12 icy treats on Long Island to beat the summer heat

A cool, icy treat will turn even the most hardened, world-weary cynic into someone longing for a simpler, more innocent time. Here are some confections that have undeniable star appeal, from fruit-filled paletas, colorful shaved ice creations and a bracingly tart mango lassi to classic soda-fountain blends such as a cherry-lime rickey.

Mexican paletas

Picture a strawberry kiwi paleta so fresh you can see and taste chunks of real fruit. That’s what you get at Mexicandy, where authentic Mexican fruit pops also known as paletas are the perfect way to beat the heat. Mexicandy has more than two dozen flavors ($5.50), from succulent watermelon to juicy mango, lime, mango con chile (mango with spice), sandia con chile (watermelon with spice), Oreo and horchata. Co-owner Chris Aguilar uses a Popsicle machine that is made in Mexico and restocks his fruit every three days to ensure freshness. Aguilar travels to Mexico frequently to stay up to date with the technology and flavors of Mexico.

More info: 221 E. Main St., Riverhead, 631-591-0226, paleteriamexicandy.com

Korean bingsu

There's a whole universe of Asian shaved ice desserts out there. But none seem to be as elaborate as Korean bingsu, which goes bonkers with the toppings. Red beans, fresh fruit, Oreos, glutinous mochi cakes ... That's just the beginning when it comes to this storied culinary form, which dates back to 14th century Joseon dynasty.

The adorable cafe Fly Me to the Moon in Syosset serves four varieties of bingsu. The shaved ice itself is mixed with milk for a creamier texture, and then layered with popping boba and a corset of strawberry slices. On top like a hat, there's a dome of matcha ice cream ($14.95). Pour over some sweetened condensed milk for that extra something.

More info: 106 Jackson Ave., Syosset, 716-902-3520, flymetothemoonny.com

Pakistani gelato

A meal at the upscale ZAOQ 100 steakhouse in Hicksville might go something like this. After you've had your fill of mutton karahi stew and Brazilian halal barbecued meats (you read that right), a server will ask if you'd like some gelato. "Isn't that Italian?" you'll think. But the selection includes flavors like cinnamon baklava gelato topped with an array of chopped nuts ($6 a scoop). Another offering is light pink with rose water and fashioned after a popular Middle Eastern dessert pudding called malabi. It's topped with coconut and smells like fresh roses. These concoctions are tasty enough to travel for, and thankfully the restaurant has a separate gelateria at the front, where you can stop in and snag some.

More info: 100 S. Broadway, Hicksville, 516-513-0438, zaoq-100.foodjoyy.com

Frosé

When you’re craving a sip (or five) of perfectly chilled, pink summertime wine, but the mouthfeel of an icy margarita, head to Del Vino Vineyards in Northport where you can satisfy both your thirst and your palate with a thick, frosty frosé ($18). Served seasonally, and made with the winery’s rosé, a blend of Syrah, merlot and cabernet franc grapes, it's a fun, fruity adult slushy with ripe strawberry and cherry notes. If you’re partial to more full-bodied reds, there is also a Cabernet version, called the Cab Crush. If you can't decide, embrace your inner child, and get a twist of the two. Frosé all day? Absolutely.

More info: 29 Norwood Rd., Northport, 844-335-8466, delvinovineyards.com

Mango lassi

There's a reason you can find one of these Punjabi delights at pretty much any Indian restaurant. When that spicy vindaloo hits, there's nothing better than a yogurty mango lassi to tamper down the heat. This ancient smoothie has been around since 1000 B.C., and practitioners of Ayurvedic medicine tout it for its digestive benefits. Varli Indian Street Kitchen in Williston Park serves a particularly cool one, prepared from scratch using fresh mango, yogurt, sugar and a pinch of saffron ($5.99). Owner Varli Singh says the lassi is whisked by hand for several minutes, because a blender won't give you the same thick texture. It's poured into a stainless steel cup so the drink stays frosty.

