DULCE DE LECHE LAVA CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet.
- Microwave the dulce de leche and butter together in a medium microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth. Stir in the powdered sugar until well blended. Whisk in the egg and yolk, then add the vanilla. Stir in the flour until you have a smooth batter. Divide between the prepared ramekins.
- Bake until the edges of the cakes are firm but the centers are still soft, 11 to 13 minutes. Let stand for 1 minute, then run a butter knife around the edges of the cakes and invert onto individual plates while still warm. Sprinkle with powdered sugar and serve with the ice cream.
DULCE DE LECHE ICEBOX CAKE
Icebox cake, so named because it sets in the fridge or freezer, comes together with a little mixing and stacking. All it needs after that is time to chill, making it ideal for hot days. This version combines store-bought sandwich cookies with dulce de leche whipped cream for a cookies-and-cream meets salted caramel flavor. If you'd like, garnish with crumbled cookies.
Provided by Laurie Ellen Pellicano
Categories cakes, dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Line a 9-by-5-inch loaf pan with a double layer of plastic wrap, pressing it into the corners and leaving several inches of overhang on each side.
- In a large bowl and with an electric mixer, beat together the heavy cream, crème fraîche and salt on medium-high until stiff peaks form, 3 to 5 minutes. Transfer 2 cups of the whipped cream to a medium bowl and stir in the sugar. Add the dulce de leche to the remaining whipped cream in the large bowl and beat on medium-high for 1 to 2 minutes until stiff peaks form. Season to taste with more salt.
- Using a spoon, flick small dollops of both cream mixtures across the bottom and sides of your lined pan. Using a spatula, smooth it into a ¼-inch layer along the edges and bottom.
- Cover the bottom with 8 cookies, gently pressing them into the cream. Flick more small dollops of both cream mixtures across the surface of the cookies, then smooth the surface.
- Press a row of cookies upright along the long edge of the pan. Generously scoop the whipped creams using the cookies, alternating flavors, and press them upright against the vertical row. Continue forming rows until the pan is full. Tap the pan against the counter to settle the cookies into the cream. Cover the cookies by flicking the remaining cream across the surface, then smooth it out.
- Enclose the loaf in the plastic overhang and freeze until completely firm, at least 6 hours. The cake will keep frozen for up to 1 month. To serve, unwrap the top of the loaf, invert the loaf onto a platter, remove the pan and plastic and slice with a serrated knife.
DULCE DE LECHE ICE CREAM
Provided by Mariana Crespo
Categories Ice Cream Machine Dairy Nut Dessert Freeze/Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
- Freeze mixture in ice cream maker until almost firm, then fold in pecans.
- Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
DULCE DE LECHE ICE CREAM CAKE
I invented this recipe about six months ago when requested to bring a frozen dessert to a holiday potluck. Since then I've made it about once a month, and it is always a hit. I gave one away as a hostess gift to a friend when she invited us for Friday night dinner, and got a phone call the following week to say that the leftovers were all finished and her daughter had gone into mourning over the fact. I use Recipe #394073 in the recipe, but you can use any brand or your own version of homemade ice cream.
Provided by Mirj2338
Categories Frozen Desserts
Time 4h
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Line a deep, square or oblong dish (freezer safe) with one of the sliced loaf cakes.
- Spread with 3 cups of dulce de leche ice cream.
- Sprinkle with half of the pecan dust.
- Repeat with another layer, cake, ice cream and dust.
- Cover and freeze for 4 hours or overnight.
CINNAMON TOAST CRUNCH ICE CREAM CAKE
Love ice cream? This Cinnamon Toast Ice Cream Cake from Delish.com is the best.
Categories cinnamon toast crunch recipe cinnamon toast crunch ice cream cake recipe ice cream cake
Time 6h20m
Yield 8-10
Number Of Ingredients 4
Steps:
- Make the crust: Place cereal in a food processor and pulse until you have fine crumbs. Alternatively, you can crush the cereal in a Ziploc bag with a rolling pin (or your hands). Add the melted butter and process (or stir) until combined. The texture should be similar to wet sand.
- Build the cake: Press half of the ground cereal-butter mixture into the bottom of an 8-inch springform pan. Spread half of the softened ice cream on top of the crust. Pour dulce de leche on top of the ice cream and carefully spread. Sprinkle the remaining crust on top of the dulce de leche and carefully press down on it with your hands.
- Spread the remaining softened ice cream on top of the second cinnamon toast crunch crust layer. Cover with plastic wrap and freeze until frozen, 6 hours or up to overnight.
- When ready to serve, carefully cut around the pan with a knife to loosen the cake from the springform sides. Remove the springform sides. Take off the plastic wrap and drizzle the top of the cake with dulce de leche. Decorate with more Cinnamon Toast Crunch.
DULCE DE LECHE FRIED ICE CREAM CAKE
Take fried ice cream to the next level and serve it at your next fiesta, cake-style! Make it your own and swap in your favorite ice cream flavor.
Provided by By Heather Baird
Categories Dessert
Time 5h30m
Yield 12
Number Of Ingredients 14
Steps:
- In 2-quart bowl, place softened ice cream. Add ground cinnamon beat with electric hand mixer until well blended. Place 1/2 can of dulce de leche in dollops on top of ice cream; use spoon to swirl into ice cream. Freeze until solid in bowl, about 4 hours.
- Grease 2 (9-inch) round cake pans with shortening or spray with cooking spray. Make cake mix batter as directed on box. Add remaining half can of dulce de leche to batter; beat with mixer on low speed until blended. Divide batter evenly into pans. Bake as directed on box for 9-inch round pans. Cool cake completely.
