It’s getting to be ice cream time and I’ve been thinking about the different flavors that I can make this year without a machine. I made dulce de leche about a week ago and thought it would be a good idea to turn it into ice cream. What do you think?
Dulce de leche and chocolate graham cracker ice cream
Ingredients:
8 ounce tub of cool whip
1 can of sweetened condensed milk turned into dulce de leche
chocolate graham cracker crumbled into medium pieces
Preparation:
1-I recommend making the dulce de leche the day before you plan on making this ice cream and refrigerate once is done. Since the dulce de leche will be hardened from the refrigerator, make sure to beat it with an electric mixer to soften.
2-Add whipped cream and continue to beat until blended.
3-Fold as many chocolate graham cracker pieces as you want. I put quiet a bit because I wanted crunch on every bite.
4-Place in a 1 Quart air-tight and freezer friendly container. Freeze for at least 4 hours. Better if left overnight.
Dulce de leche Recipe:
Ingredients:
Sweetened condensed milk (amount depends on size of mason jar used; 2 cans fill 3-8oz jars)
Mason jars with kids
Preparation:
1-Fill each mason jar with condensed milk up to 1 inch from the top.
2-Place lid on each mason jar and close finger tight.
3-Place jars in crockpot and fill with water all the way to just below the rim.
4-Cook jars on low for 8-10 hrs. The one featured in the picture I cooked in low for 5 hours.
5-The longer it cooks the thicker and darker it will become. This is one of the reasons that using a mason jar makes it easy to see how it’s cooking.
6-When it’s done cooking, carefully remove from crockpot and allow to cool.
7-Use immediately or the jar can be stored in the refrigerator up to 2 weeks if opened. If storing while sealed, it can last up to a month.
Enjoy, Bon Appétit, Buen Provecho! EdibleReflections.com
This ice cream came out so creamy and crunchy. It’s definitely a most repeat since it was gone in a day unfortunately.
I’m sharing this post with Fiesta Friday, Bake of the week, Tell ’em Tuesday, and Foodie Friends Friday.
I hope you get a chance to make this easy ice cream and enjoy it now with the warm weather.
I would love to know how you like it so drop me a line anytime.
Until then have a fantastic day,
Ili 🙂
Edible Reflections 
I like your method for making dulce de leche – it makes a lot of sense. As does mixing it in with the ice cream. Thanks for sharing!
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Thank you Hilda. 🙂
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Pinned this – I love dulce de leche, so the idea of using if to make ice cream is simply intriguing!
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I was intrigued at first and not so sure it would work. The results were pure heaven. 🙂
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That. Looks. Amazing. 🙂 And we have the same kitchen counter lol!
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How funny is that! You have great taste. 😉
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With the weather right now, this would be the perfect food to eat. 😀
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I love how delicious that looks!!
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Thank you. You will love the taste even better. 🙂
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This looks pretty darned amazing!!!
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Thank you so much!
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I’ve never attempted to make real ice cream at home before- this look delicious! Its much simpler than I anticipated. Thanks for linking up today!
xoxo K
http://peeledwellness.com
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Definitely give it a try. I promise you won’t be disappointed. Thanks for having me. 🙂
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Looks so yummy! I love dulce de leche!
Kari
http://www.sweetteasweetie.com
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I love it too. I need to make more desserts with dulce de leche. 🙂
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super wow! what a fab combo. Clever you 🙂
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Your dulce de leche technique is so much safer than cooking it in the can- great! I was considering making it in a pressure cooker- but that scares me a little bit too….
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I’ve cooked it in the can as well. And yes it was a bit scarier. I do like the mason jar better. That way I can see the color of the contents as it is cooking. Let me know how you like it when you try this technique. 🙂
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