Best Ice Creams for National Ice Cream Month

Super Chocolate Ice Cream

Who doesn’t like ice cream? We all do. Did you know that July is celebrated as National Ice Cream Month in the United States of America?

On July 9th 1984, Ronald Reagan, the then President of the USA, signed into a public law a Presidential Proclamation designating July as the National Ice Cream Month.

Although no inventor can be credited with inventing ice cream, it has a rich history. King Solomon had iced drinks in the summer whereas Julius Ceaser sent soldiers to gather snow from the mountains to cool his fruits and juices.

A letter penned by one of the guests of Governor William Bladen in 1774, was the first recorded mention of ice cream in America. It was only after the American Revolution that ice cream became popular in the Americas. Today, an average American consumes 23 gallons (83 litres) of ice cream annually.

Ice cream companies annually contribute more than USD 11 billion to the American economy, support more than 26,000 direct jobs and pay more than USD 1.6 billion in direct wages.

July 23rd 2020 will be celebrated as the National ice cream day this year. The National Ice Cream Day is also celebrated as the National Vanilla Day. Vanilla forms the base of most ice creams.  

Though Vanilla is the simplest ice cream to make, it was the first flavour to be introduced to America only in the 1780s when Thomas Jefferson crossed the Atlantic from France with a recipe. The Aztecs were known to use vanilla as a flavouring as early as the sixteenth century.

It was only in 1851 that Jacob Fussell, a milkman, established an ice cream factory in California that ice cream became available to all and sundry. Most Americans rate vanilla as the best ice cream followed by chocolate flavour.

Besides being celebrated as the National Vanilla Ice Cream Day, Jul 23rd is also celebrated as Gorgeous Grandma Day.

Here we’re going to share some of the best ice creams for National Ice Cream Month…

Two Ingredient Mango and Pineapple Sorbet

Two Ingredient Mango and Pineapple Sorbet
Two Ingredient Mango and Pineapple Sorbet

This two ingredient tropical mango and pineapple sorbet is the perfect healthy alternative to the sugar-laden store-bought variety. All you need is organic frozen mango and ​Nexba pineapple sparkling infusion​. The mango provides ample sweetness which is enhanced by the inclusion of the naturally sweet Nexba soft drink.

To create the ice cream-like consistency, we recommend blending on a low-speed setting for 2-3 minutes. This prevents over blending which can create a thinner texture. Alternatively, you can blend and store in the freezer for an hour or so to set. You can then use an ice cream scoop to serve.

We recommend topping with fresh fruit (banana or mango), coconut flakes and/or dairy free coconut yoghurt.

Rating

 2 cups Frozen mango
  cup Nexba pineapple sparkling infusion (add more according to desired consistency)**Available at Coles

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Ingredients

 2 cups Frozen mango
  cup Nexba pineapple sparkling infusion (add more according to desired consistency)**Available at Coles

Directions

Two Ingredient Mango and Pineapple Sorbet

Quick and Easy DIY Ice Cream

Quick and Easy DIY Ice Cream
Quick and Easy DIY Ice Cream

Making ice cream has never been easier. Perfect for hot and humid weather, this quick and easy DIY ice cream recipe will soothe your cold and sweet cravings. With only a few ingredients and no expensive ice cream maker, your dessert is done in 10 minutes!

Explore the variations at the end of this recipe and get more creative and healthier with your DIY ice cream. Garnish with your choice of toppings and indulge in an instant!

Rating

Prep Time10 mins

 1 cup Milk
 2 tbsp Sugar
 ½ tsp Vanilla
 3 cups Ice, crushed or cubed
  cup Kosher or coarse salt
 Preferred toppings

1

In the small resealable plastic bag, put together the milk, vanilla, and sugar. Push out excess air and seal tightly.

2

Combine ice and salt in the gallon-sized plastic bag.

3

Place the small bag inside the bigger bag, then seal.

4

Shake the bag vigorously for about 7 minutes until mixture inside the smaller bag has hardened.

5

Without opening the bags, allow them to rest on a plate or towel for another 1-2 minutes.

6

Unseal the bags and scoop out the ice cream from the smaller bag.

7

Serve with your favourite toppings!

