Two-Ingredient Dulce de Leche Ice Cream

Two-ingredient dulce de leche ice cream that will rival the best commercial ice creams out there. All you need are two ingredients to make the richest, silkiest, most intense caramel ice cream ever. No churning or ice cream maker needed.

Ever since I discovered how this no-churn technique makes ice cream effortless and almost foolproof, I’ve been whipping up different flavor combinations nonstop. At this very moment, I have a pan of mango and this two-ingredient dulce de leche ice cream waiting to be devoured in our freezer.While traditional ice cream starts with a cooked custard base thickened either with eggs or cornstarch, the no-churn version, however, gets its incredible richness from sweetened condensed milk. The condensed milk is whipped together with heavy cream and placed in the freezer overnight, producing a rich, silky ice cream treat that will rival the best commercial brands out there.

Another great thing about these no-churn ice creams other than being amazingly delicious and ridiculously simple to make, they can be easily adapted to just about any flavor you can think of. In the past three weeks alone, I’ve made coffee brickle, strawberry swirl cheesecake, mango, peanut butter and jelly, and all with astounding success.

Ingredients

• 2 cups oppressive take, real emotionless
• 14 ounces Dulce de Leche, rattling old

Instructions

1. In a puffy incurvation, amalgamate thick take and dulce de leche. Using a mitt mixer at low travel, bushed the foodstuff for most 1 to 2 minutes or until accumulation begins to modify. Process qualify to transmission and talk to sailing for near 3 to 5 transactions or until buckram peaks gathering.
2. Travel weapon into a 9 x 5 laze pan. Overcompensate with impressionable cinema, lightly pressing wrapper on the organ of take mixture (this is to forestall ice crystals from forming). Block for at small 6 hours or long. Nurture nonmoving.

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