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Salted Spicy Watermelon Margarita Popsicles

Salted Spicy Watermelon Margarita Popsicles

Salted Spicy Watermelon Margarita Popsicles

 

4 cups cubed watermelon

1 jalapeño, halved and seeded, if desired (optional)

2-6 tablespoons granulated sugar, using more or less to your taste

1/3 cup, plus 1 tablespoon tequila

2 tablespoon Cointreau (orange liquor) (orange liquor)

1/2 cup, plus 2 tablespoons lime juice, plus 1 tablespoon lime zest

4 kiwi, peeled and chopped

2 Persian cucumbers, peeled and chopped

flaky sea salt, for sprinkling

 

  1. In a blender, blend the watermelon, jalapeño, and sugar. Strain through a fine-mesh sieve into a pitcher. Add the tequila, Cointreau, and 1/2 cup lime juice + lime zest, stirring to combine. Pour the mixture among 6 popsicle molds or Dixie cups. Freeze one hour. Rinse the blender out and blend the kiwi, cucumbers, 2 tablespoons lime juice, and 1 tablespoon tequila, blend until smooth. Pour the kiwi over the watermelon layer, filling the molds to the top. Insert popsicles sticks. Freeze until firm, at least 4 hours. Serve with lime wedges and flaky salt…and maybe even a margarita too!
Watermelon-Jalapeno Popsicles

Watermelon-Jalapeno Popsicles

Watermelon-Jalapeno Popsicles

 

6 cups chopped fresh watermelon

1/2 cup of lime juice

1/2 cup of sugar*

2 large jalapenos, quartered, seeded and coarsely chopped

1 heaping Tablespoon of lime zest

 

Combine the watermelon, lime juice, corn syrup and jalapenos in a blender and process until pureed. Pour through a strainer or chinois and press out the liquid. Discard the solids. Adjust sweetness/tartness/bite* to taste. Stir the lime zest into the liquid. Pour into Popsicle molds. Freeze until ready to serve. *Depending on the sweetness of your watermelon, you may want to add a little more sugar. Taste and adjust.

Lychee Sorbet

Lychee Sorbet

Lychee Sorbet

 

2 tins (20oz, each) canned lychees or 1 ¼ lb. fresh lychees flesh (peeled and deseeded)

2 tablespoons agave syrup or honey

Mint leaves for garnish (optional)

 

Combine the lychees and agave syrup or honey into a Nutribullet or food processor and blend until you get a smooth texture.

Using Ice Cream Maker: Transfer the lychees mixture into the ice cream maker and follow the instruction manual. Serve immediately when ready or transfer to a freezer proof container and freeze until ready to serve. Serve with mint leaves.

 

Without Ice Cream Maker: Transfer the lychee mixture into a freezer proof container and freeze for around 8 hours or overnight. Check occasionally with a fork to see whether consistency has been achieved. Once desired consistency is achieved, remove from freezer and serve immediately with mint leaves.

 

Yield: 4 servings

Calories: 25

Fat: 0g

Fiber: 0g

Vitamix Green Apple Ice Cream

Vitamix Green Apple Ice Cream

Vitamix Green Apple Ice Cream

 

6 ounces (180 g) frozen apple juice concentrate, thawed

2 banana, peeled, halved

1½ cup (60 g) fresh spinach

4 cups (520 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Use the tamper to press the ingredients into the blades. In about 40 seconds, the sound of the motor will change and four mounds should form. Stop machine. Do not over mix or melting will occur. Serve immediately.

Green Apple Gelato

Green Apple Gelato

Green Apple Gelato

 

3 Granny Smith Apples (cored and grated, with skin on)

2 cup ml Cream

1 cup Milk

4 Egg Yolks

1/2 Caster Sugar

2 tablespoons Lemon Juice

 

Place the cream and milk in a saucepan, heat until just below boiling point. In a mixing bowl, beat together the egg yolks and sugar until thick and pale. Whisk 2 tablespoons of the hot cream and milk into the egg mixture. Slowly add the rest of the cream and milk, whisking as you go. Return the mixture to the saucepan and cook over a low heat, stirring for 8 minutes or until the mixture coats the back of the spoon. Pour into a bowl and refrigerate until cool. Place the lemon juice in a bowl and combine with the apple. Add the cooled cream mixture, ensuring it is well combined. Pour into an ice-cream maker and make according to manufacturer’s instructions. Alternatively, pour mixture into a metal bowl and place in the freezer for 2 hours or until set around the edges, but soft in the middle. Beat with an electric mixer and return to the freezer until firm.

