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No Churn Espresso Dulce De Leche Ice Cream

Yield: about 1 quart
Author: Maryanne Cabrera


  • 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


  • 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.


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.
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