MATERIALS:

  • Small resealable plastic zip-lock bag (1 quart-sized)
  • Large resealable plastic zip-lock bag (1 gallon-sized)
  • Measuring cups and spoons
  • Ice cream scoop

TIPS:

  • This is only good for 1 person or 2 small servings, but you can make 2 or more mixtures inside small plastic baggies. Larger and stronger containers like empty coffee cans can be used to shake them for bigger portions.
  • Freezer bags are best to avoid possible leakage because they are more sturdy than regular gallon-sized plastic bags.
  • Milk creates a lighter, less dense ice cream. For a richer, creamier ice cream, you can use half-and-half.
  • For organic ice cream: choose organic ingredients.
  • For frozen yoghurt: choose a mixture of yoghurt and milk
  • For dairy-free ice cream: choose coconut milk instead of cow's milk
  • For sherbet: choose a combination of milk and fruit juice
  • For chocolate ice cream: choose chocolate syrup
  • Get creative by topping it off with chopped fruit or chocolate chips to make it look more appetizing.

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Ingredients

 1 cup Milk
 2 tbsp Sugar
 ½ tsp Vanilla
 3 cups Ice, crushed or cubed
  cup Kosher or coarse salt
 Preferred toppings

Directions

1

In the small resealable plastic bag, put together the milk, vanilla, and sugar. Push out excess air and seal tightly.

2

Combine ice and salt in the gallon-sized plastic bag.

3

Place the small bag inside the bigger bag, then seal.

4

Shake the bag vigorously for about 7 minutes until mixture inside the smaller bag has hardened.

5

Without opening the bags, allow them to rest on a plate or towel for another 1-2 minutes.

6

Unseal the bags and scoop out the ice cream from the smaller bag.

7

Serve with your favourite toppings!

Quick and Easy DIY Ice Cream

Five Ingredient Kefir Ice Cream Custard

Five Ingredient Kefir Ice Cream Custard
Five Ingredient Kefir Ice Cream Custard

This Kefir Ice Cream Custard recipe is sweet, creamy, delicious, gut-friendly and just so happens to be made with no added sugars, no gluten and no dairy.

Sounds almost too good to be true, right? And what’s even more exciting: it’s made with just five ingredients.

Rating

 4 Frozen bananas
 1 cup Coconut yoghurt
 ¾ cup Nexba Strawberry & Peach Kefir**available at Coles and Woolworths
 1 tbsp Cornflour
 2 tsp Vanilla essence

1

Combine all ingredients in a high-power blender.

2

Start with a low power setting and slowly blend. Start to increase the speed gradually (you may need to stop and stir the mix occasionally if you don’t have a very high power blender). You can also add more kefir if required.

3

Once blended, transfer to serving bowls OR if you prefer an even more ice cream-like consistency, transfer to a dish and freeze for an hour or so. Use an ice cream scoop to serve.

4

Add toppings (optional) for crunch! Enjoy.

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Ingredients

 4 Frozen bananas
 1 cup Coconut yoghurt
 ¾ cup Nexba Strawberry & Peach Kefir**available at Coles and Woolworths
 1 tbsp Cornflour
 2 tsp Vanilla essence

Directions

1

Combine all ingredients in a high-power blender.

2

Start with a low power setting and slowly blend. Start to increase the speed gradually (you may need to stop and stir the mix occasionally if you don’t have a very high power blender). You can also add more kefir if required.

3

Once blended, transfer to serving bowls OR if you prefer an even more ice cream-like consistency, transfer to a dish and freeze for an hour or so. Use an ice cream scoop to serve.

4

Add toppings (optional) for crunch! Enjoy.

Five Ingredient Kefir Ice Cream Custard

Dairy-Free Chocolate Protein Ice-Cream

Dairy-Free Chocolate Protein Ice-Cream
Dairy-Free Chocolate Protein Ice-Cream

By Isagenix 

A creamy twist on a chocolatey treat! This ice-cream recipe delivers protein and satisfies your taste buds.

*please note this recipe is for ages 4+

RatingDifficultyBeginner

Prep Time5 minsTotal Time5 mins

 2 Frozen bananas
 ½ Packet Rich Chocolate IsaLean® Shake Dairy-Free
 ¼ cup Unsweetened cashew OR almond milk
 1 tbsp Unsweetened cocoa powder

1

Add bananas, IsaLean Shake Dairy-Free, cashew or almond milk, and cocoa powder to your IsaBlender® and blend for 1-2 minutes.

2

Place mixture in the freezer for one hour.

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Ingredients

 2 Frozen bananas
 ½ Packet Rich Chocolate IsaLean® Shake Dairy-Free
 ¼ cup Unsweetened cashew OR almond milk
 1 tbsp Unsweetened cocoa powder

Directions

1

Add bananas, IsaLean Shake Dairy-Free, cashew or almond milk, and cocoa powder to your IsaBlender® and blend for 1-2 minutes.