More info: 78 Hillside Ave., Williston Park, 516-500-9429, varlikitchen.com

Hawaiian-style shave ice

What sets Hawaiian shave ice apart from your average Sno-Cone? It’s the texture of the ice — powdery flakes, rather than dense pellets — plus a pop of ice cream in the center, under the shavings, that offers a more velvety, less crunchy, eating experience. At the family-owned Sea Cliff Shave Ice in Sea Cliff, you can top your ices with syrups ranging from flavors such as passion fruit to pomegranate, chocolate peanut butter to root beer, plus a "snow cap" (sweetened condensed milk), coconut flakes and mochi. Other choices include Bananas Foster, which combines banana, caramel and vanilla syrups with a vanilla ice cream base and a snow cap top ($6.50/small; $8.50/regular). There are gluten- and dairy-free options, too.

More info: 247 Sea Cliff Ave., Sea Cliff, seacliffshaveice.com

Halo-halo

If you know anything about this snow cone parfait, you probably know it means "mix-mix." But after that, the details are complicated. There are jellies of many colors, and coconut strands and what is that, flan? The recipe is a little bit Japanese, a little American and one hundred percent Filipino. The country is a melting pot after all, and that's even true when it comes to iced desserts. But everyone agrees, you can't beat the halo-halo at Guiradelco, an off-the-beaten-path deli in Westbury. When you order, an employee grabs a plastic cup from the fridge and shaves the ice right in front of you, topping the saucy, icy mix with a scoop of purple yam ice cream ($7). Take the plastic spoon and mix everything good, just like the name implies. 

More info: 324 Post Ave., Westbury, 516-333-9898

Ice cream nachos

There are three very important words in the English language used to illustrate one’s love of cold, indulgent sugar: Ice. Cream. Nachos. Yes, they are a "thing," yes, they’re wildly delicious and they’re being sold at the family-owned Mann’s Homemade Ice Cream in Amityville. Think silver-dollar size "nachos" made from waffle cones, served with two (or three!) scoops of Mann’s freshly made ice cream, plus whipped cream and a cherry (or three!). Then, add whatever toppings (sour gummy worms, peanuts, cookie dough or colored sprinkles) your heart desires. Dip, eat, swoon, repeat. Nachos start at $14.99 for two scoops.

More info: 189 Merrick Rd., Amityville, 631-240-2010, mannsicecream.com

Kimbo Crema

It’s iced coffee season and Taglio in Massapequa Park is upping the ante with their Kimbo Crema, a creamy coffee treat produced by Caffe Kimbo, one of Italy’s great roasters. Dispensed from a special branded machine, this espresso-based dessert is more gelato than slushy in consistency, and, on its own, a silken, sublime expression of Italian elegance. Go a step further and create an affogato ($8) — a shot of Caffe Kimbo’s hot espresso over gelato (there are also Nutella and pistachio flavors) — for maximum coffee-flavored pleasure.

More info: 113 Front St., Massapequa Park, 516-765-2000, taglioromanpizza.com

Cherry-lime rickeys and egg creams

A lime rickey — a blend of lime juice, fruit or sugar syrup and soda water — was a Prohibition-era spinoff of the "rickey," invented in the 1880s at Shoomaker’s bar in Washington, D.C., and made with rye or gin. Today, it conjures rocking on the porch and other nostalgic activities of summer, and few restaurants on Long Island do nostalgia better than Hildebrandt’s in Williston Park. Their cherry-lime rickey embraces the soda shop aesthetic this stalwart (since 1927) is known for. Blending the tartness of ripe cherries with the more intense sourness of lime and the playful fizz of carbonation, it may only be eclipsed by an egg cream ($5.95), another bubbly throwback and an iconic New York beverage (circa 1890) that includes neither egg nor cream but is made from soda water (seltzer), chocolate or vanilla syrup and milk. The name probably stems from the fact that when the seltzer hits the other ingredients, it develops a foam reminiscent of beaten egg whites.

More info: 84 Hillside Ave., Williston Park, 516-741-0608, hildebrandtsli.com

Newsday's Melissa Azofeifa, Andi Berlin and Marie Elena Martinez contributed to this story.