Summer Treats: Shaved Ice, Popsicle, Sorbet, Ice Cream, Gelato and Frozen Yogurt

Tropical Heaven Ice Cream Sundae

Yield: Serves 4


  • Preparation

    2 cups
     lemon sorbet, softened
  • 1/4 cup lime juice
  • 2 teaspoons lime zest
  • 1 tablespoon butter
  • 1/4 cup light brown sugar
  • 1/2 fresh pineapple, peeled, cored, and cut into 1/2-in.-thick chunks
  • 1/2 cup wide-flake unsweetened coconut, toasted
  • 2 cups coconut sorbet or ice cream
  1. 1. Stir lemon sorbet, lime juice, and lime zest to­geth­er in a bowl. Freeze until firm, 4 hours.
  2. 2. Melt butter and brown sugar together in a medium frying pan over medium-high heat. Add pineapple and cook until sauce thickens to a glaze, 8 to 10 minutes. Let cool.
  3. 3. Divide half the pineapple among 4 sundae glasses. Put 2 small scoops lemon-lime sorbet in each glass and top with half the toasted coconut, dividing evenly. Divide remaining pineapple among glasses and top each with 2 small scoops coconut sorbet. Pour in any pine­apple syrup and top with remaining coconut.

Vegan Raspberry Tapioca Pudding

Sandra * Vegan Raspberry Tapioca Pudding

Recipe type: Dessert
Author: Adapted by Sandra from’s Coconut Tapioca Pudding w/ Smoked Sesame Seeds
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4-6
  • 2 cups almond milk, divided
  • 1/3 cup small pearl tapioca
  • 13 oz can coconut milk (be sure to look for the can, not the coconut
  • beverage that comes in a carton)
  • 1/3 cup agave syrup
  • 1 cup frozen raspberries
  • pinch of salt
  • optional: chopped pistachios & fresh raspberries, for garnish
  1. In a medium-sized, heavy-bottom saucepan, place tapioca pearls in 1 cup of the almond milk. Cover with a plate or dish towel and soak overnight (or at least four hours) at room temperature.
  2. In the morning, add the second cup of almond milk. Bring the tapioca/milk mixture to a boil over medium heat, then add the coconut milk and agave. Turn heat down to medium-low and let simmer, stirring slowly and continuously, for about 10 minutes. Add the raspberries and salt and cook and stir for another 5 minutes. As the raspberries soften, use a wooden spoon to crush them up a bit against the sides of the pan. Remove from heat.
  3. Transfer to a bowl and cover with plastic wrap; chill in the refrigerator for an hour before serving, or enjoy the pudding while still a little warm. If desired, garnish with a sprinkle of chopped pistachios and a few fresh raspberries.

Strawberry Sorbet with Berry Sauces


  • 1 orange
  • 1 lemon
  • 1/2 cup water 
  • 1/4 cup sugar
  • 3/4 pound strawberries, washed and hulled
  • 1 large egg white
  • 1 1/2 cups fresh raspberries (about 1/2 pound)
  • 2 tablespoons water
  • 4 tablespoons sugar
  • 1 1/2 cups fresh blueberries (about 1/2 pound)
  • Fresh mint sprigs for garnish


FOR SORBET: Using a sharp paring knife or vegetable peeler, cut zest from orange and lemon in 1-inch strips, avoiding white pith (save fruit for another use). In a small saucepan, bring zests, water and sugar to a boil; remove from heat and cool completely, then strain through a fine-mesh sieve into a blender. Add strawberries and purée until smooth. Transfer mixture to a bowl and chill until cold, about 1 hour. 
Freeze strawberry mixture in ice cream maker, adding egg white when mixture begins to thicken. Serve immediately, or transfer to an airtight container and put in freezer to firm up.
FOR SAUCES: In a medium saucepan combine raspberries, 1 tablespoon water and 2 tablespoons sugar. Bring to a simmer and cook for 1 minute. Transfer sauce to a bowl, wipe pan clean, and repeat with blueberries and remaining water and sugar. Once blueberries are cooked, smash half of them using the tines of a fork. 
Serve sorbet with sauces and mint. 

Recipe via La Cucina Italiana

Cream and Thyme Gelato with Strawberry Sauce


  • 2 3/4 cups whole milk
  • 1 1/2 cups heavy cream
  • 6 leafy thyme sprigs plus more for garnish
  • 1/3 vanilla bean, split 
  • 1/2 cup plus 3 tablespoons sugar
  • 1/4 pound strawberries, trimmed and quartered
  • 2 tablespoons sugar
  • 1 teaspoon fresh lemon juice
  • SPECIAL EQUIPMENT: ice cream maker


FOR GELATO: In a heavy medium saucepan with lid, combine milk, cream, thyme, vanilla bean and sugar; bring just to a simmer over medium-low heat, whisking to dissolve sugar. Remove custard from heat and steep, covered, 10 minutes, then strain custard into a metal bowl; discard solids. Chill in an ice bath until very cold, then freeze in an ice cream maker. Meanwhile, prepare sauce.
FOR SAUCE: In a food processor or blender, purée strawberries, sugar and lemon juice until smooth. 
Transfer gelato to an airtight container and freeze until firm enough to scoop, about 30 minutes, or up to 1 day (see note). Serve with a drizzle of sauce. Garnish with thyme sprigs.
Note: This gelato is best served fresh. Use it as soon as it is scoopable, when possible. If freezing gelato for more than 30 minutes, let soften for 15 minutes in refrigerator before serving.

