Though it may feel like fall in and around blogland, around here we’re still soaking up as much of the warmth of summer as physically possible. We’re sucking back seasonal beverages, dining al fresco, and indulging in ice cream delights. I mean, can you blame us? With Have a Yummy Day sending us delicious recipes the likes of these ones, we’re happy to pretend it’s summer all year long!

Dulce de Leche Ice Cream SandwichesCaramel ice cream tucked between chocolate cookies and drizzled in chocolate sauce.
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Serves 6Ingredients
  • FOR THE DULCE DE LECHE ICE CREAM
  • 1 can of condensed milk, boiled (if not available boiled, see recipe)
  • ⅓ can of dulce de leche (in the ice cream)
  • ½ vanilla pod
  • 1 ⅔ cup milk
  • 1 ⅓ cup heavy cream
  • 6 egg yolks
  • ½ cup caster sugar
  • FOR THE CHOCOLATE FUDGE SAUCE
  • ⅓ cup caster sugar
  • ⅓ cup Golden Syrup
  • ⅓ cup cream
  • 25 g butter
  • 30 g dark chocolate
  • FOR THE CHOCOLATE COOKIES
  • 150 g dark chocolate
  • 225 g butter
  • 1 cup muscavado sugar
  • ¾ cup caster sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 2 ½ cups wheat flour
  • 4 tablespoons cocoa
  • 1 teaspoon baking powder
Instructions
  1. FOR THE DULCE DE LECHE ICE CREAM
  2. Boil the unopened can in a saucepan filled with water for 4 h to make a lovely caramel cream called dulce de leche. Keep adding water during the boiling. Let the can cool for at least a half hour before opening, or its contents may spurt out. Stir the contents into a smooth cream.
  3. Cut open and scrape the vanilla pod. Boil milk, cream, dulce de leche, vanilla pod and seeds in a stainless steel saucepan. Whisk yolks and sugar fluffy. Pour the hot cream mixture over the yolks, and then pour everything back into the pan and stir. Simmer the mixture to 185˚F or until it starts to thicken under heavy whisking. Take off the heat, do not let it boil. Pour the mass into a bowl and let it cool. Sift and use an ice cream machine. Move the ice cream to a small, plastic freeze box, drizzle 1/3 of the dulce de leche thinly between the layers and put on a lid. Put the ice cream in the freezer for 1-2 hours. Serve the rest of the dulce de leche to serve with the ice cream.
  4. FOR THE CHOCOLATE FUDGE SAUCE
  5. Bring sugar, syrup, cream and butter to a boil. Boil for a couple of minutes. Take off the heat and stir in the chocolate.
  6. FOR THE CHOCOLATE COOKIES
  7. Set the oven to 350˚F. Roughly chop the chocolate. Mix butter, muscavado sugar, caster sugar, eggs and vanilla extract. Mix wheat flour, cocoa and baking powder and stir into the paste. Add the chocolate and mix. Divide the dough into 25 pieces and roll into balls. Put the balls sparsely on baking trays covered with baking paper and flatten them a little. Bake in the middle of the oven for 16-18 minutes. Let the cookies cool on a grate.
  8. Serve the cookies with ice cream between and chocolate fudge sauce. Garnish with cherries.

Photography: Have A Yummy Day | Recipe: Have A Yummy Day