No-Churn Dulce de Leche Coffee Ice Cream

5 from 3 votes

No ice cream machine is needed for this soft and creamy Dulce de Leche Coffe Ice Cream. With only five ingredients, this ice cream is easy peasy, super soft and with gooey dulce de leche swirls that will have you going for seconds

Prep Time20

Total Time4 20

Servings: 3 Cups

Author: Maria Corcuera

Ingredients

1 tablespoon instant coffee powder
1 Cup full fat milk
1 Cup heavy whipping cream chilled
2 Tablespoons granulated sugar
14 ounce dulce de leche (1 can)
1 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

Start by pouring your cold heavy cream into a large bowl. Whip the cream using a hand mixer or stand mixer until stiff peaks form. This step helps your ice cream base stay light and scoopable straight from the freezer.
1 Cup (236.6 ml) heavy whipping cream
In a medium bowl, whisk together the dulce de leche, milk, instant coffee, sugar, vanilla extract, and salt until fully combined. This is your ice cream mixture—smooth, thick, and ready to fold.
1 tablespoon instant coffee powder, 1 Cup (236.6 ml) full fat milk, 2 Tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/8 teaspoon (0.1 teaspoon) salt, 14 ounce (396.9 g) dulce de leche (1 can)
Gently fold the milk mixture into the whipped cream using a flexible spatula. Try not to deflate the cream too much as you mix. You’re looking for a uniform texture without streaks.
Once everything is combined, pour the ice cream base into a loaf pan or another freezable container. Metal containers can help it freeze faster, but any container with space to expand will work.
Cover the container and freeze for about one hour. Then drizzle the remaining dulce de leche over the top and swirl it in gently with the back of a spoon. Cover again and freeze for at least 3 more hours, or overnight if possible.
Before scooping, let the ice cream sit at room temperature for a few minutes. Wetting your scoop helps get perfect scoops without sticking. Store leftovers in an airtight container for up to 2 months.

Notes

Add-Ons & Substitutions

Fold in dark chocolate chips or chocolate chunks for extra texture and flavor.
Use espresso powder instead of instant coffee for a bolder coffee flavor.
Swap in cajeta if that’s what you have—it works just as well as dulce de leche.
Stir in crushed cookies or toffee bits for a fun twist.
Prefer a more subtle coffee flavor? Cut the instant coffee amount in half.

Expert Tips

Make sure your heavy cream is very cold before whipping—it helps it reach stiff peaks more quickly.
Use a clean bowl for whipping cream, free of any grease or residue, or it won’t whip properly.
Fold gently when combining the milk mixture with the cream to keep as much air in as possible.
Use a loaf pan or shallow freezable container to freeze the base evenly and quickly.
Let the ice cream soften for a few minutes before scooping for the best texture.

Nutrition