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Travel with your Stomach: Frozen Treats from Around the World

Travel with your Stomach: Frozen Treats from Around the World
While jetsetters are lying low for a minute, it’s easy to travel with our minds. It’s even more fun to travel with our stomachs. And as temperatures rise, who wouldn’t want to indulge in a frosty treat that feels like an instant vacay to a far off destination? Take a little food tour with these frozen treat possibilities from around the globe.


Enjoying some mastic-style ice cream.


All heads turn when the unmistakeable piragua cart comes rolling down the street, especially on those days that feel like you're standing on the surface of the sun. From the island of Puerto Rico comes this simple yet essential frozen treat. Made of shaved ice stacked high like a pyramid, the piragua is flavored with an array of  tropical syrups like coconut, guava, tamarind, pineapple, and sugar cane. 
Make your own with this recipe


      Source: Discover Puerto Rico




Popular throughout India, Pakistan, Sri Lanka, Bangladesh, Nepal, and Myanmar this conical treat is essentially ice cream but way more dense and creamy. It's a real labor of love, made by evaporating sweet, flavored milks by slow cooking. Then the mixture is sealed up tight and submerged in ice and salt for fast freezing. You'll find kulfi in flavors like pistachio, cardamon, saffron, rose, and mango.
Make your own with this recipe



                Source: Relish the Bite 




What could be more appealing than cold spaghetti? Don't let the optics fool you, this German novelty dessert is just vanilla ice cream pushed through a  Spätzle press for that distinctive pasta shape. Strawberry sauce plays the part of marinara sauce and white chocolate shavings look all too much like sprinkles of parmesan. We promise it's delicious!
Make your own with this recipe


Source: Oktoberfest for Teens


Mochi Ice Cream


Little pockets of joy, mochi ice cream combines chewy Japanese rice dough and undeniably delicious ice cream in one-to-two bite morsels. Though mochi has long been a part of New Years traditions throughout Japan, the ice cream component only gained popularity and global distribution in the 1990s. While the Neapolitan trio of flavors are quite common, be sure to try green tea, plum wine, and red bean. 
Make your own with this recipe


Source: Taste of Home

Ais Kacang


Well known throughout Malaysia, Singapore, and Brunei, the name translates to rice bean and, this time, what you see is what you get! S ometimes referred to as Air Batu Campur (or ABC for short), the ingredients can range but the result will always be colorful and always feature shaved ice and beans ever since its emergence in the 1950s. A typical Ais Kacang is topped with its namesake cooked red beans, seeds, nuts, milk, jelly syrup, and creamed sweet corn. Eclectic is an understatement!  
Make your own with this recipe


Source: Sayang Malaysia


Frozen Bananas


The ingredients are straight forward and the result is so satisfying! A few bananas, some melted Mexican chocolate, a handful of wooden sticks, and you've got yourself a fruit-forward alternative to ice cream! Roll the choco-coated banana in coconut flakes, crushed nuts, or sprinkles to liven things up! 
Make your own with this recipe


 Source: Que Rica Vida




Patbingsu is a go-to summer favorite in Korea and has been since the days of the Joseon Dynasty in fact. That's going back to 1392! A mountain of shaved ice gets doused in condensed milk and covered with adzuki beans (yep, there's more beans in store!), bits of rice cake, fruit, and jelly. The beans are boiled, mashed, and sweetened to perfection. More variations on the theme seem to pop up everyday so don't be surprised if you see Oreos or mango in the mix.                                                       

Make your own with this recipe


 Source: Food Network




Ever have your ice cream mastic? It's fantastic! Dondurma originates from Turkey and is a mastic ice cream meaning it's is chewier, has a harder texture, and is less likely to melt before you finish. Perfect for the slow, thoughtful ice cream eaters among us! Vendors in store fronts and streets have to keep the ice cream churning on paddles so it doesn't become too unmalleable before serving. But because of the ice cream's sturdy nature, it's a common site to see vendors having a little fun  playing hard to get before letting customers take their cones to go.  
Make your own with this recipe


Source: SBS