- 1 pint heavy whipping cream (2 cups)
- One 13.4-ounce can dulche de leche
In a stand mixer, whip the heavy cream until it forms soft peaks, about 4 minutes. Turn off the mixer, add the dulche de leche and mix to combine. Pour the mixture into a loaf pan or plastic storage container. Place in the fridge for at least 3 hours or overnight until completely frozen.
Let sit at room temperature for 5 minutes before serving.