After Sunday lunch, cold desserts are one of the main attractions. And, if you like to enjoy the moment, but also don’t give up enjoying a delicious sweet treat, the practical options are an excellent recommendation for you. This is because they are simple to make, match any occasion and are prepared with versatile ingredients.
So, check out 9 easy-to-make frozen dessert recipes and ideas to beat the heat!
Colored gelatin
Ingredients
- 25 g strawberry flavored gelatin powder
- 25 g lemon flavored gelatin powder
- 25 g orange flavored gelatin powder
- 25 g passion fruit flavored gelatin powder
- 400 g the milk cream
- 790 g of condensed milk
- 25 g unflavored gelatin powder
- Hot and cold water
Preparation mode
In a container, place the strawberry gelatin and 150 ml of hot water and mix until completely dissolved. Add 100 ml of cold water and stir well. Refrigerate for 2 hours. Repeat the process with all the gelatin, except the unflavored one.
Afterwards, hydrate the unflavored gelatin according to the information on the packaging, place it in the blender, add the cream and condensed milk and blend until obtaining a homogeneous consistency. Book.
Remove the colored jellies from the refrigerator and, using a knife, cut them into cubes. Place in a round glass dish and pour the reserved cream over them. Refrigerate for 3 hours. Unmold carefully and serve immediately.
Ingredients
- 2 ripe mangoes, peeled and chopped
- 200 ml coconut milk
- 395 g of condensed milk
- 250 g of cream
- 25 g unflavored gelatin powder
- Water
- Flaked coconut to decorate
Preparation mode
Hydrate the unflavored gelatin as indicated on the package. In a blender, blend the mango, coconut milk, condensed milk, cream and gelatin until smooth. Transfer to a platter, top with coconut flakes and refrigerate for 3 hours. Serve very cold.
Ingredients
- 1 pineapple peeled and chopped
- 200 g of sugar
- 300 ml of water
- 20 mint leaves
- 250 g of cream
- 395 g of condensed milk
- 25 g unflavored gelatin powder
- Water
Preparation mode
In a pan, place the pineapple, sugar and water and cook over medium heat for about 15 minutes, until the pineapple is soft. Turn off the heat, add the mint leaves, mix and let cool. Remove the mint and reserve the pineapple with the syrup.
Hydrate the unflavored gelatin according to the packaging. In a blender, beat the condensed milk, cream and hydrated gelatin until obtaining a homogeneous cream. On a platter, distribute the pineapple with the syrup and cover with the cream. Refrigerate for 4 hours before serving.
Coconut pudding
Ingredients
- 50 g the grated coconut
- 250 ml coconut milk
- 12 g colorless gelatin
- 395 g of condensed milk
- 250 g of cream
- Zest of the peel of 1 orange
- 2 tablespoons cornstarch
- 1 tablespoon of butter
- Grated coconut to decorate
- Water to hydrate the gelatin
Preparation mode
In a pan, add the condensed milk and cornstarch and mix. Add the cream, coconut milk, grated coconut, orange zest and butter and stir to combine. Cook over low heat until it thickens, stirring constantly. Turn off the heat and wait for it to cool. Meanwhile, hydrate the colorless gelatin as instructed and mix it with the cream. Transfer to a platter, decorate with grated coconut and refrigerate for 2 hours. Serve then.
Peach delight
Ingredients
- 395 g of condensed milk
- 3 cups of tea leite
- 3 egg yolks
- 3 egg whites
- 3 tablespoons cornstarch
- 250 g of cream
- 3 tablespoons of sugar
- 3 cups of peach tea in syrup
Preparation mode
In a pan, place the condensed milk, milk, egg yolks and cornstarch and cook over medium heat until creamy, stirring constantly. Turn off the heat, wait for it to cool and pour half of the cream into a dish. Cover with the peach and make another layer with the cream. Repeat the process until the entire dish is filled, finishing with the peach. Book.
In a mixer, beat the egg whites with the sugar. Add the cream and beat again until you obtain a homogeneous consistency. Spread the mixture over the cream and refrigerate until set. Serve then.
Ingredients
- 395 g of condensed milk
- Pulp 2 passion fruit
- 200 g of cream
- Juice of 1/2 lemon
- 200 g seedless red grapes
- 1 apple, seeded and chopped
- 200 g chopped strawberries
- 2 peeled and chopped mangoes
- 2 bananas, peeled and chopped
- Juice of 1/2 orange
Preparation mode
In a blender, place the condensed milk, passion fruit pulp, cream and lemon juice and blend until obtaining a homogeneous consistency. Book. In a container, place the fruits and pour over the orange juice. Cover with the passion fruit cream and stir gently. Refrigerate for 2 hours. Serve immediately.
Chocolate flan
Ingredients
- 395 g of condensed milk
- 250 g of cream
- 200 ml of milk
- 10 tablespoons of cocoa powder
- 25 g unflavored gelatin powder
- Water
Preparation mode
In a pan, add the milk and heat over medium heat, without boiling. Turn off the heat, wait for it to cool and transfer to a blender. Add the cocoa and beat to combine. Add the cream and condensed milk and beat until you get a homogeneous consistency. Book.
In another container, dissolve the gelatin according to the instructions on the package. Pour the mixture into the blender and blend to combine. Transfer to a container and refrigerate for 12 hours. Unmold carefully and serve immediately.
Peanut pave
Ingredients
- 790 g of condensed milk
- 400 ml of milk
- 2 egg yolks
- 250 g of cream
- 400 g crushed unsalted peanuts
- 200 g cornstarch biscuit
- Peanut crushed and without salt for sprinkling
Preparation mode
In a pan, add the condensed milk, milk and egg yolks and mix. Cook over medium heat until creamy, stirring constantly. Turn off the heat, add the cream and peanuts and stir to combine. Then, on a platter, make a layer with the cream and cover with the biscuit. Repeat the process until the entire dish is filled, finishing with the cream. Sprinkle with peanuts and refrigerate for 4 hours. Serve then.
Lemon mousse
Ingredients
- 395 g of condensed milk
- 200 g of cream
- Juice of 3 lemons
- Lemon zest to taste
Preparation mode
In a blender, place the condensed milk and cream and blend for 1 minute. Gradually add the lemon juice and beat until it thickens. Afterwards, transfer the mixture to a refractory and decorate with lemon zest. Refrigerate for 2 hours. Serve immediately.