Color Changing Lemonade Slushies

Color Changing Lemonade Slushies

Color Changing Lemonade Slushies

 

4 tsp. Blue pea flower tea

2 C. Boiling Water

2 C. Lemonade

 

Steep tea in water for 8 minutes. Strain into 2 C. measuring C.. Pour tea into ice cube tray and freeze until solid. Place tea cubes in blender and crush. Add ½ C. crushed ice into a glass. Pour ½ C. lemonade over ice.

Crème Fraîche Cherry Compote Ice Cream

Crème Fraîche Cherry Compote Ice Cream

Crème Fraîche Cherry Compote Ice Cream

 

2 C. pitted black cherries fresh or frozen

½ cup sugar

½ medium lemon(s) juiced

 

½ cup sugar

6 large Egg YOLK(s), Organic Pasture Raised

¾ cup whole milk

2 C. Crème Fraîche

 

Make the cherry compote: Combine the cherries, sugar, and lemon juice in a small saucepan over low heat. Cook until the mixture looks like jam, about 20 minutes, stirring frequently. Remove from the heat and allow to cool completely before layering with the ice cream. Make the ice cream: In a bowl, whisk together the sugar and egg yolks until light and creamy. In a medium saucepan over medium-low heat, heat the milk just until a few bubbles start to form. Slowly and gradually, pour the hot milk over the sugar and yolk mixture, whisking constantly. Transfer the mixture to the refrigerator for 6 hours, or until completely chilled. Using a blender or electric mixer, combine the chilled mixture and the Crème Fraîche until smooth. Churn the mixture in an ice cream machine according to the manufacturer’s directions. once churned, scoop a few spoonfuls of the ice cream into a container, and then add a few spoonfuls of the compote. Continue layering, then cover with a lid or plastic wrap and store in the freezer until ready to serve, or up to 1 month.

Berry Berry Cool Pie

Berry Berry Cool Pie

Berry Berry Cool Pie

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

2 T. lemon juice

1 ½ C. assorted fresh berries (raspberries, blueberries or blackberries)

1 (8 oz.) container frozen whipped topping, thawed

1 (6 oz.) Keebler Ready Crust Graham Pie Crust

Mix together sweetened condensed milk and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust. Freeze 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired. For Fudge Drizzle: Place 2 T. Smucker’s® Hot Fudge Topping in resealable plastic bag. Cut small piece off one corner. Drizzle topping over pie before serving.

STRAWBERRY SORREL ICE CREAM

STRAWBERRY SORREL ICE CREAM

STRAWBERRY SORREL ICE CREAM

 

2 cups whole milk

1 cup fresh sorrel leaves, chopped (no stems)

½ cup sugar

4 egg yolks

1 cup heavy cream

Salt

1 cup fresh strawberries, chopped small and frozen

 

In a medium sauce pan combine milk, sugar and sorrel leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing sorrel to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker adding the frozen strawberries during the freezing portion so that that are frozen while entering into freezing ice cream. The idea is that the strawberries do not bleed and stay in place and add tot eh bright green color of the sorrel mixture. *note, chop the strawberries first and freeze on a large sheet tray and avoid touching, can be frozen ahead of time and after freezing placed in a zip lock bag toughing, this will make them easier to drop into the ice cream while freezing.

Watermelon Pops

Watermelon Pops

Watermelon Pops

5 cups chopped fresh watermelon; seeds removed

1 teaspoon mint-infused oil or extract

1 teaspoon orange-infused oil or extract

1/2 teaspoon kosher salt

3/4 cup sugar

 

Combine all the ingredients in a blender or food processor. Pour into molds and freeze for at least 6 hours or overnight. Freeze up to 3 months. Store in the molds or release, wrap well in waxed paper, and store in a marked sealable plastic bag.

