Dulce de Leche Ice Cream Cake Recipe

Dulce de leche Ice Cream Cake Cupcake Savvy

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This Dulce de Leche Ice Cream Cake features layers of chocolate chip cookies and creamy homemade dulce de leche ice cream. Topped with a rich dulce de leche drizzle and a whipped cream border, it's a decadent frozen dessert.

Prep Time 30

Chill Time 6

Total Time 6 30

Servings Slices

Calories 387kcal

Author Fay

INGREDIENTS

Ice Cream Cake

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 milk powder optional
100 g (3 ½ oz) dulce de leche (B)

Cream Border

180 ml (6 floz) heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla
1 tablespoon milk powder optional
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.

NOTES

Use milk powder to help prevent ice crystals from forming in the ice cream.

Line your pan well to ensure easy removal of the cake.

Allow the ice cream cake to soften slightly before serving for easier slicing.

Customize your cake with different cookie flavors for variety.

Whip the cream to stiff peaks for a stable cream border.

NUTRITION