No-Churn Vanilla Dulce De Leche Homemade Ice Cream Recipe

Is there a better way to finish off a meal than with a bowlful of cold, sweet ice cream? We don't think so, and we are raving about this no-churn vanilla dulce de leche ice cream recipe. If you have been hesitant to try making ice cream at home, or thought it would be impossible without an ice cream machine, this recipe will show you just how quick and easy it is to make homemade ice cream. 

We fully believe that ice cream is a year-round treat, and a great way to put a smile on everyone's faces. Recipe developer Jennine Rye concocted this delicious ice cream recipe by combining 2 of our favorite ice cream flavors — vanilla bean and dulce de leche. With the great addition of pretzels, this vanilla dulce de leche ice cream recipe is sure to be a winner. So, no matter where or how you choose to enjoy your ice cream, we heartily recommend that you try this recipe for a comfort-filled dessert experience. 

Gather the ingredients for this no-churn vanilla dulce de leche ice cream

To make this no-churn, homemade vanilla dulce de leche ice cream recipe, first you will need to gather the ingredients. You will need whipping cream, condensed milk, a vanilla pod, dulce de leche, and mini salted pretzels.

You can buy dulce de leche from many supermarkets, though if you are struggling to find any, it is also possible to cook up your own at home. There are several different methods for this, though the simplest might be boiling a can of sweetened condensed milk. Simply place the can in boiling water for a few hours, then let it cool, and you have easy homemade dulce de leche. 

Whip the cream

No-churn ice cream relies on different cooking methods to add a soft texture to the final product, and one of these is using whipped cream. There are many different methods to making whipped cream, whether using a hand held beater or a stand mixer, but recipe developer Jennine Rye recommends going old-fashioned, and using a handheld balloon whisk. It does make your arm ache, but it only takes a few minutes, and gives you ultimate control over creating perfectly whipped cream.

Combine the ingredients

Once the cream is whipped, set it aside. Pour the condensed milk into a large bowl, scrape the seeds out of the vanilla pod, and then add them to the condensed milk, stirring well to combine. Then, gently fold the whipped cream into the bowl with the condensed milk, taking care not to deflate the whipped cream as it is combined. Finally, gently crunch up the pretzels in your hands, and add them to the mixture, reserving a few to sprinkle on the top of the finished ice cream.

Layer the ice cream

Scoop roughly half of the ice cream mixture from the big bowl into a loaf tin, smoothing it out to create an even surface. Drizzle ¼ cup of dulce de leche over the top in dollops, and then, using a butter knife, swirl the dulce de leche around the vanilla ice cream. Try not to mix it too much; you'll want thick ribbons of dulce de leche running through the ice cream. 

Repeat this process by scooping the rest of the vanilla ice cream on top, smoothing it out, and then swirling the remaining ¼ cup of dulce de leche around with the butter knife. Finish the ice cream by sprinkling it with the reserved pretzels on top, then wrap the loaf tin up well, and place it in the freezer to harden. The ice cream should be left in the freezer for a minimum of 8 hours, and should be taken out of the freezer 15 minutes before serving.

No-Churn Vanilla Dulce De Leche Homemade Ice Cream Recipe
4.7 from 6 ratings
Enjoy this no-churn, vanilla dulce de leche ice cream topped with pretzels at any time of year.
Prep Time
Cook Time
ice cream with scoop
Total time: 8 hours, 10 minutes
  • 2 cups whipping cream
  • 1 vanilla pod
  • 14-ounce tin condensed milk
  • ½ cup dulce de leche
  • 1 cup salted pretzels, roughly broken up
  1. In a large bowl or stand mixer, whip the cream, until thick peaks form.
  2. Slice the vanilla pod in half, and scrape out the seeds. Fold the vanilla pod seeds into the condensed milk, and then carefully fold in the whipped cream. Add most of the salted pretzels, reserving a few to sprinkle on top of the finished ice cream.
  3. Pour half of the vanilla bean ice cream mixture into a loaf tin, then dollop roughly ¼ cup of dulce de leche on top. Using a knife or skewer, swirl the dulce de leche around. 
  4. Add the rest of the ice cream, and top with the remaining dulce de leche. Swirl it around, and then top with the remaining salted pretzels.
  5. Freeze the ice cream for at least 8 hours, preferably overnight, and take it out of the freezer 15 minutes before serving.
Calories per Serving 503
Total Fat 25.0 g
Saturated Fat 15.2 g
Trans Fat 0.1 g
Cholesterol 88.7 mg
Total Carbohydrates 61.9 g
Dietary Fiber 1.0 g
Total Sugars 38.9 g
Sodium 455.1 mg
Protein 9.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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