No-Churn Salted Caramel Ice Cream Recipe (2024)

If you can’t find dulce de leche at your local grocery, you can easily make your own by simmering, for 3 hrs, an unopened can of sweetened condensed milk in a pot of water. Keep it covered by an inch or so of water! (No, it won’t explode.) Remove from hot water bath and bring to room temp. It stores indefinitely, so make several. Can’t wait? Open a can, scoop out 1/3 cup and top with whipped cream. I’ve made it this way for many years.

I have made condensed milk based ice creams in a Cuisinart ice cream machine. I just mix the heavy cream and condensed milk together. I add it to the machine, no whipping necessary. Since dulce de leche is just caramelized condensed milk, this method should work well.

I just love everything Melissa does. Period.

You can find cans of dulce de leche at most grocery stores, although clearly some smaller ones only carry sweetened condensed milk. It’s usually in the Latin American foods aisle or the baking aisle.

The real easy way is to pour some Bailey salted Carmel over Vanilla or other favorite ice cream.

This sounds great to a caramel with sea salt lover but I have a question about the math. Recipe calls for 14 ounce can dulce de leche. In step 1 instructs to combine a dollop of beaten whip cream (& sea salt) to 3/4 cup (6 ounces) dulce de leche, stir to loosen. Step 3 instructs to “Add remaining 5 ounces dulce de leche to the now-empty small bowl”. 6 oz + 5 oz = 11 oz, not a full 14 ounce can. Is step 3 supposed to be “remaining 8 ounces”? Question to those who have already made. Thanks!

The Nestle company makes 14 Oz cans of dulce de leche and they are usually right near the cans of the sweetened condensed milk in the baking aisle.

I make my own dulce de leche by putting an unopened can of condensed milk, label removed, into my slow cooker and filling well above the top of the can with water. I slow cook for 8-9 hours and let the can cool before opening. I read that it is important to ensure the can stays submerged as it cooks to ensure it doesn’t explode while slow cooking. Has worked every time for me.

You must be sure that it says Milk-Based Caramel on the Sweetened Condensed Milk can that says Dulce de Leche on it. Without those words, it’s just regular sweetened condensed milk in a Dulce de Leche can. Very confusing

This is absolutely fabulous. I am writing this before the three hour mark is up since I have already sneaked a few delicious tastes and I know it's going to be fabulous. How simple, glorious, and satisfying! This is by far the best dessert that I have ever licked the bowl for -- the whipped cream + salt combo is PERFECT with the sweet caramel. Will definitely save this recipe for many evenings to come.

When I bought Dulce de Leche it was in a new package -- with 11.5 oz in it (Shrinkflation). You might want to take that in mind when making this. Also a hint of vanilla in the whipped cream wouldn't go amiss. Still, it was delicious.

Haven’t made this (yet), but we can get canned dulce de leche in the Mexican section at Wal Mart (at least here in TX).

I'm wondering if this could be made with aquafaba (liquid from canned chick peas) whipped cream - there's one way to find out!

My father in law who was born in Argentina made dulce de Leche in a pressure cooker. He put the sealed can and some water and turned it in. I have never done this - too afraidHe did it all the time for the kids.The guy is a legend.

I use my Cuisinart all the time to freeze no churn ice creams. They come out just fine.

Her cookbooks are great.

Made my own dulce de leche by putting a can of sweetened condensed milk in the instant pot for an hour, instead of the 35min timing that others used. Then I made espresso in my moka pot and poured a bit of that into bowl with the very stiff dulce de leche and “loosened” it with the espresso. Stirred vigorously and used that for the ripples to get coffee caramel. Delicious!!!

Amazing. The velvety texture is immaculate and is the ice cream that keeps on giving.😋

I’m making this ice cream today. IF I can stop eating the dulce de leche that I made yesterday straight from the can. This will probably be dinner!

I am not a fan of sweetened condensed milk, but the Eagle brand Dulce de Lèche made with sweetened condensed milk was all my store had. I made the recipe using this product, and while my ice cream turned out, the flavour and texture seemed very “commercial.”I will try this recipe again with a homemade version of Dulce de Leche and see if that makes a difference. Meanwhile I suspect the batch I made yesterday will be sitting uneaten in my freezer for a long time.

Hi Sheila. The directions say 3/4 of the can of dulce de leche, not 3/4 cup. It ends up being ~ 10 oz with the remaining 4 oz for swirling. I hope this helps!

The math is not off. It says 3/4 of the 14 ounce can of dulce de leche, not 3/4 cup.

Seems like this recipe is infinitely adaptable! I imagine you could make a honey ice cream much there same way, perhaps even a jar of runny jam could be theoretically folded in. I’ll report back with my findings.

Fabulous recipe! I used one 10-oz. jar of Trader Joe Fleur de Sel Caramel Sauce, and that was plenty. Agree with Sheila that the math seems off.

The amount of dulce de leche in your can is not critical! I have made it 3 times already with an 11 oz jar, a 15 oz jar and half dulce de leche/half caramel, all DELICIOUS!

Delicious easy icecream. Made dulce de leche by putting a can of sweetened condensed milk(label removed) in pressure cooker covering can with water and cooking under pressure for 35 minutes and removed when completely cooled down. Used smoked Himalayan salt and flaky salt. Lot of requests for recipe! Nice not to have to bother with the ice-cream machine and have it taste so delicious!

I loved this but the fam thought it too salty. Next time I will omit the salt in the whipped cream, and add 1 tsp of vanilla instead. Then I will reduce the flaky salt in the dulce de leche to 1/4 tsp. Perhaps I'll swirl in a few dollops of fudge sauce as well. And I'll bet crumbled Biscoff cookies would be amazing, too.

Gorgeous photo. According to the nutrition info listed here, that's 6 servings.

I know this says No Churn. But I inherited an old Donvier hand crank machine that I have never used. Can I make this No Churn recipe in the Donvier and are there any changes necessary? I love Dulce de Leche condensed milk.

Nestle's dulce de leche was very thick and did not swirl very well, but this no-churn ice cream turned out far better than the Kitchn's stiff pumpkin no-churn ice cream--this ice cream is actually scoopable and creamy.