2

Place mixture in the freezer for one hour.

Dairy-Free Chocolate Protein Ice-Cream

Quick Summer Nutella Pops

Best Desserts - Quick Nutella Pops
Quick Summer Nutella Pops

Calling out all Nutella lovers! Check out this quick recipe perfect for you this summer!

Rating

Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

Ingredients
 1 cup Cool Whip
 ½ cup milk
 ½ cup Nutella
Equipment
 Bowl
 Whisk
 Measuring cups
 Paper cups, preferable Dixie cups
 Tin foil
 Small knife
 Wooden popsicle stick

Directions
1

In a medium bowl, put together all the ingredients and whisk until combined.

2

Pour the mixture into six sturdy paper cups, preferably Dixie cups.

3

Cover each with tin foil.

4

Cut a small incision in the middle of each using a knife.

5

Insert a wooden popsicle stick in each opening and freeze until hard for about 3 hours.

6

Peel off the paper cups one by one and serve!

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Ingredients

Ingredients
 1 cup Cool Whip
 ½ cup milk
 ½ cup Nutella
Equipment
 Bowl
 Whisk
 Measuring cups
 Paper cups, preferable Dixie cups
 Tin foil
 Small knife
 Wooden popsicle stick

Directions

Directions
1

In a medium bowl, put together all the ingredients and whisk until combined.

2

Pour the mixture into six sturdy paper cups, preferably Dixie cups.

3

Cover each with tin foil.

4

Cut a small incision in the middle of each using a knife.

5

Insert a wooden popsicle stick in each opening and freeze until hard for about 3 hours.

6

Peel off the paper cups one by one and serve!

Quick Summer Nutella Pops

Chocolate Brownie Cooked Cake with Mango and Raspberry Sorbet, Garnished with Marbled Chocolate Bark

Chocolate Brownie Cooked Cake with Mango and Raspberry Sorbet, Garnished with Marbled Chocolate Bark

By Lisa Mead – Lisa Mead

Rating

For Brownies:
 ½ cup Melted unsalted butter
 1 cup Sugar
 ½ cup Unsweetened cocoa
 2 Large eggs
 1 tsp Vanilla extract
 ½ cup Plain flour
 ¼ tsp Salt
For Cream Mix in the Centre of the Cookie Cake:
 1 cup Mascarpone
 1 tsp Lemon juice
 ½ cup Powdered sugar
For Marbled Chocolate Bark:
 2 oz White chocolate chunks
 8 oz Dark chocolate chips or morsels
For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 5 cups Fresh raspberries
 1 cup Water
 1 ½ cups Sugar
 2 tbsp Fresh lime juice
 1 pinch Salt
For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 1 cup Sugar
 1 cup Water
 3 Ripe mangoes
 3 tbsp Lime juice
 2 tbsp Light corn syrup
 1 pinch Salt

For Brownies:
1

Pre heat oven to 350F.

2

Grease an 8 X 8 square pan, add parchment paper.

3

In a medium size bowl, combine melted butter, cocoa and sugar, stir until fully dissolved.

4

Add eggs one at a time, then vanilla, and stir until well combined.

5

Stir in the flour and salt until the flour is fully combined.

6

Spread mix into the cake pan, and bake for approx 20 -22 minutes. Or until the centre is almost set.

7

Remove from oven , remove brownies from cake pan and place on a wire rack to cool.

8

Using a 2-inch cookie cutter, cut out 16 cookie-shaped brownies.

For Cream Mix in the Centre of the Cookie Cake:
9

Mix all of the above ingredients, using a spatula or butter knife, spread a small amount of cream mix between the two cookie cake pieces.

For Marbled Chocolate Bark:
10

Place white chocolate and dark chocolate into 2 separate glass bowls and microwave each for about 30 second intervals. Stirring between each interval until melted and smooth.

11

Pour dark chocolate onto a Silpat mat or non-stick baking paper and spread thin ( 1/8 inch) with the back of a spoon or spatula.

12

Place melted white chocolate into a pastry bag or a quart size zip lock bag with the tip cut off, and pipe swirls randomly over the dark chocolate.

13

Using a tooth pick, or a butter knife, drag through the white chocolate to create a marbled effect.

14

Allow chocolate to set in the fridge.

For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
15

Place water and raspberries into a food processor. Pulse until the mixture is smooth.

