Rich, creamy Dulce de Leche Ice Cream combines a homemade custard ice cream base, dulce de leche, and chocolate-covered pretzels. It's an ultra-decadent treat that you simply must try this summer!
This Dulce de Leche Ice Cream recipe post is sponsored by Ankarsrum. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Beyond the Butter possible!
Reasons You'll Love This Recipe
- Creamy, dulce de leche flavored ice cream with bits of chocolate-covered pretzels—the perfect combo!
- It's a fun treat to make with the family.
- Only six ingredients are needed!
- It's made using my favorite mixer and ice cream maker attachment from Ankarsrum!
- Once the ice cream base is made and chilled, it takes only 20-30 minutes to churn it into a rich, delicious frozen treat.
What is an Ankarsrum Mixer?
Made in Sweden, the Ankarsrum Assistent Original® (yes, the word assistent is spelled with an "e" here) is a uniquely designed, top-notch mixer well-known for its multifunctional unsurpassed quality and innovation.
It comes with a 3.5-liter mixing bowl with two different style whisk attachments, a 7-liter stainless steel bowl, a dough hook roller, a scraper spatula, a dust cover, and a removable power cord. It's much lighter in weight compared to other brand mixers; the motor is on the bottom versus the top, it comes in many different colors, and it has a 7-year warranty!
Along with the Ankarsrum Assistent Original® mixer, we'll use their ice cream maker attachment for this decadent dulce de leche ice cream recipe!
This is a short list, my friends, as only six ingredients are needed to make this dulce de leche ice cream! Here's what you'll need:
- Heavy Cream
- Whole Milk
- Dulce de Leche
- Vanilla Extract
- Chocolate Covered Pretzels
Is There a Substitute for Whole Milk?
When it comes to milk, the higher the fat content, the creamier and smoother your dulce de leche ice cream will be, so I do not recommend swapping out the whole milk for 2%, 1%, skim, or fat-free milk.
Likewise, I do not recommend swapping out dairy milk for non-dairy milk like oat, almond, or soy for this ice cream recipe.
Helpful Tips Before Starting
Making this dulce de leche ice cream is pretty straightforward but does require a bit of patience. Below are a few helpful tips to make the process go smoothly!
- Pre-chill the ice cream freezer bowl. It's best to freeze it for 20-24 hours before starting. If your freezer bowl isn't cold enough, your ice cream may not churn or freeze properly.
- Strain the ice cream custard base. Before chilling your dulce de leche custard base, run it through a large mesh sieve to remove any bits of curdled egg from the custard.
- Chill the ice cream. After you've made the dulce de leche ice cream base, it's best to place it into a larger bowl of ice and cold water to bring it down to room temperature. Once cooled down, cover it, then place it in the refrigerator to chill for a minimum of 4 hours or, my preference, overnight.
- Add the vanilla extract last. The vanilla extract gets added after you've chilled the dulce de leche ice cream base and before you add it to the Ankarsrum ice cream freezer bowl.
- Add the pieces of chocolate-covered pretzels to the ice cream after 10-15 minutes of churning. Alternatively, you can sprinkle them in as you transfer the ice cream to an ice cream container.
It is a 1.5 Quart-size freezer bowl. It has a maximum capacity of 750 grams (or about 5 cups) of finished ice cream.
Before starting this recipe, it's best to freeze the ice cream bowl for 20-24 hours. If you can still hear the liquid gel inside the ice cream freezer bowl, it's not ready!
If the ice cream is not churned at a fast enough speed, it can develop ice crystals, which can make your ice cream become too hard when frozen. Churning your ice cream at a medium-high speed is recommended to add more air into the mixture to prevent it from becoming too hard.
Your homemade ice cream will keep in an airtight container for up to 2 weeks. If kept longer or not kept properly, ice crystals may start forming or develop a grainy texture.
More Recipes to Enjoy
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Dulce de Leche Ice CreamAuthor:
- 4 large Egg Yolks
- 2 cups Heavy Cream
- 1 cup Whole Milk
- ½ cup Dulce de Leche
- 2 teaspoon Vanilla Extract
- 1 cup Chocolate Covered Pretzels (broken into small pieces)
- Say something about chilling the freezer bowl in the freezer for 20-24 hours.
- In a large heatproof bowl, whisk together the egg yolks. Set to the side.4 large Egg Yolks
- In a medium saucepan, combine the heavy cream, whole milk, and dulce de leche over medium heat, occasionally whisking until it reaches 165ºF or bubbles appear around the edge. Do not let the mixture come to a boil. Remove from heat.2 cups Heavy Cream, 1 cup Whole Milk, ½ cup Dulce de Leche
- Temper the whisked egg yolks by slowly pouring the hot mixture into the bowl, whisking constantly. Once fully combined, pour the mixture back into the medium saucepan and heat over medium-high heat until slightly thickened. Be careful not to boil the mixture.
- Pour the mixture back into the large heatproof bowl, then place it into a larger bowl of ice water to cool down. Once cooled, cover and place into the refrigerator for a minimum of 4 hours or, my preference, overnight.
- Stir the vanilla extract into the chilled mixture right before you pour it into the Ankarsrum ice cream maker attachment.2 teaspoon Vanilla Extract
- Pour the dulce de leche ice cream mixture into the Ankarsrum ice cream freezer bowl, cover with the lid (paddle should be attached to the lid), then mix on medium speed for 20-30 minutes.
- About 15 minutes into mixing the dulce de leche ice cream, stop the mixer briefly to add in the broken pieces of chocolate-covered pretzels. Alternatively, you can sprinkle them in as you transfer the dulce de leche ice cream to a well-sealed container.1 cup Chocolate Covered Pretzels
- The Ankarsrum Assistent Original® mixer with the Ankarsrum ice cream maker attachment was used for this dulce de leche ice cream. However, you can use any ice cream maker you prefer.
- You can omit the chocolate-covered pretzels from this recipe or swap them out for crushed chocolate sandwich cookies.
- This recipe calls for egg yolks—not the entire egg. Keep your egg whites stored in the refrigerator to make my dark chocolate macarons, lemon bar macarons, or Oreo macarons!
- The Ankarsrum ice cream maker attachment includes a 1.5 Quart-size freezer bowl. It has a maximum capacity of 750 grams (or about 5 cups) of finished ice cream.
- Be mindful not to churn the ice cream at a slower speed because ice crystals can form, which can cause the ice cream to freeze too hard.
- Your homemade ice cream will keep in an airtight container for up to 2 weeks. If kept longer or not kept properly, ice crystals may start forming or develop a grainy texture.
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.