No ice cream maker? No problem. This no-churn creme brulee ice cream blends mascarpone, cream, and dulce de leche into a luxuriously smooth frozen dessert, studded with crunchy walnuts. It is as easy as our No-Bake Chocolate Mousse Cake and twice as impressive — Serious Eats has a great primer on no-churn ice cream science if you are curious.
Ingredients
- 200 g (about 3/4 cup) heavy cream, 33% fat
- 100 g (3.5 oz) mascarpone
- 250 g (9 oz) dulce de leche (boiled condensed milk)
- 80 g (2/3 cup) walnuts, crushed
Instructions
- Beat the mascarpone with the heavy cream using a mixer. Add the dulce de leche and whip until smooth and uniform.
- Fold in the crushed walnuts and transfer to a freezer-safe container.
- Freeze for 5-6 hours until firm. Let sit a few minutes at room temperature before scooping.
Tips
- Toast the walnuts lightly in a dry skillet for deeper, nuttier flavor.
- Let the ice cream sit a few minutes at room temperature before scooping for perfectly creamy scoops.
- Serve in small glasses with a drizzle of extra dulce de leche, or alongside our Honey Cookies with Cinnamon and Ginger. Allrecipes is full of inspiration for frozen dessert toppings.
Nutrition: per 100 g: 100 kcal, protein 2 g, fat 4 g, carbs 21 g