Mix together the sweetened condensed milk, vanilla extract and cinnamon together in a mixing bowl.

Place the heavy whipping cream in a bowl and beat with a hand mixer for 3-5 minutes or until stiff peaks are formed.

Then gently stir the whipped cream into the sweetened condensed milk mixture. Be careful to not over mix.

Spread a layer of the ice cream mixture into the bottom of a 9X5 loaf pan.  Top with some of the chopped churros and a few dollops of the dulce de leche.  Continue layering these ingredients in the pan until you run out of the ice cream mixture (3-4 layers).

Cover the loaf pan and freeze for at least 6 hours but overnight is preferred.

Before serving, let the ice cream sit at room temperature for 15-20 minutes. Then scoop into cones or bowls as desired. Store covered in the freezer.

Enjoy!