Queso Helado (Peruvian Coconut Cinnamon Ice)

Name: Queso Helado (Peruvian Coconut Cinnamon Ice)
Total time: 6 h
Cuisine: Peruvian
Ingredients: 410ml evaporated milk; 400ml coconut milk; 100ml whole milk; 120g caster sugar; 2 tbsp cornflour; 1 cinnamon stick; 3 cloves; 1 tsp vanilla extract; 1 tsp ground cinnamon, to serve

Cinnamon and clove scented frozen dessert made with evaporated and coconut milk, from Arequipa in Peru.

Time6 hr
LevelEasy
Costabout £0.40 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

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410 mlevaporated milk
400 mlcoconut milk
100 mlwhole milk
120 gcaster sugar
2 tbspcornflour
1cinnamon stick
3cloves
1 tspvanilla extract
1 tspground cinnamonto serve

Method

1
Whisk the cornflour into the cold whole milk until smooth.
2
Put the evaporated milk, coconut milk, sugar, cinnamon stick and cloves in a pan. Heat gently for 5 minutes until steaming and the sugar has dissolved. Do not let it boil.
5 min
3
Remove the cinnamon and cloves. Whisk in the cornflour mixture and cook, stirring, for 4 minutes until slightly thickened.
4 min
4
Stir in the vanilla and leave to cool completely.
5
Pour into a freezer-safe tub and freeze for 1 hour 30 minutes. Beat hard with a fork or whisk to break up the ice crystals. Repeat twice more.
90 min
6
Freeze for a final 2 hours until scoopable. Serve in scoops dusted with ground cinnamon.
120 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.