No-Churn Salted Caramel Ice Cream

Preparation

1. Step 1

   Pour or spoon about ¾ of the dulce de leche from the can into a small bowl (save the remaining dulce de leche for swirling). In a large bowl, using a whisk or electric mixer, beat heavy cream and fine sea salt until stiff. Add a dollop of the whipped cream to the small bowl, and mix until the dulce de leche has loosened.

2. Step 2

   Add the lightened dulce de leche mixture to the bowl of whipped cream, gently folding until combined.

3. Step 3

   Add remaining dulce de leche to the now-empty small bowl and season with flaky salt (or you can substitute ¼ teaspoon fine salt, but you won’t have the crunch).

4. Step 4

   In a quart-size container, add a quarter of the dulce de leche whipped cream. Dollop in a few small spoonfuls of salted dulce de leche on top and swirl gently. Repeat until all of the whipped cream and dulce de leche are transferred. Freeze until firm, at least 3 hours or overnight.