I don’t know about you, but I happily eat ice cream year round. But I still thought I should try and squeeze in an ice cream recipe before August ends. And this Dulce de Leche Chocolate Chip Ice Cream was definitely the best flavor we made at our house this summer!
If you’ve never had dulce de leche, delay no more! It’s basically extra thick, extra rich caramel. Which is perfect for swirling into vanilla ice cream.
Look for it near the sweetened condensed milk at your local grocery store. And try not to eat it all with a spoon before you add it to your ice cream!
The mini chocolate chips might not seem all that exciting, but trust me, they’re what puts this ice cream over-the-top! I definitely recommend the mini chocolate chips.
I find that the larger ones are just a bit hard to bit into when they’re frozen. But the mini chips are just perfect, and add a fun crunch texture to the ice cream.
My family agreed that this is the best flavor of ice cream we’ve made at home so far! I think I’ll start keeping a few cans of dulce de leche in the pantry so we can make this whenever the craving strikes.
Be sure to follow the directions for your ice cream maker. I have the Cuisinart version, which I love!
But you should be able to make this in pretty much any model of ice cream maker with some minor adaptations. Trust me, this ice cream is a must make before the weather turns cool!
Don’t forget to save this recipe to your favorite Pinterest board for later!
Dulce de Leche Chocolate Chip Ice Cream
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
- 1 tablespoon vanilla
- 1/2 cup sugar
- Pinch of salt
- 1 (13.4 oz.) can dulce de leche
- 1/2 cup mini chocolate chips
- In a medium bowl, whisk together cream, milk, vanilla, sugar and salt.
- Turn the ice cream maker on and add the milk/cream mixture to the bowl. Mix until ice cream is a soft serve consistency, 15-20 minutes.
- With the ice cream maker still running, drop spoonfuls of the dulce de leche into the bowl. Add the chocolate chips and continue mixing until chocolate chips are evenly distributed.
- Transfer ice cream to an air tight container and freeze for at least 2 hours, or until firm.
Total time includes freezing.
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Who Dished It Up First: This is an original recipe.