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Beautiful and vibrant-looking iced drink to quench the summer heat. Though the fruit has a very mild taste, this iced latte is so tasty and appealing to look at. Give this recipe a try and leave your guest amazed. (scroll down for the recipe) Dragon fruit is native to Central America and is a tropical fruit with a mild flavor which is a mix of kiwi and pear. As I said before, this fruit doesn't have a strong flavor. It is the hot pink color of the fruit that attracts everyone. It is truly nature's gift. They are a must on your plate if you want to add some color, let it be fruit salad, chia pudding, smoothies, or mocktails. You can make your food look jaw-dropping with this fruit. Dragon fruit comes in two variants as of now. One with white pulp and the other one is a beautiful, eye-catching magenta pink color. Usually, it is the color of the fruit that attracts me. Whenever I see the pink variant available in my supermarket, I'm thrilled to get my hands on them. I just love the color and you can cook up something with this fruit for an insta-worthy shot. Since the fruit has a subtle taste, I prefer to add this fruit to smoothie bowls and smoothies. Dragon Fruit Iced Latte. Serves: 1 Ingredients: Dragon fruit (cut into small cubes) - 1/3 cup Condensed milk - 2 tbsp. Ice cubes - 3/4 cup Vanilla Ice cream - 1 large scoop Milk (chilled) - 1/2 cup Method: To a blender, add dragon fruit and condensed milk. Blend to form a smoothie-like consistency. Pour the blended dragon fruit into a serving glass followed by 3/4 cup of ice cubes. Top the ice cubes with 1 large scoop of vanilla ice cream. Now gently pour the milk over the ice cream. Garnish with a few pieces of dragon fruit. Add a straw and serve immediately. Give the iced latte a good stir to mix in the milk before consuming.

Crispy, flaky puff pastry on the outside, soft and gooey, warm apple on the inside is the ultimate comfort snack. Though this is a store-bought puff pastry recipe, Trust me! Everyone will love this sweet treat. (scroll down for the full recipe) I love to bake, and I like to serve home-baked goodies to my guest and family. They also prefer my homemade treats rather than the store-bought ones. The only problem is, I don't want to spend my entire day in the kitchen. Now, who wants to do that? Using store-bought puff pastry is a lifesaver. Make the filling of your choice, either sweet or savory, and make these delicious puffs or turnovers at home. You only need to remember that when you buy puff pastry, make sure you buy a good quality brand. The brand that I always go for is "Switz puff sheet". They work well and give you beautifully textured, crispy, flaky puffs. When you have leftover apples at home, use them to make delicious apple puffs. The flavor is so comforting and filling, soft and gooey, and pairs well with the flaky crispy puffs pastry. When you make the filling, check the sweetness of the apple and adjust the sugar accordingly. Things to note for perfect apple puffs: Puff Pastry: Buy a good quality ready-made puff pastry. Ready-made puff pastries are usually stored in the freezer section, so make sure you thaw the puff pastry for about 40-50 minutes before using it. I used a brand called Switz. They are available both in sheets and in squares. Apple: When choosing an apple, keep in mind that they need to be sweet and slightly tart. If you find the apple super sweet and not tart enough then add a little bit of freshly squeezed lime, about 1/4 to 1/2 tsp, Brown Sugar: Try to use brown sugar in this recipe. Yes, you can use regular sugar if you have no choice. But, there will be a huge difference in the flavor. We need that caramel, molasses kind of flavor for the filling. Egg Wash: For the puffs to be nice and golden brown, apply egg wash over the pastry just before baking. For a vegetarian version, you can replace egg wash with milk. Apple Puffs Makes 10 puffs Ingredients: Apple - 3 no (chopped into small pieces) Cinnamon - 2 no ( 1 inch long sticks) Clove - 4 no. Brown sugar - 3 tbsp. Butter (salted) - 2 tbsp. Puff pastry squares - 1 packet ( 10 pieces in 1 packet, or use 1-2 puff pastry ready-made sheets) Flour - 1 tbsp Egg - 1 no Water - 1 tbsp, Method: To a frying pan, add 2 tbsp. of salted butter. Once the butter is melted, add the cinnamon and clove, and cook on low flame for about 30 seconds or until the raw smell is gone. Now add the chopped apple and fry on medium flame for a minute. Add sugar and continue to cook on medium flame until the water has fully evaporated. Turn off the heat and let the apple filling cool down to room temperature. Once cooled remove the whole spices (cinnamon and clove) from the filling. Sprinkle about a tablespoon of flour onto a cleaned surface and spread a fully thawed store-bought puff pastry sheet cut them into 8-10 squares. (If the the pastry sheet is small, use 2 sheet in total to cut 10 squares). I used ready-made pastry puff squares. Beat an egg with 1 tbsp. of water to make the eggwash. Take a square piece of puff pastry and add a spoonful of the apple filling in the center (make sure you have left enough space to close and seal the sides) Now apply eggwash on the edge and carefully and carefully fold into a triangle and press the edges using a fork. Repeat the process to make the rest. Now place the puffs onto a baking tray lined with silicone sheet or baking sheet. Make sure there is about an inch of space between each puffs. Using a silicon or pastry brush, apply eggwash and sprinkle with some sugar on top. Make a small slit on top with the help of a knife. Bake in a preheated oven at 180°C for 25-30 minutes or until golden brown in color. Transfer the puffs onto a wire rack to cool and serve with a nice cup of tea.

Dalgona styled hot coffee with a splash of vanilla. This recipe is for one serving and can be made in no time with the help of a milk frother or an electric whisk for a frothy, foamy coffee. The foamy texture will remind you of the cafe-style cappuccino. (scroll down for the recipe) Whipped coffee has become popular over the past two years. The process behind it is whisking instant coffee with the help of an electric whisk or milk frother. If you do not have an electric appliance, you can use a regular hand whisk, but the task is a little tedious and takes more time. You can drink whipped coffee either hot or cold. Dalgona coffees are usually served chilled and enjoyed during the hot summers. It is monsoon season over here and the weather is wet and cold. A good cup of hot coffee and a beautiful view of the rain is a must during the rainy season. The star ingredient of this recipe is instant coffee powder and we are aerating the coffee to form a thick foamy texture, like whipped cream. If you ask me about the taste, it tastes like normal instant coffee. But, it is the foamy texture that makes this coffee stand out from the rest. Things to note for a perfect whipped coffee: Strength of the coffee: The strength of the coffee can be adjusted to your liking. I like my coffee strong and love that bitter kick. If you prefer a lesser strength, do reduce the quantity of coffee powder or add more milk. Whisk: Please use an electric whisk or milk frother. Trust me, using a hand whisk require more time and effort and will not be a pleasant experience. Milk: I'm using regular milk in this recipe. You can use plant-based milk for a vegan version. Whipped Vanilla Coffee Serves: 1 Ingredients: Instant coffee powder - 1 tbsp. Sugar - 1 tbsp. Hot water - 1 tbsp. Hot Milk - 3/4 cup Vanilla extract - 1/4 tsp. Method: Take a coffee mug and add coffee powder, sugar, vanilla extract, and water. Using a milk frother, whisk the coffee for 3 -5 minutes or until the coffee is thick and foamy. The foam must be thick and have a soft peak consistency, not runny. Now pour in 3/4 cup of hot milk, and you'll see that the foam is rising to the top. Dust a little bit of coffee powder on top. Gently stir the coffee and enjoy it right away.

