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! 

Print

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.

After I started experimenting with no-churn ice cream this summer, my husband casually mentioned that I should try making a neapolitan ice cream cake. I will admit, I was skeptical at first because my only memories of eating neapolitan ice cream as a kid involved eating just the chocolate part. I went along with the ice cream cake idea to appease him and also I thought it would be a fun little project. Lo and behold, I have come out the other side a complete neapolitan ice cream fan. The chocolate-vanilla-strawberry flavors are perfect together and I can’t believe it took me this long to realize it! 

This neapolitan ice cream cake features delicious layers of decadent chocolate cake, chocolate ice cream, strawberry ice cream, and vanilla ice cream. All three of the ice cream flavors are made from one big batch of no-churn ice cream! You’ll simply divide it up into thirds and create each flavor separately, then layer them together with the cake layers in an acetate lined cake pan. The finished cake ended up being about 6 inches tall, which makes it the perfect party cake! 

The best part about the no-churn method is that it’s incredibly easy to whip up without an ice cream maker. Even though it’s a simple recipe, the texture of the ice cream ends up absolutely perfect and the flavors are incredible. It’s a whipped cream and sweetened condensed milk base, and the three flavors are created using pure vanilla extract, freeze dried strawberries, and melted semi-sweet chocolate chips. If this is your first time trying no-churn ice cream, it will change your life! I am borderline obsessed with it at the moment. 

My one and only regret with this neapolitan ice cream cake is not taking the time to make sure the acetate collar was super tight around the bottom cake layer. Since there was a slight gap, some of the chocolate ice cream ended up oozing out around the bottom cake layer. I was actually considering redoing the cake for prettier photos until I unwrapped the acetate and saw that all the layers inside still looked amazing. My advice to you is to make sure that acetate collar is nice and tight around that bottom layer!  

If you’ve never made a cake in an acetate collar before, here is a great post that explains how to do it. I used this 6-inch acetate for the collar and this 6-inch springform pan for structure. Once the cake is layered inside, all you have to do is pop it into the freezer for at least 6 hours to let everything set up. Aside from the crushed freeze-dried strawberries and chocolate chips on top, there isn’t any additional cake decorating you’ll need to do. The best part is you can easily make this cake ahead, store it in the freezer, and have it ready to roll when you are – up to a month ahead of time! 

With such a nostalgic flavor palette, this neapolitan ice cream cake is so perfect for a summer party. The layers make it such a showstopper! It was a huge hit with my husband and our friends, and I hope it’s a hit at your house too. Enjoy!

Print

Neapolitan Ice Cream Cake

Layers of delicious no-churn ice cream in classic neapolitan flavors (chocolate, strawberry, and vanilla), paired with decadent chocolate cake. It's nostalgic, so easy to whip up, and a true crowd pleaser!

Prep Time 30 minutes

Cook Time 20 minutes

Freeze Time 6 hours

Servings 20 slices

Ingredients

Chocolate Cake

• 1 Cup (132g) all purpose flour
• 3/4 Cup (150g) granulated sugar
• 1/3 Cup (30g) natural unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 Cup (60ml) vegetable oil
• 1 large egg, room temperature
• 1/2 tsp pure vanilla extract
• 1/2 Cup (120ml) buttermilk*, room temperature
• 1/2 Cup (120ml) hot coffee or hot water

No-Churn Neapolitan Ice Cream Layers

• 3 Cups (720ml) heavy whipping cream, cold
• 21 Oz sweetened condensed milk, divided
• 1 Tbsp pure vanilla extract, divided
• 1/2 Cup (3oz) semi-sweet chocolate chips, melted and cooled
• 1 Cup (30g) freeze dried strawberries, finely ground
• 1 Tbsp strawberry jam
• 1 drop pink food coloring, optional

Instructions

Make the Chocolate Cake

• Preheat the oven to 350ºF/177ºC and prepare two 6-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.
• Whisk all of the dry ingredients together in a large bowl to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low with either a hand mixer, the paddle attachment on your stand mixer, or by hand until combined. Add the hot coffee (or hot water) in a slow stream. Continue mixing on low until fully combined and smooth, 1-2 minutes. The batter will be very thin.
• Divide the batter evenly between the two prepared cake pans and bake for 20-24 minutes, until a wooden toothpick inserted comes out clean. Cool completely before layering with ice cream.