16

Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer, a 1/4 at a time, and press with the back of a spoon on the strainer to assist in removing the seeds.

17

Repeat with remaining raspberry puree. Discard what is left in the strainer.

18

Make simple syrup – heat the sugar, salt and water in a medium size saucepan on a medium heat, until the sugar and salt has dissolved, set aside too cool.

19

Add the raspberry juice and lime juice to this mixture, follow your ice cream makers instructions to create the sorbet.

For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
20

Use a vegetable peeler to peel the outside of the mangoes. Then cut the flesh away from the large flat white seed in the centre of the mango. Discard the seed and peel. Rough chop the mango flesh.

21

Blend the mango, simple syrup and lime juice into a blender, till smooth.

22

Pour into a medium size bowl and place in the fridge till completely chilled.

23

Follow the instructions of your ice cream maker.

24

Make simple syrup – heat the sugar, slat and water in a medium saucepan on a medium heat, until the sugar and salt has dissolved completely . Set aside too cool.

To Assemble:
25

Place brownie cookie cake in the centre of your plate , scatter pieces of the chocolate bark in a line width ways across the plate, ( if you like add store bought caramel coated popcorn), place a scoop of each sorbet on top of the cake.

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Ingredients

For Brownies:
 ½ cup Melted unsalted butter
 1 cup Sugar
 ½ cup Unsweetened cocoa
 2 Large eggs
 1 tsp Vanilla extract
 ½ cup Plain flour
 ¼ tsp Salt
For Cream Mix in the Centre of the Cookie Cake:
 1 cup Mascarpone
 1 tsp Lemon juice
 ½ cup Powdered sugar
For Marbled Chocolate Bark:
 2 oz White chocolate chunks
 8 oz Dark chocolate chips or morsels
For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 5 cups Fresh raspberries
 1 cup Water
 1 ½ cups Sugar
 2 tbsp Fresh lime juice
 1 pinch Salt
For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 1 cup Sugar
 1 cup Water
 3 Ripe mangoes
 3 tbsp Lime juice
 2 tbsp Light corn syrup
 1 pinch Salt

Directions

For Brownies:
1

Pre heat oven to 350F.

2

Grease an 8 X 8 square pan, add parchment paper.

3

In a medium size bowl, combine melted butter, cocoa and sugar, stir until fully dissolved.

4

Add eggs one at a time, then vanilla, and stir until well combined.

5

Stir in the flour and salt until the flour is fully combined.

6

Spread mix into the cake pan, and bake for approx 20 -22 minutes. Or until the centre is almost set.

7

Remove from oven , remove brownies from cake pan and place on a wire rack to cool.

8

Using a 2-inch cookie cutter, cut out 16 cookie-shaped brownies.

For Cream Mix in the Centre of the Cookie Cake:
9

Mix all of the above ingredients, using a spatula or butter knife, spread a small amount of cream mix between the two cookie cake pieces.

For Marbled Chocolate Bark:
10

Place white chocolate and dark chocolate into 2 separate glass bowls and microwave each for about 30 second intervals. Stirring between each interval until melted and smooth.

11

Pour dark chocolate onto a Silpat mat or non-stick baking paper and spread thin ( 1/8 inch) with the back of a spoon or spatula.

12

Place melted white chocolate into a pastry bag or a quart size zip lock bag with the tip cut off, and pipe swirls randomly over the dark chocolate.

13

Using a tooth pick, or a butter knife, drag through the white chocolate to create a marbled effect.

14

Allow chocolate to set in the fridge.

For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
15

Place water and raspberries into a food processor. Pulse until the mixture is smooth.

16

Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer, a 1/4 at a time, and press with the back of a spoon on the strainer to assist in removing the seeds.

17

Repeat with remaining raspberry puree. Discard what is left in the strainer.

18

Make simple syrup – heat the sugar, salt and water in a medium size saucepan on a medium heat, until the sugar and salt has dissolved, set aside too cool.

19

Add the raspberry juice and lime juice to this mixture, follow your ice cream makers instructions to create the sorbet.

For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
20

Use a vegetable peeler to peel the outside of the mangoes. Then cut the flesh away from the large flat white seed in the centre of the mango. Discard the seed and peel. Rough chop the mango flesh.

21

Blend the mango, simple syrup and lime juice into a blender, till smooth.

22

Pour into a medium size bowl and place in the fridge till completely chilled.

23

Follow the instructions of your ice cream maker.