Recipe via La Cucina Italiana

Trend 1
The simplest summer dessert - shaved ice topped with organic and local fruit syrups, flavored with rose, cardamom, orange , saffron.... Shaved ice treats like Puerto Rican Piraguas, named for their pyramid shape or the Japanese traditional ones, green tea or lychee flavors with sweet bean paste. Mexico with their "aguas frescas" and ice pops with pineapple, coconut, quince, and mango flavors with chili, apricot, guava and rose petal, so many variations to choose.

Raspado de Chabacano (Apricot syrup for Shaved Ice)
From Cascabel Taqueria NYC
2 pounds ripe apricots or peaches
1 cup sugar
Pinch of salt
1 tablespoon plus 1 teaspoon freshly squeezed lime juice.
1. Cut apricots into quarters, discarding pits; do not remove peels. Combine in a pot with sugar and 1 1/2 cups water. Bring to a boil over high heat, turn heat to low and simmer 10 to 15 minutes, until tender. Let cool at least 30 minutes, then purée in a blender, in batches if needed. Add salt and lime juice and blend until smooth. Strain and discard solids, and refrigerate syrup until completely chilled, at least 2 hours.
2. Pour about 1/2 cup syrup over 1 cup shaved ice. Or, freeze syrup into cubes or a block, then put through the shaver.
Yield: About 1 quart, or 8 to 10 servings.
Note: If you do not have an ice shaver, pour syrup into a metal baking pan and put in freezer. Each hour or so, stir frozen bits and liquid with a sturdy fork, until there is a mix of fine and large ice crystals. If mixture freezes solid, leave at room temperature for 10 to 15 minutes, then scrape and stir again.

mango snoball
To see more, slideshow via the NYTimes 
Trend 2, frozen treats pop up between the produce at farmer's market.
Popsicles at People's pops, a store that uses fresh, local fruits and herbs to make frozen delights on a stick.
Recipe: Peach, chamomile, and honey pops
4 tree-ripened yellow peaches
2 white peaches (slightly soft)
1 bouquet fresh chamomile flowers
¼ c. fresh honey
juice of ½ small lemon
pinch Kosher salt
Rinse, halve, and pit two-thirds of peaches, and puree (skin and all) until the mixture is almost smooth.
Stir honey, lemon juice, salt, and three finely minced chamomile flowers into the pureed peaches. Coarsely chop remaining one-third of peaches and combine with puree. Add honey to taste. (Note: Make pops a tad sweeter than you think. They lose a little sweetness after freezing.)
Pour into three-ounce Dixie cups or popsicle molds, add wooden popsicle sticks, and freeze. You’ll get ten delicious popsicles.
Trend 3, ice cream trucks go upscale, the wackier the flavors, the better.
Home made ice cream sandwiches in zero-waste edible wrappers, sold out of a pink and silver mini truck. Pistachio with black truffles, brown butter with candied bacon, foie gras  are some of Coolhaus 's concoctions.

Coolhaus buzzing around L.A.

Recipe that I found: Basil Ice Cream

What you will need…
2 cups whole milk
1 cup basil leaves
½ cup sugar
Pinch of Salt
4 large egg yolks
½ cup well-chilled heavy cream 
Heat milk, basil and ¼ cup sugar, with a pinch of salt, in a heavy saucepan.  Bring to a boil stirring constantly.  Once the mixture comes to a boil, remove from the heat and let steep for 30 minutes.  After 30 minutes, pour the mixture through a strainer to remove the basil leaves.
With a hand-held mixer, beat the yolks and remaining ¼ cup sugar in a bowl until thick and pale (about 1 minute).  Add the milk mixture in a slow stream and beat until combined.  Pour mixture into a clean saucepan and cook over moderate heat.  Be sure to stir constantly.  The mixture will begin to thicken and is ready when it coats the back of a wooden spoon – this will take around 6 minutes of stirring.  Do not let the mixture come to a boil. 
Remove from the heat and poor in to a small bowl.  Place the bowl in a larger bowl of ice water and stir until cold, around 12 minutes.  (I recommend making the ice bath before you cook the custard over the stove – the custard will cook quickly and, if you don’t cool it down immediately, you risk curdling the mixture).
Stir in the cream and freeze in the ice cream maker.  Once frozen, place the ice cream in an airtight container and put in the freezer to harden for at least 2 hours before serving.  
Trend 4
Soft-serve is back and tastier than ever at Tutti Frutti, a self-serve frozen yogurt chain with stores worldwide.

a huge variety of toppings