• 1 pint (2 cups) heavy whipping cream
  • 1 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.