This Dulce de Leche Espresso Chocolate Chip Ice Cream is so easy to make and so delicious to eat.
Let’s just get this out of the way first -> you need this ice cream in your life. It tastes sort of like a creamy, frothy, caramel-y cafe au lait with chocolate shavings on top. Or like one of the creamiest dulce de leche ice creams you’ve ever had. Plus it’s not an egg-based ice cream, so all you need to do is heat milk and cream, whisk in the dulce de leche and espresso, chill, and then freeze in your ice cream maker and add the melted chocolate.
Truth be told, I made this partially in reaction to my sudden love of fruit-based ice creams. I have always been a chocolate, caramel, peanut butter, cookies n’cream ice cream kind of gal, but suddenly I’m making (and loving) blueberry mojito ice cream. The other week I ordered black raspberry at our local ice cream shop and I straight up loved it. Who am I?? What’s next, rum raisin?? No seriously, is rum raisin actually good and should I stop making fun of it? I’m partly horrified at my sudden embrace of fruit-based ice cream and partly irritated that I’ve been missing out on a whole category of ice cream flavors for 30+ years.
Having said that, though there’s clearly a place for the refreshing taste of fruit ice creams, my heart (stomach?) lies with the richer, deeper flavors when it comes to wanting a real treat. This dulce de leche ice cream is definitely a treat. A treat you absolutely must make for yourself. Or please come over and make sure we don’t eat the entire container by ourselves!
Dulce de leche espresso chocolate chip ice cream
Makes: ~ 1½ quarts
- 2 cups whole milk
- 1 cup heavy cream
- 1 lb dulce de leche (about 1⅔ cup)
- 1 tsp vanilla extract
- 1½ oz espresso (3 TBSP)
- 5 oz bittersweet chocolate, melted
Heat the whole milk and heavy cream in a saucepan over medium heat until it just starts to boil. Remove from heat and add the dulce de leche. Whisk until the dulce de leche is fully incorporated. Pour the liquid into a medium bowl and stir in the vanilla extract and espresso. Cover with plastic wrap and place in fridge to cool for at least 4 hours.
Once cool, freeze in your ice cream maker according to your manufacturer’s directions. Melt the chocolate when you have about 5 minutes remaining on the ice cream. Turn off the machine once complete and remove the paddle. Drizzle a few spoonfuls of the melted chocolate over the top, wait 10-20 seconds, and then stir twice with a wooden spoon or rubber spatula. Repeat with the remaining chocolate, a few spoonfuls at a time.
Transfer the ice cream to a freezer safe container, cover, and freeze until hardened.
Adapted from Epicurious
*If you don’t have espresso, feel free to substitute with an equal amount of strongly brewed coffee. If you don’t love coffee, simply leave out.