When it’s hot outside, and you’re craving something sweet, there’s nothing quite like a frozen dessert. But with so many options to choose from, it can be hard to decide what to make. Here are 7 types of frozen desserts that are sure to please everyone’s taste buds.
- Ice Cream
Ice cream is a classic frozen treat that comes in endless flavors. Whether you like chocolate, strawberry, or vanilla, there’s ice cream for you. You can also find more unique flavors like mint chocolate chip, cookies and cream, and Rocky Road. The most basic way to make ice cream is with an ice cream maker, which turns frozen ingredients into creamy, delicious ice cream. Homemade ice cream has less air in it than store-bought, so it’s richer and more flavorful. To make ice cream without a machine, you need to stir it very fast to incorporate air.
Gelato is just like ice cream, except it’s made with more milk and less cream, which makes it a little lighter. Gelato is an Italian dessert that is made with all-natural ingredients. It has less fat than American ice cream and doesn’t have any stabilizers or preservatives added to it. Gelato is much denser than American ice cream. It’s a great choice if you’re looking to cut calories while still enjoying a creamy treat.
A sherbet is a cold, sweet dessert that’s made with fruit juice or fruit pulp. Fruity flavors are popular, like watermelon and raspberry, but you can also find chocolate and fruity-flavored sherbets as well. Sherbets come in a variety of ingredients, from fruit to non-juice products like dairy-free choices. You can make your own sherbet at home by boiling water with sugar and then straining the mixture into ice cube trays. Add the mixture to an ice cream maker or stir until it becomes creamy.
- Frozen Yogurt
Not all frozen desserts contain ice cream. Frozen yogurt is another option for people who are watching their fat and calorie intake. Frozen yogurt contains less fat and fewer calories than ice cream. It has more protein, calcium, and less sugar, so it’s a healthy alternative to ice cream. It’s also easier to digest than ice cream since it contains probiotics that aid digestion.
Sorbet is a low-fat, low-calorie frozen dessert that’s made with fruit juices or fruits. Frozen without churning, you won’t get the kind of creamy texture you would expect from ice cream. It’s more like a frozen smoothie than it is a typical ice cream. There are many flavor options, like berries and pears.
- Ice milk
Ice milk is a low-fat dairy option made from whole milk, cream, and sugar. It’s less dense than ice cream, with a smoother texture and less air in it. That means it’s the perfect base for ice cream. You can find it in scoopable, hard, and soft-serve varieties.
When you think of frozen dessert mousse, you probably picture sweet fruit flavors like mango or raspberry. These are the classic options, but there are also savory options like cheese and other cheeses, chocolate, and coffee flavors. With so many options, it’s hard to pick a favorite. But if you can’t decide, serve some for dessert with a scoop of ice cream to dip it in!
Ten Tips For Making The Best Frozen Desserts
- The choice of ingredients
This is very important because some ingredients will affect the final flavor of your dessert. So the type of ice cream, fruit juice, milk, and sugar you use is important!
- The thickness
The thicker a frozen dessert is, the better its texture. If you’re making ice cream, remember to use high-quality milk without additives or stabilizers (such as carrageenan). Higher fat percentages also make for richer flavors and textures when it comes to ice cream.
- The temperature
To check the temperature of your frozen dessert, you need to touch it. If the texture of a frozen dessert feels too firm, it’s probably not thawed enough. If it doesn’t feel cold enough, put it in the freezer again for another 30 minutes before serving.
- The method of preparation
There are two ways to make different types of frozen desserts: with a machine or by hand. There is no right or wrong choice, just personal preference! For many people that don’t want to spend money on an ice cream maker they will end up making them by hand, and they still come out great!
- The freezing time
The shorter the freezing time, the quicker you will be able to serve your frozen dessert. It’s important to remember that a frozen dessert must be completely frozen before you can store it in a freezer for longer periods of time. If your frozen dessert hasn’t completely thawed by the second day, remove it from the freezer and leave it in a kitchen drawer for another one or two hours before serving.
- The use of additives
Some additives are added to make our life easier when preparing frozen desserts, like stabilizers and milk powders. Both can produce a creamy texture but are not always as desirable as using fresh ingredients.
- The texture
This is very important because the texture is affected by the ingredients, temperature, method of preparation, and freezing time.
- Mixing with ice cream
You can use different ingredients to make a frozen dessert suitable for a topping. For example, you can use low-fat egg custard for an easy “ice cream sandwich.” Or traditional ice cream flavors like vanilla and chocolate can be combined in a single recipe to make a delicious “milkshake” reminiscent of the old-fashioned ice cream sodas from the fifties.
- The flavors
When it comes to flavor, there are thousands of possibilities! There is no one correct ice cream recipe and no one correct fruit juice or milk mixture. You simply need to experiment until you find the combination that you like best.
- The serving time
It is important to remember that frozen desserts contain a lot of air, and it is the air that makes them look so creamy and light. When you serve your frozen dessert, you must remember to stabilize it so that it keeps its shape on the plate. For example, if you plan to serve ice cream on a bed of fresh berries, always place the ice cream in first and then the berries around it.
This is just a very simple guide to some of the most popular frozen desserts and the ingredients used in them. If you want to start making your own ice cream or sherbet, I suggest you take some time to read over this article in full. It will give you a good foundation of what you need to know before making your first batch!