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10 icy desserts for summertime

Sometimes, the electric fan just won't cut it. So we've gathered our 10 best, relatively easy, ideas for lowering your core temperature just that little bit. The next time the heat is on, drop a spoon into a strawberry-pepper sundae, demolish Dan Hong's mango pudding 2.0, or get serious with a fruit-bread semifreddo.

Marsala fruit bread and raspberry semifreddo

Source: Brett Stevens

Who knew slivers of fresh pineapple buried beneath coconut-rum granita could be so elegant, refreshing and breezy? It's a wonderful palate cleanser post-dinner and pre-dessert, though we'd never adhere to such petty restrictions.

Via the food dept.
Coconut and rum granita with fresh pineapple
Coconut and rum granita with fresh pineapple Source: Petrina Tinslay
Salty-sweet desserts get a punch of crunch in this parfait. The flavour combo of creamy hazelnuts with a touch of cocoa and the juicy tartness of fresh strawberries is way too good! The whole thing takes about 40 minutes to make and it’s also dairy- and wheat-free, if you are that way inclined. We can hardly take our eyes off it!
Hazelnut-mousse-strawberry-pretzel-parfait-1.jpg
This black pepper and strawberry ripple sundae is a hat-tip to the classic pairing of spicy pepper and tart strawberries. This recipe works best if you use an ice-cream maker. (Borrow a friend's.)
strawberry_ripple_icecream__A0.jpg
A well-known chocolate bar forms the muse for this eponymous Bounty cake from Serbian blogger Palachinka. "During the 1990s, these were years of economic sanctions, so locals became very inventive, replicating famous sweets that were too expensive to buy, such as the Bounty chocolate bar," she writes.
Bounty cake
Source: Marija Petrović
"Growing up in an Asian family, most banquets or special occasion meals finished with a big platter of fruit. I’ve spruced things up a bit by adding a cleansing granita to the equation," says Adam Liaw. We vigorously salute his pairing of watermelon and cinnamon – the melon herbaceous and fresh, while the spice adds warmth.

Via Destination Flavour Christmas
destination-flavour-christmas_watermelon.jpg
Picture this, if you will. Smooth vanilla ice-cream studded with choc chunks and blessed with a half-cup of peanut butter. Following this, imagine the surprise of cinnamon-salt, peanut biscuits. A finer marriage of salty and sweet there never was.

Via the food dept.
Peanut butter and choc chunk ice-cream with cinnamon salt and peanut biscuits
Peanut butter and choc chunk ice-cream with cinnamon salt and peanut biscuits Source: Petrina Tinslay
"Every single Cantonese restaurant in the world has mango pudding on the menu. If white people order deep-fried ice cream, then Asians order mango pudding," writes Dan Hong. This clever reinvention is a balls-out texture party of delicate tapioca, mouth-popping pods (like those found at frozen yoghurt bars), baby beads of pomelo and crunchy granita.
Mango pudding
Source: Mr Hong by Dan Hong (Murdoch Books)
A play on the popular Italian chocolate, these dainty ice-cream balls are one of those devil-may-care, three-ingredient affairs.

Via the food dept.
Bacci ice-cream balls
Bacci ice-cream balls Source: Petrina Tinslay
With its chunks of fruit bread, splash of Marsala and pops of raspberry throughout, this semifreddo is wholly delicious. Let it melt a smidge before eating. (Just a thought.)

Via Feast magazine
MarsalaFruitBreadRaspberries-0118.jpg
The crumb on this delicious hot-cold sphere is made from shredded tortillas and cornflakes. If you've been perplexed by fried ice-cream in the past (and rightfully so), this Mexican version is a lovely introduction.

Via Feast magazine
 Fried cinnamon ice-cream
Source: Brett Stevens
Wanting more?

View our ice-cream recipes

Check out our chilled desserts


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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