What is the Mexican ice cream called?

In Mexico, frozen desserts on a stick are called paletas. Paletas can be made with a creamy base (like coconut Mexican ice cream) or fresh fruit juices. When sold in a cup or cone, the creamy, homemade style is also known as nieve or helado.

What are the ingredients in Helados Mexico coconut ice cream?

Helados Mexico coconut ice cream usually features coconut milk, shredded coconut, whole milk, sugar or sweetened condensed milk, and sometimes eggs or cream for extra richness, plus a hint of vanilla or coconut extract, very similar to this homemade coconut Mexican ice cream recipe.

Why is Mexican ice cream different?

Mexican ice cream often uses crema (a slightly tangy cultured cream) and a high proportion of real milk or coconut, creating a richer, denser texture than typical American supermarket ice creams. Many recipes, including coconut Mexican ice cream, feature less air and more mix-ins, making each bite extra creamy.

What flavor is pinon ice cream?

Pinon ice cream is a unique Mexican and Southwestern flavor starring piñon nuts (pine nuts), which add a buttery, savory, slightly piney taste. While not as well-known as coconut Mexican ice cream, pinon flavor delivers a sweet nutty creaminess beloved in many artisan shops.

Easy Creamy Coconut Mexican Ice Cream (Paletas) Recipe

Name: Easy Creamy Coconut Mexican Ice Cream (Paletas) Recipe - Best Homemade Dessert
Prep time: 10 min
Total time: 8 h 10 min
Yield: 10 paletas
Cuisine: Mexican
Ingredients: 1 cup unsweetened shredded coconut; 1 cup Mexican crema (creme fraiche); 1 cup whole milk; 8-10 oz sweetened condensed milk; 1/2 tsp vanilla extract, or coconut extract; 1/4 tsp cellulose gum, or 2 tsp corn starch

Description

These coconut mexican ice cream paletas are pure tropical comfort, creamy, dreamy, and so easy to whip up. They’re going to have you falling in love with coconut all over again, trust me, they might even convert the skeptics!

Ingredients

Scale

1 cup unsweetened shredded coconut

1 cup Mexican crema (creme fraiche)

1 cup whole milk

8–10 oz sweetened condensed milk

1/2 tsp vanilla extract, or coconut extract

1/4 tsp cellulose gum, or 2 tsp corn starch

Instructions

1. In a big bowl, whisk together the milk, Mexican crema, sweetened condensed milk, vanilla (or coconut) extract, and cellulose gum until silky smooth.

2. Alternatively, gently heat the milk, crema, and condensed milk in a small saucepan over low heat, add the cornstarch slurry, stir until slightly thickened, then let cool.

3. Once cooled, fold in the shredded coconut until it’s evenly distributed.

4. Pour the creamy mixture into popsicle molds, then sprinkle a bit more coconut on top for a fun finish.

5. Freeze for at least 8 hours, then briefly run the mold under warm water to pop out those luscious coconut paletas.

Notes

Store your paletas in the freezer for up to 2 weeks, though they’re best within the first week before ice crystals form.

If your coconut paletas stick in the mold, let them sit at room temperature or dip the mold in warm water for a few seconds to help them release.

Prep Time: 10 minutes
Category: Dessert
Method: Freezing
Cuisine: Mexican

Nutrition

Serving Size: 1 paleta
Calories: 180
Sugar: 16g
Sodium: 35mg
Fat: 10g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg