Zambito Lucuma Ice Cream
A nostalgic Peruvian favorite: creamy lucuma ice cream with a chocolate shell, just like the one many of us grew up with.
Common Questions
Can I use lucuma powder instead of lucuma pulp?
Yes, you can! If you can’t find frozen lucuma pulp, lucuma powder works great as a substitute. Here’s how to use it: Use 3-4 tablespoons (30-40 g) of lucuma powder. Mix it first with 2-3 tablespoons of condensed milk to create a smooth paste. Then fold that paste into the whipped cream mixture just like you would with the pulp. The texture will still be creamy and the flavor stays warm and caramel-like, just as nostalgic ✨ You may want to taste the mixture before freezing and adjust sweetness slightly, since some lucuma powders vary in intensity.
Quick Tips
- Chocolate type: Dark/bitter chocolate works best.
- Melting method: Use a double boiler (bowl over simmering water) or microwave in short bursts.
- Heat chocolate gently to 45-50 °C / 113-122 °F until fully melted.
- Let it cool slightly to around 30-32 °C / 86-90 °F before pouring over the ice cream. This prevents it from cracking and ensures a smooth shell.
- Microwave method: Heat in 20-30 second intervals, stirring each time. Don’t overheat!
- If your chocolate is too thick, add a tiny ½ teaspoon of neutral oil (like vegetable or coconut) to make it easier to pour.
Zambito Lucuma Ice Cream
Ingredients
- 250 ml heavy whipping cream
- 225 g lucuma pulp (about 8 oz)
- 120 ml sweetened condensed milk
- 50 g dark/bitter chocolate
- Waffle cones (for serving)
Instructions
- Whip the cream in a large bowl, whip the heavy cream at medium speed until it reaches soft peaks.
- Add the condensed milk and mix on low speed for a few seconds, just until combined.
- Add lucuma, gently fold in the lucuma pulp by hand until fully incorporated and smooth.
- Pour the mixture into a loaf pan (metal or glass works well) and freeze for at least 6 hours, or until firm.
- Melt the dark chocolate and set aside.
- Scoop ice cream balls and place them directly onto waffle cones.
- Pour the melted chocolate over the scoops to create that classic shell.
- Place the cones in the freezer for about 5 minutes, just until the chocolate sets.
- Enjoy immediately
Comments
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alec
this was so yummy!