Brigadeiro Ice Cream is a modification to the traditional Brazilian dessert made with condensed milk, cocoa powder, butter, and heavy cream. This recipe does not require an ice cream maker as no churning is required. Just mix the ingredients, cook, freeze.
The original truffle recipe was created by Heloisa Nabuco de Oliveira, a confectioner from Rio de Janeiro. Brigadeiros are typically formed into balls and rolled in chocolate sprinkles.
Brigadeiro Ice Cream is perfect for birthday parties, weddings, family dinners, etc. You name it and this no-churn Brigadeiro ice cream will make a tasty chocolate treat for any occasion.
If you want to deviate from the traditional chocolate sprinkles, you can roll the chocolate ice cream in coconut or another flavor of sprinkles.
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Brigadeiro Ice Cream
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- 2 cans sweet condensed milk 15 ounces cans
- 1 cup cocoa powder
- 2 tbsp butter
- 2 ¼ cups heavy cream very cold
- Pinch salt
- chocolate sprinkles
- Rainbow sprinkles
- grated coconut
- chopped nuts
- Start by putting your heavy cream in the freezer for 10 to 20 minutes, so it can be super cold!
- In a heavy bottomed pot, mix the sweet condensed milk, 1 cup cocoa powder and butter. Bring it to the stove, over medium low heat, and cook, stirring constantly, until it thickens and you can see the bottom of the pot (about 10 minutes). Remove from heat, stir in 1/4 cup heavy cream and reserve to cool.
- Using a hand or stand mixer, whip the remaining cream until it holds stiff, billowy peaks, about 3 minutes. Turn the speed to low and slowly add 3/4 of the brigadeiro mixture (room temperature). Then, add the salt and remaining cocoa powder and continue mixing until smooth and creamy.
- Transfer 1/3 of the ice cream mixture to a freezer safe container and, with the aid of a spoon, add a few swirls of the remaining brigadeiro. Add a second layer of ice cream and repeat the swirling. Finish off with the third and last layer and swirl what’s left of the brigadeiro.
- Cover with a piece of wax paper, pressing it against the surface to prevent ice crystals from forming.
- Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze.
- When ready to serve, garnish with chocolate sprinkles to resemble a brigadeiro ball! 🙂
History of the Brigadeiro
The origin of the name “Brigadeiro” is linked to the presidential campaign of Brigadier Eduardo Gomes, UDN candidate for the Presidency of the Republic in 1946. Heloísa Nabuco de Oliveira, a member of a traditional carioca family who supported the brigadier’s candidacy, created a new confection and named it after the candidate. The doce de brigadeiro (lit. brigadier’s sweet) became popular, and the name was eventually shortened to just “brigadeiro.” Women at the time would sell brigadeiro in support of the presidential candidate as it was the first national election in which women were able to vote.
Despite the support received, Eduardo Gomes was defeated, and the election was won by then General Eurico Gaspar Dutra.
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