Dulce de Leche

Dulce de Leche Ice Cream

by Shawnda on April 27, 2013

in Cinco de Mayo,Dulce de Leche,Ice Cream,Mexican & TexMex

Dulce de Leche Ice Cream

5 ingredients to heaven.

5 simple ingredients.

I don’t know that any single of ice cream has ever been so rich and decadent. And after being pretty much sugar-free for 30 days, I was good after a single bite.

Dulce de Leche Ice Cream

After officially wrapping up the Whole30, I wanted sushi rolls – complete with white rice. Jason wanted ice cream. Actually, Jason just wanted dessert. Something completely over-the-top, no chocolate.

And this ice cream totally qualifies as both.

His favorite ice cream, pre Whole30, was Haagen-Dazs Dulce de Leche. And it’s insanely easy to recreate at home – fresher, better, and for less expense – with just a handful of ingredients.

I tweaked the original recipe to:
1. Add more vanilla – you can never have too much vanilla to support those wonderful caramel notes.
2. Add the scrapings of a vanilla bean – everything tastes better studded with pretty flecks of vanilla bean
3. Swirl additional dulce de leche into the churned ice cream before freezing (well, as much as one can swirl it).

The final product:

Dulce de Leche Ice Cream

One small spoonful of heaven.

Dulce de Leche Ice Cream

Rich, decadent homemade dulce de leche ice cream studded with vanilla bean flecks.


  • 1 cup heavy cream
  • 2 cups whole milk
  • 2 cups dulce de leche, divided (or two cans of homemade dulce de leche using this method, with some leftovers)
  • 1 tsp vanilla
  • Scrapings from 1 vanilla bean


  1. Heat milk and cream in a medium pot over medium-high heat just until steaming.
  2. Remove from heat and whisk in 1 2/3 cup dulce de leche until completely smooth.
  3. Whisk in the vanilla and the scrapings of a vanilla bean.
  4. Transfer the mixture to a bowl and completely cool it (placing the bowl in the sink and adding ice water to the same level as the mixture inside the bowl will speed things along very quickly).
  5. Chill until completely cold.
  6. Transfer the mixture to your ice cream maker and run according to manufacturer instructions.
  7. Scoop out 1/3 of the ice cream into your freezer-bound container, drop small spoonfuls of half of the leftover dulce de leche on top.
  8. Scoop out another 1/3 of ice cream and repeat, using the remainder of the dulce de leche.
  9. Scoop the remaining ice cream over top, using a knife held vertically, give the ice cream a couple of swirls, and then transfer the container to the freezer until solid.


Yields: ~1 quart

Adapted from Gourmet (RIP)

Estimated time: 4 hours



Alfajore Moon Pies

Quirk Books contacted me a while back about participating in Marsh Madness to celebrate Shauna Sever’s new cookbook release, Marshmallow Madness. And I jumped all over it.

Because it combines two things that are quite dear to me: Tourney-style brackets in March. And dessert.

Marsh Madness

Everyone wins! Totally unlike the office pot where the intern who makes her Final 4 picks based on uniform color and point guard hotness manages to take everyone’s money. (I knock it like it hasn’t proved to be a winning strategy.)

Shauna’s new book is 90+ pages devoted to the sweet and sticky art of homemade marshmallow. Interested in making marshmallows? Marshmallow Madness is more than a cookbook, it’s a great resource full of marshmallow-making tips, tools, troubleshooting, and dozens of recipes and suggested variations.

And once you make your own, you’ll be quite disappointed when you have to turn back to the store bought variety. Believe me. I know.

The challenge from Quirk Books and Serious Eats to 16 bloggers was simple enough: take Shauna’s Classic Vanilla Marshmallow recipe and modify it into… whatever we wanted.

I know what you’re thinking. And I assure you, I went there. Even before the book arrived at my doorstep, I went there. I flipped passed Maple Bacon, Concord Grape, and Chocolate Malt to find that, yes, Shauna already had a Margarita Marshmallow recipe! And here I thought I was being so clever :)

Alfajore Moon Pies

I decided to merge two beloved treats: the alfajore, a dulce de leche-filled sandwich cookie, and the Southern (and a personal childhood) favorite, the Moon Pie.

I modified the Classic Vanilla Marshmallow into a Dulce de Leche Marshmallow. And I modified my favorite shortbread cookie recipe to more closely mimic the texture of traditional alfajore cookies. Alone, the “marshmallow alfajores” are a tender and buttery vanilla bean sandwich cookie spiked with plenty of vanilla and caramel notes. But after being dunked in chocolate? You get an incredibly fancy, homemade moon pie at which, let’s be honest, my 8-year-old-self would have totally turned up her nose.

Alfajore Moon Pies

So that’s me and my “Alfajore Moon Pies” hanging out at the bottom of the Southwest Bracket. If you’re following along on Twitter, check out #marshmadness to follow the entrants’ creations from rest of The Sweet 16.

Quirk Books has also provided an extra copy for a lucky reader. Want it?

Update: JoVonn is the winner with comment #8. Congratulations!

