adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cookies and caramel (dulche de leche) ice cream cones
0 Likes
Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Indulge with decadent dulce de leche, the perfect caramel topping to elevate your dessert.
Ingredients:
  • 1 litre good quality vanilla ice cream
  • 107.50 gm caster sugar
  • 100g butter, softened
  • 187.50 ml plain flour
  • 0.63 gm bi-carb soda
  • 32.50 gm cocoa
  • 16.00 gm brown sugar
  • 20g butter
  • 1 x 395g can sweetened condensed milk
  • 63.13 gm cream
  • 4.80 gm sea salt, or more to taste
Instructions:
  • Preheat your fan-forced oven to 190C and prepare a baking tray by lining it with baking paper.
  • In an electric mixer with the paddle attachment, beat softened butter and sugar until light, fluffy, and well mixed, scraping down the sides as needed.
  • Sift flour, bi-carb, and cocoa together. Add to butter mixture and mix on low speed until well combined. Remove from mixer and scrape down bowl sides.
  • Shape slightly more than a tablespoon of dough into a smooth ball, then gently flatten into a disc and place on a lined baking tray. Repeat with the rest of the dough, spacing them about 10cms apart. Bake cookies in two batches for 10-12 minutes. Let them cool on the tray briefly before transferring to a wire rack to cool completely.
  • In a saucepan over medium heat, combine sugar and butter until the butter melts. Stir in sweetened condensed milk, reduce heat to low, and stir continuously with a rubber spatula or whisk until thickened and caramel-colored, about 20 minutes. Use a whisk to eliminate any clumps as the mixture thickens. If the mixture becomes sticky, add a bit of cream to smooth it out. Ensure the caramel is thick enough to slowly drip off a spoon. Mix in salt and let it cool slightly before incorporating into ice cream.
  • After allowing the biscuits to cool, gently crumble or roughly chop them into small pieces.
  • Fold biscuit and caramel into ice cream until combined, making sure not to overmix. Transfer the mixture into a container and freeze until it reaches a firmer consistency. When ready to serve, scoop the ice cream into a waffle or plain cone.

Similar Recipes