My tried-and-proven eggless dulce de leche ice cream is made with only 3 ingredients. It’s intensely creamy with no ice crystals and has a soft scoop consistency. I keep the recipe quick and easy by using ready-made caramel.
Note – This recipe has been updated from the archives – first published in April 2015. The original recipe was prepared using an ice cream maker but I have discovered you can replicate almost identical flavours and textures with a quicker no churn method. I’ve also added lovely new images and helpful content.
There’s something so satisfying about making your own ice cream at home. I’m a huge fan of the ice cream maker and love using it for my no-egg vanilla ice cream .
Sometimes, I don’t feel like getting out the fancy equipment and make more simple ice creams like mango kulfi with mango pulp and cardamom chai kulfi .
I’ve made this ice cream both ways over the years — with and without an ice cream maker — and honestly, both turn out beautifully. But I figured I’d share the no-churn version here because, let’s face it, most of us don’t have an ice cream maker just sitting on the counter. And even if you do, you have to remember to freeze the bowl a day in advance – which is great – if you remembered to freeze the bowl yesterday!
No-churn dulce de leche ice cream is one of those recipes that feels indulgent, and tastes like something you’d buy from an artisanal shop.
It is definitely creamier , less airy and more rich than the traditional churn method because this base is entirely whipped cream and caramel.
Ingredients notes
Caramel sauce – I use Carnation caramel for ease — it’s basically dulce de leche and gives the ice cream a silky, toffee-like sweetness without any prep. I also use it for my caramel mousse . Because the consistency is too thick, I like to thin it down with a bit of whole milk. If you’d rather make your own, a classic caramel sauce or slow-cooked dulce de leche both work beautifully. Just make sure it’s completely cooled and smooth before folding it into the mix.
Many caramel no-churn ice creams can be too sweet so I’ve reduced the amount of caramel that was originally added in this recipe.
Cream – UK readers can use either double cream or whipping cream. I personally prefer using whipping cream as it freezes without feeling too heavy or dense. US readers – use heavy cream.
Whole milk – as above, I use a little bit of whole milk to thin out the caramel.
No-Churn Method
1. Whip the Cream Just Right
Start with cold heavy cream. Using a hand mixer or whisk, whip the cream until it forms soft peaks .
✅ Tip: Don’t overwhip! If you go too far, the cream will become grainy and hard to fold. But if you under-whip, the ice cream may not hold its structure and can turn out too soft or mousse-like (a common complaint!).
2. Add Milk & Most of the Caramel
In a separate bowl, mix the milk with most of the caramel sauce (save a little for swirling later). If you’re using homemade caramel , make sure it’s completely cooled before adding — warm caramel can melt the whipped cream and ruin the texture.
Now gently fold the whipped cream into the caramel-condensed milk mixture in batches. Use light strokes so you don’t knock out too much air.
4. Swirl & Freeze
Pour the mixture into a loaf pan or airtight container. Drizzle the remaining caramel on top and use a skewer or knife to swirl it through the surface.
Cover with a lid or cling film (pressed against the surface) to avoid ice crystals forming on top.
Freeze for at least 6–8 hours or overnight until firm.
5. Scoop & Serve
Take the ice cream out for a few minutes before scooping. Top with a little extra caramel sauce, a pinch of sea salt, or your favourite crunchy topping.
❄️ Note: Because of the high sugar and fat content, no-churn ice creams can freeze a little softer than churned ones — but if your freezer runs cold, it might also become rock solid. Let it sit on the counter briefly to soften before serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
No Churn Dulce De Leche Ice Cream
Equipment
- Hand mixer or balloon whisk
Ingredients
- 600 millilitres whipping cream or heavy cream
- 300 gram caramel or dulce de leche
- 50 millilitres whole milk
Instructions
- Whip the cream until you achieve soft peaks.
- Whisk the milk into the caramel until smooth.
- Fold most of the caramel into the whipped cream, reserving a little to swirl through later.
- Pour the mixture into a baking tin. Dot with the remaining caramel and swirl through.
- Cover with clingfilm and place in the freezer for approximately 4-6 hours or until firmly set.
- Remove from the freezer a few minutes before scooping.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
No Churn Dulce De Leche Ice Cream
Equipment
- Hand mixer or balloon whisk
Ingredients
- 600 millilitres whipping cream or heavy cream
- 300 gram caramel or dulce de leche
- 50 millilitres whole milk
Instructions
- Whip the cream until you achieve soft peaks.
- Whisk the milk into the caramel until smooth.
- Fold most of the caramel into the whipped cream, reserving a little to swirl through later.
- Pour the mixture into a baking tin. Dot with the remaining caramel and swirl through.
- Cover with clingfilm and place in the freezer for approximately 4-6 hours or until firmly set.
- Remove from the freezer a few minutes before scooping.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bengali Cholar dal is an aromatic dal made with split yellow bengal gram, fresh coconut and raisins. It has a unique sweet and savoury flavour.
Note – This recipe has been updated from the archives – first published in March 2012. There are minor changes to the recipe – highlighted below. I’ve also added new images and helpful content.
My Mum first scribbled down this recipe after watching a chef on a food show visiting Eastern India. Later, I came across a traditional version in a recipe book and realised there were little touches I could add to make it more authentic.
This time, I’ve updated the recipe with three additions: cashew nuts, raisins and green chilli-ginger paste to bring heat and depth.
Cholar dal is made with chana dal (split Bengal gram), slow-cooked until tender but not mushy. It’s finished with a tempering of ghee, whole spices like bay leaf, cinnamon, and cardamom, cashew nuts, coconut and raisins.
Unlike the Gujarati version of chana dal , which is tangy, the Bengali cholar dal feels more indulgent – with ghee, sugar, and fragrant spices. It’s prepared without onion or garlic.
I serve it alongside poori and niramish paneer or a curry without onion or garlic for a weekend treat.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bengali Cholar Dal (Chana Dal with Coconut)
Equipment
- Pressure cooker Or Instant Pot
- pan
Ingredients
- 1 cup chana dal split yellow bengal gram
- 2 tablespoon fresh coconut grated
- 2 tablespoon raisins
- 1 tablespoon ghee
- 1 tablespoon whole spices mix of cloves, cardamom pods, bay leaves, small cinnamon bark, dried red chillies
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon hing asafoetida
- 2 tablespoon cashew nuts
- ½ teaspoon turmeric powder
- 2 teaspoon cumin and coriander powder combined
- 2 tablespoon ginger-green chilli crushed
- ½ teaspoon garam masala
- 1 teaspoon sugar
- 1 tablespoon salt
Instructions
- Rinse the lentils in clean running water and soak for at least 30 minutes in a bowl.
- Add soaked lentils in a pan and cook with 3-4 cups of water on a low heat for at least 40-45 minutes.
- Or use your pressure cooker.
- The lentils should be soft and mushy.
- Heat ghee in a pan, add whole spices, mustard seeds and cumin seeds. Once they crackle add hing.
- Now add fresh coconut and roast until light brown. Then add raisins, cashew nuts and crushed ginger-chillies.
- Mix well and cook for 1-2 minutes. Then tip in all the spices powders and saute for a few seconds.
- Add cooked lentils into the tempering, along with salt and sugar.
- Mix well and bring it to a boil then reduce the heat and simmer the dal for further 4-5 minutes.
- Turn off the heat when dal and has a slightly thicker consistency.
- Optionally, you can prepare an extra vaghar and pour on the cooked cholar dal.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
