Dulce de Leche Ice Cream Recipe – Easy No-Churn Indian Fusion Dessert

Last Updated on 1 month by Neha Deshmukh

Dulce de Leche Ice Cream Recipe – Easy No-Churn Indian Fusion Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both incredibly delicious and surprisingly easy to make. And trust me, this Dulce de Leche Ice Cream is it! It’s a little bit of Argentina meeting a whole lot of Indian sweetness – a fusion that just works. I first made this when I was craving something comforting, and the rich, caramel notes of dulce de leche just called my name. Now it’s a family favourite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Dulce de Leche Ice Cream is a game-changer. It’s unbelievably creamy, bursting with that gorgeous caramel flavour, and the best part? You don’t need an ice cream maker! I’ll show you both the churned and no-churn methods, so everyone can enjoy this treat. It’s perfect for a summer day, a special occasion, or honestly, just because you deserve something sweet. Plus, it’s a fun way to introduce a little international flair to your dessert table.

Ingredients

Here’s what you’ll need to whip up a batch of this dreamy ice cream:

• 1 cup (240ml) milk (2%)
• 1 1/2 cup + 2 tablespoons (360ml + 30ml) heavy cream
• 13.4 oz (380g) dulce de leche
• 1 teaspoon (5ml) pure vanilla extract

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Dulce de Leche: This is the star of the show! Dulce de leche literally translates to “sweet milk” and is essentially milk that’s been slowly heated until it caramelizes. It originated in Argentina and is now loved worldwide. In India, you can find it in most well-stocked supermarkets, or even make your own (though store-bought is perfectly fine!). I’ve seen some amazing Indian adaptations using khoya (dried evaporated milk) to create a similar caramel flavour – feel free to experiment!
• Milk & Cream: I prefer using 2% milk for a good balance of richness and lightness. However, full-fat milk will give you an even creamier result. As for the heavy cream, make sure it has at least 30% milk fat for the best texture. In warmer Indian climates, using a higher fat content cream will help the ice cream hold its shape better.
• Vanilla Extract: Don’t skimp on the vanilla! Use pure vanilla extract, not imitation. It really elevates the flavour. A good quality vanilla makes all the difference.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the ice cream!

1. In a heavy saucepan, combine the milk and heavy cream. Bring it to a boil over medium heat, stirring occasionally to prevent scorching. Once boiling, reduce the heat to low and simmer for about 6 minutes. This helps to thicken the mixture slightly.
2. Remove the saucepan from the heat. Now, whisk in the dulce de leche until it’s completely dissolved. This might take a few minutes, but be patient! Then, stir in the vanilla extract. The aroma at this point is heavenly, isn’t it?
3. Pour the mixture into a metal bowl. Now, you have a choice: for a quicker chill, place the bowl in an ice bath for 15-20 minutes, stirring occasionally. Or, for a more developed flavour, refrigerate it overnight. I usually opt for the overnight chill – it’s worth the wait!
4. If using an ice cream maker: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-25 minutes.
5. If not using an ice cream maker (No-Churn Method): Pour the chilled mixture into a shallow dish. Freeze for 30 minutes, then take it out and stir vigorously with a fork. Repeat this process every 30 minutes for about 2-3 hours, or until the mixture is firm. It’s a little more work, but totally doable!
6. Finally, transfer the churned (or no-churn) ice cream to an airtight container and freeze for at least 1 hour to harden completely. This allows the flavours to meld and the texture to set.

Expert Tips

• Don’t skip the chilling step! It’s crucial for a smooth and creamy texture.
• If you’re using the no-churn method, be thorough when stirring. This breaks up ice crystals and ensures a creamy consistency.
• For an extra-rich flavour, use a high-quality dulce de leche.

Variations

Want to get creative? Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the milk and cream for full-fat coconut cream and coconut milk. It adds a lovely tropical twist!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your dulce de leche label to be sure.
• Spice Level: My friend Priya loves adding a pinch of cardamom or a few strands of saffron to the mixture for a beautiful Indian flavour. It’s amazing.
• Festival Adaptations: This ice cream is perfect for Diwali or Holi! A swirl of rose water or a sprinkle of chopped pistachios would make it extra festive.

Serving Suggestions

This Dulce de Leche Ice Cream is delicious on its own, but here are a few ideas to take it to the next level:

• Serve with a sprinkle of chopped nuts (pistachios, almonds, or walnuts work well).
• Drizzle with a little extra dulce de leche.
• Pair it with a warm chocolate brownie or a slice of fruit pie.

Storage Instructions

To keep your ice cream at its best, store it in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.

FAQs

Let’s answer some common questions:

• What is Dulce de Leche and where can I find it in India? Dulce de leche is a caramelised milk product, originating from Argentina. You can find it in most large supermarkets in India, often in the international foods section.
• Can I make this ice cream without an ice cream maker? Absolutely! The no-churn method is super easy and yields fantastic results.
• How can I adjust the sweetness of the ice cream? If you prefer a less sweet ice cream, you can use a slightly less dulce de leche.
• What is the best way to store homemade ice cream to prevent ice crystals? Store it in an airtight container with plastic wrap pressed onto the surface.
• Can I add nuts or other mix-ins to this ice cream? Definitely! Feel free to add your favourite nuts, chocolate chips, or fruit pieces during the last few minutes of churning (or during the final stir of the no-churn method).

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!