Easy Dulce de Leche Ice Cream Cake

Easy Dulce de Leche Ice Cream Cake

April 9, 2025

When the weather warms up and party season kicks in, there’s nothing better than a no-bake dessert that looks impressive but is secretly so simple to pull together. This Dulce de Leche Ice Cream Cake is a creamy, dreamy layered treat that hits all the right notes. Sweet, silky, a little crunchy, and packed with caramel flavor from the dulce de leche, this is the kind of dessert people will ask you to bring every time.

Whether you’re celebrating Easter, Cinco de Mayo, or just want a cool, make-ahead dessert for a backyard gathering, this ice cream cake checks all the boxes. Plus, the crunchy caramelized almond topping takes it to the next level.

Easy Dulce de Leche Ice Cream Cake

Rated 5.0 stars by 1 users

Ingredients

For the Ice Cream Cake:

2 cups heavy cream
tsp vanilla extract
1 ⅓ cups dulce de leche

For the Filing

1/3 cup dulce de leche
Graham crackers (cinnamon-flavored if available)

For the Caramelized Almond Topping:

1/2 cup sugar
1 cup sliced almonds

Directions

Make the Ice Cream Base: In a large bowl, whip the heavy cream and vanilla until stiff peaks form. Gently fold in the dulce de leche until smooth and fully combined.
Assemble the Layers : Add a layer of graham crackers and drizzle with spoonfuls of the remaining 1/3 cup of dulce de leche. Repeat the layering: ice cream mixture, graham crackers, dulce de leche. You should have two layers of crackers total. Finish with a final layer of the ice cream mixture, smoothing out the top.v
Freeze: Cover the top with the overhanging plastic wrap and freeze for 4–5 hours, or until the cake is completely set.
Make the Caramelized Almond Topping: In a dry saucepan over medium heat, add the sugar and stir until it begins to melt and turn golden. Add the sliced almonds and stir constantly to coat them in the caramel. Once golden and evenly coated, pour the mixture onto a sheet of parchment paper. Let cool completely, then crush into coarse crumbs using a rolling pin.
Serve: Remove the cake from the freezer and unwrap. Carefully lift it from the pan, flip onto a serving plate, and peel away the plastic wrap. Smooth the top if needed, then generously sprinkle with the crushed caramelized almonds. Slice and serve!