Palette recipes: 3 options to replace ice cream in the summer

Palette recipes: 3 options to replace ice cream in the summer




Palette recipes: 3 options to replace ice cream in the summer

Well filled and sweet, the palettes always come back in fashion in the summer. The only downside (if I can name one) is that they tend to be more expensive than other cold treats. However, to overcome this problem, we have brought palette recipes that you can prepare at home!

so you can prepare sweets the way you like. Here, you’ll find a strawberry with condensed milk, the traditional mexican, and even nest and nutella on the plate. But know that it is possible to adapt to your tastes and use your imagination in the kitchen.

Plus, with these scoop recipes, you can vary a little from your usual ice cream. Sure it’s delicious, but variety is always welcome! Check out our mouth-watering selection below:

Strawberry scoops with condensed milk



Strawberry scoop with condensed milk – Photo: Guia da Cozinha

Weather: 1h (+24h of freezer)

Performance: 4 portions

Difficulty: average

Ingredients:

  • 350 g of clean strawberries
  • 4 tablespoons of icing sugar
  • 1 lemon juice
  • 1/2 cup of water (coffee).
  • 1 cup condensed milk (tea)

Method of preparation:

  1. Separate 4 disposable plastic cups with a capacity of 180ml and 4 acrylic shot glasses
  2. In a blender, beat the strawberries, sugar, juice and water until smooth.
  3. Fill the disposable cups 3/4 full with this mixture and center the acrylic cup on top
  4. So that the cup is fixed, fill it with beans or other grains until the cup is fixed in the center
  5. Put in the freezer for 4 hours
  6. Remove the cups from the freezer, remove the beans from the acrylic cup and fill half the capacity with hot water
  7. Wait 2 minutes, remove the water and carefully, turning, remove the cup from the center
  8. Fill the cavity with the condensed milk, place a stick of ice cream in the center and fill the cup with the remaining strawberry cream
  9. Put in the freezer for 24 hours
  10. With scissors, cut one end of the glass and tear it, unmolding the palette.
  11. Serve immediately.

Mexican palette



Mexican palette – Photo: Guia da Cozinha

Weather: 1h (+10h of freezer)

Performance: 8 portions

Difficulty: average

Ingredients:

  • 1 can of condensed milk
  • 1 jar of cream
  • 1 milk jar (use empty cream jar to measure)
  • 2 cups milk (powdered)
  • 400 g of melted milk chocolate

Filling

  • 1/2 cup (tea) sugar
  • 1 can of whey-free cream
  • 1/2 teaspoon salt

Method of preparation:

  1. Blend the condensed milk, cream, milk and milk powder in a blender until smooth.
  2. Pour into 150ml disposable plastic cups until 1/3 full
  3. Place a smaller cup in the center to form a cavity for the filling.
  4. Cover with plastic wrap and place in the freezer for 4 hours
  5. Put the sugar in a thick pan and bring to low heat, stirring until you get a golden caramel.
  6. Pour in the cream and salt, taking care not to burn yourself and stir until completely dissolved.
  7. If necessary, return to low heat until all sugar is dissolved.
  8. Let it cool and keep it in the fridge
  9. Fill the cavity with the cold caramel and fill with the rest of the cream.
  10. Insert a stick of ice cream in the center and put it in the freezer for 4 hours
  11. Carefully unmold and dip into melted chocolate, tapping lightly to remove excess.
  12. Rustically brush the chocolate with a spatula, place on parchment paper and put back in the freezer for 2 hours.
  13. Serve immediately.

Ninho® latte palette with Nutella® on plate



Nest milk palette with Nutella on the plate – Photo: Guia da Cozinha

Weather: 35min (+5h of freezer)

Performance: 10 portions

Difficulty: easy

Ingredients:

  • 500 g of cold fresh cream
  • 1 and 1/2 cans of condensed milk
  • 4 cups (tea) of Ninho® milk
  • Topping for chocolate ice cream and chopped hazelnuts to decorate

Filling

  • 1 cup (tea) of whipped cream
  • 2 cups (tea) of Nutella®
  • 1 box of cream (200g)

Method of preparation:

  1. Whip the cold fresh cream in the mixer until it becomes whipped cream.
  2. Add the condensed milk, Ninho® milk and mix with a spoon to obtain a homogeneous mixture.
  3. Spread half on a large platter and place in the freezer for 2 hours.
  4. Mix the ingredients for the filling and spread them over the layer of ice cream
  5. Put back in the freezer for 1 hour
  6. Remove, cover with the remaining Ninho® cream and place back in the freezer for 2 hours
  7. Serve garnished with topping and hazelnuts.

Source: Terra

You may also like