Basil Strawberry Lemon Granita

Basil Strawberry Lemon Granita

Basil Strawberry Lemon Granita

1 C. Sugar

1 handful fresh Basil Leaves

1 C. Water

4 C. fresh Strawberries, hulled and sliced

Juice and Finely Grated Zest of 2 Lemons

Lemon Slices, for Garnish

 

Combine sugar and basil leaves with the water in a medium saucepan.  Heat over medium heat, stirring occasionally, until sugar is completely dissolved.  Remove heat and let cool.  When cool, strain and discard basil leaves.  Combine berries, lemon juice and zest in a blender or food processor.  Pulse until smooth. Pour cooled simple syrup into the blended fruit and blend well.  Fill 10 8ounce jars ¾ full with mixture.  Cover loosely and place in the freezer for 50 minutes.  Scrape down the edges of the jars with a fork and stir the scrapings into the centers.  Return the jars to the freezer for 90 minutes and scrape them down again.  Freeze additional 5 hours until frozen through.  When you are ready to serve the granita, use a fork to stir the granita mixture one more time.  Serve ice cold, garnished with lemon slices.

Frozen Breakfast Smoothie Pops

Frozen Breakfast Smoothie Pops

Frozen Breakfast Smoothie Pops

1 C. chilled pure coconut water

1 C. vanilla-flavored Greek-style yogurt

1 C. frozen mango chunks

2 T. grated orange rind

2 oranges, separated into segments, seeds removed

1 T. large-flake rolled oats

1 to 3 T. softened coconut oil

 

In a blender, combine coconut water, yogurt, mango, orange rind, orange segments, rolled oats and oil. Secure lid and blend until smooth. Spoon into frozen pop containers and freeze for at least 4 hours or overnight.  Frozen mango chunks make this smoothie or frozen pop very thick, but you can use fresh mango, if desired. Try 1 C. frozen berries in place of the mango. You can substitute instant oats for the large-flake rolled oats.  If you’re new to using coconut oil, you may wish to start with 1 tsp. of coconut oil and gradually increase to 2 T. over time.

 

Light Cherry Lemonade Freeze

Light Cherry Lemonade Freeze

Light Cherry Lemonade Freeze

 

1½ cups light lemonade (If you cannot find this, you can make it with crystal light)

1 cup frozen dark cherries

1½ cups crushed ice

1/8 teaspoon almond extract

 

Place light lemonade and cherries in a blender. Blend to mix.  Add crushed ice and almond extract and blend on high until the ice is completely incorporated. (similar to Wild Cherry Lemonade Mixer from Auntie Anne’s, without the tremendous about of sugar)

 

Nutrition Information Per Serving (1½ cups)

Calories: 50

Total Fat: 0g

Fiber: 2g

Maple Ice Cream with Bacon Bark

Maple Ice Cream with Bacon Bark

Maple Ice Cream with Bacon Bark

 

For the Maple Ice Cream:

 

2 tablespoons organic cane sugar

½ cup plus 2 tablespoons skim milk powder

1â…“ C. whole milk

¾ cup grade B maple syrup

2 C. heavy cream

3 egg yolks

 

For the Bacon Bark:

 

Butter for the baking sheet

1 pound bacon

14 tablespoons unsalted butter

2¼ C. organic cane sugar

½ cup packed dark brown sugar

2 teaspoons salt

2½ teaspoons vanilla extract

½ teaspoon baking soda

8 ounces semisweet chocolate, chopped

 

