Ingredients

The following ingredients have 8 Servings
  • 1 cup Heavy cream (38% fat or more)
  • 1 cup Dulce De Leche
  • 1 tsp Vanilla extract (optional)
  • ½ tsp Salt

Instruction

  • In the bowl of a stand mixer, with the paddle attachment, whip the heavy cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
  • Add 3/4 of the dulce de leche, vanilla extract, and salt. Combine well with a whisk.
  • Pour the base into an ice cream storage container. Add the remaining dulce de leche and barely combine to create a marbled effect. Pro tip - This will give a very pretty and delicious two-tone effect to your ice cream.
  • Freeze the ice cream for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
  • Enjoy!