Summer Make Ahead Desserts

Hwachae (Korean Watermelon Punch)

INGREDIENTS

3 cups cubed seedless watermelon

1 cup strawberries, quartered

1 cup fruit cocktail, drained

½ cup blueberries

1 cup coconut jelly (nata de coco)

2 ½ cups strawberry milk

2 ½ cups lemon lime soda

1 cup ice

METHOD

To a large punch bowl, add the watermelon, strawberries, fruit cocktail, blueberries, coconut jelly, strawberry milk, lemon lime soda, and ice. Mix to combine.

Serve immediately.

Grilled Pound Cake with Banana Pudding Ice Cream

 

INGREDIENTS

2 very ripe bananas, mashed

2 cups 35% whipping cream

14 oz sweetened condensed milk

¼ cup instant vanilla pudding mix

1 tsp vanilla extract

1 ½ cups graham crackers

1 pound cake, cut into 6 slices

Chocolate sauce, for serving

Chopped roasted peanuts, for serving

METHOD

Using a stand mixer or hand mixer, whisk the whipping cream until stiff peaks form.

Add the sweetened condensed milk to a bowl, followed by the vanilla pudding mix, mashed bananas, and vanilla extract. Whisk together.

Pour the condensed milk mixture over the whipped cream, and gently fold to mix. Then add the crushed vanilla wafer cookies, and fold again until just combined.

Pour the ice cream mixture into a loaf tin and cover with plastic wrap and aluminum foil. Freeze for 2-4 hours, or until frozen.

Remove from the freezer 15 minutes before serving.

Grill the pound cake on a hot grill (400 degrees Fahrenheit) for 1 minute on each side or until lightly browned.

Place the sliced pound cake on a plate and top with scoops of the ice cream. Garnish with chocolate sauce and the roasted peanuts.