Dulce de leche has experienced an increased popularity outside Argentina these last few years, and it's easy to see why. The process of slowly cooking milk results in a unique caramel colour and a rich, nutty taste. We guarantee this heavenly ice-cream won't last long in your freezer!

1 litre





Skill level

Average: 4 (40 votes)


  • 1 tbsp caster (superfine) sugar
  • 1 tbsp dextrose
  • 5 g (⅛ oz) ice-cream stabiliser (optional)
  • 500 ml (17 fl oz/2 cups) milk
  • 350 g (12 oz) dulce de leche

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 3-6 hours

Combine the sugar, dextrose and stabiliser, if using. Heat the milk in a saucepan to just below boiling and add the dry ingredients in a steady stream, whisking to prevent lumps forming. Put the dulce de leche in a heatproof bowl, pour over the hot milk mixture and mix with a hand blender until well combined. Transfer to a container. Cover the surface with plastic wrap and refrigerate for 3–6 hours.

Churn in an ice-cream maker according to the manufacturer’s instructions. Serve immediately or store in the freezer.



Recipe and image from Argentinian Street Food, Enrique Zanoni & Gaston Stivelmaher (Murdoch Books, $29.99, hbk)