Dulce de Leche Ice Cream

Karry Hosford

Many dulce de leche recipes call for cooking a can of sweetened condensed milk in boiling water. Our oven method simplifies the process.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 8%
  • Fat: 2.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 7.4g
  • Carbohydrate: 48.9g
  • Fiber: 1g
  • Cholesterol: 8mg
  • Iron: 0.0mg
  • Sodium: 97mg
  • Calcium: 239mg

Ingredients

  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 4 cups vanilla low-fat ice cream

Preparation

  1. Preheat oven to 400°.
  2. Pour milk into a 9-inch pie plate; cover with foil. Place pie plate in a shallow roasting pan. Add hot water to pan to a depth of halfway up the sides of pie plate. Bake milk at 400° for 1 1/2 hours, adding additional water as needed. Remove pie plate from water. Uncover; stir milk with a whisk until smooth. Cool.
  3. Place a large bowl in freezer. Let ice cream stand at room temperature 45 minutes or until softened.
  4. With a rubber spatula or stand mixer, combine softened ice cream and milk in chilled bowl. Cover and freeze to desired consistency.
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