came to mind was ice cream. Specifically, no-churn ice cream because 1) it’s so simple and fail-proof to whip up with just a few ingredients and 2) I don’t have an ice cream maker, so it’s my preferred method of ice cream making.

This no-churn dulce de leche ice cream turned out insanely good. Like, better than I could have imagined! I could not stop sneaking tastes during the photo and video shoot. There are subtle swirls of dulce de leche and candied pecans in every single bite. It’s amazing on its own, or topped with more dulce de leche or hot fudge sauce. 

You can certainly make this no-churn dulce de leche ice cream without the candied pecans, but in my opinion, they really enhance the recipe. The pecans add a crunch and subtle sweetness to every bite. If you’re looking for alternatives, try chocolate chunks, brownie bits, or waffle cone pieces. 

What Does Dulce de Leche Taste Like?

Never had dulce de leche before? Neither had I until just recently, when a friend brought me back a small jar from Argentina. It looks a lot like caramel, only it’s smoother and creamier with notes of toffee and butterscotch. It’s made by slowly simmering together milk and sugar until it turns caramel or amber in color. 

Where to Find Dulce de Leche

If you’re not sure where to find dulce de leche, you have a few options:

• You can check the baking aisle at your local grocery store and see if you can find it next to the cans of sweetened condensed milk. La Lechera is a popular brand in North America. 
• You can easily make it yourself using a can of sweetened condensed milk, which is what I did! All you need is a big pot of simmering water and 2-3 hours for the cooking process, which is really hands off. Here’s the full recipe. 
• You can order dulce de leche on Amazon. I have not tried the vast majority of these brands before, so be sure to read the reviews before you choose one if you’re going this route.

Whichever dulce de leche you choose, I hope you love this ice cream recipe as much as I do! It’s got so many amazing textures between the candied pecans, gooey dulce de leche, and smooth no-churn ice cream. I cannot resist it! 

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No-Churn Dulce de Leche Ice Cream

Easy and delicious dulce de leche flavored ice cream with ribbons of dulce de leche and chunks of candied pecans throughout. No ice cream maker needed!

Prep Time 20 minutes

Cook Time 5 minutes

Freeze Time 6 hours

Servings 6 Cups (12 servings)

Ingredients

Candied Pecans

• 2 Tbsp (28g) unsalted butter
• 1/4 Cup (50g) packed brown sugar
• 1 Cup (115g) chopped pecans

Dulce de Leche Ice Cream

• 2 Cups (480ml) heavy whipping cream, cold
• 1 tsp pure vanilla extract
• 13-14 Oz dulce de leche, room temperature homemade recipe in notes below

Instructions

• Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes.

Make the Candied Pecans

• Line a cookie sheet with parchment paper. In a medium skillet over low heat, melt the butter and brown sugar together while stirring frequently. When the mixture is melted and uniform, add the pecans and continue to cook over low heat for about 1 minute, stirring constantly. Remove the candied pecans from the heat and place them on the parchment lined cookie sheet to cool completely before moving on with the recipe.

Make the Dulce de Leche Ice Cream

• Remove the large chilled metal bowl from the refrigerator and add the heavy whipping cream and vanilla into it. Beat with a hand mixer (or a stand mixer with the whisk attachment) on high speed until stiff peaks form, about 3 minutes.
• Reserve a few Tablespoons of the dulce de leche and fold the rest into the heavy whipping cream until it’s almost combined (you’ll want to keep some ribbons of dulce de leche in the mixture for best results). Reserve a few Tablespoons of the candied pecans and gently fold the rest into the ice cream mixture.
• Remove the loaf pan from the freezer and add the dulce de leche ice cream mixture into it. Use a rubber spatula to smooth it down and press it into the edges of the pan. Top with the reserved dulce de leche and use a toothpick to swirl it around, then add the reserved candied pecans. Cover the pan with aluminum foil and freeze for at least 6 hours, after which it should be semi-firm, scoopable, and ready to enjoy!

Notes

Find my easy homemade dulce de leche recipe here. It works amazing in this recipe!

Storage tips: This ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Did you make this no-churn dulce de leche ice cream? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post No Churn Dulce de Leche Ice Cream appeared first on Sugar & Sparrow.

A dear friend recently took a trip to Argentina and brought me back the cutest little jar of dulce de leche as a gift. I had never tasted dulce de leche before, so I was eager to sample it. Holy moly. It is just as delicious as I imagined it to be! Similar to caramel, but a lot smoother and creamier. Just the right amount of sweet without being over the top. It was instantly inspiring! 

