Biting into paçoca ice cream with chocolate sauce is like biting into a warm peanut butter cup, and the fried bananas give it an extra dose of sweetness.
By Denise Browning
Paçoca Ice Cream topped with Fried Bananas and drizzled with a luscious Chocolate Sauce is what I have for you. Paçoca is a Southeastern Brazilian candy made from ground peanuts and sugar. Don’t worry! If you don’t have access to pre-packaged paçoca (peanut candy), you still can make this super duper delicious ice cream by roasting and grinding peanuts.Topped with fried bananas (banana frita) and drizzled with chocolate sauce, it is pure heaven. It is one of those unique experiences that one never forgets. If you are crazy for peanuts, peanut butter, and other peanut treats, you just have to try paçoca ice cream.
- 1tablespoon unsalted butter
- 2medium ripe yet firm bananas, quartered
- 1⅛teaspoons ground cinnamon
- *juice of ½ lime
- 2½cups ground paçoca (use a fork or your hands to break up the paçoca)
- 2cups heavy whipping cream
- 114-ounce can sweetened condensed milk
- 1teaspoon vanilla extract
- 2tablespoons unsalted butter
- 4medium ripe yet firm bananas, sliced into rounds
- ¼teaspoon ground cinnamon
- ½cup semi-sweet chocolate chips
- ⅓cup heavy whipping cream
- 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 ¼ cup sugar and 1 teaspoon cinnamon. Pour on top of the bananas and let cook for about 2 minutes, shaking 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 the ground paçoca, heavy cream, condensed milk, remaining ¼ cup sugar and ⅛ teaspoon cinnamon, vanilla, and salt until smooth.
- If using an ice cream machine: Pour the cream mixture into the ice cream machine frozen bowl/bucket, and follow the manufacturer’s instructions. Churn for 25 to 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 the ice cream has been in the freezer for 60 to 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 to 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, nonstick frying pan over medium-high heat and melt the butter. Reduce heat to medium and cook the banana for about 1 minute, shaking the pan occasionally. In a small bowl, mix together the sugar and cinnamon. Pour over the bananas and let cook for 2 to 3 minutes, shaking 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 the chocolate chips and heavy cream in a medium microwave-safe bowl and heat at medium power (50%) for 1 to 1-1/2 minutes. Stir well, heating at 15 to 30 seconds intervals if necessary, stirring until smooth. Drizzle on top of the fried bananas.
Denise Browning is a native Brazilian foodie, trained Chef, cooking instructor, restaurant menu/recipe developer, and former lawyer. She is also the author of From Brazil To You - a blog that features Brazilian, fusion, and international dish recipes, stories, and photography of Brazil. Her writing has appeared in Cia Brasil Magazine, while her photography is frequently featured on Foodgawker, TasteSpotting, and Foodepix. She lives in Texas with her American husband and two children.