Imagine a scorching summer day, the kind where the air shimmers with heat, and all you crave is something icy, sweet, and utterly refreshing. Now picture a treat that delivers all that and more: a creamy, smooth delight, bursting with flavor, that melts in your mouth and cools you from the inside out. This isn’t just any frozen dessert; it’s a “Dindin,” a “Sacole,” a “Geladinho” – a beloved Brazilian ice pop often served in a convenient plastic bag. These delightful creations are renowned for their incredible creaminess, vibrant flavors, and surprising simplicity, making them an instant favorite for anyone seeking a delightful escape from the heat.
What makes these creamy frozen treats so special? It’s a harmonious blend of ease, versatility, and pure deliciousness. Unlike traditional popsicles that can be icy, Dindins boast a luxurious, smooth texture thanks to a clever combination of dairy and often sweetened condensed milk. They are incredibly simple to whip up, requiring minimal ingredients and equipment, yet they offer an endless canvas for culinary creativity. From the tangy zest of passion fruit to the sweet blush of strawberry, and countless other possibilities, you can tailor these treats to satisfy any craving. They are a fantastic project for a sunny afternoon, a perfect party favor, or just a little something special to keep tucked away in your freezer for those moments when only a creamy, refreshing dessert will do.
Beyond their irresistible taste and texture, Dindins hold a special place in many hearts, embodying the joy of simple pleasures. They evoke memories of childhood, beach days, and backyard barbecues, making them more than just a dessert – they’re a little taste of happiness. The individual portions, sealed in their iconic bags, are mess-free and portable, ideal for kids and adults alike. Whether you’re a seasoned chef or a kitchen novice, this recipe promises a delightful experience, yielding a batch of creamy, refreshing, and utterly delightful frozen treats that will have everyone asking for more.
Nutritional Information
Per serving (approximate values for a 4oz sacole, using full-fat milk and sweetened condensed milk with fruit flavor):
- Calories: 180-220 kcal
- Protein: 3-5g
- Carbohydrates: 25-35g
- Fat: 7-10g
- Fiber: 0-1g
- Sodium: 50-80mg
Ingredients
- 1 cup (240ml) whole milk
- 1 can (14 oz / 397g) sweetened condensed milk
- 1/2 cup (120ml) heavy cream (optional, for extra creaminess)
- 1/4 cup (25g) milk powder (optional, for even richer texture)
- For Passion Fruit Flavor: 1/2 cup (120ml) passion fruit pulp (fresh or frozen, thawed) OR 2-3 tablespoons Tang powdered drink mix (passion fruit flavor)
- For Strawberry Flavor: 1 cup (150g) fresh or frozen strawberries, hulled (if fresh) OR 2-3 tablespoons Tang powdered drink mix (strawberry flavor)
- 1/4 cup (50g) granulated sugar (adjust to taste, especially if using unsweetened fruit pulp or Tang)
- Small plastic sacole bags (approximately 2×8 inches or 5×20 cm), about 10-12 bags
Instructions
- Prepare your flavor base:
- For Passion Fruit Pulp: If using fresh, scoop out the pulp. If frozen, thaw it. Pass the pulp through a fine-mesh sieve to remove most of the seeds, pressing down to extract as much juice as possible. You should have about 1/2 cup of strained pulp/juice.
- For Fresh Strawberries: Wash and hull the strawberries. If using frozen, thaw them slightly.
- For Tang Powdered Drink Mix: No pre-preparation needed.
- In a blender, combine the whole milk, sweetened condensed milk, heavy cream (if using), and milk powder (if using). Blend on medium speed until the mixture is completely smooth and well combined, about 1-2 minutes. This is your creamy base.
- Divide the creamy base into two equal portions if you are making two different flavors (or keep it all together if making one flavor).
- For Passion Fruit Flavor: Add the strained passion fruit pulp (or Tang passion fruit powder) to one portion of the creamy base in the blender. Add 2 tablespoons of granulated sugar. Blend again until fully incorporated and smooth. Taste and adjust sugar if needed; passion fruit can be quite tart.
- For Strawberry Flavor: Add the fresh or thawed strawberries (or Tang strawberry powder) to the second portion of the creamy base in the blender. Add 2 tablespoons of granulated sugar. Blend until completely smooth. If using fresh strawberries, blend until no large chunks remain. Taste and adjust sugar if needed.
- Prepare your sacole bags: Gather your small plastic bags. A funnel can be very helpful for this step to minimize mess.