Make the No-Churn Neapolitan Ice Cream

• Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
• Divide the sweetened condensed milk evenly between three medium bowls. To one bowl, add 1 teaspoon of vanilla. To the second bowl, add the finely ground freeze dried strawberry powder and strawberry jam. To the last bowl, add the melted and cooled semi-sweet chocolate. Whisk the ingredients together within each individual bowl to create the three different flavor bases.
• Divide the whipping cream evenly between each of the three bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create vanilla ice cream, strawberry ice cream, and chocolate ice cream.

Assembly

• Once the chocolate cake layers are cooled completely, level them to about 1/2 inch tall. Place a 6-inch cardboard cake circle into the bottom of a 6-inch springform pan, then place the first cake layer on top. Wrap a sheet of acetate around the cake layer and tape it together once it's the same diameter as the cake layer. Here are more detailed instructions on how to prepare the acetate collar.
• Add half of the chocolate ice cream mixture on top of the chocolate cake layer and smooth it with a spoon or spatula until it reaches the acetate. Add half of the strawberry ice cream mixture on top of that and smooth it down, then add half of the vanilla ice cream mixture and smooth it down. Place the second cake layer on top and continue the layering process with the remaining ice cream.
• Freeze the ice cream cake for at least 6 hours. When you're ready to serve it, remove the cake from the springform pan and unwrap the acetate. Garnish with a crown of crushed freeze dried strawberries and chopped chocolate.

Notes

*DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 

Make Ahead Tips: 

1. The chocolate cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
2. The no-churn ice cream must be made right before assembling the cake and cannot be made ahead. 
3. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months. 

Did you make this neapolitan ice cream cake recipe? I want to know what you think! Tell me about it 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 Neapolitan Ice Cream Cake appeared first on Sugar & Sparrow.

This no-churn mint chocolate chip ice cream entered my life at just the right time. After a long and rainy Spring in Portland, Summer has finally arrived. The temperatures are even soaring into the nineties! Perfect ice cream weather. Mint chocolate chip is such an iconic Summer flavor, which is why I chose it for the kick-off of my ice cream adventures. Now I can’t stop thinking about all the different flavors and add-ins I want to try, plus some ways to incorporate it into ice cream cakes, so stay tuned for all of that! 

If you’ve never made ice cream before, this is the perfect method to try. It’s not complicated or intimidating in any way. All you need are a handful of simple ingredients, a hand mixer or stand mixer with a whisk attachment, a loaf pan, and a freezer. Easy peasy. I did order an official ice cream scoop to get some satisfying scoop footage once the ice cream was set, but that part is completely optional. It does make it all the more legit though.

I could not stop marveling over the texture of this no-churn ice cream. After 6+ hours in the freezer, the texture was just like any ice cream I’d get from the store or my favorite ice cream shop. I thought maybe it would be more like soft serve but it was just perfect. I can’t wait to make it again and I’m kinda considering getting a separate freezer just for storing all my ice cream experiments. I’m a little obsessed. I hope you love this recipe as much as I do and feel empowered when you marvel at your mint chocolate chip ice cream perfection!

Print

No-Churn Mint Chocolate Chip Ice Cream

This unbelievably easy mint chocolate chip ice cream only requires a handful of simple ingredients to achieve perfect flavor and texture. No stand mixer required!

Prep Time 10 minutes

Freeze time 6 hours

Servings 6 Cups (12 servings)

Ingredients

• 2 Cups (480ml) heavy whipping cream, cold
• 14 Oz sweetened condensed milk
• 1 tsp peppermint extract
• 2-3 drops green food coloring* (optional)
• 1 Cup (185g) chopped chocolate semi-sweet or dark

Instructions

• Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
• In a separate small bowl, whisk together the sweetened condensed milk, peppermint extract, and green food coloring until combined. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula, then fold in the chopped chocolate.
• Pour the mint chocolate chip ice cream into a 9x5x3 inch metal loaf pan, cover with aluminum foil, and freeze until solid and scoopable, 5-6 hours.

Notes

*I used AmeriColor Mint Green for the green food coloring. 

Storage tips: This mint chocolate chip 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 mint chocolate chip 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 Mint Chocolate Chip Ice Cream appeared first on Sugar & Sparrow.