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. 

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. 

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.

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.

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.