My cousin João’s daughter Daniela is one of those people who has a gift for making simple things feel special. When I visited João’s home in the Azores, she shared a handful of dessert recipes with me — and this one, her Quente e Frio recipe for ice cream, stopped me in my tracks. It is essentially our version of cookies and cream ice cream, made without a machine, using the most beloved Portuguese cookie there is: Bolacha Maria. When I finally made it for my family, I could not believe how easy it was — or how quickly it disappeared.
What is Quente e Frio ice cream?
Quente e Frio — meaning “hot and cold” in Portuguese — is a no-churn homemade ice cream that gets its name from the contrast between the cold, creamy base and the warm chocolate sauce poured over top at serving time. At its heart, this Quente e Frio no-churn ice cream is just three ingredients: heavy cream, sweetened condensed milk, and crushed Maria Biscuits (Bolacha Maria). There is no ice cream maker required, no complicated technique — just a bowl, a hand mixer, and a few hours in the freezer. The result is rich, smooth, and deeply satisfying. Maria Biscuits are a staple of Portuguese kitchens, with a lightly sweet, slightly caramel flavor that pairs beautifully with the cream. And yes — there is now a chocolate version of Bolacha Maria, which I have absolutely experimented with in this recipe.
How to Make This Quente e Frio Recipe
The base comes together in minutes. You whip the heavy cream until firm, then fold in the sweetened condensed milk and crushed Maria Biscuits. Pour it into a greased loaf pan (my preferred method — no unmolding required, just scoop straight from the pan) or a bundt pan if you want a showstopper presentation. Freeze for at least four hours. While the ice cream sets, you can make either the thick or thin chocolate sauce — both are simple stovetop recipes that come together in under ten minutes. When you are ready to serve, drizzle the warm sauce generously over each scoop of this Quente e Frio no-churn ice cream and enjoy every bite of that hot and cold contrast.
Tips for the Best Quente e Frio
- Use full-fat heavy cream and make sure it is very cold before whipping — it firms up faster and holds its shape better in the freezer.
- Crush the Maria Biscuits into small pieces, not crumbs — you want texture in every bite, not just a dusty powder mixed in.
- The loaf pan is the practical choice. If you use a bundt pan for presentation, you will need to dip the pan briefly in a bowl of hot water to release it — do not leave it too long or the outside starts to melt.
- Both chocolate sauces are worth making. The thick sauce is richer and more pudding-like; the thin sauce pours easily and soaks into the ice cream. My family could not agree on a favorite, so I make both.
- Do not skip the full four hours of freezing. The texture improves significantly with time — overnight is even better.
- Try the chocolate Bolacha Maria. It adds a deeper cocoa flavor to the base and pairs especially well with the thick chocolate sauce.
- Serve immediately once sauced — the warm chocolate over cold ice cream is the whole point of Quente e Frio.
To make this recipe you will need a hand mixer to whip the cream to the right consistency — I use mine constantly in the kitchen.
Serving and Storing
Serve Quente e Frio straight from the freezer with warm chocolate sauce poured over each portion. It is best enjoyed the day it is scooped — the contrast between hot sauce and cold cream is what makes this dessert. Leftovers keep well covered in the freezer for up to two weeks. If you have leftover chocolate sauce, store it in a jar in the refrigerator for up to a week and reheat gently on the stovetop before serving.
PrintQuente e Frio – No-Churn Homemade Ice Cream – Azorean Greenbean
A creamy no-churn ice cream made with Maria Biscuits and topped with warm homemade chocolate sauce — a beloved Portuguese dessert that could not be simpler to make.
Ingredients
Ice Cream Base
- 1 pint heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 (7 oz) package Maria Biscuits / Bolacha Maria (vanilla or chocolate), crushed into small pieces
Thick Chocolate Sauce
- 1 1/2 cups whole milk
- 2 tablespoons butter
- 4 tablespoons sugar
- 4 tablespoons cocoa powder
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
Thin Chocolate Sauce
- 3/4 cup whole milk
- 2 tablespoons sugar
- 3 tablespoons cocoa powder
- 1 tablespoon cornstarch
Instructions
Instructions:
- Grease a loaf pan (or bundt pan) with butter and set aside.
- In a medium bowl, crush the Maria Biscuits into small pieces and set aside.
- In a separate large bowl, use a hand mixer to whip the heavy cream on high speed until firm peaks form.
- Fold in the sweetened condensed milk and the crushed biscuits until fully combined.
- Pour the mixture into the prepared pan and place in the freezer for at least 4 hours, or overnight.
- For the thick chocolate sauce: Whisk together the milk, sugar, cocoa powder, and cornstarch in a small saucepan. Bring to a boil, then reduce heat and simmer for 2 minutes. Add the butter and vanilla extract and stir until the butter has melted. Serve warm.
- For the thin chocolate sauce: Whisk together the milk, sugar, cocoa powder, and cornstarch in a small saucepan. Bring to a boil, reduce heat, and simmer for 2 minutes. Serve warm.
- When ready to serve, remove the pan from the freezer. If using a loaf pan, scoop directly into bowls. If using a bundt pan, briefly dip the pan into a large bowl of hot water (do not submerge) to loosen, then flip onto a serving dish and cut into slices.
- Drizzle generously with warm chocolate sauce and serve immediately.
Notes: Both chocolate sauces work beautifully with this recipe — the thick sauce is rich and pudding-like, while the thin sauce pours easily over each scoop. Make one or both! Chocolate Bolacha Maria is a delicious variation if you can find it.
Love Portuguese desserts? Try my Arroz Doce (Portuguese Rice Pudding) or my Pudim da Avó next.
