• 2 cups heavy cream, cold
  • 1 cup heavy cream, room temperature
  • 1 cup dulce de leche
  • 5 ounces dark chocolate, chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup plain cookies, chopped


  1. Using a mixer, whip the cream until stiff peaks form. Add the caramel and mix gently. Set aside.
  2. In a double boiler, melt the chocolate. Remove from heat and add the cream. Mix well and set aside.
  3. In plastic cups or popsicle molds, place a layer of the chocolate ganache followed by a layer of cookies. Top with a layer of the caramel cream and chopped walnuts.
  4. Continue layering until the molds are filled, and then insert the popsicle sticks.
  5. Place in the freezer for at least 4 hours, or until hardened.