This easy recipe for homemade dulce de leche ice cream is made with milk, heavy cream and store bought dulce de leche. Creamy, dreamy this ice cream is a snap to make and taste like it took hours to make. I like to make a triple batch and store it snuggled between the frozen veggies in my freezer. No one seems to look there for frozen treats.
Wonderful to serve for a fiesta or great for a ice cream bar I like to serve it with a handful of finely diced pecans for a bit of crunch. When Old El Paso asked me to create a fun recipe using their stand ‘n stuff tortilla shells I knew this was the perfect vessel to hold my creamy dulce de leche ice cream.
I brushed them with melted butter, sprinkled them with piloncillo and crisped them in the oven. The tortilla becomes crispy, flaky and caramelized from the piloncillo. A sweet crispy shell is the perfect bowl for a huge scoop of ducle de leche ice cream. Yum!
- 4 Old El Paso stand and stuff tortilla shells
- ¼ cup butter melted
- ¼ cup grated piloncillo
- 2 cups milk
- 1 cup heavy cream
- 1 ½ cups dulce de leche
- 1 teaspoon vanilla extract
- ¼ cup finely chopped pecans
To Make Dulce de Leche Ice Cream:
In a saucepan bring milk and cream to a boil, remove from heat add dulce de leche and whisk until dissolved. Whisk in vanilla, pour into a bowl and place in fridge to chill, about 4 hours. After four hours pour into the bowl of an ice cream machine and freeze according to the manufactures’ instructions. Transfer to a container, place in freezer until ready to serve.
To Make Piloncillo Tortilla Cups:
Preheat oven to 350 degrees. Lightly brush inside and outside of stand and stuff tortilla shells with melted butter and sprinkle with grated piloncillo. Place on baking sheet, bake for 8-13 minutes or until crispy.
Scoop dulce de leche ice cream into piloncillo tortilla cup, sprinkle with pecans.
Sweet Life Disclosure: This is a sponsored post with Old El Paso. Thank you for supporting the companies Sweet Life collaborates with which allows me to create fun and unique recipes.