Mango cheesecake in the form of delectable ice cream with easily available ingredients. They are easy to make with the least worry about the appearance of the dessert, unlike cheesecakes. Let's just say that it is a creamy delicious deconstructed mango cheesecake made with less effort and trouble. (scroll down for the recipe) We are almost moving towards the end of summer and towards the end of mango season. Just before bidding adieu to the delicious mangoes, make the most of it and my mango cheesecake ice cream recipe. And what is the best part of making cheesecake ice cream? Well, this dessert tastes like cheesecake with no fuss about the overall look and appearance. When we make cheesecake, we get a whole lot of stress and thoughts behind it. First, we need a perfect round cheesecake with clear layers for presentation. Secondly, the number of ingredients and time consumed for the prep is higher compared to ice cream. So why go for the trouble? Just make mango cheesecake ice cream. I like a little bit of saltiness in my desserts. Just like the savories, Salt gives excellent balance and improves the taste of desserts. Adding digestive biscuits and cream cheese to the ice cream levels up the game and they taste so good. Please give this recipe a try, you can thank me later. Things to note for a perfect mango cheesecake ice cream: This recipe is to make ice cream without an ice cream maker. So including all the ingredients mentioned in the list are essential. Do not substitute condensed milk with sugar and whipping cream with fresh/regular cream. Both of these recipes are essential for creamy ice cream. Use digestive biscuits for a little bit of saltiness in your ice cream. Crushed biscuits in this recipe complete the cheesecake ice cream. Do not crush the biscuits into a fine powder. Leave out a few chunks because it tastes so good! Always use an airtight container to store the ice cream. This will help to prevent the formation of ice crystals. If you do not have airtight containers, use an open container such as bread loaf tins or cake tins and tightly seal the top using cling wrap. Mango Cheesecake Ice cream Makes - 5 cups, approximately 750 gms Ingredients: Mango (cubes) - 1 cup Digestive Biscuits - 50gm Whipping cream - 1 1/2 cup Condensed milk - 3/4 cup Cream cheese - 100gm Method: Crush digestive biscuits using a rolling pin or in a mixer grinder. Do not crush them too fine, leave out a few chunks. In a blender, add the mango chunks and blend until you get a fine puree and set it aside. Add whipping cream, cream cheese, and condensed milk to a mixing bowl. Now using an electric whisk, whisk for a few minutes until you get a soft peak consistency. Now take an air-tight container and add 1/3rd of the ice cream mixture. Spread the mixture evenly using a spatula. Take 1/3rd of the mango puree and drizzle on top, you can use a toothpick to give a swirling effect on top. Now, sprinkle about 1/3rd of the crushed digestive biscuits on top. Repeat the process until you get three layers of cheesecake ice cream. On the topmost layer, you can add a few mango pieces as garnish. (optional) Close the container and let the ice cream mix freeze in the freezer for at least 8 hours or overnight. The more hours in the freezer the better. Before serving, take out the container and let it rest at room temperature for 3-5 minutes. Scoop and serve immediately. .

Coffee over ice with a bit of sweetness and milk is a refreshing summer drink for all coffee lovers. Iced Coffee is usually made with brewed espresso over ice but, I'm using instant coffee powder instead. (scroll down for the recipe) Though it is monsoon season over here, we don't have much rain. The days are so hot with scourging sun just like how the summer season goes. I miss the rain and my cup of hot coffee. Well, since there is a change in the weather, the summer days continue and nothing goes wrong with a perfect homemade iced coffee to quench the thirst and bear the heat. Iced coffee is basically brewed, cooled coffee poured over ice and cold milk. Nowadays people use cold brew, where coffee is brewed using cold water and stored in the refrigerator. Cold brews are excellent for making iced coffee, but I use instant coffee powder to make my iced coffee because it can be made in no time. All you need to do is mix in the required amount of instant coffee in hot water. I know! it is different from brewed coffee. If you don't have time to spare then trust me, instant coffee is your best friend. My iced coffee recipe is an inspiration from the Vietnamese iced coffee where they use condensed milk. My twist here is I add extra cream or whipping cream to my iced coffee to make it a little frothy. Things to note for a perfect Iced coffee: Mix the coffee in hot water and let it either cool at room temperature or chill in the refrigerator. The aim here is that we don't want hot coffee and the ice wouldn't melt away immediately. If you have a milk frother at home, use them to froth your milk and cream mixture. Froth the milk and cream for about 3-5 minutes before you pour over the coffee. Iced Coffee Serves: 1 Ingredients: Instant Coffee Powder - 2 tsp. Hot water - 3/4 cup Ice cubes - as required Milk - 1/4 cup Condensed milk - 2 tbsp. Fresh cream/whipping cream - 2 tbsp. Method: Heat 3/4 cup of water and add 2 tsp. of instant coffee powder. Mix well and set aside for it to cool. To a glass add milk, fresh cream & condensed milk. Using a milk frother, froth the milk mixture until it is nice and foamy. Now to a serving glass, add the required amount of ice cubes, prepared coffee, and the frothed milk mixture. Mix and serve immediately.

