Dairy Free Dulce de Leche Ice Cream
This luscious frozen dessert delivers a rich, velvety texture and irresistible sweetness. It is an impressive crowd-pleaser that everyone will love.
Equipment
- ice cream maker
- loaf pan
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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 9x5-inch loaf pan with dollops of dulce de leche, then gently swirl with a skewer.
- Cover tightly and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 424kcalCarbohydrates: 59gProtein: 2gFat: 20g