Dulce de Leche Swirl Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 1 generous quart, about 8 servings
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 40 minutes, including chilling, churning, and freezing

Quick Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 1/4 cups dulce de leche, divided into 3/4 cup for the base and 1/2 cup for ribbons
• 5 large egg yolks
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine sea salt
• 2 teaspoons vanilla extract
• 1/8 teaspoon flaky sea salt or fine sea salt for the ribbons, optional

Do This

• 1. Freeze your ice cream maker bowl for at least 24 hours, if your machine requires it.
• 2. Warm heavy cream, whole milk, 3/4 cup dulce de leche, and 1/4 teaspoon salt to 170°F over medium heat.
• 3. Whisk egg yolks and sugar, then slowly temper in the hot dairy mixture.
• 4. Cook the custard to 175°F to 180°F, stirring constantly, then strain and stir in vanilla.
• 5. Chill the base until very cold, at least 4 hours and ideally 8 to 12 hours.
• 6. Churn for 20 to 25 minutes, until thick and soft-serve textured.
• 7. Layer with warmed 1/2 cup dulce de leche, lightly swirl, and freeze for at least 4 hours before scooping.

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Why You’ll Love This Recipe

• Deep caramel flavor: Dulce de leche is blended right into the custard base, so every spoonful tastes like slow-caramelized milk.
• Thick, buttery ribbons: Extra dulce de leche is layered through the churned ice cream for rich pockets of gooey sweetness.
• Silky scoop-shop texture: Egg yolks, cream, and proper chilling create a custardy ice cream that scoops beautifully.
• Simple ingredients, special result: You only need a short grocery list to make a dessert that feels luxurious and bakery-worthy.

Grocery List

• Produce: None required; optional fresh berries or sliced bananas for serving
• Dairy: Heavy cream, whole milk, large eggs
• Pantry: Dulce de leche, granulated sugar, vanilla extract, fine sea salt, optional flaky sea salt

Full Ingredients

For the Dulce de Leche Ice Cream Base

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup dulce de leche, about 240 grams
• 5 large egg yolks
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine sea salt
• 2 teaspoons vanilla extract

For the Dulce de Leche Ribbons

• 1/2 cup dulce de leche, about 160 grams
• 1/8 teaspoon flaky sea salt or fine sea salt, optional but lovely for balance

Helpful Equipment

• Ice cream maker
• Medium saucepan
• Medium mixing bowl
• Whisk
• Heatproof spatula
• Instant-read thermometer
• Fine-mesh strainer
• 1-quart freezer-safe container with a lid

Step-by-Step Instructions

Step 1: Prepare your equipment

If your ice cream maker uses a freezer bowl, freeze it for at least 24 hours before you begin. Set a fine-mesh strainer over a clean medium bowl and have a heatproof spatula ready. If you want to cool the base faster, prepare an ice bath by filling a large bowl with ice and a little cold water, then set the medium bowl inside it.

Step 2: Warm the dairy and dulce de leche

In a medium saucepan, combine the heavy cream, whole milk, 3/4 cup dulce de leche, and 1/4 teaspoon fine sea salt. Warm over medium heat, whisking often, until the dulce de leche is fully dissolved into the dairy and the mixture reaches 170°F. The mixture should be steaming and smooth, but do not let it boil.

Step 3: Whisk the yolks and temper the custard

In a medium bowl, whisk the egg yolks and granulated sugar for about 1 minute, until the yolks look slightly thickened and glossy. While whisking constantly, slowly pour in about 1 cup of the hot dulce de leche dairy mixture. Add it gradually so the yolks warm up gently instead of scrambling.

Step 4: Cook the custard until silky and thickened

Pour the tempered yolk mixture back into the saucepan with the remaining warm dairy. Cook over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan. Cook until the custard reaches 175°F to 180°F and lightly coats the back of the spatula, about 5 to 8 minutes. Do not boil the custard; boiling can make the texture grainy.

Step 5: Strain, flavor, and chill the base

Immediately pour the custard through the fine-mesh strainer into the clean bowl. Stir in the vanilla extract. Let the base cool for 20 minutes at room temperature, stirring occasionally, then cover and refrigerate until very cold, at least 4 hours. For the creamiest texture and deepest flavor, chill the base for 8 to 12 hours. The base should be 40°F or colder before churning.

Step 6: Churn the ice cream

Pour the cold custard base into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes. The ice cream is ready when it looks thick, creamy, and similar to soft serve. Avoid overfilling the machine; if your ice cream maker is small, churn in two batches.

Step 7: Make thick dulce de leche ribbons

Place the remaining 1/2 cup dulce de leche in a microwave-safe bowl and warm it for 10 to 15 seconds, just until spoonable. It should be thick and glossy, not hot or runny. Stir in the optional 1/8 teaspoon sea salt if using. Let it cool for 2 to 3 minutes if it feels warm to the touch; hot dulce de leche can melt the churned ice cream.

Step 8: Layer, swirl, and freeze

Spoon one-third of the churned ice cream into a 1-quart freezer-safe container. Drizzle and dollop one-third of the warmed dulce de leche over the top. Repeat with two more layers of ice cream and dulce de leche. Use a butter knife or skewer to make 2 to 3 gentle figure-eight swirls through the layers. Keep the swirling light so you get bold, thick ribbons instead of fully blending the dulce de leche into the ice cream.

Press a piece of parchment paper or plastic wrap directly onto the surface, cover with a lid, and freeze at 0°F for at least 4 hours, or until firm enough to scoop.

Step 9: Scoop and serve

Let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Serve in chilled bowls or waffle cones. For an extra-special finish, add a tiny drizzle of dulce de leche and a small pinch of flaky sea salt on top.

Pro Tips

• Use a thermometer for the smoothest custard: Pull the custard from the heat at 175°F to 180°F. Above 185°F, the yolks can begin to curdle.
• Chill thoroughly before churning: A very cold base churns faster, traps air better, and gives the ice cream a smoother texture.
• Keep the ribbon dulce de leche thick: Warm it only until spoonable. If it becomes too thin, let it cool before layering.
• Do not overswirl: A few gentle passes create dramatic ribbons. Too much stirring will make the ice cream uniformly caramel-colored.
• Choose a good dulce de leche: Use a thick, spoonable dulce de leche rather than thin caramel sauce for the best flavor and ribbon texture.

Variations

• Salted Dulce de Leche Ice Cream: Increase the salt in the ribbons to 1/4 teaspoon flaky sea salt, then finish each scoop with another tiny pinch.
• Chocolate-Dulce Swirl: Layer in 1/3 cup finely chopped dark chocolate or mini chocolate chips with the dulce de leche ribbons.
• Toasted Pecan Dulce de Leche Ice Cream: Fold 3/4 cup cooled toasted chopped pecans into the churned ice cream just before layering it into the container.

Storage & Make-Ahead

Store dulce de leche ice cream in an airtight freezer-safe container at 0°F for up to 2 weeks for the best flavor and texture. Press parchment paper or plastic wrap directly against the surface before adding the lid to help prevent ice crystals. The custard base can be made up to 24 hours before churning and kept covered in the refrigerator. For easier scooping, let the frozen ice cream rest at room temperature for 5 to 10 minutes before serving.

Nutrition (per serving)

Calories: 400 kcal | Carbs: 35g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Fiber: 0g | Sugar: 35g | Sodium: 205mg | Cholesterol: 183mg