Treat your taste buds with these DIY activities

We hope you are having an amazing time at our Summer Camp 2020. So far you have learned to make your very own musical instrument, created natural perfumes like a pro, and showcased your wit and humour in creating that amazing comic strip! For your fourth Summer Camp activity, let’s chill a bit and just enjoy the summer! After dealing with the sense of sound, smell and sight, it’s now time to play around with the sense of taste! And what goes better with the hot summer than ice cream, right? 

Remember the first time you picked your favourite ice cream, sat lazily under a shed, and just allowed a scoop of that ice cream to slowly melt in your mouth? That whole chilled sensation leaving an instant sweetness in your tongue is altogether a different experiment. It quenches your thirst while simultaneously making you crave for more at the end. After all, the sense of taste is a tricky affair. It just doesn’t let you stop at one ice cream! 

So today, ditch those store-bought ice creams, as you will learn to make these sweet coolers at home from scratch. And mind you, they are as healthy as yummy!

Method: 

• Place the Oreo cookies inside a plastic bag and gently crush them using a rolling pin. (Don’t crush into a fine powder. A mixture of small crumbs and medium-sized chunks is best for this recipe.) Keep it aside.
• Take a large mixing bowl and add the cream/yoghurt and condensed milk together. With a spatula, give it a good mix.
• You can add a teaspoon of vanilla extract into the mix for fragrances.
• Now add the crushed Oreo chunks and gently fold with the spatula.
• Your crunchy Oreo ice cream is ready. Scoop the ice cream into a container suitable for freezing and freeze it for at least 5-6 hours.
• Remove from the freezer five minutes before serving. 

Method:

• Boil the milk on medium flame till it reduces to ¾ quantity. 
• Add ½ cup of condensed milk once the milk is reduced. Give it a good mix.
• Add ½ teaspoon of cardamom powder and one tablespoon of cornflour into the boiling milk.
• Mix it constantly so that no lumps are formed. 
• Add a quarter cup of sugar and mix it till the sugar gets dissolved in the milk.
• Then add a pinch of saffron into the kulfi mixture and turn the heat off.
• Let the kulfi mixture cool down. 
• Meanwhile, take two medium-sized mangoes, peel it, and chop it into small cubes. 
• Add one cup of sugar and blend the mangoes and the sugar into a smooth paste.
• Add the blended mango into the kulfi mixture and mix it well so that everything gets combined evenly. 
• Your mango kulfi is ready.
• Transfer this into glasses and garnish the kulfi with chopped pistachio pieces.

(Pro tip: you can also use mixed nuts instead of just pistachios to add flavours)

• Place popsicle sticks into the glasses and freeze it for a minimum of 8-10 hours. 

Method:

• Take a blender and blend each fruit one by one separately. For example, you can start with mango. Blend it into a smooth puree and keep it aside. Then clean the blender and use it to blend strawberry and so on.
• Once you have the puree form of all these fruits, you are ready to make the rainbow popsicle.
• Layer the purees one by one into a cup or a popsicle holder. Fill it to the brim. 
• Place a popsicle stick into the glass and freeze it for 8-10 hours.
• Your refreshing rainbow popsicles are ready.

We hope you’ll have a gala time enjoying these refreshing and yummy ice creams. 

Will you try any of these recipes? Which one is your favourite? Do let us know in the comments below.