- Carefully pour each flavored mixture into the plastic bags. Fill each bag about two-thirds to three-quarters full, leaving enough room at the top to tie a secure knot.
- Tie a tight knot at the open end of each bag, trying to remove as much air as possible without spilling the liquid. Ensure the knot is secure so the mixture doesn’t leak during freezing.
- Arrange the filled and tied bags on a tray or in a container in your freezer. Ensure they are laid flat initially to freeze evenly.
- Freeze for a minimum of 4-6 hours, or preferably overnight, until completely solid.
- Once frozen, your creamy and refreshing Dindins are ready to enjoy! Simply snip off a corner of the bag with scissors and squeeze, or tear open the top and eat with a spoon.
Cooking Tips and Variations
To achieve the ultimate creaminess, the secret lies in the fat and sugar content. Using full-fat whole milk and sweetened condensed milk is crucial. If you want an even richer, almost ice cream-like texture, don’t skip the heavy cream and milk powder. The milk powder, in particular, helps absorb excess water, preventing ice crystal formation and contributing to that desirable smooth mouthfeel. For a truly luxurious touch, some recipes even incorporate a small amount of cream cheese (about 2-3 tablespoons per batch) blended into the base, which adds a subtle tang and incredible creaminess. When blending, ensure all ingredients are thoroughly combined and smooth; any unmixed ingredients can lead to an uneven texture.
The “various flavors” aspect of this dessert is where the real fun begins! While Tang powdered drink mixes offer a quick and vibrant color and flavor, using fresh fruit purees will yield a more natural and often more complex taste. For fresh fruit, always taste your puree before adding sugar, as ripeness varies. Mango, pineapple, and guava are fantastic tropical choices. For a chocolate version, add 1/4 cup of good quality cocoa powder to the base along with a bit more sugar to taste. Coffee lovers can dissolve 1-2 tablespoons of instant coffee in a small amount of hot water before adding it to the base. Dulce de leche or peanut butter swirled in can also create decadent variations. For adult versions, a splash of liqueur like rum or cachaça can be added, but be mindful that alcohol lowers the freezing point, so use sparingly.
When filling the bags, a funnel is your best friend. It helps keep the process clean and efficient. Don’t overfill the bags; leave ample space to tie a secure knot without bursting. If you find your sacoles are too icy, it often means there wasn’t enough fat or sugar in the mixture, or perhaps too much water. Adjust by adding more sweetened condensed milk or a touch more cream/milk powder next time. Conversely, if they’re too sweet, reduce the amount of added sugar or try a less sweet fruit puree. For a fun twist, before tying the knot, you can add small pieces of fruit, chocolate chips, or even sprinkles into the bag for a delightful textural surprise when frozen.
Storage and Reheating
These creamy frozen treats are best stored in the freezer, where they will keep well for up to 2-3 months. To prevent them from absorbing freezer odors or getting freezer burn, it’s a good idea to place the individual sacole bags inside a larger airtight freezer bag or container. This extra layer of protection helps maintain their fresh flavor and creamy texture. There is no reheating involved with this dessert, as it is meant to be enjoyed frozen. Simply take them out of the freezer a few minutes before serving if you prefer them slightly softer, though they are delicious straight out of the freezer.
Frequently Asked Questions
Why are my Dindins icy instead of creamy?
Icy Dindins usually mean there isn’t enough fat or sugar in your mixture. Sweetened condensed milk and heavy cream are key to a smooth, creamy texture as they help prevent large ice crystals from forming. Adding milk powder can also significantly improve creaminess by absorbing excess water. Ensure your base is well-blended to create a stable emulsion.
Can I use fresh fruit instead of powdered drink mixes?
Absolutely! Using fresh fruit purees will give you a more natural and often richer flavor. Just be sure to blend the fruit thoroughly until smooth, and strain if necessary (like with passion fruit seeds). You may need to adjust the amount of added sugar when using fresh fruit, as its sweetness can vary.
What kind of bags should I use for Sacoles?
You should use small, food-grade plastic bags specifically designed for frozen treats, often labeled as “sacole bags,” “ice pop bags,” or “geladinho bags.” They are typically thin but durable enough to withstand freezing and handling. They usually measure around 2×8 inches (5×20 cm) or similar dimensions.
How long do these frozen treats take to freeze?
They typically need a minimum of 4-6 hours to freeze completely solid. For the best results and a firm, well-set texture, it’s often recommended to freeze them overnight. Ensure they are laid flat in the freezer initially to allow for even freezing.
