No-Churn Salted Caramel Ice Cream

Amazing! I added about half a tsp of vanilla extract, and maybe a tbsp of kahlua, and upped the flaky sea salt to about a tsp.

• Brettandbutter

• 11/17/2018

Hello. I have a safety concern about the dulce de leche instructions. I used to make it this way until I was told there was a risk of the un-pierced can exploding. I shifted to something that works just as well: make a couple of holes in the top of the can with a church key beer opener and, instead of fully submerging the can, submerge it in water most of the way up the sides of the can but not up to the top and simmer. This will make fine dulce de leche without the risk. I’m hoping the editors see this and can assess whether the information I was given about the risk of explosion is accurate. If so, I urge you to amend the recipe. If this was simply urban legend, then fine. NOTE: The interface forced me to leave a rating. I haven’t made this though it looks delicious. I wanted to just post the safety comment.

• saccook

• Sacramento, CA

• 7/26/2018

Great recipe, thoroughly enjoyed by all. The process for creating the dulce de leche is very interesting as well, it was exciting to open the can at the end of the process and see that it had actually worked! Like magic ;)

• Spoonreport.com

• Australia

• 3/8/2018

I have not made the ice cream but I have made the dulce de leche. You can put the unopened undamaged can in room temperature water and bring it to a gentle boil for 2 hours. Make sure the water does not boil away. Take the unsealed can out of the boiling water. Let it cool a little bit and then put it in the refrigerator overnight. Dulce de leche is something to be made today for use tomorrow. DO NOT OPEN A HOT CAN! If you do, you will discover the theory behind napalm, which is "fire that sticks!" This is an easy thing to make but you have to be careful about it. Dulce de leche is Latin America's answer to lemon curd. This caramel sauce can be put on anything sweet or in anything sweet.

• theboxtop7034

• New York, NY

• 7/15/2017

Love this! Have made it several times cause it's super simple & impresses everyone at the table. After 3/4 days in the freezer the texture does get a bit funny, i'm guessing from the defrost cycles.

• zingiber1

• Vancouver, BC

• 11/2/2016

I have made this recipe a couple of times. The first time, I followed the recipe exactly and it turned out amazing. It is a very creamy, decadent dessert, but not too sweet. Like other reviewers have said, build in enough time to make the dulce la leche, cool the can and also factor in more freezing time than they indicate. I allowed 10 hours and it still wasn't firm enough. So, make it the day before you need it. The second time I made it, I swirled in a home-made butterscotch sauce and it was even more decadent and delicious (like a butterscotch ripple). Next time, I might try a chocolate sauce. So, this recipe is amazing as-is, and can also be used as a base for other creations.

• ce

• Vancouver, BC

• 8/2/2016

I just made this last night and dug into it a little early. It was outstanding! My husband is diabetic and I went through the process of making my own dulce de Leche. Instad of a can of sweetened condensed milk, I used on each 12oz can of evaporated milk, mixed it with 1.5 cups of dry nonfat milk powder, 0.5 cups of Truvia baking blend. I caramelized it in a double boiler (I don't have a double boiler pan so I used a glass bowl over a pot of simmering water). It came out GREAT. While it was still hot, I added two eggs yolks and used a mixer to quickly incorporate everything. I do this so that it would be more like a custard. Then I whipped two small cartons of very cold heavy cream. I threw it all in the freezer and nowner it's sugar free and AMAZING. Thank you for this recipe!

• funkandl

• Bunkie, LA

• 6/3/2016

Made this just as written, including making the dulce de leche. While the flavor was good, the texture was creamy, but odd. Most bizarre though, is that although the pan has been in my freezer for a few days, the "ice cream" is not really cold. After sitting out just a few minutes, it is a creamy, room temp sauce.

• gumboboy

• Rochester, NY

• 9/12/2015

Wonderful recipe, and simple to make. I used a teaspoon of fine sea salt, and it was perfect. Wickedly creamy. Despite the high calorie count, all my guests had seconds. ***** I give this recipe four forks, but the website wouldn't cooperate.

• rebeccahilton

• Johnson City, TN

• 9/7/2015

Very rich and decadent desert. Extremely easy to make. You only need to allocate time in advance for everything to set.

• mudlover

• Vancouver

• 8/31/2015

Very easy and very delicious. "Velvety" texture. Big hit with a friend who came over for dinner. Some tips: (1) The glue from the label on the can left some gummy residue. Comes off easily with Goo Gone. And note to self to remove label & glue beforehand. (2) I used my CrockPot instead of using stove top (mentioned in a prior review). Left in overnight, ~6 - 7 hours. Worked great. Can was heavy and stayed submerged and I didn't have to worry about topping off the water. (3) Cooling can after cooking is easy, just place it in a bowl full of iced water and toss in the fridge for an hour (maybe less, I came back in an hour and it was cool). I used my Pyrex dish that eventually held the ice cream in the freezer.

• phil61

• Dallas, TX

• 8/31/2015

What an easy, elegant dessert! And the transformation of sweetened condensed milk into creamy dulce de leche was a fun process. As noted, it's important to keep topping up the boiling water so the can stays submerged -- it also helps to place the can on its side, so it doesn't clatter around in the pot.

• lady_baltimore

• South Carolina

• 8/28/2015

Absolutely delicious. Two quick tips: 1) make sure you build in enough time to let the can of sweetened condensed milk cool...it will take a good hour after it simmers and you don't want to open it while hot for fear of it bursting. 2) while it says to gently fold in the last two-thirds of the cream, I'd recommend making sure it's well-mixed. We ended up with pockets of frozen whipped cream -- not that that's a bad thing, of course, but texture-wise, best to have it all mixed together. Really incredible though!

• prose

• Los Angeles, CA

• 8/26/2015

Oh my god...i must make this... love the idea of ¿ice cream"

• puja

• 8/26/2015

This sounded too good to be true. I have tried no-churn ice creams that just didn't have the right kind of texture. So I made up the recipe, using the condensed milk (overnight in the slow cooker on low produces fabulous caramel). I put half in the freezer, as instructed. The other half I chilled for a couple of hours then put it in the ice-cream maker to churn. Results? Fresh out of the churner, the ice-cream was creamier than the no-churn version. After both were in the freezer for a while, the difference was minimal. As for the taste... this is seriously addictive.

• cyberjanet

• Netherlands

• 8/25/2015