No-Churn Salted Caramel Ice Cream

If you can’t find dulce de leche at your local grocery, you can easily make your own by simmering, for 3 hrs, an unopened can of sweetened condensed milk in a pot of water. Keep it covered by an inch or so of water! (No, it won’t explode.) Remove from hot water bath and bring to room temp. It stores indefinitely, so make several. Can’t wait? Open a can, scoop out 1/3 cup and top with whipped cream. I’ve made it this way for many years.

I have made condensed milk based ice creams in a Cuisinart ice cream machine. I just mix the heavy cream and condensed milk together. I add it to the machine, no whipping necessary. Since dulce de leche is just caramelized condensed milk, this method should work well.

I just love everything Melissa does. Period.

You can find cans of dulce de leche at most grocery stores, although clearly some smaller ones only carry sweetened condensed milk. It’s usually in the Latin American foods aisle or the baking aisle.

The real easy way is to pour some Bailey salted Carmel over Vanilla or other favorite ice cream.

This sounds great to a caramel with sea salt lover but I have a question about the math. Recipe calls for 14 ounce can dulce de leche. In step 1 instructs to combine a dollop of beaten whip cream (& sea salt) to 3/4 cup (6 ounces) dulce de leche, stir to loosen. Step 3 instructs to “Add remaining 5 ounces dulce de leche to the now-empty small bowl”. 6 oz + 5 oz = 11 oz, not a full 14 ounce can. Is step 3 supposed to be “remaining 8 ounces”? Question to those who have already made. Thanks!

The Nestle company makes 14 Oz cans of dulce de leche and they are usually right near the cans of the sweetened condensed milk in the baking aisle.

I make my own dulce de leche by putting an unopened can of condensed milk, label removed, into my slow cooker and filling well above the top of the can with water. I slow cook for 8-9 hours and let the can cool before opening. I read that it is important to ensure the can stays submerged as it cooks to ensure it doesn’t explode while slow cooking. Has worked every time for me.

You must be sure that it says Milk-Based Caramel on the Sweetened Condensed Milk can that says Dulce de Leche on it. Without those words, it’s just regular sweetened condensed milk in a Dulce de Leche can. Very confusing

This is absolutely fabulous. I am writing this before the three hour mark is up since I have already sneaked a few delicious tastes and I know it's going to be fabulous. How simple, glorious, and satisfying! This is by far the best dessert that I have ever licked the bowl for -- the whipped cream + salt combo is PERFECT with the sweet caramel. Will definitely save this recipe for many evenings to come.

When I bought Dulce de Leche it was in a new package -- with 11.5 oz in it (Shrinkflation). You might want to take that in mind when making this. Also a hint of vanilla in the whipped cream wouldn't go amiss. Still, it was delicious.

Haven’t made this (yet), but we can get canned dulce de leche in the Mexican section at Wal Mart (at least here in TX).

I'm wondering if this could be made with aquafaba (liquid from canned chick peas) whipped cream - there's one way to find out!

My father in law who was born in Argentina made dulce de Leche in a pressure cooker. He put the sealed can and some water and turned it in. I have never done this - too afraid He did it all the time for the kids. The guy is a legend.

I use my Cuisinart all the time to freeze no churn ice creams. They come out just fine.