8 favorite ice creams to beat the heat in Santiago (and a recipe to make at home)

This little place in Barrio Italia has already made a name for itself by offering what is perhaps the best artisan pasta in town for several years, with a higher quality than virtually any competition.

Something similar happens with their ice creams, the ones they’ve only had for a few seasons: from classic flavors like chocolate, strawberry or delicacy, to homemade delights, like their exquisite lemon or stracciatella ice cream. An irresistible is that of the mascarpone, a real sin. In short, it’s one of my favorite ice cream parlors in town and probably one of the best too.

It looks like they’ve been in Santiago all their lives, but the truth is they’ve been there for just over five years. It’s just that this ice cream parlor, which started in Isidora Goyenechea street and now has a few other stores, has been characterized since its inception by a varied and exquisite offer of ice cream.

These are flavors that keep you coming back every once in a while, and if you’re passing by, it’s very hard not to stop and order an ice cream. Who? It’s a dilemma to choose from so many good things, but it seems to me that the indulgence with the lucuma and the small pieces of meringue is on a higher level than the rest. It’s a real gem.

With only a few years of operation, they already have three companies distributed between the municipalities of Santiago, Providencia and Vitacura. So you could say that Auguri has ceased to be a novelty to become quite well positioned on the map of good ice cream in Santiago.

They have a lot of variety and a good mix between classic and new, as well as an interesting proportion of vegan flavors. One to recommend? Since it’s summer, the watermelon one: it’s vegan and lactose-free, but there’s really nothing to complain about.

Another Barrio Italia ice cream parlor that already has its years and its corresponding good reputation. Here, what reigns is the artisanal ice cream, made in the most traditional Italian style.

Its catalog of flavors is more than extensive and goes through options such as delicacy, lemon pie and mocha, as well as more fruity things such as peach, cinnamon, melon and much more. Forced to choose one, I opt for the cinnamon one: pure sweetness.

This chain of glaciers is already more than fifteen years old. To date, it registers almost a dozen stores in different areas of the city, including one in Rancagua, as well as distribution in different cities of Chile.

Filippo’s grace is that although it is a chain, it still has a good quality ice cream offer in all its branches. Obviously, they range from traditional to more signature, including low-calorie versions and even some vegan varieties.

These days I think their mango and passion fruit sorbet is the best we can find in any of their stores.

Camila Fiol is a cook with experience in Chile and abroad, specializing in desserts and pastries. For some years he has been running his famous Dulcería Fiol in Barrio Italia.

What does all this mean? Because among many other specialties, Fiol also offers ice cream. But beware, these are not just any type but products such as ice cream bars and sandwiches, which are simply irresistible.

My recommendation is their chocolates filled with vanilla ice cream, with a touch of whiskey and dipped in chocolate. Much better than the classic Chomp ice cream, which is clearly its inspiration.

For those who think of eating ice cream at home, without too many calories or processing, but also not so expensive and which can be bought in the supermarket or online, then a good option is the Guallarauco tropical fruit bars. They have a delicious blend of papaya, mango and passion fruit, and they get out of trouble when hunger, thirst and the hot on those summer afternoons.

There are always brands, in this case ice cream, that have a fan base that prefers them over any other option. That often happens with this factory that emerged in New York’s Bronx in the sixties, and has become an ice cream icon for much of the world. Very classic in their flavors, the truth is that their vanilla option is quite an experience. Simple and delicate, superior to many others of its kind.

If picking up an ice cream, ordering it for delivery or buying it from the supermarket isn’t an option, you might want to try making your own. It’s not difficult and it’s also a good option to take advantage of the abundance of fruit we have right now. Here, a very simple example.

Peach ice cream (about a liter)

—5 large peaches

—1 can of condensed milk

—2 cups whipped cream

Peel the peaches, seed them, grate them and put all their pulp in a container with a lid. Put in the freezer for two hours. Also store whipped cream in the fridge.

Once frozen, put them in the bowl of a blender with the condensed milk. Mix until you get a very creamy texture. Then beat the cold cream well and put it in a bowl next to the peach mixture. With the help of a little one, put everything together very well.

Finally, cover the bowl with plastic wrap and put it in the fridge for about twelve hours. After that you can already portion and serve.

This week again, a new ice cream parlor is opening its doors: it’s called Apolo and one of its particularities is that all its ice creams will be made from 100% plant-based (or herbal). In other words, the only ingredients they will use are seasonal fruits, vegetable drinks and water, and they will be free of dyes, flavors, preservatives and dairy products.

But beware, at Apolo, they assure that the absence of animal products will in no way diminish the flavor of their ice creams, so they are designed for the pleasure of all types of public. The ice cream parlor, located in Providencia 2471 —between Los Leones and Holanda—, opens its doors this Thursday, February 2 and offers flavors such as mango-passion fruit, chocolate, vanilla, hibiscus flower, almond matcha and many more. still others. announcement.

*Prices for products in this item are updated as of January 31, 2023. Values ​​and availability may change.