This Dulce de Leche Ice Cream Cake is a rich and creamy dessert perfect for any sweet tooth. Layers of cookies and dulce de leche ice cream create a delicious treat. It’s easy to make, requiring minimal ingredients, and is sure to satisfy your cravings.
What is Dulce de leche?
Dulce de leche is a sweet, caramel-like sauce made by slowly heating sweetened milk until it thickens and develops a rich, golden-brown color. The process involves simmering the milk and sugar mixture for several hours, allowing the sugars to caramelize and create its signature flavor.
Originating in Latin American cuisine, dulce de leche is commonly used in desserts, pastries, and as a topping for ice cream, providing a smooth and creamy addition to many sweet treats. The name "dulce de leche" translates to "sweet milk" in Spanish.
What Is The Substitute For Dulce de leche?
- Caramel Sauce: This can be used as a substitute but is typically thinner and less creamy than dulce de leche.
- Butterscotch Sauce: This has a similar flavor profile but with a more buttery taste.
- Cajeta: This is a Mexican caramel made from goat's milk and can be used similarly to dulce de leche.
- Sweetened Condensed Milk: Boil or bake a can of sweetened condensed milk until it thickens and caramelizes, which essentially turns it into homemade dulce de leche. I have a very detailed tutorial on how to make homemade Dulce de leche safely!
- Looking for another flavor?: The concept of an ice cream cake can be made with any flavor. We have some fabulous flavors to choose from including; Chocolate Ice Cream, Coffee Ice Cream and Mango Ice Cream.
Ingredients In Dulce de Leche Ice Cream Cake
Ice Cream Cake:
- Chocolate Chip or Other Cookies: These form the base and middle layers of the ice cream cake, adding a crunchy texture.
- Heavy Cream: Used to create the creamy base for the ice cream.
- Sweetened Condensed Milk: Adds sweetness and richness to the ice cream mixture.
- Dulce de Leche (A): Provides a caramel flavor within the ice cream mixture.
- Milk Powder: Optional, but helps to prevent ice crystals from forming in the ice cream.
Toppings:
- Dulce de Leche (B): Used to create a rich, caramel layer within the ice cream cake.
Cream Border:
- Heavy Cream: Whipped to create a stable border around the ice cream cake.
- Powdered Sugar: Sweetens the whipped cream.
- Vanilla: Adds flavor to the whipped cream.
- Milk Powder: Optional, it can help stabilize the whipped cream.
- Dulce de Leche (C): Mixed into the whipped cream for added caramel flavor.
Garnish:
- Dulce de Leche (D): Drizzled on top for a finishing touch of caramel flavor.
Steps to Make Dulce de Leche Ice Cream Cake
Ice Cream Cake:
Prepare the Tray: Line a tray with parchment paper. Place a mousse ring on top and line the sides with an acetate cake collar or additional parchment paper. If you don't have a mousse ring, you can use a springform pan lined with parchment paper.
Mix the Ice Cream Base: In a bowl, combine the heavy cream, sweetened condensed milk, dulce de leche (A), and milk powder. Whip the mixture until it thickens and increases in volume.
Assemble the First Layer: Lay cookies on the base of the mousse ring, filling any gaps with broken pieces. Spread half of the ice cream mixture evenly over the cookies.
Add Dulce de Leche: Drop spoonful's of dulce de leche (B) over the ice cream layer. Save some for the topping. Add another layer of cookies on top.
More Ice Cream: Pour about three-quarters of the remaining ice cream mixture over the second layer of cookies. Add more spoonful's of dulce de leche.
Final Ice Cream Layer: Spread the rest of the ice cream mixture as the top layer. Freeze the cake overnight.
Remove and Prepare for Topping: Take the ice cream cake out of the mousse ring or springform pan. Place it onto a serving plate, remove the acetate or parchment paper, and return the cake to the freezer while you prepare the cream border and toppings.
Cream Border and Decorations:
Whip the Cream: In a bowl, whip together the heavy cream, powdered sugar, vanilla, dulce de leche (C), and milk powder until it forms stiff peaks.
Drizzle Dulce de Leche: Drizzle dulce de leche (D) across the top of the ice cream cake in a zigzag pattern.
Pipe the Cream Border: Fill a piping bag with a 1M tip with the whipped cream mixture and pipe a border around the edge of the cake.
Final Freeze: Return the cake to the freezer. Before serving, remove it from the freezer about 10 minutes in advance to allow it to soften slightly. Use a warm knife to cut the cake for easier slicing.
Pro Tip
To make slicing easier, dip your knife in hot water before each cut. This helps the knife glide through the ice cream cake smoothly.