Shortly after my first dulce de leche tasting, I wanted to see how I could replicate the flavor and quickly learned that there’s a super easy way to make it using just one ingredient: sweetened condensed milk. Must be too good to be true, right? In this case, no! In my humble opinion, this dulce de leche is so delicious it honestly stands a chance against the real deal. I did a side by side tasting just to make sure and the homemade stuff is a hit!

What is Dulce de Leche?

The origin story of dulce de leche is a bit hazy, but many claim that it was first made by accident in Argentina when a maid forgot about a pot of milk and sugar boiling on the stove. When she returned to the kitchen, the concoction had turned into the thick brown sweetness we call dulce de leche today. Its name translates to “sweet milk” in Spanish. 

I always thought that dulce de leche was some sort of caramel just because it looks so much like it. It actually tastes a little nuttier and a lot creamier, with subtle notes of toffee and butterscotch. While caramel uses a process that involves the caramelization of sugar (hence the name), dulce de leche uses a process that slowly cooks milk and sugar together until it thickens and turns brown in color. If you want to get super sciency, the chemical reaction that happens when heating the milk and sugar together to make dulce de leche is called the Maillard reaction – a complex series of chemical reactions that happen when proteins (milk) and sugars (in this case both the milk and sugar) are combined while heated. The result is that nice caramel brown color you see in dulce de leche, as well as the formation of complex flavors and aromas. 

Tips for This Homemade Dulce de Leche Recipe

There are a few different methods of making dulce de leche at home but the one described in this recipe is my go-to. It’s fairly hands-off, only requires one ingredient, and works like a charm every time! You’ll basically be placing a can (or as many cans as you’d like) in a large pot, submerging under an inch of water, and simmering for 2 ½ – 3 hours. Here are tips for total success:

• Use cans of sweetened condensed milk that don’t have the pull tab top. Those are prone to bursting under the pressure of the water. If those are all you can find, you can transfer the sweetened condensed milk into a mason jar with an airtight lid and proceed from there.  
• Fully remove the label from the can and use a little bit of Goo Gone or white vinegar to get rid of the sticker residue. 
• Check on the water level a few times during the simmering process. You’ll want to maintain about an inch of water above the top of the cans, so you’ll need to add a little more water every now and then. 
• Simmering for 2 ½ hours will yield a beautiful dulce de leche, but if you want even more amplified flavor, simmer closer to the 3 hour mark. 

How to Use Homemade Dulce de Leche 

There are so many possibilities for dulce de leche! You can use it as a cake or pie filling, drizzle it on ice cream and baked goods, and even stir it into your coffee. I recently made this dulce de leche ice cream recipe that I’m obsessed with. I’m also hoping to incorporate dulce de leche into a cake recipe at some point. Stay tuned for that and feel free to get creative in the meantime! 

How to Store Homemade Dulce de Leche 

You can store unopened cans of homemade dulce de leche for up to 3 months in your pantry. Once you open the can, you’ll need to store it in an airtight container in the refrigerator for up to 2 weeks.  

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Easy Dulce de Leche

Homemade dulce de leche that uses just one ingredient: sweetened condensed milk. It's delightfully easy to make, incredibly delicious, and pairs perfectly with ice cream, baked goods, coffee, and more!

Prep Time 5 minutes

Cook Time 3 hours

Servings 14 Oz (1 3/4 Cups)

Ingredients

• 1 14oz can sweetened condensed milk

Instructions

• Remove the label and glue residue from the can of sweetened condensed milk, then place into a large pot. Fill the pot with water until the can is submerged under at least 1 inch of water.
• Place the pot on the stove and bring to a boil over medium-high heat, then reduce the heat to low and allow to simmer for 2 1/2 to 3 hours, monitoring the water level periodically to endure there is still 1 inch of water above the can.
• Carefully remove the can from the pot using tongs and hand protection (it will be extremely hot to the touch). Allow the can to cool for 20-30 minutes before opening and enjoying. You may need to give it a few whisks to incorporate any lumps.

Notes

Make Ahead Tips: 

1. Store unopened cans of dulce de leche at room temperature for up to 3 months
2. Once opened, store dulce de leche in an airtight container in the refrigerator for up to 2 weeks. 

Did you make this homemade dulce de leche? I want to know how it went and what you used it for! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me!

The post Easy Homemade Dulce de Leche Recipe appeared first on Sugar & Sparrow.