Cinnamon Crunch Dulce de Leche Ice Cream is a delectable homemade treat that offers a perfect blend of creamy, sweet, and crunchy textures, making it an incredibly satisfying dessert that’s surprisingly simple to whip up. This recipe is your shortcut to a gourmet ice cream experience without the fuss, delivering a rich dulce de leche base swirled with irresistible cinnamon crunch pieces.
Key Ingredients for Cinnamon Crunch Dulce de Leche Ice Cream
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream, very cold
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup store-bought cinnamon streusel topping (or homemade crumble)
- 1/2 cup dulce de leche (store-bought or homemade)
How to Make Cinnamon Crunch Dulce de Leche Ice Cream
Whipping up this Cinnamon Crunch Dulce de Leche Ice Cream is a delightful journey into homemade dessert perfection, promising a creamy, dreamy texture infused with the warm spice of cinnamon and the caramel notes of dulce de leche. The addition of crunchy streusel provides a satisfying textural contrast, transforming a simple ice cream base into an extraordinary treat. This recipe, taking about 20 minutes of active preparation and then chilling time, is your passport to artisanal ice cream bliss right from your own kitchen.
Step-by-Step Instructions
- Prepare the Ice Cream Base: In a large bowl, pour in the cold heavy whipping cream. Using an electric mixer (handheld or stand mixer with a whisk attachment), whip the cream on medium-high speed until stiff peaks form. This means when you lift the whisk, the cream should stand up straight without drooping. Be careful not to overmix, as it can turn into butter.
- Sweeten and Flavor: Gently pour the sweetened condensed milk into the whipped cream. Add the pure vanilla extract, ground cinnamon, and salt. Using a rubber spatula, carefully fold the ingredients together until they are just combined. You want to maintain as much air in the whipped cream as possible, so avoid vigorous stirring.
- Incorporate the Dulce de Leche Swirl: Dollop about half of the dulce de leche over the ice cream mixture. Using a knife or skewer, gently swirl the dulce de leche through the ice cream base. Don’t overmix; you want distinct ribbons of caramel for visual appeal and bursts of flavor in every bite.
- Add the Cinnamon Crunch: Add about half of the cinnamon streusel topping to the ice cream mixture. Again, use your spatula to gently fold it in, distributing the crunchy pieces without breaking them down too much.
- Layer for Maximum Flavor: Pour about half of the ice cream mixture into a freezer-safe container (a loaf pan or a dedicated ice cream container works well). Dollop the remaining dulce de leche over this layer and swirl it in, just as you did before. Sprinkle half of the remaining cinnamon streusel over this swirled layer.
- Complete the Layers: Carefully spoon the rest of the ice cream mixture over the streusel. Top with the remaining dulce de leche and swirl one last time. Finally, sprinkle the rest of the cinnamon streusel topping evenly over the top of the ice cream.
- Freeze to Perfection: Cover the container tightly with a lid or plastic wrap, followed by aluminum foil if using a loaf pan to prevent ice crystals. Place the ice cream in the freezer for at least 6-8 hours, or preferably overnight, until it is firm and scoopable.
Why You’ll Love This Cinnamon Crunch Dulce de Leche Ice Cream
Get ready to fall head over heels for this incredible Cinnamon Crunch Dulce de Leche Ice Cream! Its star feature is the heavenly combination of smooth, rich ice cream infused with the comforting warmth of cinnamon and ribbons of luscious dulce de leche, all punctuated by delightfully crunchy cinnamon streusel pieces. Making this at home is not only incredibly rewarding but also a fantastic money-saver compared to store-bought gourmet ice creams, allowing you to enjoy premium flavors without the premium price tag. Unlike a basic vanilla or chocolate, this artisanal creation brings together sweet, spicy, and textural elements that sing on your palate, making every spoonful an adventure.
Forget those complicated ice cream makers and lengthy churning processes; this no-churn wonder is designed for pure enjoyment with minimal effort, delivering a dessert that rivals any ice cream parlor’s finest. Imagine the delighted gasps when you serve this masterpiece at your next gathering, or simply treat yourself to a scoop of pure bliss after a long day. Ready to transform your dessert game? Dive into the deliciousness and churn out your very own batch of Cinnamon Crunch Dulce de Leche Ice Cream today – you won’t regret it!
Storing and Reheating Tips
To keep your delightful Cinnamon Crunch Dulce de Leche Ice Cream at its best, proper storage is key. Store any leftovers in an airtight, freezer-safe container. For optimal freshness and texture, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This helps to prevent freezer burn and the formation of ice crystals, ensuring a smoother scoop every time. Properly stored, this homemade ice cream will stay delicious for up to 2-3 weeks in the freezer. Reheating is not applicable as it’s a frozen dessert, but if it becomes too hard to scoop, let it sit at room temperature for 5-10 minutes to soften slightly before serving. Freezing it for future meals is exactly what you’ll be doing – enjoying it whenever the craving strikes!
Final Thoughts
This Cinnamon Crunch Dulce de Leche Ice Cream is more than just a dessert; it’s a hug in a bowl, delivering comfort and indulgence with every bite. Don’t hesitate to whip up this easy yet exquisite recipe – your taste buds will thank you!
Cinnamon Crunch Dulce de Leche Ice Cream
Ingredients
Equipment
Method
- In a large bowl, pour in the cold heavy whipping cream. Using an electric mixer (handheld or stand mixer with a whisk attachment), whip the cream on medium-high speed until stiff peaks form. This means when you lift the whisk, the cream should stand up straight without drooping. Be careful not to overmix, as it can turn into butter.2 cups heavy whipping cream, very cold
- Gently pour the sweetened condensed milk into the whipped cream. Add the pure vanilla extract, ground cinnamon, and salt. Using a rubber spatula, carefully fold the ingredients together until they are just combined. You want to maintain as much air in the whipped cream as possible, so avoid vigorous stirring.14 ounce sweetened condensed milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Dollop about half of the dulce de leche over the ice cream mixture. Using a knife or skewer, gently swirl the dulce de leche through the ice cream base. Don’t overmix; you want distinct ribbons of caramel for visual appeal and bursts of flavor in every bite.1/2 cup dulce de leche (store-bought or homemade)
- Add about half of the cinnamon streusel topping to the ice cream mixture. Again, use your spatula to gently fold it in, distributing the crunchy pieces without breaking them down too much.1 cup store-bought cinnamon streusel topping (or homemade crumble)
- Pour about half of the ice cream mixture into a freezer-safe container (a loaf pan or a dedicated ice cream container works well). Dollop the remaining dulce de leche over this layer and swirl it in, just as you did before. Sprinkle half of the remaining cinnamon streusel over this swirled layer.1/2 cup dulce de leche (store-bought or homemade), 1 cup store-bought cinnamon streusel topping (or homemade crumble)
- Carefully spoon the rest of the ice cream mixture over the streusel. Top with the remaining dulce de leche and swirl one last time. Finally, sprinkle the rest of the cinnamon streusel topping evenly over the top of the ice cream.1/2 cup dulce de leche (store-bought or homemade), 1 cup store-bought cinnamon streusel topping (or homemade crumble)
- Cover the container tightly with a lid or plastic wrap, followed by aluminum foil if using a loaf pan to prevent ice crystals. Place the ice cream in the freezer for at least 6-8 hours, or preferably overnight, until it is firm and scoopable.