Recipe Variations
- Chocolate Swirl: Add a layer of chocolate fudge sauce between the ice cream layers for a rich chocolate and caramel combo.
- Banana Caramel: Slice bananas and layer them with the ice cream mixture for a delicious caramel-banana flavor.
- Pecan Crunch: Sprinkle chopped pecans between the layers to add a crunchy texture that pairs well with dulce de leche.
- Cinnamon Spice: Mix a teaspoon of ground cinnamon into the ice cream mixture for a warm, spiced caramel flavor.
- Salted Caramel: Sprinkle a bit of sea salt over each layer of dulce de leche for a salted caramel twist.
- Almond Joy: Add a layer of toasted almonds and shredded coconut between the ice cream layers for a nutty and sweet contrast.
- Coffee Caramel: Stir in a teaspoon of instant coffee into the dulce de leche for a mocha caramel flavor that pairs perfectly with the cake.
More Ice Cream Cake Recipes
Ice Cream Flavors You Might Like
- Peanut Butter Ice Cream
- Tim Tam Slam Ice Cream Recipe
- Snickers Ice Cream (No Churn)
- Nutella Brownie Ice Cream Cake
Frequently Asked Questions
Yes, store-bought dulce de leche works perfectly for this recipe. It saves time and adds the same rich caramel flavor.
You can use a springform pan lined with parchment paper. It’s a great alternative and makes it easy to remove the ice cream cake.
Yes, you can make the ice cream cake a few days in advance. Keep it covered in the freezer to maintain its freshness.
Milk powder is optional. It helps prevent ice crystals but the recipe will still work without it. Just mix the other ingredients well.
Yes, you can use any cookie you like. Chocolate chip, graham crackers, or even digestive biscuits work well.
Dulce de Leche Ice Cream Cake Recipe
INGREDIENTS
Ice Cream Cake
- 10 (10) chocolate chip cookies or other cookies
- 600 ml (2 ½ cups) heavy cream
- 395 g (14 oz) sweetened condensed milk
- 200 g (7 oz) dulce de leche (A)
- 2 tablespoon (2 tablespoon) milk powder optional
- 100 g (3 ½ oz) dulce de leche (B)
Cream Border
- 180 ml (6 floz) heavy cream
- 1 tablespoon (1 tablespoon) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla
- 1 tablespoon (1 tablespoon) milk powder optional
- 1 tablespoon (1 tablespoon) dulce de leche (C)
Garnish
- 100 g (3 ½ oz) dulce de leche (D)
INSTRUCTIONS
Ice Cream Cake
- Line a tray with parchment paper. Place a mousse ring on top. Line the sides with an acetate cake collar or parchment paper. Alternatively, use a lined springform pan.
- In a mixing bowl, combine heavy cream, sweetened condensed milk, dulce de leche (A), and milk powder. Mix until the mixture thickens and increases in volume by one-third.
- Line the base of the mousse ring with cookies, using broken pieces to fill gaps. Top with half of the ice cream mixture.
- Dollop spoonfuls of dulce de leche (B) over the ice cream. Top with another layer of cookies.
- Pour ¾ of the remaining ice cream mixture over the cookie layer. Dollop again with some dulce de leche.
- Add the remaining ice cream mixture as the final layer.
- Freeze overnight.
- Remove the ice cream cake from the mousse ring or springform pan. Place onto a serving plate, remove the acetate collar or parchment paper, and return the ice cream cake to the freezer while preparing the topping.
Cream Border and Decorations
- In a mixing bowl, whip the cream, powdered sugar, vanilla, dulce de leche (C), and milk powder to stiff peaks.
- Pipe dulce de leche (D) across the top of the ice cream cake in a zigzag pattern.
- Use a piping bag with a 1M piping tip to pipe a cream border around the cake.
- Return the cake to the freezer. Remove from the freezer 10 minutes before serving to allow the ice cream to soften slightly. Cut with a warm knife.
Catey says
Hi, Just wondering how long this would last, stored in the fridge? It would be great to have n the freezer for unexpected visitors.
Fay says
Yep! I do that often. After it has frozen initially, it just needs to be sealed and covered very well in airtight container to avoid freezer burn. I would go more than two months though as the texture isn't as good after that.
Holly says
This ice cream cake is amazing dangerously delicious I use Biscoff cookies for the crust, I highly recommend these. For the filling, I added the cookies, caramel sauce, pecans, and edible cookie dough.
This ice cream cake is very versatile you can do any different variations. The ice cream base is amazing
thank you Faye for the great recipe. I can’t make these fast enough.
Fay says
How fabulous and DELICIOUS! Thanks for posting Holly!