Healthy, creamy, vibrant-looking smoothie bowl to enjoy as a quick breakfast or snack. Dragon fruit is a low glycemic fruit making this smoothie bowl a guilt-free breakfast treat. (scroll down for the recipe) Dragon fruit has a very subtle flavor. You feel like eating a kiwi that is diluted in water. When we bite into the dragon fruit, the texture is similar to that of a Kiwi. It basically tastes tasteless. But you can call this fruit a superfood. Dragon fruits are packed with multiple nutrients. It is a good source of vitamin C and magnesium and is loaded with antioxidants and fiber. So, try to include dragon fruit in your diet whenever they are in season. Dragon fruit comes in two variants as of now. One with a white pulp and the other one is a beautiful, eye-catching magenta pink color. Usually, it is the color of the fruit that attracts me. Whenever I see the pink variant available in my supermarket, I'm thrilled to get my hands on them. I just love the color and you can cook up something with this fruit for an insta-worthy shot. Since the fruit has a subtle taste, I prefer to add this fruit to smoothie bowls and smoothies. Things to note for a perfect dragon fruit smoothie bowl: Peel and cut the dragon fruit into small cubes. Freeze them for at least for 6-8 hours. Long hours in the freezer give you that sorbet like smooth creamy texture. Please use a decent, heavy duty blender. No, Im not asking you to spend a lot of money on a heavy duty belnder. At least it should have enough power to crush and blend the frozen fruits. I used wonderchef nutriblend for this recipe. It is a 20,000 RPM, 400 watts mixer grinder and does a very good job for the price of it. Dragonfruit smoothie bowl Serves : 1 Ingredients: Dragon fruit (cubed and frozen) - 1 1/2 cup Banana (sliced and frozen) - 1/2 cup Milk (regular/plant based) - 1/4 cup For Garnish Dragon fruit & banana slices Chia Seeds Pumpkin seeds Method: To a blender add the frozen dragon fruit, banana and milk . Blend until all the ingredients are smooth in texture. Immediately transfer into a bowl and smoothen the top. Garnish with dragon fruit cubes, banana slices , chia and pumpkin seeds. Serve immediately.

