Saturday, September 14, 2013

Dulce de Leche Ice Cream

I have gotten hooked on the No Churn Ice Cream.  I am using Martha Stewart's recipe.  It is easy and delicious.  Now I am playing around with the flavors.  I had a can Of Nestlé's La Lechera and decided that would be great in ice cream. 

Dulce de Leche Ice Cream with Pecans

1 can sweetened condensed milk
3 cups heavy cream
1 can Nestlé's  Le Lechera
2 Tablespoons bourbon, optional
1/2 to 1 cup chopped pecans, optional


I have a Kitchen Aid mixer and it is great to whip cream while doing other things.  Set it whipping and get everything else ready.


Place the sweetened condensed milk in a large bowl.  Stir in the bourbon. 


Add in the La Lechera.  Stir to combine. Don't worry too much of it isn't all smoothly incorporated.  It will add some nice swirls of caramel in the ice cream. 


When the cream is whipped to stiff peaks, scrape it into the bowl and fold it in with the milk and La Lechera.  Then fold in the nuts and place in freezer proof plastic containers.  I use the Glad FreezerWare.


Wait for six, long hours.  Every hour go to the freezer and taste a bit and say " ummm ".  Then do it again, until six hours have come and gone. 


Serve in a gold rimmed champagne glass.  Or a plastic container you washed out after finishing the "I Can't Believe It's Not Butter".


Then drizzle it with Butterscotch Ice Cream Topping and add some chopped pecans on top.  Try it both ways for a few times to try and determine if you like it plain or fancy.  Decide you like BOTH.  Go take a bath so that you are wet and nekkid and can't get to the freezer.


  1. That looks wonderful, and sounds easy to do. Thanks for sharing!

  2. I'll have the 'not butter' dish please... and fill it to the rim with some pecans!