Easy No-Churn Pacoquita Ice Cream Recipe
There’s something magical about turning a classic Brazilian peanut candy into creamy frozen dessert in minutes. I first tried this after seeing a quick kitchen hack video and couldn’t believe how simple it was. Crushing paçoquita, mixing it with cream and condensed milk, then freezing creates a rich, peanutty ice cream that tastes store-bought. It’s the kind of treat that disappears fast and makes you look like a genius with almost no effort.
While you’re at it: Homemade Brazilian brigadeiros [blocked]
Why you’ll love this recipe
This frozen treat delivers big peanut flavor with almost zero fuss or special equipment.
- Ready with just three everyday ingredients total
- No ice cream maker or complicated steps needed
- Perfectly creamy texture after a short freeze
- Kid-friendly and crowd-pleasing every single time
Ingredients
Gather these three simple items for a quick batch of creamy homemade ice cream.
- 10–12 paçoquita candies
- 1 can (200 ml) table cream (creme de leite)
- 1 can (395 g) sweetened condensed milk
If you can’t find paçoquita, use any similar peanut candy or finely ground roasted peanuts mixed with a little sugar. Full-fat cream works best for richness, though a lighter version can substitute in a pinch. Condensed milk is essential for sweetness and smooth texture.
One more to try: Classic peanut butter fudge [blocked]
Step-by-step instructions
Follow these easy steps to turn candy into creamy frozen dessert at home.
Step 1: Prepare the bowl
Place a medium glass or plastic mixing bowl on a clean counter. Make sure it is completely dry so the mixture sets evenly later.
Step 2: Crush the paçoquita
Unwrap the paçoquita candies and add them to the bowl. Use the back of a spoon or your hands to break them into fine crumbs and small chunks.
Step 3: Add the cream
Open the can of table cream and pour it over the crushed paçoquita. The thick white cream helps bind everything into a smooth base.
Step 4: Pour the condensed milk
Add the entire can of sweetened condensed milk to the bowl. This brings the signature sweetness and helps the mixture freeze creamy rather than icy.
Step 5: Mix thoroughly
Stir everything together with a spoon until the crumbs are evenly distributed and the mixture looks uniform and slightly thick. Scrape the sides to incorporate every bit.
Step 6: Transfer and freeze
Pour the mixture into a freezer-safe container with a lid. Smooth the top, cover, and freeze for at least 4–6 hours until firm enough to scoop.
Step 7: Scoop the ice cream
Once set, remove from the freezer and let it sit a minute. Use an ice cream scoop to portion generous scoops into serving bowls.
Step 8: Finish and serve
Sprinkle extra crushed paçoquita on top for crunch and visual appeal. Serve immediately while the texture is still soft and creamy.
Tips & common mistakes
A few small details make the difference between good and great results every time.
- Crush candy finely for the smoothest texture possible
- Use full-fat cream to avoid icy results later
- Freeze long enough so scoops hold their shape
- Do not overmix once the cream is fully incorporated
Recipe variations
Simple swaps keep this recipe exciting no matter your mood or pantry.
- Add a swirl of chocolate sauce before freezing
- Mix in chopped roasted peanuts for extra crunch
- Swap half the cream for Greek yogurt for lightness
- Stir in a spoon of instant coffee for mocha notes
What to serve with this recipe
Pair this rich ice cream with simple sides that balance its sweetness perfectly.
- Fresh sliced bananas or strawberries on the side
- A drizzle of warm chocolate or caramel sauce
- Crisp wafer cookies or shortbread for dipping
- Strong black coffee or iced espresso to cut richness
Worth trying next: Easy no-churn mango ice cream [blocked]
Frequently asked questions
Here are quick answers to the questions people ask most about this treat.
Can I make this without an ice cream maker?
Yes, this recipe is designed as a true no-churn method. Simply mix, freeze, and scoop once firm for perfect homemade results every time.
How long does it keep in the freezer?
Store covered for up to two weeks. Let it soften a few minutes at room temperature before scooping for the best creamy texture.
Can I use natural peanut butter instead?
You can, but the texture and sweetness will change. Stick to paçoquita or similar candy for the authentic flavor shown in the video.
Is table cream the same as heavy cream?
Table cream (creme de leite) is slightly lighter. Heavy cream works well as a substitute and still yields a rich, scoopable ice cream.
