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5 from 2 votes

Dulce De Leche Icecream With Hazelnut Caramel Crunch

Inspired by Latin America's most cherished treat, this Dulce De Leche Icecream With Hazelnut Caramel Crunch will top your list of favorite homemade icecreams.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: caramel crunch, caramel crunch icecream, caramel icecream, dulce de leche, dulce de leche ice cream, dulce de leche icecream, dulce de leche icecream recipe, hazelnut caramel crunch, no churn icecream, recipe for dulce de leche icecream, what is dulce de leche icecream
Author: The Ovenist

Ingredients

FOR THE HAZELNUT CARAMEL CRUNCH

  • 120 g hazelnuts whole (¾ cup)
  • 320 g granulated white sugar (1 cup + 10 tablespoons)

FOR THE DULCE DE LECHE ICECREAM

  • 2 cups heavy whipping cream chilled
  • 1 ½ cans dulce de leche (each can 397g)
  • 1 teaspoon coffee powder (I used Nescafe)
  • 1 teaspoon vanilla extract

FOR THE TOP

  • ½ can dulce de leche
  • hazelnut caramel crunch as desired

Instructions

FOR THE HAZELNUT CARAMEL CRUNCH

  • Toast hazelnut on stove, in an air-fryer on in an oven. Let them cool. Put them in a zip-lock bag and hammer to crush.
  • Butter a large steel or non-stick pan, keep aside.
  • Place the crushed hazelnuts in a pan with sugar. Stir continuously till the sugar caramelizes and coats all the hazelnuts. Transfer to a buttered steel or nonstick tray and make sure it is spread out. Let it cool completely. DON'T TOUCH! CARAMEL IS REALLY HOT!
  • Once completely cool and solid, break it into big pieces, and place them again in a zip-lock bag. Hammer to crush. The size of the caramel crunch is totally up to you. Keep aside.

FOR THE DULCE DE LECHE ICECREAM

  • In a large bowl, whip two cups of heavy whipping cream until stiff peaks form. It helps if the whipping cream, bowl and the beaters are all chilled/very cold.
  • Add 1 ½ cans of dulce de leche, coffee powder and vanilla extract, and beat till combined.
  • Fold in the hazelnut caramel crunch using a rubber spatula. Keep some aside for topping.
  • Transfer the icecream mixture to a deep, air-tight box. Smooth the top.
  • Spoon dallops of with remaining half can of dulce de leche on top, and swirl using the tip of the a knife or a toothpick. Add some caramel crunch on top.
  • Place the lid on the box and wrap the box using cling wrap. Place in the freezer overnight.