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Dulce de Leche Frozen Yogurt | June 8, 2011

Oh yes, you read that correctly. So decadent…

I discovered this marvelous treat while browsing foodgawker (enter at your own risk–seriously! so addictive!). And unfortunately, I suffer from a lack of impulse control, so even before I finished reading the recipe I had already printed it out. I’m a froyo-obsessed yuppie, so realizing how cheap it is to DIY makes my heart sing! The dulce de leche lends a sweet caramel flavor that balances perfectly with the tartness of the yogurt.

Read on to find out how it’s made…

Of course…I failed to realize that dulce de leche isn’t exactly easy to come by. Fortunately it’s crazy easy to make at home.

All you need to start with is this:

Now, throw this puppy in the slow cooker with some water overnight. Rest easy knowing that in 8 hours or so you will be in sweets heaven.

VOILA. (I couldn’t resist showing off the cute little parrot on the top of the can…)

Dulce de Leche Frozen Yogurt
(recipe adapted from Joy of Baking)

1 cup dulce de leche (alternatively, dump in the entire contents of the homemade stuff)
1 1/2 cups plain yogurt*
1 cup heavy (whipping) cream
1/2 teaspoon vanilla
1/8 teaspoon kosher salt

Note: Make sure your dulce de leche has cooled before starting!

1. Whisk together all ingredients until smooth and even.
2. Chill for several hours (not necessary, but it will help with the texture)
3. Either toss the mixture in an ice cream machine or do it the old fashioned way: pour mixture into an 8×8 pyrex pan, and place in the freezer loosely covered. Stir the mixture once every hour for 4-5 hours, being sure to fold the outside edges into the center. An ice cream machine will give you a better texture, but heck, DIY works just fine!

**It’s recommended that you use whole milk yogurt, but I used lowfat yogurt and it turned out fine! What’s important is to get the good stuff, so stick to organic or something with few additives.


Posted in Dessert

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Lover of food, crafts, and cultures. Bordering on obsession.







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