Special Peanut Milk Ice Pops (Adoquines) for Business

A standardized street food recipe for premium peanut-milk ice pops (adoquines/chupetes) made with roasted peanuts, UHT milk, evaporated milk, cornstarch, brown sugar, powdered milk, and vanilla — served in silicone or disposable molds with wooden sticks. Yields 10 portions per batch.

20m Prep

15m Cook

8h 35m Total

10 Servings

dessert frozen streetfood peanut mani adoquin chupete milk business-recipe estandarizado postres dairy vanilla

Ingredients

base

250 g roasted peanuts (pre-bought toasted) (wash thoroughly 2–3 times in water; 187 g blended + small amount reserved whole for texture)
700 ml UHT whole milk (500 ml (~1/2 litre) for blending with peanuts + 200 ml added to pot; reserve a small amount to dissolve cornstarch)
100 ml evaporated milk
25 g cornstarch (maicena) (dissolved in a small amount of reserved UHT milk)
150 g brown sugar (azúcar rubia)
45 g powdered milk (mixed with brown sugar before adding)

equipment

10 units wooden ice pop sticks (soaked in filtered water before use to prevent floating)

flavoring

1 tsp vanilla extract (1 level teaspoon (baking/repostería spoon))

Steps

1

Soak the wooden sticks in filtered or boiled-then-cooled water to prevent them from floating when inserted.

~10 min
2

Wash the 250 g of roasted peanuts thoroughly 2–3 times under water, rubbing them to remove dirt and dust (common when sold exposed in Peruvian markets).

Consejo: You will see the wash water turn dirty — this is why washing is essential.

~5 min
3

Place 187 g of the washed peanuts in a blender with approximately 500 ml (1/2 litre) of UHT milk. Blend briefly — do not over-blend. You want some peanut chunks remaining.

Consejo: A few seconds in the blender is enough — the goal is chunks in suspension, not a smooth paste.

~2 min
4

Pour the blended peanut-milk mixture into a pot. Add the remaining 200 ml of UHT milk. Reserve a small amount of UHT milk to dissolve the cornstarch.

~2 min
5

Dissolve 25 g of cornstarch in the reserved UHT milk. Heat the pot over medium heat. When it breaks to a boil, add the cornstarch slurry while stirring constantly. Let it boil for at least 2 minutes to activate the starch fully.

Consejo: Cornstarch keeps peanut chunks in suspension throughout the entire pop — this is key to the texture.

~5 min
6

Add 150 g brown sugar mixed with 45 g powdered milk. Stir well until fully dissolved.

Consejo: Brown sugar gives a special colour and slightly caramel tone to the peanut mix.

~2 min
7

Add 100 ml evaporated milk and stir until fully combined. Add 1 teaspoon vanilla extract. Turn off the heat and cool the mixture before filling molds.

Consejo: The mixture should have a creamy, slightly thick (untuosa) texture.

~3 min
8

Pour approximately 120 ml of the mixture into each 150 ml silicone or disposable cup/mold. Reserve a few whole peanuts to place on top in each mold.

Consejo: Silicone molds are recommended — they unmold very easily without needing to heat or break the mold.

~5 min
9

Freeze for 6–8 hours. When half-frozen, insert the soaked wooden sticks upright. Return to freezer until fully frozen.

Consejo: Inserting the stick when half-frozen ensures it stands upright.

~480 min
10

Unmold the adoquines from the silicone molds by peeling the mold away. Serve immediately. You will see peanut chunks distributed throughout the entire pop — proof the cornstarch technique worked.

~2 min

Nutrition (por porción)

225

Calorías

Proteína

23g

Carbohidratos

12g

Grasa

Fibra

Cultural Context

Peanut (maní or cacahuate) is a deeply rooted ingredient in Peruvian street food and traditional cooking, used in sauces, snacks, and sweets. Victor Heredia's adoquín de maní is a creamy, multi-dairy frozen treat designed for street food entrepreneurs — rich with evaporated milk, whole milk, and powdered milk, thickened with cornstarch to suspend peanut chunks throughout the pop. Silicone molds are recommended for easy unmolding, making this recipe practical for high-volume production.