Jaíne Mackievicz’s Dulce de Leche No-Churn Ice Cream
If you’ve been on the hunt for a no churn ice cream recipe that goes way beyond vanilla, buckle up. This one’s got layers—literally. Sweet, creamy, coconutty, caramelly, and a swirl of jammy California Prunes steeped in red wine. Oh, and did we mention chewy little fudge balls rolled in coconut? Welcome to the wild and wonderful world of no churn ice cream, Brazilian-style, by way of California.
This unforgettable dessert comes from Julia Child Challenge winner Jaíne Mackievicz, who knows a thing or two about creating drama in a scoop (the good kind). Inspired by beijinho, a Brazilian coconut fudge candy, and boosted by the natural sweetness of California Prunes, this recipe proves that no churn ice cream can still be next-level.
From Jaíne :
California Prunes, the daring star of this no-churn ice cream, are gently poached in Pinot Noir with just a hint of oranges until jammy and irresistibly fragrant. Swirled into caramely dulce de leche and dotted with beijinhos, Brazilian coconut fudge balls whose name means ‘little kisses,’ it feels so celebratory, just like my friendship with Meghan Knoll, the passionate founder of Little Fox Cups and Cones in Oceanside, CA.
These are some of the flavors we love most, all brought together in one scoop. We dreamed of uniting tastes that connect Brazil, California, and France: intense dulce de leche, Brazil’s perfect partner for prunes; coconut, cherished on both sides of the Equator; and the deep, elegant sweetness of CA Prunes, lifted by a subtle, mysterious California wine tang that whispered a little French to us. Winging It, our collaborative flavor, is a love letter to these three places I’ve lived and loved, capturing the joy of creating as we go and tasting the delightfully unexpected.
If you can’t visit Little Fox to try it firsthand, here’s your chance to wing it at home.
Why No Churn Ice Cream?
Let’s be real—most of us don’t have an ice cream machine taking up space in our kitchen. The beauty of no churn ice cream is that it skips the machinery without sacrificing creaminess. Whipped cream gives it that fluffy texture, while dulce de leche adds a caramel swirl and rich sweetness that only gets better with every frozen hour.
This version leans into luxury:
- A silky dulce de leche base
- Homemade beijinho fudge balls
- A deeply flavorful California Prune + Pinot Noir jam
- A final hit of flaky sea salt to tie it all together
If you’re looking to wow guests or just spoil yourself with a freezer full of flavor, this is the recipe to bookmark.
What Makes This Recipe Shine
Let’s talk about those California Prunes for a second. When simmered in Pinot Noir with orange zest and juice, they transform into something seriously magical—sweet, tart, and rich, like the best fig jam you’ve ever tasted. Not only do prunes add complex flavor, but they bring along gut-friendly fiber and natural sorbitol, which actually helps keep your ice cream scoopable. That’s right: your secret to a soft scoop straight from the freezer just might be… prunes.
Ingredients You’ll Need
You’ll break this recipe into three components:
- Prune + Pinot Jam
- Beijinho Fudge Balls
- Dulce de Leche Ice Cream Base
Don’t worry, it’s easier than it looks—and most of the time is hands-off chilling in the freezer.
Pro tip: Make the prune jam and fudge balls a day ahead so you’re ready to swirl and freeze without a wait.
Serving Suggestions
Scoop this no churn ice cream into bowls and finish with a pinch of flaky sea salt. Want to go full dessert diva? Serve with shortbread cookies or sandwich it between coconut macaroons for a handheld masterpiece. Bonus: any leftover beijinhos are perfect alongside espresso.
Storage Tips
Your ice cream will keep in the freezer for up to two weeks—though we doubt it’ll last that long. The beijinho candies can be stored separately in the fridge for up to 5 days, which makes them a handy snack while you’re waiting for your ice cream to set.
This no churn ice cream isn’t just easy. It’s wildly flavorful, unexpectedly elegant, and full of ingredients that bring more than just sweetness to the table. California Prunes add natural richness and gut-healthy benefits, while the homemade touches (like those coconut fudge balls!) make this feel like a five-star dessert—no machine required.
