Six ice cream recipes to help you stay cool this summer

Chocobar
Serves: 4
Prep time: 15 mins
Chill time: 6-8 hrs
Ingredients
1 ¼ cup whipped cream
½ cup chocolate powder
Pinch of salt
1 tbsp dry mint powder
2 tbsp mint essence
½ tin condensed milk caramel
2 tbsp caramel sauce
For the chocolate coating:
400 gm dark chocolate (60% cocoa)
1 ½ tbsp butter, unsalted
Method
Whip cream till soft peaks form, then add chocolate powder, salt, mint powder and mint essence; beat again.
Fold this with condensed milk and caramel sauce.
Pour this mixture into popsicle moulds. Cover with lids and freeze for 6-8 hours.
Break the chocolate into small pieces and melt in a double boiler on low heat. Add butter and mix with a silicone spoon till it melts completely. Transfer to a mug and cool slightly.
Remove the popsicles, one at a time, from the fridge and dip each in the chocolate mixture. Coat evenly and hold upside down till it becomes hard. Repeat the process for all.
Freeze for 30 minutes more before serving.
Saffron & Chilli Ice Cream
Serves: 4
Prep time: 15 mins
Chill time: 8 hrs

Ingredients
4-5 red sweet chillies
1 cup double cream milk
2 pods green cardamom
1 tsp saffron
1 cup icing sugar
1 ½ cup whipped cream
Pinch of salt
Method
Wash and trim the chillies and discard the seeds.
Heat milk in a heavy bottom pan. Add cardamom and red chillies. Boil and simmer for 5-7 minutes.
Remove 1 tbsp milk from the pan into a bowl and soak saffron in it. Set both the milks aside.
When the milk has cooled completely, discard the cardamom and chilli, and refrigerate.
Grind the soaked saffron till it releases the rich saffron colour.
Add sugar to the whipped cream and whip slightly till soft peaks form. Add a pinch of salt and the soaked saffron; mix slowly.
Add chilled milk and transfer this to an ice cream churner.
Churn for about 45-55 minutes till you get the desired consistency of ice-cream. Serve immediately.
Basil Tomato Soup Popsicles
Serves: 4-6
Prep time: 30 mins
Chill time: 8 hrs

Ingredients
1 tbsp olive oil
2 boxes cherry tomato
½ cup fresh basil
1 tsp coriander seeds
Salt to taste
2 tbsp brown sugar
1 tsp oregano
1 tsp black pepper
2 cups water
4-6 mini mozzarella balls,
to serve
2 plum tomato, thickly sliced
1 tbsp balsamic glaze, optional
Method
Heat olive oil in a pan and add cherry tomatoes.
Add 5-6 leaves of basil, coriander seeds, salt, sugar, oregano and black pepper. Cover with a lid and cook for 10-12 minutes.
Remove the lid and add water; cook for 5 minutes more. Remove and cool.
Grind the mix in a blender and pass through sieve. Pour into popsicle moulds and freeze for 4-5 hours.
Serve with mozzarella balls, sliced tomato and fresh
basil leaves.
Top with balsamic glaze and serve immediately.
Ice Cream Soda
Serves: 2
Prep time: 5 mins
Chill time: 6 hrs

Ingredients
¾ cup milk
2 tbsp lemongrass, finely chopped
1 ½ cup whipped cream
½ cup powdered sugar
1 tsp vanilla essence
To serve:
½ cup chocolate sauce
2 tbsp caramel syrup
1 club soda or can of soda, chilled
1 tbsp chocolate powder
Method
Boil milk with lemongrass, then remove and cool. Pass the milk through a sieve and chill. Whip cream and sugar together with a hand blender till stiff peaks form. Add chilled milk and vanilla essence. Pour the mixture into covered ice cream containers, and freeze for 5-6 hours.
To serve, pour some chocolate sauce into serving glasses and swirl it around. Add 1 tbsp chocolate sauce and 1 tbsp caramel syrup in each glass. Add ¼ portion soda in each glass; mix with a fork.
Add two scoops of ice cream. Pour more soda while serving. Sprinkle with chocolate powder. Serve immediately.
Three Nuts Kulfi
Serves: 2
Prep time: 5 mins
Cook time: 45 mins
Chill time: 6-8 hrs

Ingredients
2 L double cream milk
7-8 rose buds
1 tbsp cardamom powder
200 gm sugar
1 cup cream
¼ cup walnuts, slightly
roasted, crushed
¼ cup almonds, slightly
roasted, crushed
¼ cup cashew nuts, slightly
roasted, crushed
5-6 threads saffron, soaked in 1 tbsp warm milk
Method
Heat the milk in a heavy bottom pan with rose buds. Simmer and boil till it reduces by half.
Discard the rose buds and add cardamom powder and sugar, cook for 5 minutes more and remove from the heat. Cool completely.
Whip cream till soft peaks form
and mix well with milk using a hand blender.
Divide the milk into three portions and add the walnuts into one, the almonds in the second, and the cashew and saffron into the third.
Transfer to kulfi moulds and cover with lids. Freeze for 6-8 hours till set. Serve.
Berry Vegan Ice Cream
Serves: 2
Prep time: 5 mins
Cook time: 10 mins
Chill time: 6-8 hrs

Ingredients
½ cup coconut milk
¼ cup soaked cashew nuts
1 cup blackberries
½ cup blueberries
1 tbsp ginger, grated
½ cup raw sugar
½ cup coconut cream
To serve:
1 cup mixed frozen berries
½ cup berry coulis
Mint leaves to garnish (optional)
Method
Mix coconut milk and soaked cashew nuts together and blend in a high-speed blender.
Heat a pan and add blackberries, blueberries, grated ginger and sugar; cook till slightly soft. Remove and cool completely.
Add to the cashew nut mixture and use a hand blender to mix well.
Fold in coconut cream and churn the mix in an ice cream churner for 40-50 mins or set in silicone ice cream moulds; freeze for 6-8 hours.
Serve with berry coulis and mixed berries, garnished with mint leaves.