Directions

1. In the pitcher of a KitchenAid® 5-Speed Diamond Blender, puree the bananas, cream cheese, milk, cream, 1/2 cup dulce de leche, salt, and vanilla, scraping down the sides of the bowl as necessary. Transfer the mixture to a medium bowl and press plastic wrap against surface. Refrigerate until completely chilled, at least 30 minutes or up to 1 day.
2. Pour the chilled mixture into a KitchenAid® Stand Mixer fitted with the Ice Cream Maker Attachment. Churn for 25 minutes, or until doubled in volume with the consistency of soft-serve ice cream. During the last few minutes of churning, drizzle in the remaining 1/2 cup dulce de leche. You may need to microwave the dulce de leche if it’s too thick to drizzle. Pour the ice cream into an airtight container and press plastic wrap against the surface. Freeze until firm, at least 2 hours or up to 3 days.
3. For the brown sugar cinnamon cookies