Deliciously rich no-churn ice cream with swirls of caramel and sea salt!
Course Dessert, Snack
Cuisine American
Keyword caramel, ice cream, salted caramel
Prep Time 30 minutesmins
Chill Time 6 hourshrs
Total Time 6 hourshrs30 minutesmins
Servings 12servings
Author Taleen Benson
Ingredients
1pintheavy whipping cream
14ouncessweetened condensed milk
¾cupdulce de leche
2pinchessea salt
Instructions
Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream with the sweetened condensed milk until the mixture thickens and peaks form.
Pour half of the ice cream mixture into a loaf pan lined with parchment paper. Add half of the dulce de leche, using a fork to swirl and incorporate into the mixture, and top with a pinch of sea salt.
Repeat step #2 with the rest of the ice cream, finishing with the remaining dulce de leche and another pinch of sea salt.
Cover with foil and freeze for at least 6 hours or overnight.
Notes
If your dulce de leche is thick, like mine was, you'll find it easier to drop dollops using a tablespoon right onto the ice cream, then use a fork to swirl and incorporate.
Make sure the heavy whipping cream is cold.
If you don't have a loaf pan, tupperware can also work just fine.