Ingredients
– 1 can (14 oz) dulce de leche
– 2 cups cold heavy whipping cream
– 2 teaspoons vanilla bean paste or vanilla extract
– ½ teaspoon coarse Kosher salt (use ¼ teaspoon if using table salt)
– ⅔ cup toffee bits
Instructions
1-In a bowl, use an electric mixer on medium speed to beat the 1 can (14 oz) dulce de leche, 2 cups cold heavy whipping cream, 2 teaspoons vanilla bean paste or vanilla extract, and ½ teaspoon coarse Kosher salt until the mixture is smooth and thick soft peaks form. This step usually takes several minutes and creates that airy base.
2-Gently fold in the ⅔ cup toffee bits to add crunch without deflating the mixture. Be careful to mix evenly so every bite has that salted toffee crunch.
3-Transfer the mixture to a lidded container and freeze for 8 to 10 hours or overnight until it’s firm enough to scoop. For the best texture in your dulce de leche salted toffee crunch ice cream no churn recipe, avoid stirring once it’s in the freezer.
Last Step:
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🍬 Toffee bits add crunch and caramel flavor; substitute with chopped chocolate, brownie chunks, or cookie pieces as desired.
☕ For variations, add a ripple of fudgy chocolate ganache or 1-2 tablespoons instant espresso powder for mocha flavor.
🍯 Homemade dulce de leche can be made by boiling an unopened can of sweetened condensed milk submerged in water for 2-3 hours.
⏲ Best eaten within two weeks for optimal freshness.
🏔 Recipe tested at 5,280 feet altitude; adjust as needed for other elevations.
- Prep Time: 5 minutes
- Freezing Time: 8 hours
- Category: Dessert
- Method: No churn
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop