I’ve been dreaming of making this for weeks. But since we started making dulce de leche in a pressure cooker (yes, with nothing blowing up!), the caramel has come out firm and no longer pourable. If you’re familiar with mudslides, you’d know that the syrup used to create the mudslide effect should be pourable so that it drips down the sides of the glass.
Since we make dulce de leche four cans of milk at a time (saves on gas and time), we had to consume the last batch, make a new one (we reduced the cooking time) with the hope that the new batch would be pourable. Again, after just 35 minutes in the pressure cooker, the dulce de leche was firm and not pourable even while still hot.
Well, I have had it. I decided to heat a couple of tablespoonfuls of firm dulce de leche with two tablespoonfuls of milk in the microwave to make a pourable mixture. It worked. And, while watching the impeachment trial, Speedy and I enjoyed our milkshake with dulce de leche mudslide.
A few notes… To make sure that the dulce de leche will not drip too much down the sides of the glasses, chill the glasses for at least 30 minutes before use.
Since the cold milkshake will cool the dulce the leche and make it more firm, it will not melt as you drink your milkshake. Drop a teaspoon into the glass before serving for scooping the dulce the leche.
- 2 c . of ice cream (any flavor but vanilla seems best to not overpower the dulce de leche), softened a bit
- 1/2 c . of very cold milk (I used non-fat)
- about 4 tbsps. of pourable dulce de leche
Pour the milk and ice cream in a blender. Process until smooth.
Holding a glass at a 45 degree angle, pour dulce de leche near the rim, rotating the glass as you pour. Repeat with the other glass.
Pour the milkshake into the glasses.
Serve at once.