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Dulce de Leche Frozen Yogurt Tested Recipe

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Dulce de Leche Frozen Yogurt

I live in the South where the summers are very long, very hot, and very humid. Since I try to use my oven as little as possible during these months, I often turn to frozen desserts to satisfy my sweet tooth. One frozen dessert my family enjoys is this enticing caramel colored and caramel flavored Dulce de Leche Frozen Yogurt. It is light and sweet, yet refreshingly tangy. It can be served plain or it is very nice with a drizzling of chocolate sauce (recipe here) and a sprinkling of chopped nuts.

This Dulce de Leche Frozen Yogurt resembles ice cream in texture and it is made like ice cream (that is - churned in an ice cream machine). But unlike ice creams that have a custard base, this frozen yogurt just stirs together plain yogurt, cream, milk, and Dulce de Leche. Now, the texture of frozen yogurt depends on the type of plain yogurt used. If you use 'whole milk' plain yogurt, the texture of the frozen yogurt will be quite thick, like ice cream. If, on the other hand, you use a 'low fat' plain yogurt, the texture of the frozen yogurt will be like soft serve ice cream. However, one way to use low fat yogurt, yet still have a thicker frozen yogurt, is to drain the yogurt first to remove some of its liquid. Do this by putting the yogurt in a cheesecloth lined strainer that has been placed over a large bowl. Put it in the refrigerator and allow the yogurt to drain for several hours, or preferably overnight. Of course, the health benefits of yogurt have long been known. It is a good source of calcium and Vitamin B, as well as helping our digestive and immune systems. Its flavor is quite tangy and its texture light, which balances the sweet, rich, thick and creamy texture of the Dulce de Leche. Dulce de Leche (pronouced DOOL-say day LAY-chay) is a thick, rich and sweet, caramel flavored and colored cream that is made by cooking sugar and cow's or goat milk until it is thick and caramel colored. Dulce de Leche means "sweet of milk" or "milk candy" and it is very popular in Mexico, Central America and South America. It is also known as cajeta, arequipe, manjar or manjur, and doce de leite. You can make your own or it is sold in cans, jars, or tubs and can oftentimes be found in grocery stores or else in Latin markets.

This recipe is one I adapted from Emily Luchetti's excellent book "A Passion for Ice Cream".

Related Recipes You May Like

Dulce de Leche

Orange Ice Cream

Vanilla Ice Cream

Strawberry Sherbet

Chocolate Ice Cream

Strawberry Ice Cream

Dulce de Leche: In a large bowl, whisk all the ingredients together until smooth and well blended. Cover and refrigerate several hours, or preferably overnight.

Once the mixture is thoroughly chilled, place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and freeze for at least four hours before serving.

Makes about 6-8 servings. Preparation time 30 minutes.


Lebovitz, David. The Perfect Scoop. Ten Speed Press. Berkeley: 2007.

Luchetti, Emily. A Passion for Ice Cream. Chronicle Books. San Francisco: 2006.

Tyler Herbst, Sharon & Herbst, Ron. The Deluxe Food Lover's Companion. Barron's Educational Services, Inc. New York: 2009.

Dulce de Leche Frozen Yogurt:

1 cup (240 ml) dulce de leche

1 1/2 cups (360 ml) plain whole milk yogurt

3/4 cup (180 ml) heavy cream or heavy "whipping" cream (has 36 - 40% butterfat content)

1/4 cup (60 ml) milk

1/2 teaspoon pure vanilla extract

1/8 teaspoon kosher salt





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