Halo-halo, Philippines
Many Asian countries have their own versions of shaved ice, milk, and a mix of toppings, but few are as vibrantly purple as halo-halo. The name “halo-halo” translates to “mix-mix,” and no matter what you add, the result is always a delicious cold treat. Many vendors top it with leche flan (a caramel custard), sweet bananas, and sago pearls (a fluffy sago starch rolled into pearls), while others top it with cheese and cereal.
Halo-halo originated from kakigori (shaved ice with syrup and condensed milk) that Japanese settlers in the Philippines introduced to the natives in the 19th century. After World War II, Filipinos added ube ice cream to give the bean-mixed shaved ice its distinctive purple color and it became one of the country's most popular desserts.
Acai na tigela, Brazil
Made from date palms that grow deep in the Amazon rainforest and have been part of the local diet for hundreds of years because of their rich nutrition, açaí has had a huge impact in the kingdom of health-conscious people. But it wasn’t until it spread south that people thought to grind the date palms into a purple powder, sprinkle granola and bananas on top, and eat it for breakfast. The locals were even more surprised when “lazy” city dwellers added sugar and turned it into a dessert.
In Brazil’s larger cities, açaí is also topped with berries like strawberries, raspberries, blackberries, blueberries, etc. These berries are often frozen to keep them fresh during transportation from the forest to the point of sale. So when blended, they form a smooth mixture similar to a slushie.
If you're in São Paulo, try Açaí Mooca, a colorful bar that serves delicious and nutritious bowls of Açaí na tigela.
Coupe Colonel, France
This dish is both a dessert and a digestif. Made by adding vodka to sorbet, it is a popular dinner dish in Belgium, Argentina, and especially France. For the best Coupe Colonel, the sorbet needs to be smooth and the vodka should not be overdone (unless you want it to be).
Enjoy a glass of Coupe Colonel after finishing a hearty meal at Le Coupe-Chou restaurant in Paris.
Bastani sonnati, Iran
Iran is considered the birthplace of cool desserts, but it wasn’t until 1920 that the country created its famous dessert – ice cream. Bastani Sonnati is the oldest, created by local entrepreneur Akhbar Mashti. His innovation was so impressive that the recipe became a standard for traditional Persians.
Iranians add saffron to bastani sonnati (traditional ice cream) to give it a rich golden hue. In fact, this dessert requires a lot of ingredients: rosewater, pistachios, sheep's milk and salep (a flour made from wild orchids) to give it its distinctive flavor and smooth texture. It's best when sandwiched between two thin wafers.
You can enjoy the traditional taste of bastani sonnati at the Akhbar Mashti Bastani stall in Tehran, near Tajrish Square, now run by Akhbar's son.
Patbingsu, South Korea
Many Koreans say they wish they could grow smaller every time they enjoy a bowl of Patbingsu filled with shaved ice, condensed milk, and the all-important topping: red beans. To make patbingsu, red beans are simmered in sugar water for hours to achieve the perfect smoothness, creating an interesting contrast with the thick texture of the shaved ice. Patbingsu is often garnished with tteok (rice cakes) and misugaru (barley powder). Remove the red beans (“pat” in Korean) and you have bingsu.
This dessert is as much a feast for the eyes as it is for the taste buds. Chains like Sulbing have created bigger, more creative bowls of bingsu to please Instagrammers.
But if new flavors like black sesame or mango cheese aren't your thing, try the traditional patbingsu bowls at Mealtop, Seoul.
Banana Spilt, USA
In 1904, in Latrobe, Pennsylvania, 23-year-old David Strickler found a part-time job as a pharmacist's assistant at a local drugstore. Before soda fountains and jukeboxes, young Americans frequented drugstores for ice cream sundaes. Strickler entered a contest to come up with a new dessert. He thought of bananas and suddenly had an idea that would change the history of desserts forever.
The traditional banana split has a strict rule: the banana must be cut down the middle lengthwise, chocolate, strawberries, vanilla ice cream must be added in the middle, then chocolate syrup, strawberries, and pineapple are drizzled on top in that order. Finally, whipped cream, nuts, and cherries (the hallmark of a traditional sundae) are topped off.
Step into Philadelphia's historic Franklin Fountain ice cream shop and indulge in Dr. Dovey's classic Banana Split.
Raspados, Mexico
You know it’s back-to-school season in Mexico when you hear the jingle of raspados carts. Kids rush out of class to get their raspados filled with shaved ice, syrup, tamarind, chamoy (chili-infused raisins), and rompope (a Mexican egg, milk, sugar, and distilled liquor drink). Parents also feel more at ease knowing raspados are made with natural ingredients. Some varieties even have fresh fruit on top.
Raspado means “scraped” in Spanish, referring to the large, hard ice cubes that vendors scrape off with a spoon. Raspado varies from place to place; Colombian versions come with wafers, while vendors in Panama pour malt powder on top.
Don't leave Mexico City without trying the passion fruit raspado at Eskimo-oz y Raspados Sonia. Ask for a little extra chili if you like a stronger taste.
Granita di Caffe con Panna, Italy
The granita is a very popular theme in Italy, with artisans constantly trying to perfect the recipe over hundreds of years, resulting in each region having its own unique version.
One of the most famous versions is the Granita di Caffe con Panna. Strong espresso is added to crushed ice and stirred vigorously, then ladled into a glass with a generous dollop of whipped cream on top. The texture should be a little rough to give the ice time to melt in your mouth.
When traveling in Rome, head to La Casa del Caffe Tazza D'oro for a granita to help you recharge after a long tour.
Spaghetti Eis, Germany
This novelty dessert was created by Italian chef Dario Fontanella in 1960 in Mannheim, Germany. He put lemon ice cream in a potato cutter, giving it the shape of pasta. Since then, Italian ice cream shops have created their own “noodle” versions with strawberry sauce and grated white chocolate for extra flair. This spaghetti eis is a favorite with kids and will always put a smile on your face.
Brighten up your Berlin visit at Eis Lanzarno, a restaurant that has been serving spaghetti eis made with a special machine since 1970.
Kulfi, India
One of the world’s most delicious ice creams, kulfi takes a lot of time and effort to make. First, milk and sugar are boiled, seasoned, and simmered for about four hours, stirring constantly to ensure the mixture doesn’t stick together, until it thickens and the sugar browns to create a rich, sweet texture.
Nowadays, many vendors use machines and corn flour to speed up the process. The classic version includes rose, pistachio, and mango tilla kulfi (on a stick) or faluda kulfi (in a bowl).
This ice cream can be found at Kulfiano in Hauz Khas Village (Delhi). The kulfi here is served inside a mango and is absolutely delicious.
