I’m going to take you back to my childhood with this post! These days I am enjoying my dulce de leche, or arequipe as we call it in Colombia, a little differently than when I was a kid. I’ve got a modern twist on it that I know you’ll love as much as I do.
Dulce de leche is a traditional dessert, loved by many all across South America. Each country has a slightly different variation of it, but they’re all delicious! In Chile it’s called manjar, and in Mexico it’s called cajeta. Whatever you call it, it’s essentially a creamy caramel sauce made from heating milk and sugar. It can be used as a filling, or to flavor anything from ice cream to coffee to cheesecake. (And in my case, milkshakes!)
This sweet treat originated in Argentina (though apparently Uruguay disagrees). According to legend, dulce de leche was created by accident when a maid left a pot of milk and sugar cooking for too long. Now, people the world over relish this mistake!
Here’s how to make my dulce de leche shake:
Ingredients-
Vanilla ice cream
Condensed milk
Churros (oil, flour, sugar, water, salt)
Sprinkles
Instructions-
Microwave the condensed milk in 10-second intervals, keeping an eye on it to make sure it doesn’t spill or splatter. Stir and reheat until you’ve reached the desired color and consistency.
If you have an Instant Pot, making Dulce de Leche is way easier. I highly suggest using it.
Make the churros:
In a sauce pan combine 1 cup of water, 2 tablespoons of oil, 1 tablespoons of sugar and a pinch of salt. Bring to boil, remove from the heat and add a cup of flour.
Mix well until you get a smooth dough, use a churro pastry sleeve and form the loops directly on the deep fryer. Fry until golden brown.
Combine vanilla ice cream with half of the dulce de leche. Garnish with a churro and sprinkles.
Dulce de Leche Churro Shake
Ingredients
For the Dulce de Leche
- 1 can condensed milk
For the Churros
- 1 cup water
- 1 cup All purpose flour
- 2 tablespoon vegetable oil
- 1 tablespoon sugar
- 1 pinch of salt
For the Shake
- 2 cups vanilla ice cream
- 1 tablespoon sprinkles
Instructions
For the Dulce de Leche
- Microwave the condensed milk in 10 second intervals, keeping an eye on it to make sure it doesn’t spill or splatter. Stir and reheat until you’ve reached the desired color and consistency.
For the Churros
- In a sauce pan combine 1 cup of water, 2 tablespoons of oil, 1 tablespoons of sugar and a pinch of salt. Bring to boil, remove from the heat and add a cup of flour. Mix well until you get a smooth dough, use a churro pastry sleeve and form the loops directly on the deep fryer. Fry until golden brown.
Dulce de Leche Shake
- Combine vanilla ice cream with half of the dulce de leche. Garnish with a churro and sprinkles.
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