Dulce de Leche Cheesecake Ice Cream

Luscious, silky, and irresistibly delicious Dulce de Leche Cheesecake Ice Cream – when you need to satisfy your craving for dulce de leche…and a cheesecake. 

Hello, everyone. I hope this week has been treating you well so far. If not, I have an excellent remedy. As I promised last time, I am sharing another ice cream idea. This time it’s Dulce de Leche Cheesecake Ice Cream.

If you have been following my blog for a while, you might remember my love for dulce de leche. Seriously. When I plan on a dulce de leche recipe, I normally buy two jars of this spread. Why? There would be a tiny chance that at least one jar survives until the cooking time. I also love this flavor in ice cream.

So far I have got a few variations such as:

Dulce de Leche Ice Cream

Coconut Dulce De Leche Ice Cream

Dulce De Leche Bailey’s Ice Cream

Oreo Dulce De Leche Ice Cream

Pumpkin Dulce de Leche Ice Cream

I am constantly looking for new combinations, and this is not that simple. Every time I think I might be run out of any possible combinations, but luckily, that is not true.

Anyway, I had wanted to make cheesecake ice cream for a long time. However, I didn’t want to just incorporate cream cheese. I needed the real game. Also, I am normally not a fan of cookies and biscuits in ice cream. A crustless cheesecake was the answer! Certainly, the dulce de leche cheesecake.

My friends, making a crustless cheesecake is an amazing idea. First of all, a crust isn’t the favourite part of a cheesecake of both Andrey and myself. Who needs those extra calories from the cookies when you can enjoy the rich filling? Besides, the presentation is not important here either. Has your cheesecake cracked? Who cares! You will be serving it in bowls. Oh boy, was it delicious! I obviously didn’t need the entire cheesecake for the ice cream, so we enjoyed the leftovers for a dessert. I am telling you, my friends – we might consider a crustless cheesecake all the times now.

The texture of this Dulce de Leche Cheesecake Ice Cream is amazing. It introduces this extra “melt-in-your-mouth” sensation. But keep in mind this is a very dense dessert. Next time when making it, I’ll try reducing the amount of whipping cream – lighter custard will work better here.

Anyway, if you happen to be a cheesecake or (and) dulce de leche lover, this dessert is 100% for you.

Cheers for now.

Dulce de Leche Cheesecake Ice Cream

Category: Baking: Sweet, Cheesecakes, Dessert, Ice Cream and Sorbet


  • 3 packages (225 gr each) of cream cheese, at room temperature
  • 1 jar (350 gr) dulce de leche
  • 1 tsp. vanilla extract
  • a tiny pinch of salt
  • 4 eggs, at room temperature
    Ice Cream:
  • 5 egg yolks
  • 2 cups whipping cream
  • 1,5 cups milk (2%)
  • 1 jar (350 gr) dulce de leche
  • 1 tsp. vanilla extract
  • 1 cup pecans, toasted and chopped
  • about 3 cups of cheesecake, divided


  1. Preheat oven to about 150 degrees C (300 F). Place a pan filled with water on the lower rack of the oven.
  2. To make the cheesecake, in a large bowl beat with an electric mixer on low speed the cream cheese, the dulce de leche, salt, and vanilla for 2-3 minutes until incorporated. Add the eggs and beat 1 minute to incorporate.
  3. Pour the mixture into a baking dish. Bake the cheesecake for about 50-60 minutes. Check the cheesecake - the edges of the cheesecake should look firm and set while the center remains slightly fudgy. If it doesn't look like that yet, bake it for another 5-10 minutes. If the edges are turning brown too fast, decrease the temperature to 130-140 degrees C (you can also cover the top with foil).
  4. Remove from the oven and let cool then refrigerate.
  5. To make the ice cream, in a saucepan combine the milk and cream and keep just until it starts to simmer. Don't bring to a boil.
  6. In a medium bowl whisk together the yolks and vanilla.
  7. Add about 1 cup of the hot milk&cream mixture to the eggs, and whisk until smooth. Incorporating the hot cream in two steps will help prevent the eggs from scrambling.
  8. Add the egg mixture into the pan with the remaining hot cream.
  9. Return the mixture to the saucepan and continue cooking over low heat and not allowing to boil, constantly mixing, for about 5-7 minutes.
  10. Remove from heat. Stir in the dulce de leche. Completely cool then refrigerate.
  11. Once the custard has cooled, place it in an ice cream maker and follow the manufacturer's directions for use, normally it takes between 25 and 35 minutes. One minute prior to the end of the cycle, add the chopped pecans and about 1 -1,5 cup of cheesecake broken into small pieces.
  12. Transfer the ice cream into a container. Drop the remaining cheesecake pieces (1-1,5 cups or to taste) and mix to combine.
  13. Freeze for a few hours.
  14. Enjoy!



6 thoughts on “Dulce de Leche Cheesecake Ice Cream

  1. This ice cream looks AMAZING Ben! I would have a hard time not eating the entire batch myself – talk about a real treat!! Best of both worlds :) Love the photos too!

  2. Woah. My mind is blown here, Ben! I’ve made cheesecake ice creams before, but I’ve never actually made cheesecake and then mixed it in with ice cream. Talk about a decadent and delicious dessert! (Try saying that 3x fast…hah.) These flavors are right up my alley, too. They’re perfect for Fall! And you know what? I bet a bit of pumpkin spice in there would be a nice touch! :-)
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  3. Ben – I think this is my favorite of your Dulce de Leche ice creams! Cheesecake is one of those foods (along with Dulce de Leche) that would be on my all-time favorites list. Luckily, I don’t have to decide between the now! Ha! Thanks for the recipe!

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