Dulce de leche ice cream
A rich and creamy Dulce de leche ice cream is a real treat. A toasted coconut dulce de leche ice cream, however takes this homemade ice cream recipe to whole new level.
Servings 8 people
Calories 192kcal
Equipment
- Ice cream maker
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 2 14 ounce cans of dulce de leche if making your own, you will need about 1 ¾ cups
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup unsweetened coconut
Instructions
- Slowly simmer the milk and cream in saucepan over medium heat, bringing it just up to a boil. Remove from heat and whisk in the dulce de leche until fully combined. Whisk in vanilla and salt and transfer to a bowl. Cover and chill completely at least four hours, but I always chill overnight.
- Put the cold mixture into your ice cream maker, and let it do it's magic. When it is nearly firm, fold in the toasted coconut. Pack into freezer safe containers and freeze until firm.
Notes
Goes without saying, but store ice cream in freezer after churning. To serve, let the ice cream sit out on counter about 10 minutes before scooping.
Nutrition
Calories: 192kcal | Carbohydrates: 6g | Fat: 18g