Creamy Cajeta Ice Cream Recipe

Photograph: Vicky Wasik

Why It Works

  • Protein-rich cajeta keeps this ice cream silky-smooth without any eggs at all.
  • Thanks to its concentrated flavor, cajeta packs a punch despite the addition of milk and cream.
  • No need to ripen this eggless ice cream; it's ready to churn as soon as it's cold.

Back when I first developed my recipe for cajeta, I stumbled onto this ice cream as a way to polish off my infinite supply of leftovers. "Leftover" cajeta may not be a thing in your world, but it's well worth making a batch for the sole purpose of churning up this silky eggless ice cream.

Recipe Facts

Active: 10 mins
Total: 4 hrs 10 mins
Makes: 1 quart

Rate & Comment


  • 1 recipe Cajeta Casera
  • 7 ounces milk (3/4 cup plus 2 tablespoons; 195g); any percentage will do
  • 7 ounces heavy cream (3/4 cup plus 2 tablespoons; 195g)
  • 1/2 ounce vanilla extract or dark rum (1 tablespoon; 15ml)


  1. After preparing Cajeta Casera according to the recipe, whisk in milk, cream, and vanilla or rum. Refrigerate until cold, at least 4 hours or up to 1 week. Churn in an ice cream maker according to manufacturer's directions (see note). This ice cream can be frozen up to 1 month in an airtight container with a layer of plastic wrap pressed firmly against the surface.

Special equipment

Ice cream maker


My Girmi ice cream maker churns this base into a full quart of ice cream. You can expect comparable results with other stand-alone machines from brands such as Cuisinart or Breville, but in my experience, stand mixer–based attachments can yield as little as 3 cups.

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