Cinnamon Dulce de Leche Ice Cream: This homemade ice cream is filled with cinnamon crunch bits and swirled with dulce de leche! It’s like eating a churro in ice cream form.
One summer back in college, I worked at a summer camp in the mountains. I worked mainly with the junior highers at their “convenience store,” which was a cabin in the center of their camp filled with the camp essentials: Jones soda, ice cream sandwiches, and candy–lots and lots of candy.
During their free time, the kids would come in, spend obscene amounts of money on all the sugar, and tell me alllll about their day over a Jones soda (Fufu Berry was the favorite). One girl even asked to borrow my clothes because hers went missing.
So many questions.
Junior highers are funny (and sometimes strange) kids. But, they’re pretty lovable, especially when they were explaining how they “took down the Adventure Mountain Sundae.”
The Adventure Mountain Sundae was this monstrosity of an ice cream sundae that the snack shop sold. It had something like 12 scoops of ice cream, which were huge, whipped cream everywhere, chocolate syrup, and giant chocolate chip cookies pressed to the outside of the ice cream. Like I said, a monstrosity.
It was a big deal to the boys; almost like a rite of passage.
Now, the thought of downing that much ice cream kind of makes me feel sick, but the boys? Oh, they were a different story. They would come back to the store complaining about how full they felt all the while purchasing more soda, candy, and chips.
The metabolisms of boys are astounding.
Even though I can’t take down a 12-scoop sundae, I can definitely–definitely–take down a few scoops of this churro inspired ice cream.
It’s the perfect Cinco de Mayo dessert! Or anytime dessert, really. It’s cinnamon ice cream with cinnamon crunch bits and swirls of dulce de leche.
It’s unreal. And the cinnamon crunch bits taste just like the outside of a churro! No kidding.
- 1 Tbsp butter, melted
- 1/4 cup sugar plus 2 Tbsp
- 1/2 tsp ground cinnamon
- 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
- 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.
Check out my other frozen recipes: