Sea Salt Dulce De Leche Ice Cream (Ice Cream Maker)

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“Had to share this after I tried it over the weekend! This one's a bit different than the others posted, due to the addition of toasted pecans (or dark chocolate crunchies, see note), and a sprinkle of sea salt before serving. Adapted from the Gourmet Today cookbook. Cooking time includes the mid-range chilling and freezing times.”
6hrs 15mins
1 1/2 quarts

Ingredients Nutrition

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 (16 ounce) jar dulce de leche (approx. 1 2/3 cups)
  • 18 teaspoon vanilla extract (good-quality Mexican vanilla, if available)
  • 34 cup chopped pecans, toasted, optional (see note)
  • flaked sea salt, to taste


  1. In a 3 quart heavy-bottomed saucepan, bring milk and cream just to a boil over moderate heat. Remove from the heat and whisk in the dulce de leche until it is completely incorporated into the mixture.
  2. Whisk in the vanilla extract.
  3. Transfer pan to fridge to cool (be sure to put a potholder or trivet under the bottom so you don't crack the glass shelf). Refrigerate uncovered for about an hour, stirring occasionally. After the hour, cover the pan and chill the mixture for 3 to 6 hours, or until very cold.
  4. Freeze the mixture in an ice cream maker (my Cuisinart took ~30 minutes, but follow the instructions for whatever type maker you have). A minute or two before the ice cream has fully firmed up, toss in the mix-in you choose.
  5. Transfer ice cream to an airtight container to ripen for at least 1 hour.
  6. When ready to serve, scoop ice cream into bowls and sprinkle lightly with sea salt (flakes are best, but the coarse-grain sea salt works too). Enjoy!
  7. NOTE: The original recipe calls for the toasted chopped pecans, but I like to use a lesser amount of Valrhona dark chocolate crunch perles that I find at Whole Foods Market instead. I'm sure this would be wonderful with an additional caramel swirl folded in as well, but I didn't have any extra dulce de leche on hand to try that.

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