Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Get out your ice cream machines for this one!! 2 cans of sweetened, condensed milk (not evaporated milk) are caramelized, and half of the mixture is stirred into a custard base. When the custard is almost frozen, the rest of the caramel is dropped in ribbons into the ice cream as it continues to churn in the ice-cream maker.


  1. Place sweetened, condensed milk into the top of a double boiler. Cook over simmering water for 1½ to 2 hours, stirring every five minutes, until a golden caramel color. Chill half of mixture. Cool the other half to room temperature.
  2. Heat 2 cups of milk almost to a simmer in a medium saucepan. Whisk eggs in a bowl. Slowly pour about one half cup hot milk into eggs, whisking rapidly to prevent eggs from cooking. Whisk eggs into remaining milk in saucepan. Stir constantly over medium-low heat until custard thickens. It should heavily coat a spoon. Do not allow custard to boil.
  3. Remove from heat and stir in the room-temperature caramel, add the remaining 1 cup milk and the vanilla. Refrigerate overnight or until very cold.
  4. Pour ice cream base into an ice-cream maker and process according to manufacturer's instructions. When ice cream is thick and almost done, dollop in chilled caramel into mixture, allowing it to drip in ribbons from a spoon. Continue processing until done. Freeze if you can wait! Enjoy!
Most Helpful

This worked well halved with the size of my ice cream mixer. The flavor and texture were dead on! I too had a bit of trouble running the caramel stream into the mixer so i just folded dollops of caramel in after it finished. Easy! I then froze it for an hour or so before enjoying, topped with sea salt.

sofie-a-toast September 14, 2012

Very yummy, even with nonfat milk! The only thing I did different is increase the vanilla to a tablespoon. The ribbons didn't work for me either. I caught on to this right away, and stopped adding it to the machine. Instead, I layered the dulce de leche alternately with the ice cream in a tupperware to mimic this effect (once frozen). Thanks, Rita!

Maito August 21, 2007

First off, the taste of this ice cream is absolutely WONDERFUL. It's very creamy, considering there's no cream in it, and the caramel flavor is to die for. I had some problems with execution though. The custard was extremely runny after I added the last cup of milk and never thickened up again. It ran forever in my little Cuisinart ice cream maker and never got past a very soft ice milk stage, so I ended up pouring it into a cake pan to freeze. It probably didn't help that I had to warm the additional caramel to room temperature in order to drop it into the mix. I had cooked the caramel for 1 3/4 hours and when it was chilled it was as hard as rock. When I dropped it into the ice cream maker, most of it ended up sticking to one of the paddles in a big clump instead of spreading out into ribbons. I think the next time I make this, I'll just do one can of sweetened condensed milk and not bother with the caramel ribbons. This is a very labor intensive ice cream but if you like dulce de leche, the taste is worth the effort.

Chilicat June 17, 2007