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
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.