Sweet, creamy, and refreshing, this fluffy shaved ice recipe with strawberries and condensed milk is what we want to cool down with all summer long.
Provided by: SmallRecipe.com
Yield: Makes 4
|2 cups whole milk|
|1 10-oz. package frozen strawberries, thawed but not drained|
|3 Tbsp. granulated sugar|
|1 tsp. (or more) fresh lemon juice|
|4 Tbsp. condensed milk, plus more for serving|
|Sliced fresh strawberries (for serving)|
- If using a shaved ice machine, fill ice molds with whole milk and place on a level surface in freezer and freeze until solid, 4–6 hours.
- If not using a shaved ice machine, pour whole milk into an 8″ square metal baking pan and freeze until edges begin to set, 30–35 minutes.
- Using a fork, scrape milk to break up frozen portions. Continue to freeze, scraping and breaking up every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours.
- Bring frozen strawberries and sugar to a boil in a medium saucepan over medium heat; simmer until saucy, 5–8 minutes. Remove from heat and crush berries with a potato masher or fork. Mix in lemon juice. Taste and add more lemon juice if needed. Chill strawberry sauce until cold, about 45 minutes.
- If using shaved ice machine, remove frozen milk from freezer and let thaw 5 minutes. Place into machine and shave according to manufacturer’s directions.
- To serve, place 1 Tbsp. condensed milk and 1 Tbsp. strawberry sauce into each glass. Spoon shaved ice over, dividing evenly. Top shaved ice with fresh strawberries and more strawberry sauce, then drizzle a little more condensed milk over.
Shaved ice–or “shave ice,” as it’s called in Hawaii–is thought to have originated in Japan in the 1860s, where it’s called kakigori. It came to Hawaii with Japanese plantation workers and quickly embedded itself in Hawaiian food culture. Today, it’s served over ice cream and topped with flavored syrups. For the fluffiest ice, use a shave-ice machine (about $35 from amazon.com). You can use a food processor to shave your ice, but it will be clumpier.
Provided by: SmallRecipe.com
Yield: Serves 6
|2 cups pineapple cubes (about 1/2 fresh pineapple)|
|1 cup sliced mango|
|¼ cup sugar|
|1 pound red plums, pitted and sliced|
|½ cup sugar|
|1 tablespoon lemon juice, plus more to taste|
|6 cups ice cubes|
|1 pint vanilla ice cream|
|1 can (14 oz.) sweetened condensed milk|
|Toasted coconut flakes|
- Add a scoop of vanilla ice cream to each serving dish. Top with shave ice, then drizzle with either syrup plus a drizzle of sweetened condensed milk. Sprinkle with coconut flakes.
- Make ahead: Syrups, chilled, up to 5 days. Shave ice, frozen, up to 1 day (whirl again before serving to break up icy clumps).Per serving with 2 tbsp. Pineapple-Mango Syrup: 361 Cal., 14% (51 Cal.) from fat; 7.2g Protein; 5.6g Fat (3.6g sat.); 71g Carbo (1.6g fiber); 104mg Sodium; 28mg Chol.
- Note: Nutritional analysis is per serving with 2 tbsp. Plum Syrup.
Calories 408 calories, Carbohydrate 72 g, Cholesterol 42 mg, Fat 11 g, Fiber 1.4 g, Protein 7.3 g, Saturated Fat 7.2 g, Sodium 120 mg