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Scoops of no churn dulce de leche salted toffee ice cream in a waffle cone.

Dulce de Leche Salted Toffee Crunch Ice Cream (No Churn)

Heather Smoke
The easiest, creamiest, no churn dulce de leche ice cream, flecked with crunchy toffee bits.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 2 votes
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Prep Time 5 minutes
Freeze Time 8 hours
Total Time 8 hours 5 minutes
Course Dessert
Cuisine American
Servings1 1/2 quarts

Equipment

  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

  • 1 can (14 oz) dulce de leche
  • 2 cups cold heavy whipping cream
  • 2 tsp vanilla bean paste or vanilla extract
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ⅔ cup toffee bits

Instructions
 

  • In a bowl, use an electric mixer to beat the dulce de leche, cream, vanilla and salt for several minutes on medium speed until smooth, and thick soft peaks form.
  • Fold in the toffee bits.
  • Spread the ice cream mixture into a lidded container. Freeze for about 8-10 hours, or overnight, until firm enough to scoop.

Notes

Homemade no churn ice cream is best eaten in about 2 weeks.
Keyword Caramel, Dulce de Leche, No Churn Ice Cream, Toffee
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