Bloomberg Businessweek (Asia)

Food: Adult slushees and other icy desserts to sample this summer

Ice is the hottest ingredient in this summer’s coolest desserts

- By Maridel Reyes


Park City, Utah

Washington School House started life in 1889 as—you guessed it—a schoolhous­e. Today, it’s a 12-room boutique hotel with a guests-only restaurant specializi­ng in American standards, including a sweet blackberry granita made with local honey, fruit, and mint picked from the garden. Bonus: Enjoy the tart treat while lounging at the property’s hillside-perched pool. Compliment­ary for hotel guests; washington­schoolhous­


New York

Top Chef alum Leah Cohen took a traditiona­l dessert from the Philippine­s (her mother’s home) and made it her own. She starts her halo-halo with shaved ice, then adds flan, shredded coconut, and caramelize­d plantains. A scoop of purple-yam ice cream crowns the dish, which she then drowns in a mixture of condensed and evaporated milks and garnishes with toasted crispy rice. “It tastes like an adult bowl of cereal,” Cohen says. $8;



This spot features a rotating menu of frozen slushees based on the raspado, a Mexican shaved-ice dessert. Marin’s current iteration combines the smokiness of mezcal and the sweetness of fresh mango purée, plus a bit of heat from ginger liqueur and housemade Sriracha salt. The cocktail is strained over hand-shaved ice into an elegant coupe glass. $10; marinresta­


Beverly, Mass.

The bourbon cabinet served here blends Evan Williams 100-proof bourbon, syrup from Luxardo cherries, and vanilla ice cream. (No ice, per se, but who really cares?) The inspiratio­n for this adult milkshake comes from the classic Manhattan. “Cocktail bars can often take themselves a little too seriously,” says managing partner and bartender Sean Maher. “These help keep the atmosphere fun and relaxed.” $12; barrelhous­


New York

Chef Nicolas Abello serves a piña colada-inspired palate cleanser before dessert that he says offers “an interplay of tropical spices with classic French cuisine.” The bottom layer is an intense rum gelée; Abello tops that with a roasted pineapple smoothie and finishes it with coconut-milk granita and kaffir lime zest. $18;


Monterey, Calif.

Pastry chef Ben Spungin introduced pineapple crushed ice with burnt-cinnamon-stick ice cream to the “secret menu”—usually reserved for locals and regulars—in May. He roasts cinnamon sticks for his ice cream in a woodburnin­g oven. Then he juices pineapples and combines the liquid with lime, sugar, and water, freezes it in sheet pans, and scrapes it into a slush. The acidic, refreshing, sweet pineapple cuts through the richness of the ice cream, which is perfumed with a drizzle of tarragon oil made from local organic herbs. $6; restaurant­

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