Fresh-Pressed Olive Oil Club

Dulce de Leche Sundaes

Ice cream sundae with dulce de leche and roasted nuts

Craving the sweetness of dulce de leche but don’t want to go to the trouble of making it yourself? A store-bought brand (La Serenísima is excellent) is the way to go—just be sure to get 100 percent pure milk-and-sugar dulce de leche and not a “sauce” made with any additional ingredients. This combination of warm topping, salty hazelnuts, and vanilla bean ice cream is divine.


For the salted hazelnuts:

  • 2 ounces hazelnuts
  • 2 teaspoons extra virgin olive oil
  • 1/3 teaspoon coarse salt (kosher or sea)

For the dulce de leche topping:

  • 1/4 cup heavy cream, or as needed
  • 8 ounces dulce de leche
  • 2 tablespoons mild extra virgin olive oil

For the parfaits:

  • 1 quart best-quality vanilla bean ice cream


Step 1

Prepare the hazelnuts: Preheat the oven to 300°F. Place the hazelnuts in a small bowl and add the olive oil; toss to coat. Transfer the nuts to a parchment-lined rimmed sheet pan and roast for 20 minutes, shaking the pan halfway through. Take the nuts out of the oven, put them on a small plate, and sprinkle with the salt; set aside.

Step 2

Make the sauce: Bring the cream to a simmer over medium heat. Off the heat, slowly whisk in the dulce de leche and then the olive oil. Note: the heavy cream is to make the dulce de leche pourable and silken—adjust the amount based on the thickness of your brand of dulce de leche.

Step 3

To assemble the sundaes, place three small scoops of ice cream in each of four parfait glasses or small bowls. Top with equal amounts of sauce and hazelnuts.

Serves 4