Chef Akis Petretzikis is the guest cook in this Sunday's edition of Thema, the magazine distributed with the newspaper Proto Thema, presenting a collection of summer desserts and ice creams.
The issue, published on August 3, 2026, invites readers into what it calls the sweetest summer kitchen, with Petretzikis showing how to make easy and impressive fridge desserts, ice creams, sorbets and granitas.
The recipes use chocolate, fruit, creams, biscuits and summer flavors to create cool treats for any occasion. The issue also explores what it describes as the secrets of ice cream and takes readers on a tour of some of the world's most striking frozen flavors.
Thema is published this Sunday and every second Sunday of the month with Proto Thema, described as the definitive cooking guide that Petretzikis created exclusively for readers.
Fun facts and a recipe workshop
A section called Discovery offers fun facts and lesser-known information about cones, sticks and cups, described as details that change the way readers enjoy every bite.
A feature called Workshop 1.0 invites readers to scan a QR code to make recipes from Petretzikis that combine a dessert and an ice cream in a single bite. A separate Travel section looks at what other nations around the world enjoy eating in frozen form.
Fridge desserts
The magazine describes the refrigerator as an ally during summer and lists a set of Petretzikis recipes in this category: a healthy strawberry yogurt dessert, a fridge dessert with pineapple jelly and rusk, a yogurt dessert with mixed fruits, a strawberry jam cheesecake, a mosaic cake, a Black Forest biscuit dessert, a panna cotta with mastic and lime cream, and a lemon carlota.
Easy homemade ice creams
The issue argues that homemade ice cream is easier to make than most people think. Petretzikis prepared recipes for ice cream cakes, popsicles, sandwiches, semifreddo and parfait, which the magazine says will encourage readers to try making them all at home.
The listed recipes include a caramel ice cream cake, a vanilla parfait with strawberry sauce, an ekmek kadaifi ice cream, a caramel pecan ice cream, an ice cream sandwich, a Dubai chocolate semifreddo, and a strawberry ice cream on a stick.
Granitas and sorbets
The final section of recipes covers granitas and sorbets, which the magazine calls a summer essential for their coolness, aroma and flavor. The recipes include a sugar-free strawberry granita, a lemon granita, a lime and mint sorbet, a melon sorbet, and a peach sorbet.
The magazine says every recipe comes with full ingredients, preparation and step-by-step instructions, presented as though the reader were in the kitchen alongside Petretzikis.
