Helado de Piña

Helado de Piña Recipe from Paraguay | Sweet and Spicy Flavors of Bolivia

Region / culture: Paraguay | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

Helado de Piña, or Pineapple Ice Cream, is a delicious and refreshing dessert that is perfect for hot summer days. This creamy treat is made with fresh pineapple juice and has a sweet and tangy flavor that is sure to please your taste buds.

History

The origins of Helado de Piña can be traced back to Latin America, where pineapples are abundant and commonly used in desserts. This recipe has been passed down through generations and is a popular choice for those looking for a cool and fruity treat.

Ingredients

Main Recipe

2 eggs
0.75 cup of softened butter
0.5 cup of sugar
2.5 cups of flour
Fresh pineapple with juice
0.13 tsp of baking soda

For the Glaze

4 tbsp of pineapple juice
1 cup of powdered sugar

How to prepare

In a large bowl, mix the ingredients in the following order: sugar, butter, eggs, flour, baking soda, and pineapple juice.
Continue mixing until you achieve a smooth texture.
Pour the batter onto a cooking sheet with edges, choosing a size that suits your preference.
Drizzle the glaze over the batter.
Bake in the oven at 350°F (177°C) for approximately 22–25 minutes, or until fully cooked.
Enjoy!

Variations

Add chopped nuts or dried fruit to the batter for added texture and flavor.
Use coconut milk instead of pineapple juice for a tropical twist.

Cooking Tips & Tricks

Make sure to use fresh pineapple juice for the best flavor.

- Be sure to mix the batter thoroughly to ensure a smooth texture.

- Adjust the baking time based on your oven and personal preference for the level of doneness.

Serving Suggestions

Serve Helado de Piña with a sprinkle of shredded coconut or a dollop of whipped cream for an extra special touch.

Cooking Techniques

Baking

Ingredient Substitutions

Use margarine instead of butter for a dairy-free option.

- Use a gluten-free flour blend for a gluten-free version of this recipe.

Make Ahead Tips

You can prepare the batter for Helado de Piña ahead of time and store it in the refrigerator until ready to bake.

Presentation Ideas

Serve Helado de Piña in individual bowls or cones for a fun and festive presentation.

Pairing Recommendations

Pair Helado de Piña with a glass of cold pineapple juice or a scoop of coconut ice cream for a tropical dessert experience.

Storage and Reheating Instructions

Store any leftover Helado de Piña in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Helado de Piña contains approximately 250 calories.

Carbohydrates

Each serving of Helado de Piña contains approximately 30 grams of carbohydrates.

Fats

Each serving of Helado de Piña contains approximately 10 grams of fats.

Proteins

Each serving of Helado de Piña contains approximately 5 grams of proteins.

Vitamins and minerals

Helado de Piña is a good source of Vitamin C and manganese, thanks to the fresh pineapple juice used in the recipe.

Alergens

This recipe contains eggs and butter, which may be allergens for some individuals.

Summary

Helado de Piña is a delicious dessert that is relatively low in calories and provides a good amount of carbohydrates, fats, and proteins.

Summary

Helado de Piña is a delicious and easy-to-make dessert that is perfect for summer. With its sweet and tangy flavor, this pineapple ice cream is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Helado de Piña. It was a warm summer day in my small village in Mexico, and my abuela had invited me into her kitchen to help her prepare a special treat for our family. As she pulled out the ingredients and began to explain the steps to me, I was captivated by the simplicity and beauty of the recipe.

Abuela told me that she had learned to make Helado de Piña many years ago from a dear friend who had traveled to the Caribbean and brought back the recipe as a souvenir. She had tweaked it over the years, adding her own little touches to make it truly her own. As she showed me how to mix the fresh pineapple with the sweetened condensed milk and cream, I could see the love and passion she had for cooking shining through in every step.

As we poured the mixture into the ice cream maker and watched it churn, the sweet scent of pineapple filled the air, making my mouth water in anticipation. Abuela told me stories of how she had made this ice cream for my mother when she was a little girl, and how it had been a family favorite ever since. She spoke of the joy and laughter that filled the kitchen whenever she made it, and I knew that this recipe held a special place in her heart.

After what felt like an eternity of waiting, the ice cream maker finally stopped churning, and Abuela opened it up to reveal a creamy, golden concoction that looked absolutely delicious. She scooped out a small spoonful for me to taste, and as I closed my eyes and savored the sweet and tangy flavor of the pineapple, I knew that this recipe was something truly special.

Over the years, I have made Helado de Piña countless times for my family and friends, always sharing the story of how I learned to make it from my beloved abuela. Each time I scoop out a serving of this delicious treat, I am transported back to that warm summer day in her kitchen, surrounded by the love and laughter of my family.

I have shared this recipe with so many people over the years, passing down the tradition of making Helado de Piña from generation to generation. It brings me so much joy to see the smiles on their faces as they take their first bite, just as my abuela did for me all those years ago.

As I sit here now, reflecting on that special memory, I am filled with gratitude for the gift of cooking that my abuela passed down to me. And as I continue to make Helado de Piña for my loved ones, I know that her legacy will live on in every sweet and creamy spoonful.