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Sorvete-de-Paçoca
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5 from 1 vote

Paçoca Ice Cream with Fried Bananas and Chocolate Sauce

The best ice cream that one will ever have...So comforting and decadent! It is like to bite into a warm REESE'S Peanut Cup!!!
Prep Time 33 minutes
Cook Time 9 minutes
Total Time 42 minutes
Servings 1 -1/2 pints

Ingredients

  • For the Paçoca Ice Cream:
  • 1 tablespoon unsalted butter
  • 2 medium ripe yet firm bananas quartered
  • 1/2 cup sugar divided
  • 1-1/8 teaspoons ground cinnamon divided
  • Freshly squeezed juice of 1/2 lime
  • 2-1/2 cups ground paçoca or roasted and ground peanuts. See note below! use a fork or your hands to break up the paçoca
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk 14 oz
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • For the Fried Bananas:
  • 2 tablespoons unsalted butter
  • 4 medium ripe yet firm bananas sliced into rounds
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • For the Chocolate Sauce:
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup heavy whipping cream

Instructions

  • To make the paçoca ice cream: Wrap the ice cream bowl/bucket in plastic wrap (in order to keep it clean) and freeze it for about 24 hours prior to making the ice cream.
  • Heat a large, non-stick frying pan over medium-high heat and melt the butter. Reduce heat to medium and cook the quartered bananas (chunks) for about 1 minute, tossing the bananas by shaking the pan around occasionally. In a small bowl, mix together 1/4 cup sugar and 1 teaspoon cinnamon. Pour on top of the bananas and let cook for about 2 minutes, agitating the pan occasionally. Remove from heat and drizzle the lime juice on top of the bananas, swirling the pan in a circular motion to coat them. Transfer to a bowl, let cool, and freeze.
  • Meanwhile, in a large bowl, whisk together 1/4 cup sugar, 1/8 teaspoon cinnamon, ground paçoca, heavy cream, condensed milk, vanilla, and salt until obtaining a homogeneous mixture.
  • If using an ice cream machine: Pour mixture into ice cream machine frozen bowl/bucket, and follow the manufacturer’s instructions. Let it churn for about 25-30 minutes or until firm. Transfer the ice cream to a container, fold in the frozen bananas chunks, cover (with a lid or plastic wrap), and store in the freezer for at least 24 hours. Serve by itself or with fried bananas on top drizzled with chocolate sauce.
  • If NOT using an ice cream machine: Follow the instructions above for preparing the banana chunks and also the ice cream mixture. Transfer the ice cream mixture to an airtight container and cover with plastic wrap. After ice cream has been in the freezer for 60-90 minutes, remove from the freezer and stir vigorously with a wooden spoon or plastic spatula. Freeze ice cream again and continue to stir every 30 minutes for 2-3 hours. Fold in the frozen bananas chunks, cover (with a lid or heavy duty aluminum foil), and store in the freezer for at least 24 hours. Serve by itself or with fried bananas on top drizzled with chocolate sauce.
  • For the fried bananas, heat a large, non-stick frying pan over medium-high heat and melt 2 tablespoons of butter. Reduce heat to medium and cook the banana rounds for about 1 minute, shaking the pan around occasionally. In a small bowl, mix together 1/4 cup sugar with 1/4 teaspoon cinnamon. Pour over the bananas and let cook for about 2-3 minutes, agitating the pan occasionally. Remove pan from the heat and let cool a little bit before serving on top of the ice cream with the chocolate sauce.
  • For the chocolate sauce, place both chocolate chips and heavy cream in a medium microwaveable bowl and heat at medium power (50%) for 1 to 1-1/2 minutes. Stir well, heating at 15-30 seconds intervals if necessary, stirring until smooth. Drizzle on top of the fried bananas.

Recipe Notes

If Brazilian-made paçoca (under such brand names as Paçoquinha or Paçoquita ) is not readily available in your area, it can be purchased on Amazon.com, or you may be able to find a near-equivalent product from Mexico called Peanut Candy "Mazapan" by the manufacturer La Molienda at your local Latin market. You can also make this ice cream by simply roasting and grinding peanuts and mixing with a bit of sugar (for the 2-1/2 cups of paçoca ou ground peanuts called for in the recipe, mix with about 1/4 cup of sugar).
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