Brain Freeze Ice Creams And Desserts: These Are Summer's Coolest Treats to Beat the Heat

Running out of ideas for cooling desserts this summer? Don't worry because here are some irresistible brain freeze ice creams and desserts from India, Korea, and other countries that can help you chill out. What's better is that with water-borne diseases like jaundice and typhoid a high possibility in these summer months, recreating these shaved iced desserts at home is the best idea.

Rose Syrup Gola (India)

Ingredients:

• 30 ice cubes
• 9 tbsp of rose syrup
• 1 tbsp fresh lemon juice

Instructions:

• Blend the ice cubes in batches for a crushed consistency.
• Pack these crushed ice cubes tightly into the tumbler or glass, then insert a popsicle stick.
• Work quickly to invert the gola out, then pour the rose syrup and lemon juice over it.

Bing-su (South Korea)

Ingredients:

• 480 ml milk
• 480 ml water
• 2 tbsp condensed milk

Options for toppings:

• Chopped seasonal fruit
• Scoops ice cream
• Drizzle of condensed milk
• Whipped cream
• Nuts
• Sweetened red beans

Instructions:

• Mix the water, milk, and condensed milk together until well-combined.
• Pour this into ice cubes and freeze for about 3 to 4 hours. Once done, pulse the ice cubes in a blender until you get fine shavings.
• Create the base of the shaved ice, then add the chopped fruit, ice cream scoops, and any other toppings of your liking.
• Enjoy immediately.

Fruit Shaved Ice

Ingredients:

• 300 gm frozen strawberries or frozen mangoes
• Condensed milk, for garnish

Instructions:

• Wash and rinse the fruit thoroughly before freezing it in ziploc bags. You can also use pre-packaged frozen fruit too.
• Before you start preparing the dessert, take the frozen fruit out and blend it until it resembles iced flakes.
• Serve it in a bowl of your choice and drizzle the shaved fruit with condensed milk.

Kakigori (Japan)

Ingredients:

• 1 tsp matcha tea powder
• 2 tsp granulated sugar
• 2 tbsp condensed milk
• 2 tbsp sweetened red bean paste
• 20 ice cubes

Instructions:

• Dissolve the matcha tea powder and granulated sugar in hot water. Give this a good mix so that there are no sugar granules left undissolved. Set this syrup aside to cool.
• Blend the ice cubes in a blender until you get what resembles shaved ice. If you have an ice machine at home, then that’s even better.
• Place the shaved ice into a serving bowl, pour the green tea syrup over it.
• Drizzle it with the condensed milk and then garnish with the sweetened red beans, also known as anko.
• You can make the anko at home or purchase online or from an Asian specialty market. Here is a recipe for anko that you can follow at home, in case you’re unable to find this important kakigori ingredient:
• 200 gm red beans (soaked overnight)
• 175 gm sugar
• ½ sea salt

Instructions:

• Clean and rinse the red beans, then soak them overnight. Pressure cook them, just like you would rajma beans for about 8 to 9 whistles.
• Drain the cooked beans, then add them to a pot and then add half of the 175 grams of sugar to this.
• Once the sugar is dissolved, add the rest of the sugar. Mix well so everything is well-combined.
• Let all of the moisture evaporate. You’ll get a chunky anko this way. If you want something finer, you can blend the beans in a food processor.