Leave a comment below with the answer to this question: What’s your favorite food that incorporates marshmallows?

The fine print:
– Maximum of one comment per person.
– Giveaway ends at 11:59pm (Texas time!) on Wednesday night.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post after selected.
– Winner will receive a copy of Marshmallow Madness by Shauna Sever (maximum total retail value of prize = $20).
– Prize must be claimed within 7 days or it will be forfeited and an alternate winner selected.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Good luck!

Alfajore Moon Pies

Homemade dulce de Leche marshmallow and vanilla bean shortbread take the moon pie to a new level.


  • For the cookies:
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cups powdered sugar
  • 2 1/2 tsp vanilla extract
  • 1 vanilla bean, split and scraped
  • 1 cup all purpose flour
  • 1 cup cornstarch
  • 1 tsp baking powder
  • Pinch of salt
  • For the dulce de leche marshmallow:
  • 1 envelope (~2 1/2 tsp) unflavored gelatin
  • 1/4 cup cold water
  • 3/8 cup sugar
  • 1/4 cup corn syrup
  • 1/4 cup dulce de leche (purchased or homemade)
  • 2 Tbsp water
  • Pinch of salt
  • 1 tsp vanilla extract
  • For the chocolate coating:
  • 6 oz semisweet chocolate
  • 2 tsp shortening


  1. To make the cookies, cream the butter and powdered sugar together on medium-high for 2-3 minutes, until fluffy. If you start with cold butter like I do, 3-4 minutes.
  2. Reduce speed to low and add the extract and the scrapings of the vanilla pod.
  3. Add flour, cornstarch, and baking powder, and mix on medium just until the dry ingredients are completely incorporated.
  4. Turn dough out onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for 30 minutes.
  5. Lightly flour your work surface and roll out your dough (it's easier for me to divide it into 2 portions first) to ~1/3 inch thickness. The dough, even chilled, will be pretty delicate so keep the flour close by.
  6. Cut 2.5-inch circles with a floured cookie cutter, reflouring between each cookie.
  7. Lightly knead the scraps, re-roll, and continue cutting the cookies - you should get 24 cookies.
  8. Transfer cookies to a parchment lined baking sheet and place in the fridge while the oven is preheating.
  9. Preheat oven to 350.
  10. Bake ~12 minutes, until the cookies just begin to brown around the edges.
  11. Let cool completely before transferring to your work surface, "pretty side" down.
  12. Make the marshmallow: Place 1/4 cup cold water in the bowl of your stand mixer and sprinkle the gelatin over top.
  13. Over medium heat in a small pot fitted with a candy thermometer, heat the sugar, corn syrup, dulce de leche, water, and salt to 236-238 degrees. (Any higher, and the sugar begins to burn. You'll need to stir constantly so it doesn't stick to the pan and burn).
  14. Slowly and carefully pour the dulce de leche mixture into the stand mixer bowl and whisk on low for 1-2 minutes, until combined.
  15. Increase speed to medium and whisk for 5 minutes.
  16. Increase speed to medium-high and whisk another 5 minutes.
  17. While the mixture is whisking, prepare a gallon zip-top bag by snipping off the corner creating a ~1/2-inch opening and fit the opening with a decorating coupler (you can probably get by without the coupler, but I wanted the opening round and stable).
  18. Switch mixer to the highest speed and mix for 3-5 minutes, until the marshmallow is light, fluffy, and mostly holds its shape when scooped onto a spoon or small spatula (if it's too soft and runs off the spatula, it will run off of the cookie - whisk another 1-2 minutes, if necessary).
  19. Immediately transfer the marshmallow into your zip-top bag.
  20. Pipe generous rounds of marshmallow onto 12 of the cookies.
  21. Place the remaining cookies "pretty side" up, and very lightly press down onto the marshmallow filling.
  22. Let sit for 15 minutes before coating in chocolate.
  23. To coat in chocolate, melt chocolate and shortening in a bowl.
  24. Heat chocolate and shortening in the microwave until completely melted.
  25. Holding the bottom cookie with your fingertips, dip the cookies in the chocolate and shake to remove excess. Set on a rack above a baking sheet to catch any drips (I didn't coat the very bottom with chocolate).
  26. Refrigerate until set. Store the cookies in an airtight container, each separated by wax paper or like I did - in the fridge on a plate.


Yields: 12 servings

Marshmallow recipe adapted from Marshmallow Madness, cookies adapted from The Pastry Queen

Estimated time: 2 hours


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Dulce de Leche Donuts

by Shawnda on October 25, 2011

in Bread,Breakfast,Dulce de Leche

If you’re going to have a donut, then have a donut!

That is a baked cake-style donut, flavored with dulce de leche, studded with pretty flecks of vanilla bean, and covered in more dulce de leche. It’s borderline dessert wearing breakfast camouflage.

But at least it’s not fried, right?

I took the spiced cake donut recipe that came with my donut pan, the same one I modified to make the Pumpkin Spice Donuts, and stripped it down to use as a base for these donuts. The vanilla and caramel flavors are pretty much out of this world. You know, if you’re in to the whole dessert-for-breakfast or breakfast-for-dessert thing.

