DINDIM CASEIRO

Ingredients

• 500 ml Heavy Cream (cold, for whipping)
• 1 can (395 g) Sweetened Condensed Milk (standard can)
• 100 g Semi‑Sweet Chocolate (chopped for melting)
• 1 tsp Vanilla Extract (optional, adds flavor)
• 30 g Chup‑Chup Candy (optional garnish or flavor)
• 6 Ice Pop Sticks (wooden sticks for handling)

Instructions

1. Chill Equipment

   Place the mixing bowl and beaters in the freezer for 10‑15 minutes to keep them cold.

   Time: PT5M

2. Whip the Cream

   Pour the 500 ml cold heavy cream into the chilled bowl and beat on medium‑high speed until stiff peaks form.

   Time: PT5M

3. Add Sweeteners

   Add the can of sweetened condensed milk and the teaspoon of vanilla extract to the whipped cream and fold gently with a spatula until fully incorporated.

   Time: PT3M

4. Melt the Chocolate

   Place the chopped semi‑sweet chocolate in a saucepan over low heat, stirring constantly until smooth and fully melted.

   Time: PT5M

   Temperature: 45°C

5. Combine Chocolate with Cream

   Slowly pour the melted chocolate into the cream mixture, folding gently until the color is uniform.

   Time: PT3M

6. Portion into Molds

   Spoon the mixture into popsicle molds or small cups, leaving about 0.5 cm headspace, then insert the sticks.

   Time: PT5M

7. Freeze

   Place the filled molds on a flat surface in the freezer and freeze for at least 4 hours, or until completely solid.

   Time: PT4H

   Temperature: 0°C

8. Unmold and Serve

   Run the outside of each mold under warm water for a few seconds, then gently pull the stick to release the popsicle. Serve immediately or keep frozen.

   Time: PT2M

Nutrition Facts

Calories

360

Protein

3 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g