24

Make simple syrup – heat the sugar, slat and water in a medium saucepan on a medium heat, until the sugar and salt has dissolved completely . Set aside too cool.

To Assemble:
25

Place brownie cookie cake in the centre of your plate , scatter pieces of the chocolate bark in a line width ways across the plate, ( if you like add store bought caramel coated popcorn), place a scoop of each sorbet on top of the cake.

Chocolate Brownie Cooke Cake with Mango and Raspberry Sorbet, Garnished with Marbled Chocolate Bark

Super Chocolate Ice Cream

Super Chocolate Ice Cream
Super Chocolate Ice Cream

RatingDifficultyIntermediate

Super Chocolate Ice Cream is the best chocolate dessert as it is such a versatile dessert. I love to always have some waiting in the freezer, just in case. It’s perfect to eat straight out of the tub, put on pancakes, use in a milkshake, to go a little bit healthy and have with fruit, o for a special winter treat, add a scoop or two to a hot chocolate and cuddle up under a blanket with a movie. Yum!

Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
 ¾ cup sugar
 1 cup milk
 ¼ tsp salt
 2 tbsp unsweetened cocoa
 ¾ cup caster sugar
 3 egg yolks, lightly beaten
 60 g dark chocolate, chopped
 2 cups thickened cream
 1 tsp vanilla essence

Directions
1

Combine sugar, milk, salt and cocoa in a saucepan over medium heat, stirring constantly. Bring to a gentle simmer.

2

Place the egg yolks into a small bowl. Gradually stir in half a cup of the hot liquid then transfer the contents of the bowl back to the saucepan.

3

Heat until thickened, but most important, do not boil.

4

Remove saucepan from heat and stir in the chopped chocolate until the chocolate has melted.

5

Pour into a chilled bowl and refrigerate for at least two hours until cold, stirring occasionally.

6

When chocolate mixture has completely cooled, stir in the cream and vanilla essence.

7

Pour into an ice cream maker, and freeze according to manufacturer's directions.

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Ingredients

Ingredients
 ¾ cup sugar
 1 cup milk
 ¼ tsp salt
 2 tbsp unsweetened cocoa
 ¾ cup caster sugar
 3 egg yolks, lightly beaten
 60 g dark chocolate, chopped
 2 cups thickened cream
 1 tsp vanilla essence

Directions

Directions
1

Combine sugar, milk, salt and cocoa in a saucepan over medium heat, stirring constantly. Bring to a gentle simmer.

2

Place the egg yolks into a small bowl. Gradually stir in half a cup of the hot liquid then transfer the contents of the bowl back to the saucepan.

3

Heat until thickened, but most important, do not boil.

4

Remove saucepan from heat and stir in the chopped chocolate until the chocolate has melted.

5

Pour into a chilled bowl and refrigerate for at least two hours until cold, stirring occasionally.

6

When chocolate mixture has completely cooled, stir in the cream and vanilla essence.

7

Pour into an ice cream maker, and freeze according to manufacturer's directions.

Super Chocolate Ice Cream

10-Minute Classic Fried Banana Split

10-Minute Classic Fried Banana Split
10-Minute Classic Fried Banana Split

Who doesn’t like an all-time classic ice cream dessert? Make the most of your 10 minutes and delight yourself with this classic banana split recipe. Banana splits originated in the U.S. and became one of the most prominent desserts worldwide. It now comes in many variants made from a load of ice cream, bananas, hot fudge, whipped cream, chopped walnuts and your choice of other toppings. This wonderful summertime treat undeniably tastes so good as it looks.

Rating

Prep Time5 minsCook Time5 minsTotal Time10 mins

 4 Small bananas, peeled, halved length ways
 2 tbsp Caster sugar
 20 g Butter
 4 Scoops ready-made ice cream/gelato
 ½ cup Thickened cream, whipped
 ½ cup Chocolate topping
 Glace cherries
 Crushed peanuts/chopped walnuts

1

Coat the bananas with sugar.

2

Heat and thaw the butter over medium heat in a frying pan.

3

Cook the bananas for 1-2 minutes until golden brown.

4

Drain the bananas and transfer them to serving plates.

5

Creatively plate the bananas with ready-made ice cream, whipped cream, chocolate syrup, cherries and chopped walnuts.

