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Coolers
Pina Colada:
Ingredients
1 banana, peeled and sliced
1 slice pineapple
4-1/2 tbsp pineapple juice
1 scoop of strawberry ice cream
1-1/2 tbsp coconut powder
Method
Roughly chop the banana. Cut two small wedges from the pineapple for decoration and put it aside. Cut the remaining pineapple into pieces and put it in the blender with the chopped banana. Add pineapple juice and process until the mixture turns into a smooth paste.
Add strawberry ice-cream, coconut powder and a small scoop of finely crushed ice. Process until the mixture gets smooth. Pour the mixture into glasses and decorate each glass with a small wedge of pineapple and a cherry. Serve immediately.
Chocolate Cooler:
Ingredients
4 tbsp cocoa powder
Sugar to taste
1-2/3 cup milk
2/3 cup yoghurt
½ tsp vanilla essence
4 scoops of chocolate ice-cream
Method
Pour half a cup of milk in a pan and stir it after mixing small amounts of cocoa powder. Stir continuously on mild heat, until the mixture boils. Remove it and let it cool. Pour the cool cocoa milk into a jug and whisk in the remaining milk, yoghurt and the vanilla essence.
Pour the mixture into glasses and top each one with a scoop of ice cream. Decorate with mint leaves and chocolate pieces. Serve immediately.
Coffee glace:
Ingredients
2-1/2 cup water
3 tbsp instant coffee powder
1 tbsp sugar
2-1/2 cup milk
Ice cubes
Vanilla ice-cream
Method
Bring half a cup of water to a boil, then pour it into a bowl with coffee powder. Add sugar and chill the mixture for two hours. Mix milk with remaining water in another bowl. Add the chilled coffee and stir well. Pour the coffee mixture into glasses until they are three-quarters full. Top each glass with ice-cubes and ice-cream and decorate them with grated chocolate.
Chocolate sundaes:
Ingredients
4 scoops of vanilla and chocolate ice-cream each
2 ripe bananas, sliced
Fresh cream
Almond sliced
For the sauce
¼ cup light brown sugar
½ cup golden syrup
3 tbsp coffee powder
1tsp ground cinnamon
5 ounces chocolate, chopped
1/3 cup fresh cream
Method
To make the sauce, put sugar, syrup, coffee and cinnamon in a pan. Bring to a boil, and then cook further for about five minutes, stirring the mixture continuously. Turn off the heat and let the sauce cool.
Fill each glass with a scoop of vanilla and another of chocolate ice-cream. Sprinkle the sliced bananas on the ice-cream. Pour the warm sauce onto the bananas, and then top each sundae with a swirl of fresh cream. Sprinkle almond on the cream and serve immediately.
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nice buddy ....seems to be delicious
thank u for sharing 
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Jelly jewels
Ingredients
2 packets pineapple jelly
2-3 cups water
Food colours red, green and yellow (a pinch of each)
1 bunch grapes
3-4 pineapple slices
2 sliced peaches
½ cup cream for topping
Method
Divide the jelly powder in three parts. Boil water and add one part jelly crystals, dissolving them. Add green food colour and pour into tall glasses filling about one third of the glass. When set, drop some grapes in these.
Boil and dissolve the second part of the jelly crystals. This time, add yellow food colour and pour over the grapes in the glasses. When this is set, add pineapple chunks over it. Dissolve the third jelly part and add red food colour. Pour over the pineapple chunks in the glasses. When this is set, top it with a swirl of cream and peach slices.
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Chocolate cooler
Chocolate cooler
Ingredients
1/2 cup water
1/2 cup yoghurt
1 tbsp cocoa powder
1½ litre milk
4 scoops chocolate ice cream
Sugar to taste
Chocolate for garnishing
Method
Pour half a cup of milk in a pan and cook on medium flame. Add cocoa powder while stirring and mix well, then remove from heat and cool.
Pour the cooled cocoa milk into a jug and whisk in the remaining milk, yoghurt and water. Pour the mixture into glasses and top each one with a scoop of ice cream. Cut small pieces or flakes of any hard milk chocolate and garnish. Ice can also be added but before adding the chocolate ice cream and pieces. Decorate with mint leaves and chocolate pieces. Serve immediately.
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Watermelon and mint magic
Watermelon and mint magic
Ingredients
1/4 tsp fresh mint leaves, finely chopped
1 tsp lime juice
2 cups water
2 cups liquefied watermelon pulp
4 tsp sugar
4 thin slices of watermelon for garnish
Crushed ice
Method
Mix in pulp, sugar, water and lime juice in a blender. Add mint leaves and stir. Pour into glasses, serve with crushed ice and garnish with a thin slice of watermelon.
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Ice bis cream
Ice bis cream
Decorate with jelly crystals.
Ingredients
1 pkt orange jelly
1 pkt lemon jelly
½ litre vanilla ice cream
1 cup any seasonal fruits
½ pkt salty biscuits
½ pkt sweet biscuits
Method
Crush and spread biscuits in a transparent dish. Prepare jellies, cool and mix in vanilla ice cream. Liquidise properly. Pour half the mixture on the biscuits and then put any chopped fruit on it. Add the remaining ice cream mixture and freeze. Decorate with jelly crystals.
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Banana shortcake
Banana shortcake
Ingredients
5 cups vanilla ice cream
6 shortcakes
6 bananas, sliced
Chocolate sauce
Method
Using a knife, trim the edges of the shortcake and level the base. Place one-third of the ice cream and banana on top; spread them evenly to make a levelled base. Add another layer of shortcake, ice cream and bananas. Chill in the freezer and top with chocolate sauce.
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Marble cake
Marble cake
Ingredients
1cup sugar
1 tbsp drinking chocolate
1 tsp vanilla essence
2 cups flour
2 tsp baking powder
3 tsp milk
3 eggs
3/4 cup oil
Method
Beat oil, sugar and egg, and add vanilla essence to the mixture. Sieve flour and baking powder (thrice) and add to the mixture. Add milk as well. Separate 1/3 quantity of the mixture and add drinking chocolate to it. Grease the pan and sprinkle flour. Pour the mixture alternately to form different layers. Bake in a pre-heated oven for 40 to 45 minutes.
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Pudding
Pudding
Ingredients
1/2 litre milk
1 cup pureed strawberries
1 cup fresh cream
2 eggs
2 drops vanilla essence
4 tbsp sugar
Few cherries to garnish
Method
Boil milk with sugar and beaten eggs on slow heat till it thickens like custard. Leave it to cool. Spread the puree in a dish and put a layer of custard over it. Garnish with fresh cream and cherries. Leave to set in freezer.
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