The feeling of cold, creamy concoction packed with flavours melting down your throat is incomparable, especially when the weather is scorching outside. What’s the need to take a short drive on a lazy Sunday afternoon just to quench your thirst when you can whip up delicious ones at home? What’s more, these frozen delights don’t need fancy gadgets or hours of churning; you can whip em’ up just like that, within a few minutes!
Caramelized Banana Ice Cream with Chocolate Chips
A medley of brown-sugar, roasted bananas, cream and melt-in-mouth chocolate chips
Ingredients
- ½ cup brown sugar
- 4 ripe bananas, sliced
- 1 tsp pure vanilla extract
- 500 ml whipping cream
- ½ cup chocolate chips
Method
- In a saucepan, sprinkle brown sugar. Place saucepan over low heat and allow the sugar to melt. While melting, add sliced bananas. Sautee bananas along with melting brown sugar, until bananas are caramelized. Blend the caramelized bananas into a fine puree.
- In a clean bowl, whip cream until it turns into soft peaks. Add vanilla extract and whisk further to combine. Now, add the cooled banana mixture into the whipped cream and whip for a minute to combine.
- Fold in the chocolate chips, pour the mixture into an airtight box and freeze for at least 4 hours or overnight.
Mango and Raspberry Delight
Ripples of creamy mango punctuated with sweet, bursting raspberries
Ingredients
- 5 cups mango, pureed
- ½ cup frozen raspberries, thawed
- ½ cup icing sugar
- ½ tsp lemon juice
- Pinch of salt
- 500 ml whipping cream
Method
- Add lemon juice and salt to mango puree. Set aside.
- In a clean bowl, whip cream until it turns into soft peaks. Add icing sugar and whip for 2 more minutes. Add mango puree and continue to whip till all the ingredients are incorporated.
- Fold in the raspberries. Pour contents into an airtight box and freeze for at least 4 hours or overnight.
Watermelon, Orange and Basil Granita
Fresh notes of watermelon and orange complemented with basil
Ingredients
- 4 cups watermelon, cubed
- 1 orange, juice and zest
- 4 large basil leaves
Method
- Blend all ingredients to a smooth puree. Pass it through a sieve.
- Pour mixture into a large sheet pan or a shallow baking dish. Place in the freezer for 2 hours or until the mixture starts to freeze. When it starts to freeze, gently scrap the top of the granita using a fork to obtain a flaky texture. Return to freezer and repeat the scrapping process once in every 2 hours until fully frozen.
- Fluff granita before serving.
Chocolate Mousse Parfait with Roasted Nuts
A bitter and nutty blend of dark chocolate and roasted nuts
Ingredients
- ½ cup dark chocolate, chopped and melted
- 1 cup whipping cream, whipped to soft peaks
- 3 egg whites
- ¼ tsp lime juice
- ¾ cup caster sugar
- ½ cup mixed nuts (cashew, macadamia, almonds), roasted
Method
- For meringue, add lemon juice to egg whites and whip until frothy with an electric beater.
- Now, add sugar and continue to whip on high speed for 4-5 minutes until stiff peaks.
- Fold egg whites into the melted chocolate. Fold whipped cream into egg whites chocolate mixture. Freeze for 30 -60 minutes.
- To serve, pipe mousse into serving bowls and sprinkle with roasted nuts.
Roasted Pistachio and Avocado Froyo
A healthy blend of yogurt, avocado and banana with a hint of roasted pistachios
Ingredients
- ¾ cup thick yoghurt (preferably store bought)
- 1 ripe banana, frozen and cut into chunks
- 1 avocado, mashed
- 1 tbsp pistachios, roasted
- 2 tbsp honey
- 6 ice cubes
Method
- In a blender, blend together yogurt, frozen banana, avocado, honey, ice cubes and 1 tbsp pistachios.
- Once blended, pour mixture into an airtight box and sprinkle with pistachios.
- Freeze for 4 hours until firm enough or overnight.
Dairy-Free Pumpkin Spice Ice Cream
Pumpkin Chai Latte comes alive as an ice cream in this dairy-free delight
Ingredients
- 2 cans coconut milk
- 1 cinnamon stick
- 500 ml dairy free whipping cream (Richs)
- 1 tsp ground nut meg
- 1 tsp ground cardamom
- ½ cup brown sugar
- 1 cup pumpkin puree
- 1 tsp pure vanilla extract
Method
- Bring coconut milk, cinnamon stick, spices, sugar, vanilla extract and pumpkin puree to the boil in a saucepan. Let it completely cool down.
- Whip non-dairy cream into soft peaks.
- Fold into the coconut milk mixture.
- Pour mixture into an airtight container and freeze for 4 hours or more before serving.