Brace yourself for one of the wildest flavor combos ever to grace your dessert plate: guacamole ice cream. (Seriously, though, it’s fantastic.) It’s about to take center stage in Rosa Mexicano’s Festival de Helados. That’s right – the Ice Cream Festival returns.
Running July 31 through Aug. 25, this summer’s Ice Cream Festival will feature an array of different Mexico-inspired desserts, from shaved ice to churros to popsicles. It’s all part of Rosa Mexicano’s Tastes of Mexico series.
With help from executive chef Andre Mason, the Shops at Riverside restaurant previewed some of the desserts – all of which, by the way, are fantastic. A trio of homemade vanilla ice cream cones started the party with three flavors: sweet cream with shaved Mexican chocolate; honey-amaranth crunch; and plantain and peanut butter.
Paletas, or Mexican popsicles, arrived next. Again, Mason displayed three distinct varieties: papaya and passion fruit; guava, chile de árbol and huckleberry; and peaches and cream. Each popsicle is served in a chilled glass rimmed with a tasty crumble and garnished with fruit.
Mexican snow cones from the raspado cart (“raspar” is Spanish for “to scrape”) changed things up nicely with flavors of mango, mint and chile; passion fruit and lime; mocha caramel horchata; and orange creamsicle. During the Ice Cream Festival, diners will be able to mix and match all sorts of flavors as a server scrapes ice chips from a big block of ice.
The star of the show, of course, is the ice cream guacamole. Like Rosa Mexicano’s famous actual guacamole, the dessert guacamole will be prepared tableside and served in the restaurant’s distinctive stoneware molcajete. Simulating guacamole, the dessert mixes sweet avocado ice cream with white chocolate shavings and fresh raspberries and mint (to mimic the onion, tomato and cilantro). Coconut crunchies top things off, and raspberry and chocolate sauces and cinnamon sugar puff-pastry chips. You really have to taste it to believe it.
And you’ll get your chance to try all those flavors and more (ice-cream-stuffed churros, y’all!) when Rosa Mexicano’s Festival de Helados kicks off on July 31.
Bonus Recipe: Guava, Chile de Árbol & Huckleberry Paletas (Popsicles)
(Courtesy of Rosa Mexicano; makes 16 popsicles)
8 fresh pink guavas (or 2 cups of guava puree if you can’t find ‘em fresh)
½ cup sugar
½ cup water
1 tbsp. fresh lemon juice
½ tsp. ground chile de árbol
8 ounces fresh huckleberries (or blueberries if you can’t find huckleberries)
1 cup sugar
2/3 cup heavy cream
Popsicle mold and sticks
1. Peel and chop the guavas. Place into a blender until smooth. (It should yield 2 cups of guava puree.)
2. Combine the ½ cup of sugar and water in a small pot and bring to a boil. Boil for 4 minutes then remove from heat and add lemon juice.
3. Combine the guava puree and the sugar mixture. Stir in the chile de árbol powder and chill in the refrigerator until cold.
4. Combine the huckleberries and 8 ounces of sugar and bring to a simmer. Slowly add the cream and cook for 5 minutes. Blend in a blender until smooth and strain through a fine mesh strainer. Chill in the refrigerator until cold.
To assemble the popsicles:
1. In your popsicle mold, pour in ¼ of the with the guava puree. Freeze for 1 hour.
2. Pour in the huckleberry puree until half full. Freeze for 1 hour.
3. Fill the remainder of the mold with a mixture of both purees and insert popsicle sticks. Freeze for 3 hours.
4. To remove from mold, place in warm water for 20 seconds and they should slide right out. Enjoy!