In the vibrant streets of Bangkok, where the air is filled with the sweet scent of tropical fruits and the bustling energy of street vendors, I stumbled upon a unique dessert that sparked my creativity: the ice cream bar. Inspired by the colorful variety of flavors and textures I encountered, I crafted an easy-to-make ice cream bar recipe that captures the essence of international flavors, perfect for a warm day or a festive gathering.
**Ingredients:**
– 2 cups coconut milk (full-fat, for creaminess)
– 1 cup mango puree (fresh or canned)
– 1 cup passion fruit juice (freshly squeezed or bottled)
– 1/2 cup honey or maple syrup (to taste)
– 1 teaspoon vanilla extract
– 1/4 teaspoon sea salt
– 1 cup diced fresh fruits (kiwi, strawberries, and pineapple)
– 1/2 cup shredded coconut (toasted for extra flavor)
– 1/2 cup chopped nuts (almonds or pistachios)
– Optional: edible flowers for garnish
**Instructions:**
Combine the coconut milk, mango puree, passion fruit juice, honey or maple syrup, vanilla extract, and sea salt in a bowl. Whisk until smooth and well blended.
Pour the mixture evenly into silicone ice cream bar molds, filling them about 3/4 full to allow for expansion.
Add the diced fresh fruits into each mold, pressing them down gently to ensure they are incorporated into the ice cream mixture.
Insert sticks into each mold and freeze for at least 6 hours, or until completely solid.
Once frozen, remove the ice cream bars from the molds by running warm water over the outside for a few seconds. Gently pull on the sticks to release the bars.
To finish, roll each ice cream bar in toasted shredded coconut and chopped nuts for added texture and flavor.
Serve immediately, garnished with edible flowers for a stunning presentation that reflects the beauty of the flavors and cultures that inspired this dessert.
Indulging in these Exotic Dream Ice Cream Bars is like taking a mini-vacation to distant lands, with every bite bursting with tropical goodness and a hint of adventure. Enjoy your journey through flavor!