No Churn Dulce de Leche Ice Cream

I’m reposting this recipe by itself cause too many people seem to have missed it in its original Canada Day posting and it deserves a second look. I’m adding a couple of new pictures as well.

It was too blah and gray to bbq so I made chicken cutlets out of some of the boneless and skinless chicken breasts I bought on sale yesterday and served them with roasted potato wedges and a classic mojito. I finished the meal with no churn ice cream.

I’ve made ice cream before using the classic cooked egg custard and my inexpensive ice cream maker. It was very tasty, but time consuming to make, since you need to pre-chill your freezer container for a MINIMUM of 24 hrs…72 is much better. And you have to make your custard mixture the day before and refrigerate it at least overnight before churning it.

As with no-knead bread, I thought the concept seemed too good to be true. All you need is sweetened condensed milk, whipping/heavy cream and flavourings. And time, of course. You have to let your mixture freeze for at least 6 hours or all you get is a milkshake.

I had a can of dulce de leche flavoured sweetened condensed milk, that I bought on sale a while ago, in the pantry … which would save having to buy the plain version. So I gave it a try.

After all, ice cream and summer go together.

Dulce de Leche No-Churn Ice Cream – 4 cups

350 ml (1 1/2 cups) cold whipping cream
250 ml (1 cup) dulce de leche-flavoured sweetened condensed milk
30 ml (2 tbsp) bourbon or whiskey
5 ml (1 tsp) pure vanilla extract

In a large bowl using an electric mixer, starting at low and gradually increasing speed to medium-high, whip the cream until stiff peaks form.

In medium bowl, combine the sweetened condensed milk, bourbon and vanilla extract. Gently but thoroughly fold whipped cream into the milk mixture, being careful not to deflate the cream. You can start by stirring in about a cup to lighten the condensed milk mixture and then fold in the rest.

Spoon the mixture into a metal loaf pan or any freezer-safe container, lay a sheet of plastic wrap directly on top of the ice cream and freeze for 6 hours or overnight. You can drizzle additional dulce de leche over the ice cream as you pour it into the container. In Canada, a can of dulce de leche contains 300 ml, so you’ll have about 50 ml to play with.

NOTE: I used 2 tbsp of my whiskey vanilla bean extract in place of the liquor/vanilla combo. I tried to fold the whipped cream into the condensed milk mixture as carefully as possible in order not to deflate it but I lost a LOT of volume. Hopefully you’ll do better.


12 thoughts on “No Churn Dulce de Leche Ice Cream

    1. You need some alcohol to help with the chemistry of the freezing process to give you a smooth texture/mouth feel rather than icy granules … so you can pick any liqueur that you’d like to go with the flavour of your ice cream.

      I really should make another batch one of these days … if I had creme de menthe, I’d add some mint extract for flavouring and garnish with red and green glace cherries for a Xmas theme. 🙂

      1. Interesting! Thank you for letting me know 🙂 Christmas ice cream sounds delicious. I’m excited to see all the goodies you cook and bake for the holiday season!

      2. I’m going to be on my own again this year so I’m just planning on making a Butterball turkey (or a baked bone in ham) which I’ve already got in my freezer with traditional sides … mashed potatoes, gravy, some vegetable or other and a salad to be healthy.

        The only dessert I have planned is mincement tarts. I ran across jarred mincemeat the last time I was grocery shopping and bought a jar to try it. It’s a very British dessert and if my budget was bigger I’d invest in a 3-4 rib roast beef and do Yorkshire puddings with gravy to go with it. Oh well, we’ll see what I get inspired by.

      3. Mincemeat! Isn’t that a savoury thing? Is that for dessert? I am SO clueless when it comes to traditional British treats 🙂 Sounds like you are so prepared!

      4. From wiki: Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally, mincemeat always contained meat.[1] Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place.

        The one I’m using has chopped apple, raisins, currants, peel etc so it’s a sweet version used in tarts or pies. There’s some brandy in there too.

      5. Cool! It’s not something that I would normally reach for, but I would definitely try it out. I do like raisins and apples with spices 🙂 Thanks for educating me on something non-school related. 😉 I appreciate it!

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