Make the maple ice cream: Prepare an ice bath in the sink or in a large heatproof bowl. In a medium saucepan, combine the sugar, skim milk powder, and milk. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the maple syrup and cream. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110ºF (45ºC), 5 to 10 minutes. Remove the pan from the heat. Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165ºF, 5 to 10 minutes more. Transfer the pan to the prepared ice bath and let cool for 15 to20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool. Make the bacon bark: Preheat the oven to 400ºF. Butter two 12-by-18-inch rimmed baking sheets and line them with parchment paper. On one baking sheet, lay out the bacon strips in a single layer. Bake until crispy, about 15 minutes. Reserve ¼ cup of the bacon grease from the pan and discard the rest or reserve it for another use. Let cool, then break the bacon into small pieces and set aside. In a medium saucepan, combine the butter, cane sugar, brown sugar, salt, reserved bacon grease, and ¼ cup water. Clip a candy thermometer to the pan and set the pan over medium-high heat. Cook, stirring, until just combined, then continue to cook without stirring until the mixture reaches 305ºF. Be very careful—the toffee will bubble up as it boils. It is very hot and will cause serious burns if it spatters on you. Using oven mitts, remove the pan from the heat, remove the thermometer, and add the vanilla. The vanilla might spatter when it hits the hot toffee, so be careful. Add the baking soda and whisk vigorously for a few seconds to combine. Then add the bacon pieces and fold into the toffee. Pour the toffee evenly onto the prepared baking sheet. Before the toffee cools, sprinkle the chocolate across the top. Wait a minute or two, then use a spatula to spread the now melted chocolate across the top of the toffee. Let cool completely, then refrigerate for 1 hour, until the toffee has hardened. Chop the toffee into bite-size pieces and set aside.  Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions. Transfer the ice cream to a storage container, folding in the pieces of bacon bark as you do.

Use as much of the bacon bark as you want; you won’t necessarily need the whole batch. Serve

immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.

Berry Granita

Berry Granita

Berry Granita

1/2 C. water
1/4 C. sugar substitute
1 bag (10 oz.) frozen blueberries
1 lemon, peeled and juiced
lemon twist, for garnish
1/2 C. low-fat frozen whipped topping (optional)

In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes, then set aside to cool to room temperature. In a food processor fitted with a metal blade, combine the blueberries, lemon peel, lemon juice, and cooled syrup. Pulse for 2 minutes, or until the blueberries are coarsely ground. Pour into a small metal bowl and stir a few times with a fork to break up any large pieces. Cover the bowl with foil and place in the freezer overnight. Spoon into 6 serving glasses, garnish with a lemon twist, and top with the whipped topping, if using.

Yield: 6 servings
Calories: 60
Fat: .5g
Fiber: 1g

Lavender Ice Cream

Lavender Ice Cream

Lavender Ice Cream

6 egg yolks
2 cups half and half
1 cup cream
2/3 cup vanilla sugar
1 vanilla bean
3 whole lavender tops or 2 T. dried lavender- be sure to use organic, food grade

Prepare a water bath in a large bowl. Set aside. In a saucepan, heat half & half with the cream and the vanilla bean pod denuded of its interior until it simmers. Take off heat and add in the lavender to steep. Set aside until almost room temperature, about 45-60 minutes. When the time has lapsed, strain the mixture and bring it back up to temperature- just short of simmering again. Take off the heat. *Pro-tip: Frozen foods need more flavor for it to come through the freeze. So taste the cream mixture. It should taste fairly strong. Don’t be alarmed. Once the ice cream is fully frozen, the flavor will have mellowed out. In fact, with any flavoring that you add to ice cream or any frozen dessert, it’s best if the flavor is pretty strong prior to freezing to get the best flavor. Mix egg yolks until lighter in another bowl. Add in vanilla sugar and the scraped out insides of the vanilla bean. Mix well. Temper the eggs with some of the cream mixture until the eggs are brought up to the same temperature as the cream mixture. *tempering of the eggs is why you brought the cream back up to temperature in the last step* Pour it all into the saucepan. Heat over medium-lowish heat for about 2-3 minutes or until it coats the back of a spoon or it reaches 170 degrees. Pour the mixture back through a fine mesh strainer into the egg/sugar bowl and put it all into the water bath. Bring the custard down to room temperature as quickly as possible. About 30-45 minutes. Put it into the fridge uncovered until it no longer forms condensation. Then cover and let sit in fridge for 4-6 hours or overnight.. Put into ice cream maker and follow the instructions for the machine. This ice cream is particularly delightful with sugar cookies made with rose sugar or orange sugar.

