Dulce De Leche Chocolate Chip Ice Cream

10 servings
1 hr 10 min

Combining creamy custard ice cream with dreamy dulce de leche and the crunch of mini chocolate chips is sheer summer heaven. Churn some up today!

Well. Dulce de Leche Chocolate Chip Ice Cream? If this isn't a little bowl of heaven, I don't know what is. A sweet creamy custard ice cream with swirls of dulce de leche and crunchy lil' bits of chocolate? I mean, c'mon.

This Dulce de Leche Chocolate Chip Ice Cream recipe sure seemed simple enough when I first came across it and it most definitely is, that's for sure. I tweaked it of course, adding yolks as what's ice cream without some richness of egg yolks, amiright?!

Here's the tricky part: swirls.

Again, you'd think this is simple, just plop the swirling material into the ice cream maker as it churns away but no. You get swirling material completely mixed in. No swirls.

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The trouble I had too was of course the dulce de leche. It's a thick, almost paste-like caramel that is not interested in being swirls. 

Swirls aren't rocket science though -- just drizzle the caramel goodness over layers of churned ice cream in the storage container. But, it took some figuring and learning (gah so hard to learn having to remake ice cream over and over) to get this right for me and for you.

I see you scrunching your eyebrows at me. Yes, I know, it's not swirled in the container. You get the swirls when you scoop.

See, swirls!

This ice cream is so easy to make and it is soo so delicious.

And it's really hard taking pictures of ice cream!

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Dulce De Leche Chocolate Chip Ice Cream
Recipe details
  • 10  servings
  • Prep time: 25 Minutes Cook time: 45 Minutes Total time: 1 hr 10 min
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  • 1 3/4 cups (414 ml) heavy cream
  • 1 1/4 cups (296 ml) whole milk
  • 1/2 cup (99 g) granulated sugar
  • Pinch of salt
  • 2 egg yolks
  • 1 tablespoon (13 g) vanilla
  • 1/2 cup mini chocolate chips
  • 6.7 ounces (about half of one 13.4 ounce can) dulce de leche
  • 3 tablespoons (44 ml) milk, give or take

Do ahead: freeze the storage container for the finished ice cream.
Pour 3/4 cup (177 ml) of the heavy cream into a medium-sized bowl and set a fine mesh strainer atop.
In a medium-sized saucepan, pour the remaining heavy cream and the 1 1/4 cup of milk together. Set the pan on the stove at about medium-low heat to warm.
In a small bowl, combine the sugar, pinch of salt, and egg yolks, whisking to combine well and for the color to change to a pale yellow, 1-3 minutes.
Once the cream and milk have heated, slowly stream small amounts into the sugar/egg yolk mixture while whisking constantly to temper the eggs and dissolve the sugar. Add about half of the heated dairy or so total.
Pour the tempered egg mixture into the sauce pan and return it to the stove, turning the heat up to almost medium. Stir or whisk constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Once thickened, pour the mixture through the fine mesh sieve into the cold cream, add the vanilla, and stir. Set this bowl in an ice bath or refrigerate until cold or overnight.
When the custard has cooled, add it to the ice cream machine and follow the manufacturer's instructions to churn.
Meanwhile, empty the can of dulce de leche into a bowl and add a few of the 5 tablespoons of milk, stirring well to thin the caramel. Add more milk as necessary.
Just before the ice cream has finished churning, pour the mini chocolate chips into the mixing ice cream.
When the ice cream is ready, remove the storage container from the freezer and add about a third of the ice cream to it, spreading it out. Drizzle the dulce de leche atop, add another layer of ice cream, repeat with the dulce de leche and continue until everything is in the container.
Flourish the top with any remaining dulce de leche and set the container in the freezer to set, about 4 hours.
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Becky at The Bake Dept
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