Easy Dulce de Leche Ice Cream

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This simple no churn caramel ice cream has sweet toasted pecans and is a delicious homemade ice cream!

Prep Time20

Cook Time5

Chill Time4

Total Time4 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 257kcal

Cost: $5

Melt butter and brown sugar together in a small pan over low heat. Cook until butter is melted, then add the pecans. Cook over low heat for about 1 minute, stirring constantly. Remove from heat and place on a cookie sheet lined with parchment paper to cool.
Beat heavy whipping cream until stiff peaks form.
Place dulce de leche in a large bowl. Stir to break it up a little. Add vanilla and whipped cream and fold gently until almost combined (there will still be a few swirls of dulce de leche showing). You don’t want to over-stir or it won’t set up in the freezer. Fold in pecans.
Place in a airtight container and freeze until semi-firm (it won’t be as firm as regular ice cream), at least 4 hours or overnight.
Try sprinkling it with a little sea or kosher salt before serving. It's amazing!

For this recipe, you can use store-bought dulce de leche or make my easy slow cooker dulce de leche.

The nuts are totally optional, but they do add a nice crunchy texture to the ice cream.

Substitute 2 containers whipped topping: I like whipped topping because it’s easier, but also fat-free topping makes a little less guilty.

When making whipped cream: whip the cream until it holds stiff peaks. Then fold it into the dulce de leche carefully so it doesn't break.

No churn ice is not as firm as regular ice cream. It’s closer to soft-serve in texture, so let it freeze long enough to firm up. Also, store it in the coldest part of the freezer, which is usually in the back.

For bonus ice cream points, sprinkle some sea salt over the topping before serving. I love some salted caramel dulce de leche ice cream!