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Caramel Ice cream

Easy Caramel Ice Cream

Customize this recipe by adding nuts, fruit, cookies, or chocolate chips.
Prep Time 15 mins
Course Dessert
Cuisine American
Servings 4 people


  • 1 14 oz. can Dulce de leche caramel condensed milk
  • 2 cups Heavy whipping cream cold
  • 1 pinch of Kosher salt optional


  • Pour Dulce de leche into a large bowl and add salt.
  • Pour the heavy cream into a mixing bowl. Whip the cream until it holds stiff peaks, about 3 minutes.
  • Gently mix a table spoon of the whipped cream into the condensed milk to lighten the condensed milk. That will make it easier to fold into the rest of the whipped cream.
  • Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently fold the whipped cream into the condensed milk. As you fold, the mixture will become smooth and silky. Be careful not to over-mix.
  • Using a spatula, scrape all the ice cream, about a pint, into your freezer container. I prefer an 8- inch loaf pan. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.
  • Freeze ice cream for at least 6 hours. I prefer freezing it overnight.
  • The ice cream can stay in your freezer for up to two weeks, However, it never lasts that long,
Keyword Ice cream