Just thinking of those hot and balmy summer days can make you start sweating in your air conditioned office. Summer is sweltering, and there’s only one way to stop it from melting your brain – by eating copious amounts of frozen treats! Or at least that’s the excuse we tell ourselves when we can’t stop chugging down extra large ICEEs. It’s the only way to prevent a near-certain death by heat.
Whether it’s ice cream, smoothies, or popsicles… a little chilled sweetness can take the edge off of the persistent sun. Try out these frozen treats this summer to see if they help you cool down at all!
3 cups water
1 cup lemon juice plus the
zest of 2 lemons
1- 1/8 cups sugar
1 cup of basil leaves
Combine the sugar and water in a saucepan and bring it to a boil for three to five minutes until the sugar dissolves. Turn off the heat and add the basil leaves, letting steep for 10 minutes. Strain the leaves out and let the mixture finish cooling. Stir in the lemon juice and zest, then chill in the refrigerator overnight. Finish the mixture by pouring it in an ice cream maker. If you don’t have an ice cream maker, put the mixture into the freezer and scrape the top every 30 minutes until it looks like snow. Serve in cut up lemons.
1 cup (8 ounces/226 g) frozen Blueberries
1/2 cup (6 ounces/170g) full fat Sour Cream
3/4 cup (6 ounces/180 ml) unsweetened Vanilla Almond Milk (or any milk you desire)
Vanilla Stevia Drop to taste
4 pop molds (4 ounces each)
While letting the blueberries soften for a few minutes, whisk the sour cream and milk. Add the blueberries, and sweeten to taste. Add the mixture to the pop molds and tap them on the counter to release air bubbles from the center. Freeze for six hours or until solid, then use warm water over the mold to release the pops.
Salted caramel sauce:
½ cup granulated sugar
2 tbsp. water
2 tbsp. unsalted butter
6 tbsp. heavy cream
½ tsp. sea salt
1 tbsp. vanilla
⅔ cup cornstarch
1 cup granulated sugar
Pinch of salt
6 cups cold whole milk
¾ cups dark chocolate, chopped
1 tbsp. vanilla extract
about 12 Dixie cups or other small paper cups
Popsicle or lollipop sticks
Cook the sugar and water in a saucepan until the sugar dissolves. Increase the heat to high and let bubble, removing from the heat after five to seven minutes when the mixture turns medium amber in color. Whisk in the butter and cream, then add the salt and vanilla, setting aside for later. In a blender, combine the cornstarch, sugar, salt, and whole milk until well-mixed. Add to a large saucepan on medium-heat and whisk to remove lumps. Bring to a boil and whisk for one minute, removing from heat. Divide the pudding into two bowls and add the chocolate and vanilla to one bowl and the caramel sauce to the other bowl. Place the cooled pudding into piping bags and layer into the cups. Place cups in the freezer, then add a stick in the middle when it is semi-firm.
1 cup granulated sugar
5-6 cups cold water
8 cups cubed watermelon
1 cup freshly squeezed lemon juice
4 cups ice
1 1/2 cups pink watermelon lemonade
1 tablespoon fresh mint or basil (optional)
Boil the sugar and water in a saucepan and cook two minutes. Remove from the heat and place in the fridge to cool. Add half the watermelon and 1 cup of water to a blender and puree until smooth, straining the mixture to remove any chunks. Add the rest of the watermelon and another cup of water and repeat the cycle. Put the watermelon puree in a large bowl and add the lemon juice, 2 cups of water, and sugar water from the fridge. Add ice to the mixture and put into a blender until smooth.
1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut)
1/2 cup organic evaporated cane sugar
1/2 cup unsweetened almond milk (homemade or purchased)
1 1/2 cups chopped ripe mango
1 tablespoon orange liqueur such as Grand Mariner or Cointreau
1/2 teaspoon pure vanilla
Combine the sugar, coconut milk, almond milk, and mango in a blender until smooth. Add the orange liqueur and vanilla and then blend some more. Cover and refrigerate for at least four hours until well-chilled. Use an ice cream maker to freeze into ice cream form. Serve immediately for a soft-serve consistency, or freeze until firm for a harder consistency.
1 or 2 kiwis
1 cup chopped dark chocolate
1/2 cup coconut oil
Peel and cut the kiwis into one inch thick rounds. Place a popsicle stick into the side of each piece. Freeze until hard. Melt the chocolate and coconut oil and let return to room temperature. Dip each kiwi piece into the chocolate mixture and play back on the tray to refreeze. Let chill overnight for optimum taste.
2 large bananas, cut into approximately 2-inch pieces
3/4 cup semi-sweet or dark chocolate chips
1/2 cup creamy natural peanut butter
Coarse salt for sprinkling
Melt the chocolate and peanut butter together in four 30 second intervals in the microwave. Stir until completely smooth. Using a toothpick to spear the banana pieces, dip them in the chocolate mixture, coating completely. Place on a prepared wax paper sheet. Sprinkle with a pinch of salt for a nice contrast. Let them dry before placing them in the freezer for at least an hour before consumption.
4 cups frozen strawberries
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or full fat)
1 Tablespoon fresh lemon juice
Add the strawberries, agave nectar, yogurt, and lemon juice to a food processor, blending for about five minutes or until creamy. To use fresh strawberries instead, simply freeze them overnight first. Serve the yogurt immediately or store in an airtight container in the freezer for up to one month.
3 Tablespoons Granulated Sugar
1 package Hot Cocoa Mix (about 3 Tablespoons)
2 Tablespoons Unsalted Butter
⅓ cups Semi-Sweet Chocolate Chips
⅓ cups White Chocolate Chips
12 ounces, fluid Can Evaporated Milk, Divided
4-½ cups Ice
Whipped Cream, To Taste
Mini Marshmallows, To Taste
Add the sugar, cocoa mix, and butter to a double boiler that is on boiling water. Stir until melted and mixture becomes pasty. Add in the chocolate chips, followed by 1/2 cup of the evaporated milk. Stir until smooth, and then let cool. Combine the chocolate mixture, evaporated milk, and ice in a blender until smooth. Pour into a frosted glass, then top with whipped cream and mini marshmallows.
Fresh or frozen blueberries
Fresh or frozen blackberries
Ice cube tray
Pure the blueberries and the blackberries separately (or together if you would like to combine flavors). Mix in a small amount of filtered water so that the consistency is thick but pour-able. Fill the ice cube trays with the puree and place in the freezer. Allow to harden overnight. Use in sparkling water or eat individually for a tiny snack.
1 can of lemonade concentrate
1 1/2 cups of frozen raspberries
1 tray of ice
1 can of water
(and some rum, if you want to make a delicious summer cocktail!)
Add the can of lemonade concentrate with 1 cup of water and the raspberries to the blender. Throw in the ice, and then blend until smooth. To make the drink thicker, try adding in some more ice or frozen raspberries. For an alcoholic version, try adding in some rum to the recipe. Serve immediately.
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
4 tablespoons butter
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup semisweet chocolate chips
3 tablespoons sugar
1 pint mint chocolate chip ice cream, or favorite flavor!
In a medium bowl, whisk flour, cocoa, baking soda, and salt. Put the chopped chocolate with butter in a separate bowl and melt. Add in the brown sugar, vanilla, and egg and whisk until combined. Stir in the flour mixture and add the chocolate chips. Roll dough into 16 balls and roll in sugar before placing on a baking sheet lined with parchment. Bake for 12-15 minutes at 325 degrees. Let cool to room temperature, then put in the freezer. Spoon a heaping of ice cream on one cookie, and then smash another one on top. Freeze until firm and then enjoy.
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