Plantain Cajeta Ice Cream and snoflaek Announcement

    This ice cream has an authentic goat milk dulche de leche called cajeta swirled in with fried plantains.


    • 1 Cup Cream
    • 1 Cup Milk
    • 3/4 Cup Sugar
    • 3/4 Cup Milk Powder
    • 1 Small Pinch Xanthan Gum
    • 1 Pinch Salt
    • 2 Cups Goat Milk
    • 1/2 Cup Sugar
    • 1 Tablespoon Light Corn Syrup
    • 1/4 Teaspoon Baking Soda
    • 1 Cinnamon Stick
    • 1 Teaspoon Vanilla Extract
    • 1 Pinch Salt
    • 1 Brown Plantain


    1. Make the Cajeta - Mix all the ingredients (except the plantains) in a heavy bottom pot. Bring to a boil and reduce heat to get a lightly rolling simmer. Stir constantly. Keep your eye on it and stir often. It will take like 45 minutes and eventually get really thick and darken in color. Meanwhile, chop the plantains. Fry them in butter to brown really well on all sides. Stir them into the finished cajeta. Allow to cool fully.
    2. Heat up the milk for the ice cream and whisk in the sugar, milk powder, and xanthan gum. Add in the cream and salt. Allow to cool and freeze in your ice cream maker according to the manufacturers instructions. Stir the cajeta into the ice cream when everything is cooled. There will probably be a little extra cajeta.


    Sometimes I get stuck on a flavor, and as you can see by the recent recipes, I have been loving plantains lately. I saw Action Bronson eat a plantain sundae on his show “F, That’s Delicious” and I wanted to recreate the flavors in an ice cream. I mixed the fried sweet plantains into an authentic goat milk dulche de leche called “cajeta” and swirled that into the ice cream after I froze it.

    You all know how much I love ice cream. I have been working on a project called snoflaek to help people make ice cream easier at home, and we launched on kickstarter yesterday! I am really proud of it and excited to see how interested the public is. All the information is on the kickstarter website, so check it out!

    Make sure you get brown plantains.
    I would cut them smaller next time honestly. They were slightly too chunky for the ice cream.
    It’s hard not to eat all of these, so make extra.

    The cajeta was a recipe from David Lebovitz’s book, The Perfect Scoop.

    Just a simple sweet cream ice cream.

    Mix the plantains into the cajeta and then swirl it into the ice cream. Make sure the cajeta has cooled so it doesn’t melt the ice cream!

    This ice cream was nice and sweet from the cajeta, and it had just a hint of cinnamon running through it.

    The fried plantains added a nice fruity and caramelized flavor. Like I said I would have cut them a little smaller next time, but other than that the flavor was great.

    Make sure you check out my kickstarter!