- While cake is cooling, make topping. In 10-inch nonstick skillet, cook butter and brown sugar over medium heat until butter is melted and sugar is well incorporated. Heat mixture until bubbly. Remove from heat. Stir in salt and cereal until cereal is coated. Pour cereal mixture into large cookie sheet with sides. Cool completely. When cool, break cereal topping apart with fingers.
- Place vanilla frosting in medium bowl. Add half of the second can of dulce de leche; stir until well combined. Fill cooled cakes with frosting. Frost edge of cake; roll in cereal topping. Transfer cake to cake stand or serving plate.
- Remove ice cream layer from freezer; turn out onto top of cake. Frost ice cream dome with frosting-dulce de leche mixture. Press cereal topping all over top. Around top edge of cake, add 10 mounds of whipped cream; place 1 cherry on top of each mound. Drizzle honey over entire cake. Sprinkle rainbow decors over top. Store cake in freezer.
Nutrition Facts : ServingSize 1 Serving
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
DULCE DE LECHE
This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream
Provided by Charlotte Pike
Categories Condiment, Dessert
Time 25m
Yield Makes around 450 ml
Number Of Ingredients 4
Steps:
- Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
- When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
- Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.
Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
DULCE DE LECHE ICE CREAM CAKE
Categories Cake Dairy Dessert Bake Quick & Easy Frozen Dessert Strawberry Summer Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine crackers, nuts, 1 tablespoon sugar, and salt in processor. Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Cool completely.
- Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, at least 3 hours and up to 1 week.
- Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.
- Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.
DULCE DE LECHE
This is a typical sweet from Argentina. You can eat it alone, use it to fill cakes, or serve over bananas, ice-cream or any other dessert!
Provided by JUALONSO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h15m
Yield 32
Number Of Ingredients 4
Steps:
- In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan.
- Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.
- Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator. Pour into sterile jars, and store in the refrigerator.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 34.2 g, Cholesterol 9.7 mg, Fat 2.4 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 89 mg, Sugar 34.2 g
DULCE DE LECHE CREAM CAKE
Make and share this Dulce De Leche Cream Cake recipe from Food.com.
Provided by babygirl65
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cake mix according to directions for a 13 x 9 baking pan, cool completely in pan on wire rack.
- Place sweetened condensed milk in a large, microwave safe bowl. Micro on med. for 4 minutes, stirring half way through.
- Reduce to med-low power, micro for 16 to 24 minutes, whisking every few minutes, until thick and light caramel color.
- Stir in caramel topping. Cool for 15 minutes.
- Spread evenly over cake, cool completely.
- Beat whipping cream in a large mixing bowl until soft peaks form. Add sugar and vanilla, beat until stiff peaks form.
- Spoon over cake, sprinkle with nuts.
- Refrigerate for 1 to 2 hours.
Nutrition Facts : Calories 553.2, Fat 32, SaturatedFat 13.2, Cholesterol 119.4, Sodium 386.3, Carbohydrate 61.4, Fiber 0.8, Sugar 39.2, Protein 7.3
DULCE DE LECHE ICE CREAM
Get out your ice cream machines for this one!! 2 cans of sweetened, condensed milk (not evaporated milk) are caramelized, and half of the mixture is stirred into a custard base. When the custard is almost frozen, the rest of the caramel is dropped in ribbons into the ice cream as it continues to churn in the ice-cream maker.
Provided by Rita1652
Categories Frozen Desserts
Time 2h30m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 4
Steps:
- Place sweetened, condensed milk into the top of a double boiler. Cook over simmering water for 1½ to 2 hours, stirring every five minutes, until a golden caramel color. Chill half of mixture. Cool the other half to room temperature.
- Heat 2 cups of milk almost to a simmer in a medium saucepan. Whisk eggs in a bowl. Slowly pour about one half cup hot milk into eggs, whisking rapidly to prevent eggs from cooking. Whisk eggs into remaining milk in saucepan. Stir constantly over medium-low heat until custard thickens. It should heavily coat a spoon. Do not allow custard to boil.
- Remove from heat and stir in the room-temperature caramel, add the remaining 1 cup milk and the vanilla. Refrigerate overnight or until very cold.
- Pour ice cream base into an ice-cream maker and process according to manufacturer's instructions. When ice cream is thick and almost done, dollop in chilled caramel into mixture, allowing it to drip in ribbons from a spoon. Continue processing until done. Freeze if you can wait! Enjoy!
HOW TO MAKE DULCE DE LECHE
This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 3h5m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
- Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
- Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 26.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 64.9 mg, Sugar 26.7 g
DULCE DE LECHE CAKE
This is an easier version of this cake. It is made with ice cream. It is SO SO GOOD. Hurts my teeth just thinking about it!!
Provided by babygirl65
Categories Frozen Desserts
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Slice pound cake into two layers. Soften ice cream until spreadable. (not melting, just soft).
- Place bottom layer of pound cake in a foil-lined pan the same size as the cake.
- Place two cups of Dulce de Leche ice cream over the layer and spread evenly.
- Top with remaining pound cake layer and press gently over the ice cream.
- Cover the cake with foil and freeze for 30 minutes or more.
- Remove frozen ice cream cake from foil lined pan and place on a cake platter. Ice cake with thawed whipped topping.
- Sprinkle cake with chopped pecans and shredded coconut.
- Keep in freezer until ready to serve.
- Can use Angel Food cake if you prefer. I have use both and prefer pound cake because of the density of the cake.
Nutrition Facts : Calories 211.9, Fat 20.1, SaturatedFat 12.2, Cholesterol 22.8, Sodium 43.9, Carbohydrate 7.8, Fiber 2.8, Sugar 3.6, Protein 2.5
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