Queso helado, arequipeñan dessert and pride of Peruvian cuisine
Queso helado: the arequipeñan dessert that conquered the world
Peruvian cuisine shines with queso helado, an iconic dessert from Arequipa that in 2023 was ranked second among the 50 best frozen desserts in the world, according to the prestigious Taste Atlas ranking, a renowned international food magazine. This recognition places it not only among the best in Latin America, but also as a worthy competitor to traditional ice creams from countries with strong dessert traditions such as the United States and Italy.
Taste Atlas is a global platform dedicated to mapping and ranking traditional dishes and desserts from around the world, based on the opinions of culinary experts and the ratings of thousands of users. Its rankings are highly respected in the culinary world, as they reflect the quality, authenticity, and popularity of traditional recipes in each region.
Origin and arequipeñan tradition
Queso helado has its roots in the 16th century, when the arrival of the Spanish in Peru brought cattle and, with them, milk and cheese. In towns like Pampacolca, Viraco, and Chuquibamba in Arequipa, this unique dessert began to be made. The Santa Catalina convent in Arequipa was one of the first places where it was prepared, thanks to the nuns who contributed recipes inherited from Spanish tradition. Initially consumed by the upper classes, it eventually gained popularity and became a symbol of local gastronomy.
Characteristics and preparation
Unlike other frozen desserts, queso helado is not creamy. Its traditional recipe includes whole milk, cinnamon, cloves, sugar, grated coconut, and egg yolks. There are also variations that incorporate additional flavors like coffee, whisky, pisco, or fruit, enriching its unique and refreshing taste.
The preparation technique is special: originally, the dessert was frozen using ice in wooden containers or metal pots. During the process, the frozen milk would stick to the sides, forming layers that resembled cheese—hence the name. Today, queso helado can easily be found in supermarkets and ice cream parlors throughout the country.
A celebration in Arequipa
Queso helado is so beloved that every year, on the fourth Sunday of January, Arequipa celebrates “queso helado day” in the city’s main square. The event brings together locals and visitors to enjoy and pay tribute to this delicious dessert that represents arequipeñan culinary identity.
Where to find queso helado in Peru
Queso helado is especially popular in Arequipa, its place of origin, where it can be enjoyed in many traditional restaurants, artisanal ice cream shops, and local markets. Its popularity has grown so much that it’s now also available in supermarkets across the country, such as Wong and Tottus, in ready-to-go packages. In Lima and other major cities, some restaurants and eateries specializing in Peruvian cuisine include this dessert on their menu, allowing more people to enjoy this gem of Arequipa’s gastronomy without leaving their city.
RECIPE
Ingredients
1 1/3 liters of fresh whole milk
150 grams of white sugar
150 grams of fresh grated coconut
2 sticks of cinnamon
4 cloves
4 egg yolks
a pinch of ground cinnamon
Preparation
In a pot, heat the milk along with the cinnamon sticks, cloves, and grated coconut over low heat for ten minutes, stirring occasionally.
Strain the mixture and add the sugar. Boil for two minutes, then add the well-beaten egg yolks, stirring vigorously to prevent the formation of threads.
Remove the mixture from the heat and let it cool.
Pour the mixture into containers and freeze for at least two hours.
Take the queso helado out of the freezer a few minutes before serving, cut it into medium squares, and sprinkle with ground cinnamon.