Healthy, creamy, and vegan papaya smoothie bowl rich in vitamin A & C. This recipe can be made within a few minutes and can be made for a quick snack or breakfast. (scroll down for the full recipe) We usually make a papaya smoothie bowl whenever we have leftover papayas at home. It is a great way to use up the leftovers; the best part is that it turns into a guilt-free frozen dessert. Papaya is a rich fruit. when I say rich, it is packed with flavor, sweetness, and nutrients. Papaya is a bombshell of antioxidants, Vitamin A, C, and E. Additionally, I have read in health magazines that papaya can prevent cancer. How amazing is that?! So definitely papaya is a must-include fruit in your diet. Never throw away the leftovers, just freeze them to make delicious smoothies and smoothie bowls. It is said that papaya doesn't go well with regular milk. Well, this is a well-known controversy that you'll find over the internet. When I tried papaya with milk, I faced some reactions and got sick. So when I make smoothies or smoothie bowls using papayas, I try to use plant-based milk, coconut water, or fruit juice. I used orange juice for this recipe and my smoothie bowl is now jam-packed with Vitamin C. Things to note for a perfect Papaya Smoothie Bowl : Freeze your fruit at least overnight. Long hours in the freezer give you that sorbet-like texture for your smoothie bowl more like a thick slushy. Use an extremely good, heavy-duty blender. No, I'm not asking you to spend a lot of money on a heavy-duty blender. At least it should have enough power to crush and blend the frozen fruits and ice. Papaya Smoothie Bowl Serves: 1 Ingredients: Frozen papaya pieces - 1 cup Frozen banana pieces - 1 cup Orange juice - 1/2 cup For garnish: Papaya chunks - a few Chia seeds - 1 tbsp. Fruits or seeds of choice - as required Method: To a blender add frozen papaya, frozen banana, and orange juice. Blend until all the ingredients are smooth in texture. Transfer immediately into a bowl and smoothen the top. Garnish with chia seeds, papaya pieces, pumpkin seeds, or any other fruit of your choice. Serve immediately. Notes: Smoothie bowls are generally packed with sugar because we are using large portions of fruits. So try to restrict the quantity to not more than 2 cups of fruits and balance it with chia seeds and healthy nuts. If you want a thicker texture, then reduce the amount of orange juice from 1/2 cup to 1/4 cup.

Chocolate-flavored, malt-based health drink "Boost" in the form of an icy popsicle. This is a great treat for children during the hot summer season. They are easy to make with just a few ingredients and they are delicious! (scroll down for the full recipe) Popsicles are a must during the summer season and a favorite amongst children. The ones that we buy from the store are mostly high in sugar, artificially flavored, and a waste of money. Let me tell you that if you have a popsicle mold and a freezer, then the sky's the limit. You can make anything and everything into a popsicle. It can be milk-based or just pure fruit based or just convert your favorite drinks into popsicles. Trust me, they are the easiest to make and they taste delicious. Boost malt drinks are packed with nutrition. This health drink brand claims that the drink is enriched with vitamin B and other minerals which helps to regulate body metabolism. It increases the strength and stamina of the body which is crucial for growing kids. So making them into popsicles is not just a treat but a healthy snack too. Things to note to make perfect boost popsicles: The popsicles must be kept in the freezer for at least 5-6 hours for them to harden. Once frozen, dunk the popsicle mold in lukewarm water for an effortless unmoulding of the popsicles. You can easily store the popsicles in the freezer. Take a small piece of baking paper and wrap the sides of the popsicles. Store the wrapped popsicles in a freezer-friendly airtight container. Boost Popsicles Serves: 4 Makes 4 popsicles Ingredients: Milk - 1 cup Fresh cream - 200ml Sugar - 3 tbsp. Boost health drink mix - 4 tbsp. Method: Pour milk into a saucepan and bring it to a boil. Turn off the heat and add 200 ml of fresh cream, sugar, and boost. Give this a good mix until well combined. Now, wait for the popsicle mix to cool down to room temperature. Pour into a popsicle mold and place popsicle sticks in each. Freeze the popsicles for at least 5 hours or overnight. For unmoulding the popsicles, dunk the popsicle molds in lukewarm water for a few seconds and you will be able to unmould effortlessly. Garnish with some Nutella or chocolate sauce and serve immediately or freeze them for later use.

