Dairy Free Dulce de Leche Ice Cream

Caramel has always been one of my favorite sweet flavors, especially swirled into cold ice cream on a warm day.

When I stopped eating milk products, finding a good version in the store was almost impossible because traditional caramel relies on milk and butter.

That is why I started making this dairy free dulce de leche ice cream in my own kitchen.

You get a smooth, creamy base with swirls of sweet golden caramel in every single scoop.

It is completely dairy free, so you can enjoy a bowl for dessert without having to worry about an upset stomach.

Why This Recipe Is a Keeper

Rich Caramel Flavor – Simmering the condensed coconut milk creates a deep, buttery caramel taste you will absolutely love.

Ultra Creamy Texture – Full-fat coconut milk and oat milk blend together for an extra smooth, custard-like scoop every time.

Delicious Caramel Swirls – Ribbons of homemade dulce de leche run through every bite, giving you bakery-level presentation at home.

No Icy Hardness – A touch of cornstarch keeps this frozen treat delightfully soft and easy to scoop.

Here’s What You’ll Need

For the Dulce de Leche

• 2 cans (11.25 oz each) Sweetened Condensed Coconut Milk
• 1/4 tsp Salt

For the Ice Cream Base

• 1 can (13.5 oz) Full-Fat Coconut Milk
• 1 cup Unsweetened Oat Milk
• 2 tbsp Packed Light Brown Sugar
• 1 tbsp Cornstarch
• 1/4 tsp Salt
• 2 tsp Vanilla Extract

How to Make It

Step 1

Pour the condensed coconut milk into a heavy medium saucepan and stir in the salt. Cook over medium-low heat for 20 to 30 minutes, stirring frequently with a heatproof spatula and scraping the bottom, until thick, glossy, and a deep caramel color.

If a little oil separates, whisk vigorously and it will come back together. Transfer to a heatproof bowl; you should have about 1 1/2 cups.

Step 2

In a clean saucepan, whisk together the brown sugar, cornstarch, and salt, then whisk in the coconut milk and oat milk. Cook over medium heat, whisking constantly, for 5 to 7 minutes, until the base simmers and thickens slightly.

Step 3

Remove from the heat and whisk in 2/3 cup of the warm dulce de leche and the vanilla until smooth. Press plastic wrap onto the surface and refrigerate for at least 6 hours or overnight, along with the remaining dulce de leche in a covered container.

Step 4

Pour the chilled base into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until thick and creamy.

Step 5

Microwave the reserved dulce de leche for 10 to 15 seconds, just until soft and spoonable but not warm. Layer the ice cream into a 9×5-inch loaf pan with dollops of dulce de leche, then gently swirl with a skewer.

Step 6

Cover tightly and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes before scooping.

Recipe Tips

Watch the Caramel Closely Near the End

Sweetened condensed coconut milk can go from golden to burnt very fast during the last ten minutes on the stove.

I recommend switching from a wooden spoon to a flexible silicone spatula so you can continuously scrape right against the flat bottom and corners of the pan.

If you see small dark flecks starting to appear, turn the burner down to low immediately so the batch stays smooth and sweet.

Dissolve the Cornstarch Completely in Cold Liquid

Before you turn on the heat for the ice cream base, make sure you whisk the cornstarch directly into the cold oat milk and coconut milk.

If the liquid is even slightly warm when the starch goes in, it will clamp up into stubborn, jelly-like lumps that will not melt away.

From my experience, running the base through a fine mesh strainer right into your bowl is the easiest way to catch any accidental stray lumps before chilling.

Give the Base Plenty of Time to Chill

You will get the best results if you leave the cooked base in the fridge for a full night rather than trying to rush it after just a few hours.

A warm or room-temperature liquid will quickly melt the frozen walls of your machine bowl, leaving you with cold soup instead of firm, creamy ice cream.

The mixture is truly ready to churn when it feels just as icy cold as a carton of milk straight from the refrigerator door.

What to Make Next

• Dairy Free Banoffee Pie
• Dairy Free Churro Cheesecake Bars
• Dairy Free Salted Caramel Pretzel Ice Cream
• Dairy Free Silky Vanilla Flan
• Dairy Free Strawberry Tres Leches Cake

Popular Questions

Does this ice cream have a strong coconut flavor?

Even though it uses coconut milk, the deep caramel flavor from cooking down the condensed milk takes center stage.

The oat milk also helps tone down the richness, so you get a smooth dulce de leche taste rather than an overwhelming coconut dessert.