Ingredients:

  • 14 oz (397g) dulce de leche
  • 2 cups (480ml) heavy whipping cream
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. In a chilled mixing bowl, combine the heavy whipping cream, vanilla extract, and sea salt. Beat on medium-high speed until stiff peaks form.
  2. Pour the room-temperature dulce de leche into the center of the whipped cream. Using a rubber spatula, gently fold the mixture using a 'cut and turn' motion until the mahogany streaks disappear.
  3. Transfer the mixture into a loaf pan, smoothing the top with a spatula. Cover the surface directly with plastic wrap to prevent ice crystals from forming.
  4. Freeze for at least 6 hours, or until firm.