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Caramel Crunch Ice Cream (No Churn!)

Course Dessert
Cuisine Pakistani
Servings 1 Quart


Caramel Crunch

  • ½ cup granulated sugar
  • ½ cup sliced nuts optional

Ice Cream Base

  • 2 cups heavy whipping cream cold
  • 1 14 ounce can dulce de leche
  • 1 teaspoon vanilla extract


Prepare Caramel Crunch

  1. Set aside a baking sheet lined with parchment paper.
  2. In a large heavy bottomed pan, over medium low heat, spread sugar in an even layer. Once the sugar begins to caramelize along the edges, gently swirl the pan to encourage even caramelization. Once the sugar has completely melted and has reached a deep golden color, stir in nuts (if using), and carefully pour on to prepared baking sheet in a thin layer.
  3. Cool completely, and then break the caramel into small pieces.

Prepare Ice Cream

  1. In a large bowl, whip the cream over medium high speed until stiff peaks form.
  2. Add dulce de leche and vanilla, and gently stir until thoroughly combined.
  3. Fold in prepared caramel pieces, reserving a few to scatter on top.
  4. Transfer the ice cream mixture into a freezer-safe container. Top with remaining caramel pieces. Freeze overnight or until firm.

Recipe Notes

Recipe for homemade dulce de leech can be found here.