No-Churn Dulce de Leche Coffee Ice Cream

3 Start by pouring your cold heavy cream into a large bowl. Whip the cream using a hand mixer or stand mixer until stiff peaks form. This step helps your ice cream base stay light and scoopable straight from the freezer.
0 In a medium bowl, whisk together the dulce de leche, milk, instant coffee, sugar, vanilla extract, and salt until fully combined. This is your ice cream mixture—smooth, thick, and ready to fold.
4 Gently fold the milk mixture into the whipped cream using a flexible spatula. Try not to deflate the cream too much as you mix. You’re looking for a uniform texture without streaks.
5 Once everything is combined, pour the ice cream base into a loaf pan or another freezable container. Metal containers can help it freeze faster, but any container with space to expand will work.
6 Cover the container and freeze for about one hour. Then drizzle the remaining dulce de leche over the top and swirl it in gently with the back of a spoon. Cover again and freeze for at least 3 more hours, or overnight if possible.
7 Before scooping, let the ice cream sit at room temperature for a few minutes. Wetting your scoop helps get perfect scoops without sticking. Store leftovers in an airtight container for up to 2 months.