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Playing How to Make Cold Brew Dulce de Leche Ice Cream

Nico Norena—the Miami-based social media star known for his over-the-top desserts on IG and TikTok (@succulentbite)—shares his easy coffee ice cream topped with dulce de leche from his new cookbook, The Succulent Bite

"Looking for a sweet way to get your daily caffeine fix? Then this recipe is for you! This ice cream's light coffee taste and rich dulce de leche swirls are sure to pack a flavorful punch. This dynamic duo certainly won't disappoint." —Nico 

Here's how to make cold brew at home. (You can also use espresso in the recipe.) 

For another sweet recipe from Nico, check out his Chocolate Spice Brownies. Pair the two for an amazing brownie sundae! 


  • 2 cups heavy cream
  • One 14-ounce can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • ½ cup cold brew coffee or three 1-ounce espresso shots, chilled
  • 3 ½ ounces dark chocolate, chopped
  • 3 tablespoons dulce de leche, for topping


Serves: 6


In a large bowl, add the heavy cream, condensed milk and vanilla. Using an electric hand mixer on high speed, whip the ingredients in circular motions. To avoid overmixing, you can reduce the mixer speed from high to medium after about 4 minutes of whipping. Once the mix has almost doubled in volume and has that fluffy texture, which should take about 2 minutes, you can stop. While mixing, if you notice the mix begins to break, turn off the electric mixer and mix by hand slowly to reincorporate the cream base. 

Next, carefully mix the coffee and chocolate into the cream mixture and whip the ingredients together. Place the mixture in a 6-cup freezer-safe glass container with a lid. (I prefer round containers, as they make it easier to scoop the ice cream later.) Freeze the mixture for at least 6 hours; once it's hardened, scoop and serve in a bowl or ice cream cone topped with dulce de leche. 

Excerpted from The Succulent Bite by Nico Norena. Copyright © 2022 by Nico Norena. Used with permission by Page Street Publishing. All rights reserved.