Cold Brew Dulce de Leche Ice Cream | The Succulent Bite Over-the-Top Dessert

In a large bowl, add the heavy cream, condensed milk and vanilla. Using an electric hand mixer on high speed, whip the ingredients in circular motions. To avoid overmixing, you can reduce the mixer speed from high to medium after about 4 minutes of whipping. Once the mix has almost doubled in volume and has that fluffy texture, which should take about 2 minutes, you can stop. While mixing, if you notice the mix begins to break, turn off the electric mixer and mix by hand slowly to reincorporate the cream base. 

Next, carefully mix the coffee and chocolate into the cream mixture and whip the ingredients together. Place the mixture in a 6-cup freezer-safe glass container with a lid. (I prefer round containers, as they make it easier to scoop the ice cream later.) Freeze the mixture for at least 6 hours; once it's hardened, scoop and serve in a bowl or ice cream cone topped with dulce de leche.