Mexico does not have a long history with ice cream. The country’s first versions of the dessert were akin to snow cones, made from ice that was harvested from the summits of the country’s volcanoes and transported via donkeys and mules to urban areas. With a dash of salt and fruit mixed in, these “raspados” (literally, shavings) or “nieves” (snow), were prepared in flavors like lime and guava and were sold out of pushcarts along streets, just as they are today.