Delicious, rich and creamy “ice cream” for you to dream about. I’m not kidding when I say that I think about this ice cream all the time.
This recipe is certainly not traditional ice cream which is made with a custard, but rather actual iced cream made with whipping cream and condensed milk. Stick with me, it’s amazing! I‘d prefer this smooth, creamy texture to traditional ice cream any day. And the only equipment you need is a stand or hand mixer!
If you’re having trouble finding dulce de leche (milk caramel) – you can find it in the Hispanic food aisle or with other ice cream toppings and waffle cones.
You’ll know the ice cream is fully whipped when it runs off the whisk like molten lava and sits on top of the rest of the ice cream for at least 20 seconds (that’s a guess since I didn’t actually time it). It should be thicker than pancake batter – like creamy soft serve ice cream.
The ribbon swirling technique is a simple way to have caramel swirled throughout the ice cream, but it isn’t necessary.
- 2 cups heavy whipping cream, chilled
- 14oz fat free sweetened condensed milk
- 13-15oz dulce de leche (milk caramel)
Combine chilled heavy cream, condensed milk, and 3/4 of dulce de leche in mixing bowl. Whip on medium-high until mixture runs smoothly off whisk like molten lava and sits on top of the rest of the ice cream for at least 20 seconds. It should be thicker than pancake batter – like creamy soft serve ice cream. When in doubt, whip 20 more seconds – my ice cream never progressed past this stage. However, if you use less dulce de leche, the cream might continue to whip – in that case, stop when you reach the soft peak stage.
Pour 1/2 of the ice cream into freezer safe container with lid. Dollop 1/2 remaining dulce de leche in then use a chopstick to swirl it around making ribbons. Add second half of mixture and repeat swirls with remaining dulce de leche. Put on lid and freeze 24-48 hours for ice cream to fully set.
Enjoy! Stay tuned for a vegan mango coconut ice cream recipe to come soon!