Ice cream with peanut brittle: an easy recipe full of flavor

Ice cream is the best thing in life, today we are going to teach you a recipe for ice cream with peanut brittle that is divine. This is one of those recipes that is completely uncomplicated and has a wonderful result!

Learning new things is always a good thing, our team works every day to bring new and simple recipes, today the recipe we are going to show is the delicious peanut ice cream that will bring the whole family together, from kids to grandparents, no one will want to miss it!

At this point, pay attention to all the steps and follow our instructions to make your ice cream perfect!

Ingredients for the paçoca ice cream:

• 1 can of condensed milk
• 8 units of crumbled peanut brittle
• 2 cups (tea) of fresh cream
• 1 cup (tea) of hazelnut cream

METHOD OF PREPARATION:

1. The first step is to mix the condensed milk with half of the paçocas in a container.
2. Then, in a mixer, beat the fresh cream to form whipped cream. Then gently add the whipped cream to the mixture of paçoca and condensed milk. And then, pour everything into a baking dish.
3. Next, mash the remaining paçocas and sprinkle them on top of the mixture. Then add the hazelnut cream and mix gently, this will ensure that the mixture is creamier.
4. Finally, place it in the freezer for at least 4 hours to freeze the ice cream. Then serve with the paçoca in small pieces.

We have already warned you to be ready for when the peanut ice cream is served, because you will want to eat it without eating it and you will not regret it! Stay tuned, because it doesn't end here on our website there are more ice cream recipes, click here that you discover everything!

Do you know how paçoca came about?

At the Kitchen Manual Besides coming away with incredible recipes, you'll also be very well informed. And do you know the origin of paçoca? In the indigenous language, the term PA-SOKA means "to crush with the hands"?

In this case, for those who didn't know where paçoca came from, it was in Paraná, more precisely on the banks of the Tibagi River, that paçoca was served as a dish for the prospectors who worked in the mines in search of diamonds. Then it began to be produced in the saddlebags of the tropeiros and the lords of the sesmarias of Campos Gerais.

A paçoca was made with meat, as it was a meal for the tropeiros, who, as they spent up to 20 days to reach their destinations, wanted a meal that could be prepared quickly.

This ingredient became industrialized and commercialized over time. Thus being perfected, today paçoca is made from peanuts, cassava flour and sugar.

A super traditional sweet eaten every day by Brazilians in all regions, especially during the June festivals and Easter, and many others. In São Paulo and Minas Gerais, for example, there are even paçoca festivals that take place every year to celebrate the sweet.