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dulce de leche ice cream in a cone with caramel popcorn on top

Dulce de Leche Ice Cream

Krista A Stechman
Rich and creamy dulce de leche ice cream has a sweet caramel flavor and is perfect for any occasion!
Prep Time 50 mins
Freezing time 8 hrs
Total Time 8 hrs 50 mins
Course dessert
Cuisine american, mexican
Servings 10 people
Calories 551 kcal



Dulce de Leche

  • 28 oz sweetened condensed milk you can also use store bought dulce de leche if you want to skip this step

Ice Cream Base

  • 2 cups heavy cream
  • 2 cups whole milk
  • ¾ cup brown sugar
  • 7 egg yolks
  • tsp vanilla extract
  • 1 tsp kosher salt



Making dulce de leche

  • If you are using store bought dulce de leche then skip this step
  • Remove the label and as much of the glue as possible from the sweetened condensed milk can
  • Boil the can for 2-3 hours on its side, making sure that it is covered with at least 2 inches of water at all times
  • I boiled mine for 3 hours for this recipe for a darker dulce de leche

Making the Ice Cream

  • Add the egg yolks to a medium bowl
  • Whisk the heavy cream, milk and brown sugar together in a medium sauce pot. Bring it to a simmer over low-medium heat while whisking frequently. DO NOT BOIL. If you want to keep track with a thermometer then bring it up to 190°F-195°F
  • Remove it from the heat immediately
  • Start adding ¼ cup of the hot cream mixture to the egg yolks while whisking constantly. Repeat this 6-7 times to temper the egg yolks
  • Add the dulce de leche to the cream mixture, reserving about ½ can for the topping
  • Pour the egg yolk mixture back into the heavy cream and whisk constantly until it comes back to a simmer over low-medium heat. About 8 minutes. Again, if you want to use a digital thermometer then take it to 190°F-195°F. The mixture should coat the back of a spoon
  • Remove it from the heat and stir in the vanilla and salt
  • Strain mixture through a fine mesh strainer into a large bowl
  • Chill the mixture in the freezer or by adding that bowl into a larger bowl filled with ice. Stir every 10-15 minutes until chilled. About 1 hour
  • Add the mixture to the ice cream machine and churn according to the manufactures instructions. Mine takes about 20 minutes
  • Pour the churned ice cream into a loaf pan then top it with remaining dulce de leche. Swirl the dulce de leche around with a butter knife to make swirls on top
  • Freeze overnight

Making the Topping

  • Crunch up the pirouettes, add cinnamon and toss. Sprinkle over the top of the ice cream as serving


  • Be sure to remove the wrapper from the sweetened condensed milk can and as much of the glue as you can if making your own dulce de leche
  • Tempering the egg yolks is very important. DO NOT SKIP THAT STEP! If you don't temper the egg yolks you will end up with scrambled eggs in your ice cream
  • Make sure to strain the ice cream mixture just in case there are small chunks. You want a nice smooth consistency
  • DO NOT at any point bring the ice cream mixture to a boil. Simmer only or just before a simmer.
  • If you want to use a thermometer to make sure then take it to about 190°F-195°F
  • Add the pirouette and cinnamon topping, you won't be sorry!
  • I know it's very tempting to eat the ice cream as soon as it's churned but for the best consistency, freeze it overnight
  • Let the Dulce de Leche Ice Cream sit on the counter for about 5-10 minutes before serving it


Calories: 551kcalCarbohydrates: 64gProtein: 11gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 223mgSodium: 375mgPotassium: 450mgFiber: 1gSugar: 63gVitamin A: 1173IUVitamin C: 2mgCalcium: 348mgIron: 1mg
Keyword caramel, churned ice cream, dulce de leche, ice cream, sweetened condensed milk
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