Just please don’t call it “bressert.”

Dulce de Leche Donuts

A moist, baked donut flavored with vanilla bean and dulce de leche.


  • 1 cup flour
  • 1 Tbsp butter, cold
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup + 2 Tbsp dulce de leche, divided
  • 1 egg
  • 1 tsp vanilla
  • 1 vanilla bean, split and scraped (optional)
  • 2 Tbsp milk
  • Sprinkles (optional)


  1. Spray a 6-well donut pan with baking spray (or use your preferred non-stick method).
  2. Add flour, butter, salt, and baking powder to the bowl of your stand mixer and mix on low until the chunk of butter disappears, ~1 minute.
  3. Add 1/4 cup + 2 Tbsp dulce de leche, egg, vanilla, vanilla bean scrapings, and milk to the bowl and mix on medium speed until thoroughly combined.
  4. Transfer batter (it will be thicker than your standard cake batter) to a ziptop bag.
  5. Snip off the corner of the bag (make the opening ~ 3/4 inch) and pipe the batter into the donut wells until 1/2 - 3/4 cup full (you'll get exactly 6 donuts; the batter is very thick and holds it's shape, it won't really settle or bake smoothly if you spoon it into the pan).
  6. Bake 8-12 minutes, until the top of the donut springs back when lightly tapped.
  7. Let cool in pan 3 minutes and then transfer to a wire rack to cool.
  8. To make the glaze, warm the dulce de leche slightly in the microwave (~15 seconds). Stir until smooth.
  9. Drizzle the donuts with dulce de leche and add sprinkles.
  10. It's easier to store unglazed donuts in a ziptop bag and then glaze them before eating. Or you can store glazed donuts in a covered cake plate. They'll keep fresh ~3 days.


Yields: 6 servings

Adapted from Norpro

Estimated time: 20 minutes



Dulce de Leche Cupcakes

If I had to describe these dulce de leche cupcakes in a single word, I’d have to go with, “excessive.” Excessively sweet. Excessively named. (No really, look at the recipe title below. That’s 11 words.) Excessively indulgent. Excessively delicious, if there were such a thing.

We’ve been on a toothache-inducing dulce de leche kick lately, putting it into ice cream and frosting, and on fresh peaches and cake… and on a spoon. We couldn’t stop there, though. None of that really qualified as excessive. (Okay, maybe licking it from a spoon does.)

What did qualify? A moist, perfectly domed dulce de leche cupcake with caramel & vanilla notes, topped with a dulce de leche swiss meringue buttercream frosting. And to make sure there wasn’t a drop left in the can, we filled the cupcakes with the dulce de leche that was leftover after making the cake and frosting. Excessive. And efficient!

Dulce de Leche Cupcakes

For the cupcake recipe, I started with the classic 1234 cake. It’s reliable, domes beautifully, and is convertible to just about any flavor. The frosting is one of our favorites, adapted from Martha Stewart’s Classic Swiss Meringue, it’s the same dulce de leche swiss meringue buttercream that we used on the Peach Queen Cake.

Note: If you’re a liberal froster, doubling the recipe will yield a couple cups of leftovers, even after generously frosting your cupcakes. If you don’t want leftover frosting hanging around in your fridge, consider making 1 1/2 recipes instead of doubling or possibly frosting them with a lighter hand than I use

Having problems with your swiss meringue buttercream? Read how to fix it here.

Dulce de Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream

Moist dulce de leche cupcake filled with dulce de leche and topped with dulce de leche swiss meringue buttercream frosting.



  1. Make the dulce de leche and let cool to room temperature (this can be done well in advance, just store tightly covered in the fridge).
  2. Preheat oven to 350.
  3. Line two muffin pans with paper liners.
  4. Cream butter and sugar on med-high for 4-5 minutes, scraping down the sides of the bowl a couple of times, until light, fluffy, and no longer grainy.
  5. Scrape down the bowl and add 1/2 cup dulce de leche, mixing on medium for another 1-2 minutes, until thoroughly incorporated.
  6. Add the eggs one at a time, and then add the vanilla.
  7. Add the flour, baking powder, and salt together, in three additions, alternating with two additions of the buttermilk, mixing until just incorporated.
  8. Scoop batter into the lined cups, filling 2/3 - 3/4 full.
  9. Bake 15-18 minutes, or until lightly browned and a skewer in the center cupcake comes out clean.
  10. Let cool 10 minutes in the pan and then turn out onto a rack to cool completely.
  11. While the cupcakes are cooling, make the frosting.
  12. To fill the cupcakes using the leftover dulce de leche after making the frosting, take a serrated knife and cut a cone out of the top of the cupcake, drop ~1 1/2 tsp into the cupcake, cut the bottom of the cone off and place the flattened top back onto the cupcake, lightly pressing down.
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  14. Frost and store covered for up to 4 days.


Yields: 24 cupcakes

Source: Cake from Confections of a Foodie Bride, frosting adapted from Martha Stewart

Estimated time: 1 hour 30 minutes