Dulce de Leche Affogato

Brimming with caramel goodness from the ice cream base to the drizzle on top, this Dulce de Leche affogato is a coffee caramel ice cream lovers dream.

Course: affogato, coffee, dulce de leche, ice cream

Cuisine: cofffee, Dessert, pick me up

Keyword: affogato, caramel, coffee, coffee dessert, dulce de leche, milk caramel

Servings: 4

Ingredients

FOR THE DULCE DE LECHE ICE CREAM:

1 ½ Cups Heavy Cream
1 13.4 Ounce Can La Lechera Dulce de Leche Milk Based Caramel
½ Cup Half and Half
1 Tablespoon Pure Vanilla Extract

FOR THE CARAMEL SAUCE:

½ Cup Caramel Sauce of Choice (see blog for my recipe link)

FOR THE ESPRESSO:

1 Shot Dark Bold Espresso of Choice per Affogato (see blog for my favorite local espresso)
Chocolate Shavings, optional

Instructions

To make the ice cream : Whip the cream until still peaks form. Set aside.
In a medium sized bowl, combine the half and half, Dulce de Leche, and vanilla. Whisk well.
Fold in the whipped cream until smooth and lump-free.
In an 8x8 freezer safe baking pan or freezer-save Tupperware, pour half of the the ice cream into the pan, and swirl in two tablespoons of caramel sauce. Repeat with the remaining ice cream and and additional two tablespoons of caramel saice. Freeze for several hours or overnight until set.
To assemble the affogato: place two scoops of ice cream in a bowl. Add an additional drizzle of caramel sauce and chocolate shavings if desired. Brew a strong bold shot of espresso, or a bold drip brew is fine as well. Pour the espresso or drip over the ice cream and serve immediately.
Store leftover ice cream covered in the freezer for up to three weeks. Enjoy!

Notes

See blog on dietary substitutions for dairy.