Super Easy No-Churn Salted Dulce de Leche Ice Cream

Wanna feel the love?  Make this.  Share this.

Perfect for procrastinators like me - 15 minutes active prep, 6 hours freezing and no ice cream maker needed.

You can find dulce de leche at Hispanic supermarkets. If you're feeling super ambitious, you can make your own dulce de leche, though you might lose some of that spur-of-the-moment rush. I haven't tried them (yet), but here are a couple of interesting methods from David Lebovitz (oven-method) and Betty Crocker (slow-cooker method).

Enjoy the love!


Super Easy No-Churn Salted Dulce de Leche Ice Cream  
Makes approx 1 quart.

In a large bowl, combine:
1 - 13.4oz can dulce de leche
1 tsp vanilla extract
1 tsp sea salt

In a stand mixer bowl, whip until soft peaks form:
2 cups heavy whipping cream

Drop one scoop of the whipped cream into the dulche de leche and fold gently.  This will help to lighten the dulce de leche, so you won't lose as much air when you fold in the rest of the whipped cream.

Then gently fold in the remaining whipped cream.

Pour the soft mixture into an air-tight, freezer-safe container.  Freeze for 6 hours or overnight.  Then share and feel the love!

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