Helado de Potecito: Authentic Dominican Ice Cream in a Jar by MasterChef Contestant Aurelio Rojas

Recipe and content created by Aurelio Rojas, a native Dominican chef and 2019 MasterChef Latino contestant

Craving a taste of the tropics? Helado de Potecito—Dominican ice cream served in jars and topped with fresh mango and passionfruit—is a beloved staple. This irresistible blend of creamy coconut, Japanese sweet potato, juicy mango, and tangy passionfruit makes it my all-time favorite dessert.

Growing up in Santiago, Dominican Republic, I frequented Doña Lucía for the city's best heladitos (little ice creams). Inspired by her, I experimented with flavors and created my own Helado de Potecito. As a former MasterChef Latino contestant, I'm excited to share this childhood favorite with you.

Follow this simple recipe to recreate Helado de Potecito at home. For a full video tutorial, check out my video here.

Ingredients

Sweet Potato & Coconut Base:

• 3.5 cups peeled Japanese sweet potato
• 1 can (13.5 oz) coconut milk
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• ¼ tsp ground nutmeg
• ½ tsp ground cinnamon
• Pinch of salt
• ¼ cup golden sugar (optional)
• 1 Tbsp vanilla extract
• Small mason jars (vasitos)

Mango & Passionfruit Topping:

• 3 cups frozen mango chunks
• ¼ cup frozen passionfruit purée
• ¼ cup sweetened condensed milk (or simple syrup/agave for lactose-free)

Preparation

Step 1:

1. Peel and cut sweet potatoes into 1-inch pieces. Boil with a pinch of salt until tender (about 20 minutes on medium-high heat).
2. Blend with coconut milk, evaporated milk, sweetened condensed milk, nutmeg, cinnamon, salt, vanilla, and sweet potatoes until smooth. Adjust sugar to taste.
3. Strain to remove lumps.
4. Pour into small jars, filling halfway. Freeze for at least 6 hours (leave room for topping).

Step 2:

1. Blend frozen mango, passionfruit purée, and sweetened condensed milk until silky. (Substitute mango with berries for variety.)
2. Store topping in an airtight container in the freezer.
3. To serve: Let jars thaw 10 minutes, then top with a generous scoop of mango-passionfruit sherbet.

Traditionally served in recycled baby food jars—eaten with a spoon or stick—Helado de Potecito taught me responsibility: return the jar for a discount! Use mason jars or similar. Gather your family and enjoy this Dominican classic. When travel resumes, visit the DR for more iconic treats. Follow me on Instagram at mr.aurelio for additional Dominican recipes.