There’s nothing like frozen desserts to beat the blistering summer heat. Everything from ice creams, sorbets and frozen yogurt promise to offer a cool and refreshing respite. If you enjoy popsicles, sorbets, cakes (a frozen version!) or granita, here are four recipes to help you get through summer.
Thai Iced Tea Popsicles
If you are a fan of Thai iced tea, you will love this frozen version just as much. There’s no churning involved in the creation of this frozen treat.
Ingredients
- 25 gm Thai tea leaves
- 591 ml water
- 2 star anise pods
- ⅛ tsp ground cinnamon
- ⅛ tsp ground cardamom
- 250 gm sweetened condensed milk
- ¼ tsp vanilla extract
Instructions
- In a saucepan, add tea leaves and spices to water and bring to a boil. Turn off the heat and let it steep for 5 minutes. Strain the mixture.
- Add sweetened condensed milk and vanilla extract to the tea and mix. Refrigerate for at least an hour.
- Pour the mixture into popsicle molds and freeze for at least 4-5 hours or overnight.
- Your iced tea popsicles are ready!
- If you have any leftovers, freeze the mixture in an airtight container. Then, blitz it in a blender for the most delicious Thai iced tea milk shake.
You can also try this recipe for Peppermint Patty popsicles.
Mint Chocolate Sorbet
If you’re a fan of the combination of chocolate and mint, you’ll love this dark and intensely chocolatey sorbet. And if it’s your first time making sorbet at home, you will want to read these five essential tips.
Ingredients
- 555 ml water
- 150 gm sugar
- 80 gm glucose syrup or corn syrup
- 24 gm mint leaves
- 75 gm Cadbury cocoa powder (sifted)
- 1.4 tsp salt
- 170 gm Cadbury dark chocolate (chopped up)
- ¼ tsp vanilla extract
Instructions
- In a saucepan, add sugar and mint leaves. Gently press the mint leaves into the sugar to help extract the oils. Add 375 ml water, salt and glucose or corn syrup. Bring the mixture to a boil. Stir constantly till the sugar is dissolved. Turn off the heat, cover, and let it steep for 20 minutes. Strain to get rid of the mint leaves.
- Pour the mint syrup back into the saucepan and add cocoa powder. Give it a whisk. Bring the mixture to a boil while stirring frequently. Once it starts boiling, let it bubble up for a minute (continue stirring) before turning off the heat.
- Place the chopped chocolate in a bowl. Pour the hot mint and cocoa mixture over it and let it sit for a few minutes. You’ll notice the chocolate starting to melt. Whisk until all the chocolate has melted and combined with the mixture.
- Add the remaining water and vanilla extract and stir. Chill the mixture overnight and then process it in an ice cream maker.
- Scoop and serve!
Here’s a bonus sorbet recipe using raspberries and chocolate chips.
Blackberry Icebox Cake
This dessert is your answer to frozen cheesecake.
Ingredients
- 234 gm whipping cream
- 510 gm cream cheese (softened)
- 284 gm blackberry spread
- 300 gm fresh blackberries
- 18 graham crackers
- Blackberries, lemon peel twists or mint leaves (to decorate)
Instructions
- Using an electric mixer, beat whipping cream at a medium-high speed until it turns into stiff peaks.
- In another bowl, beat cream cheese using an electric mixer at medium to high speed until smooth. Then add the blackberry spread. Beat on low speed until just combined. Fold in half of the whipped cream and fresh blackberries.
- Line a square pan with foil. Arrange graham crackers to create the base layer. Spread one-third of the ice cream mixture over the crackers. Then add another layer of graham crackers and ice cream until you’ve consumed both.
- Top with whatever is left of the whipped cream. Cover and freeze for at least four hours or a day.
- Before serving, garnish with either blackberries, mint leaves or lemon peel twists.
Peach Granita
Beat the blistering heat with this frozen fruit dessert. Have it like ice cream with a side of whipped cream.
Ingredients
- 5 ripe peaches (coarsely chopped)
- 118 ml water
- 67 gm sugar
- 1 tbsp lemon juice
- 1 tsp vanilla
- ¼ tsp almond extract
Instructions
- In a saucepan, combine the chopped-up peaches, sugar and water. Crank up the heat and bring it to a boil. Once it starts to boil, immediately reduce the heat to medium-high and cook for two minutes or until the fruit is tender. Turn off the heat. Add lemon juice, vanilla and almond extract and give it a good stir. Set it aside to cool.
- Transfer the mixture to a blender and blend till smooth. Then pass it through a fine mesh sieve to get rid of the pulp.
- Pour the puree into a baking dish and freeze for 2 hours. During this time, make sure to stir and scrape the mixture from the bottom and sides every 30 minutes. Then cover and freeze for an additional six hours (no stirring required).
- Your granita is ready to be scooped up and served.
- You can substitute the peaches with any stone fruit of your choice, like nectarines, plums or cherries.