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Last Updated on July 31, 2024 by Tracy
Prepped in about 5 minutes, this Coffee Dulce de Leche Ice Cream will soon be a family favorite. Made with just 5 ingredients, it’s an indulgent and delicious sweet treat. While this post is sponsored by Florida Milk, my love of easy desserts, Florida Milk and this recipe are my own.
Are you ready to elevate your dessert game? No ice cream maker required. This Coffee Dulce de Leche Ice Cream is a creamy, dreamy delight, and I promise you it’s better than store brought. We made this with espresso powder, dulce de leche, heavy cream, a tad of vanilla and sweetened condensed milk. We didn’t have all the ingredients at home, so on after a quick trip to the store, we were making this yummy no churn ice cream in no time. In fact, my daughter and her friend insisted on making it….who am I to argue?! Look at how much fun they had!
Summer is all about enjoying the sunshine, spending time outdoors, and cooling off with sweet treats. Ice cream is undoubtedly the quintessential summer dessert. Its creamy texture and endless flavor possibilities make it a favorite. There’s something incredibly satisfying about enjoying a cold, sweet scoop of ice cream on a hot day. Especially when it’s homemade and consists of two of the best flavors…EVER…coffee and dulce de leche!
This Dulce de Leche Espresso Ice Cream combines the rich taste of espresso with the rich sweetness of dulce de leche. It’s a sophisticated twist on traditional flavors that feels both indulgent and oh so good. Plus, the no-churn method means you can whip it up without having to buy any fancy new kitchen tools. While I love a new kitchen gadget, I only have so much space in my cabinets and on my kitchen counter…and money in the bank 😉 So, I just love an easy-to-make no churn ice cream recipe.
Ice cream has a way of bringing people together, I know once we took this one out of the freezer my daughter called three of her friends over for the taste test! Whether you’re hosting a backyard barbecue, a pool party, or simply spending an afternoon relaxing, serving homemade ice cream is a yummy way to create smiles and memories.
Personally, I think this Dulce de Leche Espresso Ice Cream is perfect just the way it is, but you can customize it with mix-ins like chocolate chips, nuts, or fresh fruit if you would like. For this Dulce de Leche Espresso Ice Cream, a simple add-on would be a sprinkle of sea salt or a drizzle of chocolate sauce for an extra touch of decadence.
So, as the temperatures rise, treat yourself (and cool down) to this delicious homemade ice cream.
Tips for the Perfect No Churn Ice Cream
- Use a Metal Loaf Pan: Metal pans freeze the mixture more evenly than glass or plastic pans. Plus, glass and plastic can chip when frozen and glass/plastic are two mix-ins you do not want in your coffee dulce de leche no churn ice cream.
- Use Heavy Cream: This will make your ice cream extra creamy and will be the way you get those soft peaks when whipping.
- Instant Espresso: Did you buy instant espresso instead of espresso powder like we did? It’s okay! Just toss it in the blender or your favorite food chopper device and give it a quick pulse.
- Swirling Technique: Dulce de leche can be thick, don’t stress about getting the perfect swirls. We found chopsticks worked best, but a knife would also be great. Be sure to not over-mix the dulce de leche with the cream mixture.
- Room Temperature Rest: When it’s time to serve, allowing the ice cream to rest at room temperature for just a few minutes makes it easier to scoop and enhances the texture.
More No Churn Ice Cream Flavors To Try
Alright, are we ready to make some no churn coffee dulce de leche ice cream? Let’s do it!
Coffee dulce de leche ice cream
Ingredients
- 2 cups heavy cream
- 1 Tbsp vanilla extract
- 2 Tbsp espresso powder
- 14 oz Sweetened Condensed Milk 1 can
- 13.4 oz Dulce de Leche 1 can
Instructions
- Using a hand mixer, or a stand mixer fitted with a whisk attachment, whisk the heavy cream, vanilla extract and espresso powder together just until soft peaks begin to form in the bowl.
- Using a spatula, fold in sweetened condensed milk, mixing gently.
- Pour half of the cream mixture into loaf pan.
- Using a spoon, add about 1/3 of the dulce de leche. Dulce de leche can be thick, do you best to gently spread it around if possible.
- Pour remaining ice cream base on into the loaf pan. Add another 1/3 of dulce de leche.
- Using a knife, spoon or chopstick, gently swirl the ice cream base and dulce de leche together but do not over mix.
- Place loaf pan in the freezer for 6-12 hours, until firm. Cover with saran wrap if desired.
- Allow ice cream to set out at room temperature for about 5 minutes, prior to serving.
- Drizzle with remaining dulce de leche for serving if desired.
- Enjoy!
Notes
Nutrition
What is one of your favorite ice cream flavors?
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