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.

Ingredients Nutrition


  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

5 5

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.

4 5

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!

4 5

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.