Paila Ice Cream: The Frozen Flavor from the Heart of the Ecuadorian Andes
High in the Andes mountain range, between the icy winds of northern Ecuador and southern Colombia, a delicious tradition was born nearly three centuries ago—one that would transform the way fruit is enjoyed. In an environment where ice is part of the landscape and the cold climate accompanies each day, Andean creativity gave rise to an artisanal dessert that continues to amaze: Helado de Paila (paila ice cream).
Ice, cold weather, and the need for something sweet to offer a bit of relief from basic needs and hard work gave way to a different and ancient way of enjoying fruit. This is where paila ice cream was born—in the heart of the Ecuadorian Andes, specifically in the province of Imbabura, located in the north of Ecuador.
Without much mystery, paila ice cream was the perfect combination of ice brought down from the highest slopes of the Andes (since refrigerators didn’t exist at the time), whatever fruit was available in nature, a paila (a shallow pot or cooking vessel) usually made from a copper and tin alloy to maintain temperatures around -18°C, and a strong arm capable of mixing all these ingredients with patience and skill.
In today’s blog, we’ll take a look together at the history behind these famous ice creams.
Paila ice cream began to be made during the Spanish colonial era. The preparation technique was brought by Spanish monks, who had in turn learned it from Italian monks. While it wasn’t entirely new in Europe, the technique was cleverly adapted to the conditions of the Andean highlands.
The first sales records indicate that these ice creams were offered within cloisters (spaces for rest and reflection used by Catholic clergy), where they gradually gained recognition thanks to their freshness, natural flavor, and the novelty of their artisanal preparation. But what makes them so special?
Paila ice cream is captivating not only for its flavor but also because it represents an ancestral custom that still thrives in the heart of the Ecuadorian Andes. It’s described as a creamy, natural jelly with an intense fruit flavor. And not just any fruit: we’re talking mango, blackberry, strawberry, soursop, naranjilla, coconut, tree tomato, and passion fruit—though the beauty of this recipe is that it can be adapted to practically any available fruit.
It is made by hand, using constant circular motions over the ice, while the fruit freezes slowly into a soft, thick, and entirely natural texture. In some regions, instead of bronze pailas, clay bowls (small or large) are used, which adds an extra artisanal touch to the process.
But why is it so special and widely known in Ecuador?
Let me explain:
The true heart of paila ice cream lies in Ecuador, specifically in the Andean region. Its origins date back to the highland páramos of Imbabura province, where even today you can watch it being prepared the traditional way—just as it was centuries ago.
Imbabura, and especially the city of Ibarra, has turned this ice cream into a jewel of local gastronomy. It’s not uncommon to see, in its plazas, fairs, or festivals, women dressed in traditional clothing rhythmically spinning the fruity mixture over large blocks of ice in pailas that look like they came from another century.
If you’re visiting Ecuador, trying paila ice cream isn’t optional—it’s a delicious must. You’re not just tasting a dessert; you’re connecting with centuries of history, with the creativity of the Ecuadorian people, and with the freshness of their mountains. Watching it being prepared live is a cultural spectacle that fascinates both children and adults, and has become one of the most authentic experiences the Ecuadorian highlands have to offer.
Whether you try it in Ibarra, Otavalo, Cotacachi, or in some small corner of the Ecuadorian Sierra, paila ice cream is far more than just a dessert: it is part of a living tradition in the heart of the Andes—a reflection of love for simplicity, pride in sharing authentic flavors, and the essence of a people who sweeten their history with every batch.
So when you come to Ecuador, make sure to experience this ancestral tradition with every spoonful. I’m sure you won’t regret it! It’s a flavor you won’t find anywhere else in the world, and one that will leave you—quite literally—with a sweet memory of the Ecuadorian Andes. Your taste buds will thank you!
By. JC