I had some dulce de leche (caramelized condensed milk) left from a dessert.
I usually use the remaining can to make dulce de leche brownies. But since the summer is here…I see everyone pinning home made no churn ice creams…I instantly knew what to do this time. I put together this quick ice cream (read: 1 hour after mid night when all of my boys gone to dreamland). I saved several recipes but ended up doing my own thing!
You can easily make dulce de leche at home with a can of condensed milk. But if you can find a can of dule de leche in super stores, you can certainly use it. I always keep dulce de leche cans in my pantry because these can bring any dessert to next level. You can make 2 or 3 cans of dulce de leche with condensed milk in one time and keep in your pantry and can use whenever you want.
I’m sharing my method of making dulce de leche which is quite straight forward but takes around 4 hours. So always make 2 or 3 cans and use whenever you want to!
No Churn Dulce de Leche ice-cream, no one could guess it’s homemade!
- For Salted Dulce de Leche
- ½ cup dulce de leche
- ½ teaspoon flaky sea salt
- For Ice-cream
- ½ liter (500ml) fresh cream
- 1 can condensed milk
- ½ cup salted dulce de leche
- 1 teaspoon vanilla extract
- ¼ cup snickers bars, chopped
- ¼ cup mixed nuts, chopped
- 2 table spoons salted dulce de leche to drizzle on top
- Place an unopened can of condensed milk in a large pot of water. Make sure water completely covers the can. Bring the water to boil then reduce heat to simmer. Simmer the water for 3 to 4 hours. If you find water is evaporating, keep the boiled water on side and fill the pot again to cover the can.
- After 3 or 4 hours remove the can from pot and let it cool until you can handle the can. Open the can and pour the contents into an airtight container or jar. The condensed milk would turn into a dark caramel. Take out half cup of dulce de leche and pour into a bowl to make salted dulce de leche.
- Add flaky sea salt and stir until completely combined. Make sure salt flakes are completely combined.
- Pour half cup salted dulce de leche into a large bowl and set aside.
- With hand held electric mixer whip the cold cream until firm peaks form. This will take around 4 to 5 minutes on medium to high speed when you are whipping fresh cream. Keep the fresh cream, mixer whisks and the bowl in the freezer for at least 15 minutes before whipping the cream.
- Transfer the whipped cream into the bowl containing dulce de leche in 3 to 4 batches. Gently fold the cream in after each addition with rubber spatula or a wooden spoon.
- Fold in the nuts and chopped snickers bars. Save some nuts to top the ice cream.
- Pour half of the ice-cream mixture into the container you are going to freeze the ice-cream in.
- Drizzle the remaining 2 table spoons of dulce de leche over the ice-cream.
- Pour in the remaining ice-cream mixture in the container and sprinkle on the remaining nuts.
- Move a spatula around to create swirls in the ice-cream.
- Cover with plastic wrap tightly and freeze overnight.
- Praise yourself, you just whipped up a yummy ice-cream at home!
1. If you want to make dulce de leche for your pantry, skip opening the cans. You can keep the unopened cans in room temperature until you want to use them! 2. If you don’t have sea salt in your pantry, you can certainly use table salt but make sure to reduce the amount of salt to half as table salt is more saltish than sea salt.