Cinnamon Crunch Dulce de Leche

Cinnamon Crunch Dulce de Leche Ice Cream blends creamy homemade cinnamon ice cream with crunchy cinnamon bits and rich ribbons of dulce de leche for a dreamy dessert that always impresses at summer gatherings and cozy winter nights alike

This recipe has become my go-to any time I want to wow friends at a potluck or give my family that special ice cream parlor experience at home I remember the first batch vanishing in a single evening and my sister begged for more the very next week

Ingredients

• Butter melted: ensures the cinnamon crunchies hold together and develop a deep toasty flavor Choose European style if possible for richer taste
• Brown sugar: adds molasses notes and caramelization to the cinnamon crunchies Pick fresh soft-packed brown sugar for the best texture
• Ground cinnamon: brings classic warmth to the crunch and ice cream Use a fresh high-quality cinnamon like Ceylon or Saigon for the brightest flavor
• Whole milk: builds creaminess in the custard Seek out grass-fed or local dairy for richer taste
• Heavy cream: provides richness and helps the ice cream stay soft and scoopable
• Long cinnamon sticks: used to infuse the custard with deep natural cinnamon flavor Choose plump aromatic sticks for best results
• Egg yolks: create a silky-smooth base and help the mixture thicken Use farm-fresh yolks for vibrant color
• Sugar: sweetens and helps stabilize the custard Opt for fine granulated sugar for easier dissolving
• Vanilla extract: rounds out the flavors Go for pure vanilla extract or scraped vanilla bean if on hand
• Canned or bottled dulce de leche: swirled in to add caramel richness Pick a thick spoonable brand that holds its shape when layered

Instructions

Start by putting the freezer bowl of your ice cream maker into the freezer 12 to 24 hours in advance:

Bake the Cinnamon Crunchies:

Mix melted butter brown sugar and ground cinnamon in a bowl until even and glossy Spoon onto a lined baking sheet and press it out very thin Bake at 350F for 10 to 15 minutes until aromatic and just starting to dry Cool fully then move to the freezer to chill hard

Infuse the Cream with Cinnamon:

In a saucepan combine whole milk heavy cream and cinnamon sticks Warm over medium-low just until steaming and a thin skin forms then cover and steep off heat for 45 minutes to draw out deep cinnamon flavor

Make and Temper the Custard:

Whisk egg yolks and sugar together until pale Meanwhile reheat the cinnamon-infused cream Remove the sticks then bring the cream back to steaming Slowly whisk about half a cup of the hot cream into the egg yolk mixture to temper Pour the yolk mixture back into the pan with the rest of the cream

Cook the Custard to Perfection:

Place over medium heat stirring frequently until the mixture coats the back of a spoon and measures 165 to 170F This step thickens the ice cream base and ensures it is safe to eat

Strain and Chill:

Off heat stir in the vanilla extract and pour the custard through a fine mesh strainer into a large bowl Press plastic wrap directly onto the custard’s surface to avoid skin forming Refrigerate for 4 to 6 hours until fully cold

Prepare for Churning:

Break the frozen cinnamon crunchies into small bite-sized pieces Meanwhile fit your ice cream maker with its fully frozen bowl

Churn and Add Crunchies:

Pour chilled custard into the ice cream maker and churn as directed by your machine As the ice cream thickens gently sprinkle in the cinnamon crunchies to maintain their texture

Layer with Dulce de Leche:

Spoon about a third of the churned ice cream into your freezer container Dollop and swirl with half the dulce de leche Add another layer of ice cream repeat with the remaining dulce de leche and finish with the last of the ice cream

Freeze Until Hard:

Transfer to the freezer uncovered for one hour then cover and continue freezing until firm enough to scoop usually 3 to 4 hours

I absolutely love the scent of the cinnamon sticks as they steep in the milk It makes my kitchen smell like the holidays every single time My daughter could not stop sneaking spoonfuls of the crunchies before they made it into the churn

Storage Tips

You can store the ice cream in an airtight container in the freezer for up to two weeks Press a piece of wax paper right against the surface of the ice cream before sealing to minimize ice crystals and keep it creamy

Ingredient Substitutions

If you do not have dulce de leche you can swirl in caramel sauce or sweetened condensed milk with a pinch of salt For the crunchies you can use shortbread cookie crumbs tossed with cinnamon as a shortcut The ice cream base can handle light cream or half and half but expect a slightly lighter body

Serving Suggestions

Try scooping this ice cream between two soft snickerdoodle cookies for an indulgent sandwich It is also wonderful with diced roasted apples or as a topping for warm bread pudding Sprinkle with a little extra cinnamon right before serving for a finishing touch

Cultural and Seasonal Context

Cinnamon ice cream has roots in Spanish and Latin American kitchens where both cinnamon and caramel are dessert staples Around winter holidays this flavor combo feels especially festive but I find it just as refreshing in the heat of summer

Seasonal Adaptations

You can add roasted pears or apples folded in for a fall twist Toss a scoop onto grilled peaches in summer for a backyard treat Infuse the base with cardamom or star anise alongside cinnamon in winter for a spiced variation

Three Helpful Notes About This Recipe

Always chill the custard completely before churning for the smoothest ice cream If the cinnamon crunchies get too dark in the oven they may turn bitter watch closely Dulce de leche can be swirled in when serving if you prefer ribbons on top

Success Stories

The first time I brought this to a work potluck three people asked for the recipe and a coworker with a dairy allergy made her own coconut milk version at home The cinnamon crunchies are now a requested topping at our family ice cream bar nights

Freezer Meal Conversion

To make this dessert ahead assemble fully cover tightly and keep in the coldest part of your freezer It holds up well and tastes even better after a day when the flavors meld together Let soften on the counter for about 5 minutes before scooping

This recipe will bring cozy nostalgia and big smiles to any gathering or simply a quiet night at home Enjoy every crunchy cinnamon swirl

Common Recipe Questions

→ How do I make the cinnamon crunchies?

Mix melted butter, brown sugar, and ground cinnamon; bake in a thin layer until crisp, then cool and freeze until ready to use.

→ How is the cinnamon flavor infused?

Whole cinnamon sticks are steeped in the milk and cream, lending deep aromatic flavor to the custard base.

→ Can I use store-bought dulce de leche?

Yes, canned or bottled dulce de leche works perfectly to create the rich, sweet swirls layered throughout.

→ What ensures the ice cream stays creamy?

The egg yolks create a smooth custard base and churning adds air, both contributing to a creamy texture.

→ How should I layer the components?

Alternate layers of churned ice cream and dulce de leche in your container, finishing with a swirl for a beautiful effect.

→ Can I substitute any ingredients for dietary needs?

Try coconut milk for dairy-free options, or use a sugar substitute if necessary, though texture may vary.