Cool off this weekend with one of these frozen treat recipes

·4 min read
It's been a long, hot week — treat yourself to one of chef Rajeev Arora's frozen desserts. ( - image credit)
It's been a long, hot week — treat yourself to one of chef Rajeev Arora's frozen desserts. ( - image credit)

A heat dome blanketing much of Western Canada created record-breaking temperatures throughout B.C. over the week.

The heat is set to continue through the weekend for parts of B.C.'s Interior, with forecasted temperatures in the high 30s.

Chef Rajeev Arora, who runs eight kitchens in B.C.'s Lower Mainland, said he likes to spend hot days down at the beach, cooling off with one of his homemade frozen treats.

He shared some of his favourite recipes on CBC's The Early Edition.

Saffron and pistachio kulfi


  • 2 cups heavy cream, divided

  • 1/2 tsp saffron threads

  • 1 (14-ounce) can condensed milk

  • 1 tsp cardamom powder

  • ½ tsp vanilla extract.

  • 2 tbsp raw pistachios, crushed

You will also need a popsicle mould with popsicle sticks, or disposable cups, or a freezer-safe 6" X 10" X 2" container.

Pour 1-cup of the heavy cream into a medium-sized saucepan and add the saffron threads. Heat over low-medium heat, until it comes to a gentle boil. Remove from heat and cool to room temperature. Transfer cream into a covered container and refrigerate until completely cold (at least 5 hours or up to a day).

Into a large bowl, combine saffron-infused cream and remaining 1 cup of cream. Whip the cream with an electric beater, on high speed, until thick and softly whipped. Add sweetened condensed milk, cardamom powder, vanilla
extract and pistachios into the whipped saffron cream, and then whip again for about 30 seconds, until mixed completely.

Transfer the mixture into the popsicle moulds, cups or freezer container. Sprinkle remaining chopped pistachios on top, insert popsicle sticks and place in the freezer overnight.

If you're using disposable paper cups, cut off part of the cup to peel off when you're ready to eat. If you've used a container to make your Kulfi, scoop out into serving bowls like you would ice cream.

Submitted by Rajeev Arora
Submitted by Rajeev Arora

Port wine and watermelon granita


  • 6 cups cubed, seeded watermelon, split in 3 cups each

  • ¾ cup sugar

  • 1 tbsp shredded lime zest

  • 1 cup port wine

  • ¼ cup fresh lime juice

  • 1 cup water

You will also need a 9" X 13" metal baking pan, and extra watermelon and mint to garnish.

In a small saucepan, bring 1 cup of water, sugar, and lime zest to a boil, until the sugar is dissolved. Strain the sugar mix and place into a blender, adding 3 cups of watermelon. Whirl until smooth, and pour into a 9" x 13" metal baking pan. Add the remaining 3 cups of watermelon to the blender, along with port and lime juice, whirl until smooth, add to pan, and mix well.

Cover and freeze until mixture is beginning to freeze at the edges, about two hours. Stir, cover and freeze until solid. Just before serving, scrape into soft clumps with a fork. Spoon into chilled glasses or bowls.

Garnish with watermelon and mint.

Banana split popsicles


  • 1 cup Greek yogurt

  • 1 cup cream

  • 2 medium sized bananas

  • 1 tsp vanilla extract

  • 2 tbsp honey

  • 2 tbsp sugar

  • 1/2 cup diced fresh strawberries

  • 1 cup melted chocolate

  • 1 cup brownie crumbs

  • 1 cup crushed almonds (optional)

You will also need popsicle moulds and popsicle sticks.

In a food processor combine, yogurt, cream, sugar, honey and bananas until smooth. Place the banana mixture into a large jug with a spout and add the vanilla extract, diced strawberries and brownie crumbs.

Pour into popsicle moulds, insert your popsicle sticks and freeze until solid.

To remove the popsicles from the moulds, run under warm water for about five seconds and gently pull on the popsicle stick to release. Before serving, melt the chocolate in the microwave in 30-second increments, stirring until melted and smooth. Allow to cool. Once the chocolate has cooled but is still liquid, dip each popsicle in the chocolate, then in the crushed almonds.

Allow to set slightly and serve.

Submitted by Rajeev Arora
Submitted by Rajeev Arora



  • 2 medium size diced bananas

  • 6 tbsp diced mango

  • 6 tsp corn kernels

  • 6 tsp sweetened chick peas

  • 6 tsp sweetened red beans

  • 6 tbsp sweet young coconut shredded

  • 6 tbsp coconut jelly

  • 6 tsp sugar palm seeds

  • 6 mini scoop ube ice cream

  • 6 mini scoop vanilla ice cream

  • 2 cups evaporated milk

  • 3 cups frozen coconut water shaved or fresh ice shaved.

  • 6 tsp sugar (optional)

  • 3 tsp pinipig or Rice Krispies (for garnish)

  • 3 tsp maraschino cherries

Add corn kernel, sweet chickpeas, red beans, young coconut, sugar palm seed, on the bottom of six tall glasses; this should not exceed a quarter of the volume of the glass.

Add shaved frozen coconut water or shaved ice to nearly fill the glass, add a teaspoon of sugar if you want it sweeter, though most of the ingredients are quite sweet already.

Place banana, mango and coconut jelly evenly on top of the ice, drizzle evaporated milk. Top with a small scoop of ube and vanilla ice cream. Garnish with Rice Krispies and maraschino cherries.