Cinnamon Dulce de Leche Ice Cream
This homemade Cinnamon Dulce de Leche Ice Cream is filled with homemade cinnamon crunch bits and swirled with dulce de leche! It's like eating a churro in ice cream form. Cinco de Mayo dessert has never tasted this good. High-fives all around!
Servings: 1 Quart (about)
Ingredients
Cinnamon Crunch Bits
- 1 Tbsp butter, melted
- 1/4 cup sugar plus 2 Tbsp
- 1/2 tsp ground cinnamon
Ice Cream
- 2 cups heavy cream
- 1 cup half & half
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1/2 tbsp ground cinnamon
- pinch of salt
- 1/4-1/2 cup dulce de leche
Instructions
- Preheat oven to 350 degrees. Mix sugar, cinnamon, and melted butter together. Spread the mixture on a parchment-lined baking sheet in a thin, even layer and bake for 15-20 minutes, or until crisp. Set aside and allow to cool. Once cooled, break into bite-sized pieces.
- In a bowl, mix heavy cream, half and half, brown sugar, vanilla extract, cinnamon, and salt together. Pour into a chilled ice cream maker, and follow the directions of your ice cream maker.
- Once the ice cream has thickened and is almost finished (for my ice cream maker it was about 20 minutes), drizzle in 1/4 to 1/2 cup dulce de leche, depending upon your preference. Next, add in cinnamon sugar pieces.
- If you like your ice cream soft-serve, eat it right away, or store in an airtight container for 3-4 hours in the freezer.
- Enjoy!