Helado con Queso
Helado con queso is one of Ecuador's most surprising culinary traditions, particularly beloved in the Andean cities of Cuenca and Ibarra. Ibarra is famous for its helado de paila — fruit ice cream beaten by hand in copper bowls — always served with cheese.
Ecuador's extraordinary ice cream pairing — fruit sorbet or ice cream served with a thick slice of fresh white cheese. The combination of cold sweet ice and salty fresh cheese is uniquely Ecuadorian.
Ingredients
Method
Scoop ice cream or sorbet into bowls or cones.
Place a thick slice of fresh white cheese alongside or on top.
Eat together — take a bite of ice cream then a bite of cheese.
The contrast of cold sweet fruit and salty fresh cheese is the point.
The cheese must be fresh queso blanco — no other cheese provides the right contrast. The saltiness cuts through the sweetness of the ice cream.
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