← Nouns Cooking · Dessert Parlour

Ingredients

• 400 g thick dulce de leche (1 jar or tin)
• 300 ml double cream, well chilled
• 1 tsp Vanilla extract
• 1 pinch flaky sea salt
• 50 g Digestive biscuits (or graham crackers), roughly crushed (optional)

Method

1. Spoon 4 tbsp of the dulce de leche into a small bowl and set aside for rippling. Beat the rest in a large bowl with the vanilla and salt until smooth and loose.
2. Whip the cream to soft peaks; it should hold its shape but still look silky.
3. Fold a big spoonful of cream into the dulce de leche to loosen it, then fold in the rest gently until no streaks remain.
4. Spread half into a 900 g loaf tin or freezer box. Dot with half the reserved dulce de leche and scatter with half the biscuit crumbs. Repeat, then drag a knife through to ripple.
5. Cover and freeze for at least 6 hours, until firm. Leave at room temperature for 10 min before scooping.

Tips

• The biscuits contain wheat; leave them out (or use gluten-free ones) to keep it gluten-free.
• Can't find dulce de leche? Tinned caramel (cooked condensed milk) is the same thing.

Sources

Written in our own words after cross-checking these recipes:

Brazilian Kitchen Abroad SBS Food