Beat The Heat

Dolche de Leche ice cream is a sure way to celebrate National Ice Cream month.

With this satisfying Dulce de Leche ice cream recipe

Submitted by Margaret Yabs Suge

July is National Ice Cream month and also the perfect way to celebrate is to enjoy the experience of making and tasting your own delightful cold treat. As a pastry chef with over 15 years of experience in making homemade ice cream as well as all types of desserts, I would like to share a delicious, easy to make ice cream recipe you can have fun making and eating.

Special equipment is necessary: ice cream maker.


  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 pound dulce de leche (about 1 2/3 cups)
  • 1/8 teaspoon pure vanilla extract
  • 3/4 cup chopped almonds, toasted (optional)
  • Salt


  • In a 3 quart saucepan, using medium heat, bring milk and cream to just a boil.
  • Remove from the heat and whisk in the dulce de leche until it is all dissolved.
  • Next, whisk in the vanilla and place mixture in a metal bowl.
  • Add a pinch of salt, to taste.
  • Place the bowl in a larger container full of ice and cold water.
  • Stir occasionally for about 15 – 20 minutes, or until the solution is cold.
  • Place in ice cream maker and freeze until the dessert is almost firm. If you wish to add pecans, this is when you will need to add them.
  • Lastly, remove the ice cream to another, airtight vessel and harden in the freezer for a minimum of one hour.
  • Scoop into ice cream bowls and top with a sprinkle of almonds and garnish with small wafer cookie if desired.
  • Serve your tasty treat.

This recipe yields about 1 ½ quarts of ice cream. Dessert makers prepare for about 15 minutes of active involvement, but the recipe will take a little over 2 hours to complete. Epicurious notes indicate that the ice cream will keep for about one week in your freezer.

Recipe modified from Epicurious

About the Chef:

Margaret Yabs Suge is the executive pastry chef at Poplar Springs Inn & Spa. Prior to joining the team at Poplar, Chef Maggie worked in both international and national settings, including 13 years as the assistant pastry chef at the Inn at Little Washington. Chef Maggie brings skill, imagination and creativity to all the dishes she creates. Poplar Springs Inn & Spa is located at 5025 Casanova Road, Warrenton. Maggie may be reached via email.

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