Snack · 30 min · peruvian

Queso Helado Arequipeño

If you like whole milk, you’ll love this Peruvian snack — 30 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Whole milk
• 14 oz Sweetened condensed milk
• 1 cup Coconut
• 2 Cinnamon sticks
• 4 Cloves
• 3 Egg yolks
• 1 tsp Vanilla
• 1 tsp Cinnamon

Steps

1. Simmer the milk with cinnamon sticks, cloves, and shredded coconut 20 minutes until fragrant; strain. Despite the name, there is no cheese — queso is the texture.
2. Whisk the yolks with the condensed milk, temper with the hot milk, and cook gently until it coats a spoon. Chill completely.
3. Churn in an ice cream maker 25 minutes until thick and scoopable, or freeze in a shallow pan, scraping with a fork every 30 minutes for a granita style.
4. Freeze 4 hours until firm. The texture should be dense and spoonable, like frozen custard.
5. Serve dusted with cinnamon. Arequipa street vendors shave it from wooden barrels — a home freezer works too.

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