Cafe coffee day's Tropical Iceberg can be made at home with just a few ingredients. A frozen cold coffee drink that is frothy, thick, and slushy. Give this a try, they taste the same! (scroll down for the full recipe) Anyone who has been to cafe coffee day would have tried their famous beverage 'Tropical Iceberg'. CCD was one of the first exclusive coffee outlets that we had in our town. This place was the hangout place for us youngsters. The good old school life and college life, CCD had a part to play. Even though we still have CCD outlets, the competition is tight with Starbucks, Costa Coffee, and other emerging cafes. Yet, CCD has my heart and I hope they survive in this competitive world. Tropical Iceberg is a super cold, frozen coffee and the texture of the drink appears to be slushy-like. Coffee in the form of a frozen drink is a thumbs up from me and being able to make a replica of this drink is even better. I first posted this recipe on youtube and was overjoyed with all the positive feedback. They taste the same, yum! Give this recipe a try and you'll love it. Make them in the comfort of your home, in your pajamas, and watch long hours of Netflix. 😋 Things to do for a perfect Tropical Iceberg: I made espresso using instant coffee powder. Make the espresso in hand and let it chill in the refrigerator for at least 15 -30 minutes, the aim here is to get a chilled espresso for the drink. Please use an extremely good, heavy-duty blender. At least a decent one because we are going to crush ice! And for a smooth slushy texture, your blender must be good. I used Wonderchef's Nutriblend. It is a 22,000 RPM, 400 watts mixer grinder and does a very good job for the price of it. Tropical Iceberg Serves: 1 Ingredients: Ice cubes - 1 1/2 cup Vanilla essence/ extract - 1/4 tsp. Milk Powder - 2 tbsp. Sugar - 2 tbsp, Instant Coffee powder - 2 tsp. Hot water - 1/4 cup Method: To make the espresso, mix 2 tsp. of instant coffee powder into 1/4 cup of hot water. Let it cool at room temperature and chill in the refrigerator until cold. Now to a blender, add the rest of the ingredients and chilled espresso. Blend for 40 seconds, or until we get a thick and smooth slushy-like texture. Pour into a serving glass and serve immediately.

Superfood chia seeds in the form of a delicious pudding, to be enjoyed as a ready-made breakfast, snack, or guilt-free dessert. This recipe is the best for the summer season when mangoes are readily available. (scroll down for the full recipe.) Making chia seed pudding is my go-to breakfast during the summers. I love the texture and creaminess of chia pudding and not to forget the massive health benefits from it. Chia seeds are rich in omega-3 fatty acids and full of protein and fiber which helps to keep you full for a longer time. Additionally, they help to regulate blood sugar and support weight loss. So why leave out these tiny but powerhouse seeds? That too, in the form of a pudding? Chia seeds do not have any taste as such so whatever you add to the pudding decides the flavor. Let it be chocolate, vanilla, bananas, or my favorite mangoes. So if you are on a weight loss journey but you extremely crave something sweet, then chia seed pudding is your savior. I'm sharing mango chia pudding here but if you are on a low-carb diet then replace the mangoes with lower glycemic fruits such as strawberries or apples, or reduce the quantity of the mangoes used in the recipe. Things to note for a perfect mango chia pudding: Mix the chia seeds with the desired liquid and let it rest in the refrigerator for at least 4-5 hours. The best would be overnight so the seeds have enough time to expand. Layer the pudding right before serving for a clean look. Mango Chia Pudding Serves: 1 Ingredients: Chia seeds - 2 tbsp. Milk - 1/2 cup Vanilla - 1/4 tsp. Sugar/honey or artificial sweeteners - 1/2 tsp or as required Mango - 1 cup (for purée) Mango cut into cubes - 1/2 cup For garnish: Mint leaves Pumpkin seeds/almonds Method: Into a bowl add milk, vanilla, sweetener, and chia seeds. Now, using a fork or spoon mix well until there are no clumps of chia seeds. Cover and refrigerate the mix for 4-5 hours or overnight. Just before serving, take 1 cup of chopped mangoes and purée them in a blender. Add half of the chia pudding to a dessert glass and flatten the top. Now add half of the mango purée followed by a few pieces of chopped mangoes on top. Now add the remaining chia pudding, followed by the remaining mango purée and mango pieces. Garnish the pudding with mint leaves and pumpkin seeds.

