Dulce de Leche Ice Cream Sundae


by Heather Harris Brady

We just finished a spot of traveling recently and this was one of the best things I ate the whole time. As soon as I got home I set out to recreate it so I could share it with you. This recipe is based on a dessert from Hello Betty in Oceanside CA. Two huge scoops of ice cream on top of a spiced brownie afloat in a dish of hot fudge. They sprinkle the top with pumpkin seed brittle, which is delicious. If you’d like to go that route here’s my recipe for the brittle.

I’m breaking this recipe into two parts, and sharing a new brownie recipe on Thursday. But if you need to make it like NOW, here’s my go-to brownie recipe and the hot fudge. Just sprinkle the top with cinnamon after they’re baked. If I could send along the beautiful sunset over the Pacific Ocean to enjoy with this dessert I would!

Dulce de Leche Ice Cream, Makes about one quart

  • 1 c. dulce de leche (or one can sweetened condensed milk, poured in a pan and baked at 325 for 35-45 minutes until caramelized)
  • 1 c. heavy cream
  • 1 c. milk
  • 2 eggs, beat well and set aside
  • 1 T. cornstarch
  • 1/4 c. sugar
  • 1 t. vanilla

Additional dessert ingredients:

  • Brownies (one per serving, see above)
  • Hot Fudge

Combine the cream and milk over medium heat.



Stir together the sugar and cornstarch, then whisk it into the milk. When it starts to thicken slightly, whisk 1/2 c. of the hot milk into the eggs, then whisk the warmed eggs into the pan.


Heat to bubbling, then whisk in the dulce de leche.


When you’ve stirred the dulce in completely, take it off the heat and stir in the vanilla. Pour into a shallow metal pan and put into the refrigerator to cool completely (or speed things up by putting it in the freezer).

Set up your ice cream freezer and pour in the custard base.



Freeze according to the directions for your machine. If possible let the ice cream ripen in the freezer for an hour or two before serving so it will firm up.



Option: Put 1/2 c. pecan halves in a bowl with 1 T. butter. Microwave for 45 seconds, then stir. Microwave for another 15 seconds. Toss with a sprinkling of kosher salt. Chop the pecans and fold them into the ice cream right when it finishes churning or keep them out for a garnish.

To assemble the desserts:

Put a brownie in a bowl or in the center of a dessert plate. Sprinkle with cinnamon and drizzle liberally with hot fudge sauce.


Top with a large scoop of ice cream and garnish with the toasted pecans.

One year ago: New Potatoes with Roasted Garlic & Thyme


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