First, start by adding cold heavy cream to a stand mixer.
Mix on high speed until stiff peaks form and the heavy cream resembles whipped cream.
Use a spatula to fold in the dulce de leche a little bit at a time, just until combined.
Transfer the ice cream to a loaf pan or pie dish and cover with plastic wrap.
Freeze the ice cream for at least 8 hours or over night.
Serve with your favorite toppings and enjoy!
- Store the ice cream for up to 2 weeks in the freezer.
- The texture will be a bit creamier than regular store bought ice cream.
- Do not over mix the heavy cream. Once you see that it has thickened and stiff peaks have formed, it’s time to fold in the dulce de leche.
Calories: 164kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 18mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg