Brazilian Sundae Recipe

Stovetop condensed milk method

Place one unopened 14 oz (395 g) can of sweetened condensed milk in a large pot and cover with water by at least 2 inches (5 cm). Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cover and simmer for 2 to 3 hours, keeping the can submerged and adding water as needed. For a lighter dulce de leche simmer 2 hours; for a deeper color and flavor simmer 3 hours. Remove the can carefully with tongs and let cool completely before opening (this can take several hours). Once cool, open and stir until smooth. Measure 200 g for this recipe and reserve the rest for other uses.

Line a baking sheet with parchment paper or a silicone mat and set aside.

In a medium nonstick skillet over medium heat, add 1 tablespoon unsalted butter. Once melted, add 2 tablespoons granulated sugar and stir until it begins to dissolve and bubble, about 1 minute.

Add 120 g raw cashew halves or pieces to the skillet and toss to coat evenly with the caramel. Continue cooking, stirring frequently, until nuts are golden and the sugar has caramelized, about 3–4 minutes. Be careful not to burn the sugar.

Immediately transfer the caramelized cashews to the prepared baking sheet and spread into a single layer to cool. If using, sprinkle 1/4 tsp sea salt over the nuts while still warm. Once cooled, roughly chop the cashews if desired into 1/2–1 cm pieces.

If using store-bought chocolate sauce that is firm from refrigeration, warm 120 ml in a small saucepan over low heat, stirring frequently, until pourable (do not boil). Alternatively microwave in 20-second bursts, stirring between bursts, until pourable.

Scoop: Place this recipe serves 4. Scoop 2 large scoops (about 120 g total) of vanilla ice cream into each sundae glass or bowl.

Dulce de leche drizzle: Warm dulce de leche slightly if it is very thick (microwave 10–15 seconds) to make it easy to drizzle. Spoon 1 tablespoon (approx. 15 g) of dulce de leche over the ice cream in each sundae.

Chocolate sauce: Drizzle 1 tablespoon (approx. 30 ml) of warm chocolate sauce over the dulce de leche and ice cream in each bowl.

Nuts: Sprinkle 30 g of the caramelized cashew nuts over each sundae, distributing evenly. If you chopped them, the pieces will be easier to eat.

Sprinkles & garnish: Finish each sundae with about 7–8 g of rainbow sprinkles. If using, add a dollop (about 30 ml) of whipped cream and top with a cherry.

Serve immediately so the ice cream retains its texture. Provide spoons and napkins—the combination of dulce de leche, chocolate, crunchy cashews, and sprinkles is best enjoyed right away.