When the sun is blazing hot outside, there is nothing we crave more than an icy, cool and creamy dessert to help stave off the summer heat. For that, we turned to our resident dessert queen (and mastermind of Butter’s mouth-watering cakes and pies), Chef Karys Logan, to share three simple yet delicious recipes to have on hand when the temperature rises. Short of crawling into your fridge or freezer, these frozen treats are the sweetest way to stay chill this summer.
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Coconut Lime Sorbet
“This simple sorbet will have you dreaming of a beach holiday. Get creative with inclusions, which can be folded in after spinning—think pineapple or mango pieces, macadamia nuts, or your favourite cookie pieces.”—Chef Karys
Ingredients:
- 500g coconut milk
- 65g corn syrup
- 50g sugar
- 500g coconut puree
- 4g lime juice
- Zest of 2 limes
Method:
In a sauce pan on the stove, boil the coconut milk and corn syrup. Add in the sugar and return to a boil. Remove from the heat and cool to room temperature. Add in the coconut puree, lime juice and lime zest. Spin in an ice cream machine until the desired consistency is reached.
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Raspberry Popsicles
“These raspberry popsicles are a great make-ahead treat to have on hand when you need an icy-cool refreshment. You can make your own puree by blending fresh or frozen raspberries, and replace 20% of the puree with Champagne for grown-ups!”—Chef Karys
Ingredients:
- 920g water
- 400g sugar
- 30g lime juice
- 630g raspberry puree
- Fresh raspberries (optional)
Method:
In a sauce pan, bring the water and sugar to a boil. Add the lime juice and raspberry puree. Pour into popsicle moulds (together with some fresh raspberries if you like) and freeze.
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Vanilla Shortbread Ice Cream Sandwiches
“I love this wonderful, all-purpose recipe for cookies. Make a double batch and you can keep the sheets frozen and ready for your next cookie or ice cream sandwich craving.”—Chef Karys
Ingredients:
- 350g butter
- 175g sugar
- 14g vanilla extract
- 400g all-purpose flour
- 60g cornstarch
- 4g salt
Method:
Using an egg beater or electric mixer, cream together the butter, sugar and vanilla extract until light and fluffy. In a separate bowl, combine all remaining ingredients. Add the dry ingredients in small amounts, scraping well between additions. Roll the dough between sheets of baking paper to 3mm thickness, or as desired. Chill well, then bake at 350°F for about 7-10 minutes. Cut into desired shapes and continue baking until golden brown, about 5 minutes. Cool well, then use to make a tasty ice cream sandwich with your favourite store-bought flavour!
Too hot to sweat it in the kitchen? Order online or stop by Butter at LANDMARK for a taste of Chef Karys’ limited-time summer treats, from the Banana Split Sundays to the campfire-inspired S’mores Cake.
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