Summer is here and it has brought the best time in the year to cherish, relish and savor every bit of the Ice-Creams, Faloodas and different types of Mojitos!
You might be a mother or a daughter yourself, but making homemade ice-creams and other desserts for the summer season, has always been one of the most awaited activities to do in the summers. Also, it adds up to the nutritional value in your diet when it is made with real fruits and other natural products.
(Also Read - 18 Best Kitchen Hacks)
Ahoy wonderful ladies, what are we waiting for them. Let us get started with some really easy as well as healthy ice-creams, desserts, and juices.
1 large mango, deseeded and peeled
¼ lemon juiced
3 very ripe bananas peeled
200g condensed milk
600ml double cream
4 kiwi fruit peeled
Sprinkles or finely chopped strawberries and mango, to serve
Mash the strawberries, mango, banana in separate bowls.
Add lemon juice into the mashed banana.
Beat the condensed milk and cream in a large bowl until thick and quite stiff. It should look like a clotted cream and divide the mixture between the three bowls.
Add a fruit purée into each bowl.
Transfer each bowl into a freezer container and freeze until solid.
Purée the kiwi sieving out any seeds if you like.
After the bowl mixture is solidified, serve a scoop of each ice cream in sundae dishes and top with the kiwi sauce, sprinkles, or the chopped fruit.
4 large very ripe bananas
1 lb. strawberries washed and hulled
Peel bananas and strawberries and slice into 1/2 inch pieces.
Arrange the slices in a single layer on a large plate and freeze it from 2 hours to overnight.
Puree the frozen banana and strawberries until the mixture is creamy and smooth. (eventually, both the fruits will come together, only thing is it needs a powerful blender and more patience.)
If you want a soft-serve ice cream consistency, then serve immediately.
If you prefer harder ice cream, then place the pure in a freezer container and freeze.
2 ripe mangos
1 banana
3 tablespoons condensed milk
Optional - A few drops of liquid sweetener of your choice (maple syrup or honey should be fine)
Peel and cut the mangoes and banana into cubes.
Put the mango and the banana pieces on a small baking sheet and freeze (preferably overnight)
Once the fruits are turned solid, place them into the bowl of a food processor or powerful blender. (if the fruits are stuck in the container just run a little warm water over the outside of the container. This will loosen it enough for you to get it out).
Add condensed milk and blend it again.
After a few minutes, you will have a smooth, creamy ice cream. If the sweetness is sweetness is found to be a bit low, add the artificial sweetener/syrup.
2 1/2 Cups Milk, full cream
1 Tbsp Custard powder
2 Tbsp Cocoa powder
1 Cup Sugar
1/2 tsp Vanilla essence
1 1/2 Cups Cream
For garnish Cherries or nuts
Take the half a cup of the milk and add the custard, cocoa and sugar in it. Mix well.
Heat the half of the milk and till it comes to a boil. Add the custard mixture, and bring to a boil again by stirring continuously.
After it boils, lower the heat and simmer for a half a minute. Turn off the heat and leave to cool.
Once it reaches the room temperature, mix in the cream and vanilla essence and transfer on to a container with a tight lid.
Freeze this container till the ice-cream is almost set. Take out the container and whip up in a blender. Once done place back the blended mixture into the freezer in the same container.
Remember to keep the lid tightly shut, as this avoids crystals from forming. Repeat the step 5 and place the container in the freezer again.
You can adjust the cooling to about two hours after the last blending. Serve garnished with the cherries or nuts.
2 teaspoons Basil seeds (Sabja seeds or Falooda seeds)
1 ½ cups Milk 2 tablespoons
Sugar handful
Falooda Sev
2 tablespoons Rose Syrup
2 scoops Ice cream (Strawberry or vanilla)
Few Pistachios chopped for garnishing
Few Rose petals for garnishing (optional)
Soak basil seeds in the water for at least 30 minutes and then drain them.
Boil the milk and sugar in the pan. Lower the heat and let it simmer for 5-7 minutes. After that, let it cool down and then chill it in the refrigerator till the milk becomes little thick.
Take some water in another pan and let it come to a rolling boil. Add the falooda sev and cook it for 4-5 minutes. Once cooked, drain it and rinse it with cold water immediately.
Cut the Falooda sevs with the help of knife or kitchen scissors into approx 1-inch pieces.
To assemble the falooda, take two long length glasses. First, add a spoonful of soaked and drained basil seeds to it. Second, add cooked and cooled falooda sev. Third, add 1 tablespoon of rose syrup.
Lastly, pour the milk in it and a scoop of ice cream. Use the chopped pistachios and rose petals for garnishing
Serve immediately.
1 tbsp sugar
Small bunch mint
Juice of 3 limes
Soda water
Scramble the sugar with mint leaves with the help of a pestle and mortar
Take two tall glasses.
Crush a handful of ice and put it into the glasses.
Squeeze the lime juice and the sugar-mint mix into the glasses.
Top up with soda water, add a straw and garnish it with a lemon slice and mint leaves.
I hope you enjoy making these delicious yet gluten-free ice-creams, faloodas and mocktail.
Do leave a comment in the below comment section about more recipes if you know.