Sunday 24 July 2016

No Churn Dulce de Leche Ice Cream

INGREDIENTS
  • 1 pint cold heavy cream
  • 2 13.4-ounce cans dulce de leche

INSTRUCTIONS


  1. Whip the cream to stiff peaks. You can do this with electric beaters, but I like to do it in my food processor, just watch it carefully because it only takes a minute or so.
  2. Blend the dulce de leche into the whipped cream. Again I find the food processor is easiest. I just pulsed it several times to combine.
  3. Spread the mixture into a loaf pan and cover with plastic wrap. Freeze for at least 6 hours or overnight.
  4. Scoop and enjoy! (Start with small portions, it's rich!)





No comments:

Post a Comment