Dulce de Leche No-Churn Ice Cream with Pinot-Prune Jam swirl & Coconut Beijinhos
Equipment
- Medium nonstick saucepan
- Small Saucepan
Ingredients
For the Pinot-Prune jam
- 1 cup pitted California Prunes
- 1 Cara Cara orange peel and juice
- 2 cups California Pinot Noir wine
For the Beijinho fudge
- 1 can sweetened condensed milk
- 1 ½ cups unsweetened coconut flakes preferably fine shred
- 1 tablespoon salted butter
For the dulce de leche no-churn ice cream
- 3 cups heavy whipping cream divided
- 1 can dulce de leche
- 1 tablespoon vanilla extract
- Flaky sea salt to finish
Instructions
- Prepare the Beijinho: In a nonstick saucepan, combine the sweetened condensed milk, coconut flakes, and butter. Cook over medium-low heat, stirring constantly for 5–7 minutes, until the mixture thickens and pulls away from the sides of the pan, resembling a soft fudge. Pour onto a plate, cover tightly with plastic wrap pressed directly onto the surface, and let cool completely.
- Make the prune jam: In a small saucepan, combine the CA Prunes, orange peel, orange juice, and red wine. Bring to a gentle simmer and cook uncovered for about 15 minutes, or until the prunes are soft and the liquid has reduced to a thick, glossy syrup. Let cool.
- Tip: Ideally, prepare both the beijinho base and the stewed prunes jam one day ahead so they have ample time to cool.
- Roll the Beijinhos: Once the beijinho fudge is completely cool, use a half-tablespoon measuring spoon to portion the mixture onto a plate; you should get about 20–22 pieces. Lightly butter your hands to prevent sticking. Pick up each portion and gently roll it between your palms to form smooth, round balls about 1 inch (2.5 cm) in diameter.
- Roll each ball in unsweetened coconut flakes (preferably fine shred) until fully coated. Place the finished beijinhos on a plate or parchment-lined tray. Refrigerate until ready to swirl into the ice cream base.
- Make the ice cream base: In a small bowl, whisk together the dulce de leche, vanilla extract, and 1 cup of heavy cream until smooth and slightly airy. Set aside.
- In a large bowl, whip the remaining 2 cups of heavy cream with a hand mixer or whisk until soft peaks form. (I recommend avoiding a stand mixer here to prevent overwhipping.)
- Gently fold the dulce de leche mixture into the whipped cream, whisking carefully to incorporate some loft but avoiding overwhipping.
- Swirl and freeze: In a freezer-safe container (preferably with a lid), pour half the ice cream base. Dollop spoonfuls of the prune jam and gently swirl with a spoon or butter knife, taking care to maintain distinct ribbons. Scatter about half of the beijinho balls evenly over the layer.
- Pour the remaining ice cream on top, then repeat the prune dollops, swirl, and sprinkle with the remaining beijinhos. You may have a couple of beijinhos left over—save these to serve alongside the ice cream.
- Freeze for at least 6 hours, preferably overnight.
- To serve, scoop generously and finish with a pinch of flaky sea salt. Each bite should be packed with creamy, caramelized sweetness, rich and tart prune jam, and an unmistakable chew of coconut.
Notes
Store the ice cream tightly covered in the freezer for up to 2 weeks for best texture and flavor. Keep the beijinhos refrigerated in an airtight container for up to 5 days. Let the ice cream sit at room temperature for a few minutes before scooping to soften slightly.
Nutrition
Jaíne Mackievicz moved to the United States from the Brazilian Amazon in 2017 with one goal in mind. She wanted to learn to cook like her childhood hero, Julia Child.
She had originally hoped to attend the Gastronomy program at Boston University. When that didn’t work out, something different (or as she’ll tell you, something magical) fell into place. Jaíne had written a wildly successful article for the Julia Child edition of Cherry Bombe magazine. Her work made an impression on folks in the culinary world. When Food Network was casting the 2022 Julia Child Challenge, Jaíne was invited to audition – and won. She’s in the process of writing her first cookbook and maintains a weekly newsletter, Dinner at Jaíne’s.
Want more of Jaíne’s recipes? Try her delicious Coconut Pots de Crème with Rum-Stewed Prunes next, and her Arroz de Festa too.
Want more of Jaíne’s recipes? Try her delicious Coconut Pots de Crème with Rum-Stewed Prunes next, and her Arroz de Festa too.