📝 About This Recipe
Transport yourself to the shores of Oahu with this authentic Hawaiian Shave Ice, a frozen delicacy known for its cloud-like, powdery texture that melts instantly on the tongue. Unlike crunchy snow cones, true shave ice is shaved from a solid block of tempered ice, allowing it to soak up artisanal fruit syrups rather than letting them pool at the bottom. Topped with a creamy 'snow cap' and nestled over a hidden scoop of ice cream, this refreshing treat is the ultimate cooling ritual for a tropical afternoon.
🥗 Ingredients
The Ice Base
- 8 cups Purified Water (frozen into solid blocks or large rounds for shaving)
Handmade Passion Fruit (Liliko'i) Syrup
- 1 cup Granulated Sugar
- 1 cup Water
- 1/2 cup Passion Fruit Puree (strained of seeds)
Handmade Hibiscus-Lime Syrup
- 1/4 cup Dried Hibiscus Flowers (food grade)
- 1 cup Granulated Sugar
- 1 cup Water
- 1 tablespoon Fresh Lime Juice
Traditional Toppings & Fillings
- 1 pint Premium Vanilla Bean Ice Cream (very cold)
- 1/2 cup Sweetened Condensed Milk (for the 'snow cap')
- 1/2 cup Sweetened Red Mung Beans (Azuki) (optional foundation)
- 1/2 cup Fresh Mango (finely diced for garnish)
- 1 teaspoon Li Hing Mui Powder (salty plum powder for dusting)
- 2 tablespoons Toasted Coconut Flakes (for crunch)
👨🍳 Instructions
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1
Prepare the syrups ahead of time. For the Passion Fruit syrup, combine sugar and water in a small saucepan over medium heat. Stir until the sugar is fully dissolved and the liquid just begins to simmer.
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2
Remove the sugar syrup from heat and whisk in the passion fruit puree. Set aside to cool completely, then refrigerate until chilled.
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3
For the Hibiscus syrup, simmer water, sugar, and dried hibiscus flowers for 5-7 minutes until the liquid is a deep ruby red. Strain out the flowers, stir in lime juice, and chill thoroughly.
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4
Prepare your ice blocks. If using a home shave ice machine, remove the ice from the freezer and let it 'temper' at room temperature for 5-10 minutes until the surface looks wet and clear rather than white and frosty.
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5
Place a small, firm scoop of vanilla ice cream at the bottom of four deep bowls or paper cones. If using azuki beans, place a tablespoon next to the ice cream.
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6
Adjust your shave ice machine blade to the thinnest possible setting. You want shavings that look like fallen snow, not crushed pellets.
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7
Begin shaving the ice directly over the bowl, rotating the bowl as you go to build a tall, fluffy mound that covers the ice cream completely.
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8
Gently pat the sides of the ice mound with your hands (or a gloved hand) to form a rounded dome shape, but be careful not to pack it too tightly or it will lose its airiness.
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9
Slowly pour your chilled syrups over the ice. Use a squeeze bottle for precision, creating colorful 'stripes' of passion fruit and hibiscus. The syrup should soak into the ice rather than running off.
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10
Drizzle 1-2 tablespoons of sweetened condensed milk over the top of the dome to create the signature 'snow cap'.
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11
Garnish with a sprinkle of diced mango and toasted coconut flakes for texture.
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12
Finish with a light dusting of Li Hing Mui powder if you desire that authentic sweet-and-sour Hawaiian punch.
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13
Serve immediately with a spoon and a wide straw, as the fine texture melts rapidly.
💡 Chef's Tips
Tempering the ice is the most important step; ice straight from the freezer is too brittle and will produce crunchy chips instead of soft snow. Use high-quality fruit purees for your syrups rather than artificial flavorings for a sophisticated, 'gourmet' taste. When pouring the syrup, start from the outer edges and work toward the center to ensure even distribution without collapsing the dome. If you don't have a shave ice machine, a high-powered blender can work in a pinch, but pulse carefully to avoid turning the ice into slush. Always chill your bowls in the freezer for 10 minutes before serving to slow down the melting process.
🍽️ Serving Suggestions
Pair with a cold glass of Plantation Iced Tea (iced tea mixed with pineapple juice). Serve alongside a plate of fresh malasadas (Hawaiian donuts) for a classic island dessert spread. Offer extra Li Hing Mui powder on the side for those who prefer a more savory, salty kick. For an adult twist, drizzle a splash of dark rum over the ice before adding the fruit syrups. Place the bowl on a saucer to catch any colorful drips as the ice begins to melt.