The multiple high-intensity heat waves this summer have made many look for any solution to stay cool. Times like these are perfect to experiment and look for different desserts to try. Rather than only going through different ice cream flavors, all these desserts come from different parts of the world. Each one contains various ingredients to create new textures and refreshing ways to beat the heat. Rather than having to resort to the same ice cream flavor rotation, every dish offers a new recipe and a way to have even a bit of a taste of a new culture. Food gives people a way of traveling without having to leave home.
Bingsu
The traditional Korean frozen dessert consists of a combination of shaven or blended frozen milk and condensed milk with toppings like fruits, red beans, soybean powder, and mochi rice cakes. Originally, Bingsu was reserved for Josean-dynasty era elites and royals before becoming available for the general public in the early 1900’s through widespread ice production. This dish is very customizable with many varieties of toppings and is found in many restaurants across the globe.
Moon Mist Ice Cream
This Canadian ice cream combines banana, grape and bubblegum flavors, and was invented in Nova Scotia during the 1960’s. The flavors of each swirls together a beautiful yellow, blue and pink color. An iconic part of childhood for many Canadians, the ice cream is mainly available in Atlantic Canada and certain parts of Ontario.
Queso Helado
This dessert, although being named “cheese ice cream,” actually contains no cheese or cream. The widely-known Peruvian dessert usually consists of milk, condensed milk, cinnamon, sugar, vanilla, egg yolks, dried coconut, and cloves. Once these ingredients are mixed together, the dish is then frozen or more traditionally churned in a metal bowl over ice. It’s often served like ice cream or in the more traditional cube form, which makes the dessert look like cheese — hence the name. Originating from a city in Peru called Arequipa, there are stories that claim nuns from Arequipa’s Convent of Santa Catalina are the creators of this dessert. Like Bingsu, the dessert was reserved for the elite until the 18th and 19th century until it became mainstream for the public. The dish is found in many stores in the United States and is very easy to make at home if not available in your country.
Sombi
Unlike the other dishes, this one is traditionally made in the form of pudding. It consists of coconut milk, rice, and sugar. The area of origin for Sombi, Casamance in Senegal, is known for its rice cultivation. Multiple varieties of toppings are used for this dish, such as mangoes, coconut flakes, or lime juice.
Poi Mago
Mango, coconut milk, sugar, lime juice, and vanilla are blended together to become a pudding or juice for this dessert. Another kind of traditional Poi flavor is made with ripe bananas. Generations of Samoan people have made the pudding, but it’s hard to find outside of Samoa and the Pacific Islands.
Limber De Coco
The very popular dessert from Puerto Rico dessert consists of shredded coconut, cream of coconut, cinnamon, milk, sweet condensed milk, and coconut milk. The limber is frozen and served like a popsicle typically in a plastic cup. It was named after the first pilot to fly across the Atlantic Ocean solo, Charles Lindenbergh, after he flew to Puerto Rico and supposedly liked the dessert so much that locals named it after him. It’s perfect for sweltering summer days and is sold by many street vendors and Puerto Rican restaurants in the United States.