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Dulce de Leche Chocolate Chip Ice Cream is the perfect summer treat. 3 ingredients and 5 minutes is all it takes to make this no churn frozen dessert!

I love Dulce de Leche! This thick and creamy caramel sauce can be used for anything really: a cake filling, dolloped on brownies, cupcake frosting, stirred into hot chocolate, or baked into brownies… No matter where you use it, you will be in for a treat!

This no churn Dulce de Leche Chocolate Chip Ice Cream is the perfect treat to enjoy when you aren’t wanting to turn on the oven or need a quick dessert for visitors.

cup of caramel ice cream with chocolate chips

What you’ll love about this ice cream:

5 minutes to make
3 ingredients
recipe variations are endless!
rich in flavor with a slight crunch

You may also love our frozen yogurt cookies and frozen peanut butter fat bombs!

What is dulce de leche?

Dulce de leche is a sweet milk. It is popular in Latin American desserts and is a cross between a sweetened condensed milk and caramel. You can buy this in a can in the baking aisle by the canned milks.

You can also make dulce de leche at home! There are some recipes that call for boiling a can of sweetened condensed milk on the stovetop. Honestly that scares me slightly. Yeah…I’m a wimp.

Another option is to pour the condensed milk in an 8×8 pan, cover it with foil, then place the 8×8 pan in a 9×13 pan. Fill the 9×13 pan with hot water (just like with a water bath) until the water reaches ¾ of the way up the pan. Bake at 425º Fahrenheit for about 90-120 minutes. The longer you bake it, the darker and more rich it will become.

caramel and whipped cream mixed together

How to Make No Churn Ice Cream

No churn dulce de leche ice cream is crazy easy to make. You’ll need a mixer (either a stand mixer or high powered hand mixer) and an airtight container. And just 5 minutes!

Whip the cold heavy cream in a cold mixing bowl. The cream will whip to stiff peaks better if it is cold. Put the mixing bowl in the fridge for 5 minutes before mixing to help keep the cream cold.
Add thick caramel sauce (we used canned dulce de leche but if you used homemade, make sure it is fully cooled) to whipped cream, mixed.
Stir in chocolate chips for some crunchiness.
Spoon into an airtight container and freeze for at least 5 hours…or overnight.

You can eat it shortly after you have taken it from the freezer which is great, isn’t it? Because who wants to wait for an ice cream to thaw first before scooping it out from the container?

Recipe Variations

Some things you could add:

chopped nuts
a swirl of hot fudge
Oreo cookies
caramel bits
Snickers bars