Tres Leches cake is one of the most beloved Mexican desserts — a sponge cake soaked in three kinds of milk until every bite is impossibly rich and creamy. Now imagine all of that flavor churned into a smooth, luscious ice cream. This Tres Leches Ice Cream recipe captures everything you love about the classic dessert in frozen form, and your Whynter ice cream maker does all the heavy lifting.
Ingredients
ICE CREAM BASE
- 2 cups whole milk
- 2 cups heavy whipping cream
- 1½ cups sweetened condensed milk
- 1 cup evaporated milk
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
TO SERVE
- Sweetened condensed milk drizzle
- Ground cinnamon
- Fresh strawberries or whipped cream (optional)
Instructions
- In a large mixing bowl, whisk together the whole milk, heavy cream, condensed milk, evaporated milk, sugar, vanilla extract, cinnamon, and salt until the sugar is fully dissolved.
- Cover and refrigerate the mixture for at least 2 hours, or overnight. A well-chilled base churns into a creamier, smoother ice cream.
- Pour the chilled base into your 2-qt Whynter ice cream maker and churn 35-60 minutes, until thick and creamy.
- Transfer to a freezer-safe container and freeze for at least 2 hours for a firmer scoop, or serve immediately as soft-serve.
- Scoop into bowls or cones and finish with a drizzle of condensed milk and a pinch of cinnamon.
Variations
Strawberry Tres Leches — Fold ½ cup of fresh strawberry puree into the base before churning for a fruity twist.
Spiked Tres Leches — Add 2 tablespoons of rum or Kahlua to the base for an adult version.
Toasted Coconut — Stir in ¼ cup toasted shredded coconut in the last 5 minutes of churning.
Tres Leches Cake Mix-In — Fold in small cubes of plain sponge cake or store-bought tres leches cake during the last 3 to 4 minutes of churning. The pieces soak up the creamy base and create a wonderfully soft, cake-studded texture. Best enjoyed fresh from the churn or within 24 hours before the cake pieces firm up in the freezer.
Churro Crumble Mix-In or Garnish — Break mini churros into rough pieces and fold into the ice cream in the last 3 minutes of churning for a cinnamon-sugar crunch throughout. Or serve a whole mini churro alongside each scoop as a garnish and doubles as a dipper. Like the cake pieces, churro crumble is best enjoyed fresh before it softens.
