Cool Eating on a Hot Summer Day

One of the most enjoyable treats on a hot summer’s day is an ice cream in a cone. While ice creams may be the easy option when you’re out and about, you can be far more adventurous by creating your own frozen summer treats when you’re at home. The following easy recipes for frozen summer treats require no cooking and use frozen summer fruits as the main ingredient. Many stores sell ready prepared bags of frozen fruit. Alternatively, you could prepare your own fruit and freeze it in advance.

Quick blueberry kulfi

This first recipe is a quick alternative of Kulfi, a popular Indian style ice cream. Traditionally, it’s made using a laborious process of simmering sweetened milk until it’s reduced in volume. This creates a rich, creamy mixture with a slightly caramelized flavor. It’s then frozen slowly in a solution of ice and salt, which prevents ice crystals forming. But, to save time on the milk reducing process, this quick blueberry kulfi recipe uses evaporated milk instead. Although the recipe couldn’t be quicker or easier to make, it does have to be frozen overnight.

Ingredients for 6-8 servings:

1 can evaporated milk (14 oz.)
14 ounces of frozen blueberries
Extra blueberries for serving
One third of a cup of condensed milk

Method:

Step 1: Place all the ingredients into a blender or food processor and whiz everything for around 90 seconds or until the mixture is completely pureed. Have a quick taste and add more condensed milk if needed.

Step 2: Pour the mixture into a plastic ice cream container or ice lolly moulds and freeze overnight.

Step 3: Around 10 minutes before eating, take the kulfi out of the freezer to allow it to soften. Then scoop out into bowls and decorate with fresh or frozen blueberries.

Iced fruit meringues

Iced fruit meringue nests make a stunning dessert which can be prepared in as little as 15 minutes. If you have any leftover frozen mixture, it can be frozen for up to one month.

Ingredients:

9 ounces of frozen smoothie mix or mixed frozen fruit
7 ounces of low fat fromage frais
2 tbsp icing sugar or sweetener
4 ounces fresh blueberries
1 or 2 bananas sliced
6 individual meringue nests

Method:

Step 1: Take the frozen smoothie mix out of the freezer for 10 minutes before you need it. Then tip the mix into a food blender together with the icing sugar or sweetener and 2 tablespoons of fromage frais. Whizz it all up until it’s smooth and creamy.

Step 2: Stir in most of the blueberries, reserving some for decoration, and add the banana. Stir it all well.

Step 3: Scoop out the smoothie mix and place spoonfuls into the meringue nests. Top with the rest of the fromage frais and place blueberries on top.

Frozen berries with hot white chocolate sauce

Frozen berries with hot white chocolate sauce is a recipe to impress. It’s so simple to make yet it looks and tastes divine. While the recipe makes a delicious frozen summer treat, its resemblance to a snow capped mountain of fruit makes it quite fitting for winter as well.

Ingredients for 4-6 servings:

2lb 4oz mixed red frozen berries
12 oz white chocolate
12fl oz double cream

Method:

Step 1: Grate the chocolate then place it into a pan together with the double cream.

Step 2: Place the chocolate and cream mixture over another pan of boiling water and continually stir until all the chocolate has melted.

Step 3: Place the berries onto serving dishes and carefully pour over the hot white chocolate sauce. Allow the dish to stand at room temperature for around 10-15 minutes before serving.

Frozen summer treats take only moments to prepare and the results are quite stunning, especially when using combinations of brightly colored summer fruits.  They’re fun and creative to make and there are really no hard and fast rules as to which fruits you choose. Experimenting is half the fun, but as the saying goes, the proof is in the pudding, and after eating these delicious frozen summer treats, you’ll need no further convincing.

This entry was posted on 290629H Jul 2017 and is filed under Blog. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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