Dulce de Leche Ice Cream Without an Ice Cream Maker

Dulce de Leche Ice Cream Without an Ice Cream Maker

Ice Creams

One of the ice cream flavors you’ve been wanting to make for a long time: milk cream. There’s not much to say, is there?

The combination of sweet, cream and ice cream. It doesn’t even look like he’s eating much. Okay, it seems so. But every now and then, you can!

And oh, best of all: no need for an ice cream maker. You can make it without it and it will leave you with that creamy goodness! But if you have it, you can use it without any problem.

Just choose a dulce de leche that doesn’t have a lot of thickeners. Nothing against it in itself, sometimes it is necessary and works as a stabilizer too. However, if there is too much it could mean that the candy was not cooked enough. Therefore, the milk and sugar did not caramelize as much as they should. Therefore, the characteristic caramel/burnt flavor will be more subtle.

If you’re feeling adventurous, sprinkle a little fleur de sel when eating. The contrast of salty and sweet tastes is great.

Dulce de Leche Ice Cream Without an Ice Cream Maker

Pre-preparation: 20 minutes

Preparation time: 6 hours

Total: 6 hours 20 minutes

Makes: 750 mL


  • 50 g liquid glucose (transparent)
  • 100 mL leite integral (slightly warmed)
  • 5 mL vanilla extract (or 1-2 mL essence)
  • 350 g creamy/pasty dulce de leche
  • 250 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 49% fat)
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .

1 cup: 250mL | 1 tablespoon: 15mL.


  • In a bowl mix the clear liquid glucose, vanilla and milk. Mix well to dissolve. Warmed milk makes it easier to dissolve glucose.
  • Add the milk mixture with the creamy dulce de leche. Stir very well.
  • Beat the cream until stiff peaks form.
  • Add about 1/3 of the whipped cream over the dulce de leche and mix well.
  • Then, mix the dulce de leche with the rest of the whipped cream. Stirring well
  • Transfer to a container with a lid. Place in the freezer for 6-7 hours, this may vary depending on the equipment.

  • Liquid glucose: influences the texture of the ice cream. The alternative is 40mL vodka. It is possible to do without, but the texture may be different.
  • Milk cream: choose a brand that doesn’t have as many thickeners in its composition. I used Frimesa and Sancor.
Nutritional information is just a courtesy of the system and generated automatically; may not reflect the nutritional reality of the recipe.

Dulce de Leche Ice Cream