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No Churn Espresso Dulce de Leche Ice Cream
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No Churn Espresso Dulce De Leche Ice Cream

No special equipment needed. This 3 ingredient no churn espresso dulce de leche ice cream is a super easy frozen summer dessert to make.
Yield: about 1 quart
Prep Time10 minutes
Freeze Time4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American, Mexican
Servings: 8
Author: Maryanne Cabrera

Ingredients

  • 2 cups heavy cream, very cold
  • 2 teaspoons instant espresso powder
  • pinch of fine sea salt
  • 13.5 oz can La Lechera dulce de leche

Instructions

  • Whip chilled heavy cream to soft peaks. Add instant espresso and salt. Continue to whip until barely stiff peaks. Add ducle de leche and whip until stiff peaks.
  • Transfer mixture to a freezer safe container. Spread into an even layer. Freeze for at least 4 hours, overnight is ideal.

Notes

To make affogato: Add desired amount of ice cream scoops to a serving glass. Pour a shot of hot espresso over ice cream. Enjoy immediately.
All images and text ©The Little Epicurean

Nutrition

Calories: 203kcal | Carbohydrates: 2g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 21mg | Potassium: 65mg | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 0.1mg