EQUIPMENT:

  • Griddle/ non-stick frying pan
  • Measuring cups and spoons
  • Paring knife
  • Ice cream scoop

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Ingredients

 4 Small bananas, peeled, halved length ways
 2 tbsp Caster sugar
 20 g Butter
 4 Scoops ready-made ice cream/gelato
 ½ cup Thickened cream, whipped
 ½ cup Chocolate topping
 Glace cherries
 Crushed peanuts/chopped walnuts

Directions

1

Coat the bananas with sugar.

2

Heat and thaw the butter over medium heat in a frying pan.

3

Cook the bananas for 1-2 minutes until golden brown.

4

Drain the bananas and transfer them to serving plates.

5

Creatively plate the bananas with ready-made ice cream, whipped cream, chocolate syrup, cherries and chopped walnuts.

10-Minute Classic Fried Banana Split

Halo-Halo – Filipino Shaved Ice Sundae

Halo-Halo – Filipino Shaved Ice Sundae
Halo-Halo – Filipino Shaved Ice Sundae

Try searching the best desserts in the Philippines and you will always see this dessert in one of the top five! This colourful layered dessert is called Halo-Halo which translates to “mix-mix.” It is the epitome of Philippine desserts and usually craved during summer, and nobody can resist it. From locals to tourists, everybody loves a tall glass of Halo-Halo. It showcases how totally different (and sometimes random) components can come together to make something yummy and delightful!

Halo-Halo desserts were originally sold by Japanese vendors along numerous street stalls. In fact, this Filipino speciality is said to have been inspired by a shaved-ice cooler called anmitsu, another Japanese summer drink.

There are limitless variants of Halo-Halo. Ideally, it is a mélange of assorted sweetened beans and seasoned fruits topped with finely shaved ice, evaporated milk and/or ice cream. The mix-ins range from nata de coco, red mung beans, chickpeas, sago pearls, jelly, sweetened saba banana (Asian plantains), sweet potato, coconut, ube (purple yam) jam, leche flan, jackfruit, fried pinipig (flattened immature rice grains), sweet corn crisps and ice cream. How’s that for complexity! As its name suggests, you have to mix all of the ingredients together to enjoy this refreshing dessert.

This dessert is a real deal of sweet refreshment! Once you combine all the ingredients, it’s an explosion of diverse flavors. It’s an exciting sweet adventure in a glass!

Rating

Prep Time10 minsTotal Time10 mins

 Sweet red bean (munggo)
 Sweet white beans
 Coconut gel (nata de coco)
 Macapuno (gelatinous coconut string)
 Fresh or canned jackfruit, cut into chunks
 Purple yam ice cream (this is the traditional choice, but any ice cream will do!)
 23 cups Shaved ice
 ¼ cup Evaporated milk
 Note: • It is essential to use shaved ice, not crushed or ice cubes. Shaved ice effortlessly mixes with the other ingredients particularly with the evaporated milk. There is no strict measure as to how much of each ingredient is needed but approx. 1 tbsp for each is recommendable.

1

In a serving glass preferably a tall one, layer the variety of mixed fruit and beans - sweet red bean, sweet white beans, coconut gel, macapuno, and jackfruit.

2

With a shaved ice machine, process the ice until refined.

3

Cap the mixture with shaved ice until it fills the entire glass.

4

Gently pour about ¼ cup of evaporated milk over shaved ice.

5

Finish off with a scoop of purple yam ice cream on top.

Equipment:

  • Tall Glass
  • Measuring cups and spoon
  • Scoop
  • Ice Shaver Machine

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Ingredients

 Sweet red bean (munggo)
 Sweet white beans
 Coconut gel (nata de coco)
 Macapuno (gelatinous coconut string)
 Fresh or canned jackfruit, cut into chunks
 Purple yam ice cream (this is the traditional choice, but any ice cream will do!)
 23 cups Shaved ice
 ¼ cup Evaporated milk
 Note: • It is essential to use shaved ice, not crushed or ice cubes. Shaved ice effortlessly mixes with the other ingredients particularly with the evaporated milk. There is no strict measure as to how much of each ingredient is needed but approx. 1 tbsp for each is recommendable.

Directions

1

In a serving glass preferably a tall one, layer the variety of mixed fruit and beans - sweet red bean, sweet white beans, coconut gel, macapuno, and jackfruit.

2

With a shaved ice machine, process the ice until refined.

3

Cap the mixture with shaved ice until it fills the entire glass.

4

Gently pour about ¼ cup of evaporated milk over shaved ice.

5

Finish off with a scoop of purple yam ice cream on top.

Halo-Halo – Filipino Shaved Ice Sundae
Best ice creams for National Ice Cream Month

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