← Back to Search Results
Dulce de Leche Ice Cream

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Dulce de leche, a traditional Latin American topping, has found a place on many desserts, such as this ice cream. It’s not just fun to eat but also fun to make because it’s so easy — all you have to do is stir the sweetened condensed milk. You won’t believe that the caramel is made from that one simple ingredient.

Yield: Serves 4

Ingredients

  • 1 can (10 oz/300 mL) sweetened condensed milk 
  • 1 cup (250 mL) whipping (35%) cream 
  • 1 cup (250 mL) milk 
  • 1 cinnamon stick (see Notes) 
  • 2 tsp (10 mL) vanilla 

Directions

1. In a medium saucepan over medium heat, cook condensed milk, stirring constantly, until thick and golden brown, about 15 minutes. Remove from heat.

2. Meanwhile, in a separate medium saucepan over medium-low heat, bring cream, milk and cinnamon stick to a simmer. Remove cinnamon stick.

3. Very slowly and carefully to prevent spattering, pour condensed milk into a clean large bowl. Gradually whisk in cream mixture, holding the saucepan at arm’s length and averting your face when adding the cream. Whisk in vanilla. Cover and refrigerate until completely cold or overnight.

4. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

Variation:

Traditional Dulce de Leche: If you’re not in an ice cream mood, do as they do in Latin American countries: cook the sweetened condensed milk down into dulce de leche and, instead of freezing it into ice cream, spread it on toast or your favorite pound cake.

Serving suggestion:

Line each cup of a muffin tin with plastic wrap. Pack with ice cream and freeze. Turn the individual portions out onto plates, drizzle with chocolate sauce and sprinkle with unsweetened cocoa powder.

Notes

For soft ice cream, serve immediately. Or freeze overnight until firm.

If cinnamon is not your thing, it’s just as delicious without it.


© 2008 Marilyn Linton and Tanya Linton
 

Nutritional Information

Nutrients per serving (% daily value)

473kcal (24%)
307mg (31%)
2mg (4%)
324mcg RAE (11%)
388mg
29mg
9g
42g
111mg (37%)
19g (93%)
30g (46%)
0g
43g
138mg (6%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-sweet-life The Sweet Life
by Kate Zuckerman
flavor Flavor
by Rocco DiSpirito
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
nigella-express Nigella Express
by Nigella Lawson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
cook-with-jamie Cook with Jamie
by Jamie Oliver
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?