A famous Italian coffee-based dessert using vanilla ice cream and espresso. It can be easily made at home by substituting espresso with instant coffee. This is a must-try recipe for anyone who loves coffee. (scroll down for the recipe) Well, the affogato recipe calls for vanilla ice cream and espresso. Since we don't have an espresso machine at home, I replaced it with instant coffee, and oh my gosh! It is heaven, a mix of creamy sweet vanilla ice cream with a kick of coffee. Add your favorite topping such as chocolate chip and this tastes even better. The trick to enjoying Affogato is to eat the dessert before it fully melts and drink up the remaining delicious coffee. Topping affogato with crushed biscuits and chocolate chips gives the dessert a crunchy texture. I used digestive biscuits in this recipe which provide a nice salty flavor. You can replace the digestive biscuits with any other kinds such as crushed chocolate chip cookies or Oreos. I like it when there is a little bit of saltiness in desserts so I went with digestive biscuits. Things to note for a perfect Affogato: Vanilla ice cream used in the recipe must be frozen, it means frozen as rock, Do not leave the ice cream out from the cold and then use it in affogato. Trust me the result would be a soup of ice cream and coffee than a beautiful dessert. So always scoop out the required amount of ice cream and leave it in the freezer for another 1 hour. The prepared coffee must be hot but not piping hot. Using piping hot coffee over the ice cream will not give you enough time to enjoy the dessert. and you ll be in a hurry to finish it off before it turns into soup. Affogato Serves: 1 Ingredients: Instant coffee powder: 3 tsp. Hot water - 1/4 cup Vanilla Ice cream - 2 large scoops. For granish Chocolate chips - 1 tbsp. Crushed digestive biscuits: 1 tbsp. Chocolate sauce - 2 tsp. Method: Add 3 tsp. of instant coffee powder into hot water. Mix well to combine. To a serving glass, preferably a dessert glass, add 2 large scoops of vanilla ice cream. Now pour over the hot coffee and top it with crushed biscuits, chocolate chips, and chocolate sauce. Serve immediately.

Delicious, creamy, and frothy strawberry-flavored drink that can be made in no time. This frappe is a paradise for all the strawberry lovers out there and the best part is, that you only need three ingredients for this recipe. (scroll down for the recipe) I made this frappe especially to celebrate valentines day. Why? Well, it is strawberry season, this fruit and color depict romance, and you can easily whip it up with just a teeny tiny effort. Now, how great is that?! This is the best-budgeted way to celebrate valentines day with your valentine in the comfort of your home. As I have mentioned in my earlier post, frappe means milkshake. There is no need to get confused on this matter. Both frappe and milkshake mean the same thing. The term frappe is one of the synonyms for the term milkshake. Things to note for a perfect strawberry frappe: This recipe calls for vanilla ice cream, scoop out the required amount of vanilla ice cream from the tub and let it freeze in the freezer for another 15-20 minutes. This will result in a perfect thick frappe. You can use either fresh or frozen strawberries for this recipe. I used fresh strawberries but using frozen ones will give you a thicker frappe. This recipe only requires three ingredients, but to jazz up the presentation do not hesitate to use whipped cream and heart-shaped candies on top. Strawberry Frappe Serves: 1 Ingredients: Vanilla Ice cream - 3 scoop Strawberries - 1/2 cup Chilled Milk - 3/4 cup For Garnish: Strawberry purée- 1 tbsp. Whipped cream - as required Heart-shaped candies - as required Method: To a blender add ice cream, strawberries, and chilled milk. Blend for a few seconds until well combined and frothy. Now to a serving glass, add 1 tbsp. of strawberry purée and using the back of the spoon, smear the inner sides of the glass with strawberry purée. Pour in the frappe and top it with whipped cream, strawberry, and heart-shaped candies. Serve immediately and enjoy with your valentine. 😊 Notes: This recipe was made using regular milk and regular vanilla ice cream. For a vegan version, replace it with vegan milk and ice cream. I made strawberry puree using 2-3 large strawberries and quickly puréed in a blender. Use strawberry purée for a cool marbled effect.