Carrot Dulce de Leche Ice Cream
Drawing inspiration from the Latin American confection dulce de leche, this homemade recipe begins with a creamy base of heavy whipping cream and caramelized sweetened condensed milk for an effortless, no-churn texture and the deep, milky flavor of dulce de leche. For an intriguing depth of flavor and a boost of nutrients, Libby's Sliced Carrots are pureed and mixed in, adding subtle earthiness and natural sweetness that complements the rich caramel notes. A hint of vanilla extract ties all the ingredients together, resulting in a distinctively decadent take on classic ice cream.
SERVINGS
10
PREP TIME
30 Min
COOK TIME
0 Min
Ingredients
2 cans (14 oz. each) sweetened condensed milk
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 pint (16 oz.) heavy whipping cream
1 teaspoon pure vanilla extract
2 cans (14 oz. each) sweetened condensed milk
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 pint (16 oz.) heavy whipping cream
1 teaspoon pure vanilla extract
Instructions
- Pour condensed milk into a large (at least 3 quarts in size) microwave-safe bowl. Heat on medium power (50%) for 4 minutes.
- Remove bowl from microwave and whisk well. Return bowl to microwave and continue cooking on medium power in 2-minute increments. After each interval, remove bowl and stir with a whisk. (Keep a close eye on the mixture, especially when it starts to bubble vigorously. Stop the microwave immediately if it looks like it will boil over.) Continue this process for about 10–15 minutes, until milk has thickened and become a deep caramel-brown color.
- Let the dulce de leche cool completely. Transfer ½ cup to a small bowl, cover, and refrigerate. (This will be used for topping when serving.)
- In a food processor, add carrots. Puree until smooth. Set aside.
- In the bowl of a stand mixer, add heavy cream and vanilla. Start at low speed, then increase to medium-high when cream starts to thicken. Whip until peaks form, about 10 minutes.
- Add cooled dulce de leche to bowl and gently mix in. Gently fold in carrot puree. Transfer to a freezer-safe pan or storage container. Let freeze 24 hours.
- Serve topped with reserved dulce de leche.
- Pour condensed milk into a large (at least 3 quarts in size) microwave-safe bowl. Heat on medium power (50%) for 4 minutes.
- Remove bowl from microwave and whisk well. Return bowl to microwave and continue cooking on medium power in 2-minute increments. After each interval, remove bowl and stir with a whisk. (Keep a close eye on the mixture, especially when it starts to bubble vigorously. Stop the microwave immediately if it looks like it will boil over.) Continue this process for about 10–15 minutes, until milk has thickened and become a deep caramel-brown color.
- Let the dulce de leche cool completely. Transfer ½ cup to a small bowl, cover, and refrigerate. (This will be used for topping when serving.)
- In a food processor, add carrots. Puree until smooth. Set aside.
- In the bowl of a stand mixer, add heavy cream and vanilla. Start at low speed, then increase to medium-high when cream starts to thicken. Whip until peaks form, about 10 minutes.
- Add cooled dulce de leche to bowl and gently mix in. Gently fold in carrot puree. Transfer to a freezer-safe pan or storage container. Let freeze 24 hours.
- Serve topped with reserved dulce de leche.