Watermelon Granita

Watermelon Granita

Watermelon Granita

5 C. seeded watermelon pulp
1 C. simple syrup
2 T. fresh lemon juice
Thin watermelon wedges, cut into strips for a garnish

Puree watermelon in a food processor. Pour into a 9 x 13 inch baking dish. Stir in the syrup and lemon juice. Freeze for about 4 hours or until frozen solid. To serve, scrape up granita with a large spoon and place in goblets, tulip shaped wine glasses or ice cream dishes. Garnish with a narrow wedge of watermelon. Makes 4 servings. To make sugar syrup; Combine 1/2 C. water and 1 C. sugar in a saucepan. Bring to a boil over medium-high heat. Boil for one minute. Stirring constantly until all of the sugar has dissolved. Cool in the refrigerator

Sweet Basil and Lemon Sorbet

Sweet Basil and Lemon Sorbet

2/3 C. water
¾ C. superfine Sugar
Zest of 2 lemons
1 large bunch of basil leaves (whichever variety you wish), reserve some to serve
2/3 C. lemon juice

Place the water, sugar and lemon zest in a small pan, bring to the boil and simmer for 4 minutes. Remove from the heat and allow to cool for 10 minutes. Remove the basil leaves from the stems (discarding the stems) and purée the leaves in a pestle and mortar or blender. Add the lemon juice and basil purée to the lemon-zest syrup, stir well, then allow to cool for 30 minutes to allow the flavors to infuse. If you wish to be posh, strain the infusion through a sieve or if, like me, you love the leaves, simply pour it straight into a plastic tub or earthenware freezer-proof dish and place it in the freezer. Generally, sorbet takes 2 hours to set. So that the sorbet is not rock hard, remove the container from the freezer after 30 minutes, beat the sorbet with a fork and return to the freezer. Repeat this three more times, every 30 minutes. You will find that this will make the sorbet crystallize rather than set as a rock of ice. Serve decorated with some fresh basil leaves.

Salted Saffron Tinted Coconut Milk Ice Cream

Salted Saffron Tinted Coconut Milk Ice Cream

2-13.5 oz. cans coconut milk
2 T. olive oil
1/8 tsp. Spanish saffron powder
1/2 C. sugar
2 tsp. Maldon sea salt

Adjust salt and saffron to taste. The salt level will remain the same when made into ice cream, but the saffron can become stronger. Also, instead of using the saffron powder, you can choose to use about 20 saffron threads, hand crushed.

In a large bowl, blend all ingredients thoroughly. The coconut milk will have a light yellow tint. Refrigerate for at least an hour to chill. Carefully pour mixture into an ice cream maker and freeze according to manufacturer’s directions.

Tart Cherry Sorbet

Tart Cherry Sorbet

Tart-Cherry-Sorbet-21-2 pounds frozen tart cherry juice – pure tart cherry juice frozen in ice cube trays
3/4-1 cup simple syrup*
1/4 cup lemon juice (1 lemon squeezed)
pinch of salt

In the large work bowl with the large chopping blade, dump in the frozen tart cherry juice cubes, simple syrup, lemon juice and salt. Pulse 10 times, using long pulses. After scraping the bowl, process until smooth, about two minutes. It only took 20 seconds for the frozen cherry juice. Eat immediately or place in a container and place in the freezer.

Notes: Simple Syrup is equal amounts of sugar and water boiled together until the sugar has completely dissolve, creating a sweet syrup. Allow to fully cool before using.

Quick Strawberry Watermelon Sorbet

Quick Strawberry Watermelon Sorbet

open-uri20150722-16-1jogjun1/2 cup Cold water
5 cups Seedless watermelon, cut into chunks then frozen
1 1/4 cup Frozen strawberries
3/4 cup Sweetener that measures like sugar (or sweetener to taste)
2 T. Lemon juice (or according to taste)

Place all of the ingredients in a blender or food processor, and blend until smooth. (This may take a few times of scraping down the sides of the blender, and possibly a few extra tablespoons of water of water.)

Yield: 4 servings
Calories: 72
Fat: 0g
Fiber: 2g

Strawberry Freeze

Strawberry Freeze

1strawberry-lemon-smoothie quart fresh strawberries

2 C. vanilla ice cream, softened

1 3oz pkg strawberry gelatin

1/2 C. boiling water

2 tsp. lemon juice

Serving day: 7UP (2 liters)

Additional strawberries for garnish

In large bowl, mash strawberries and add ice cream. In separate small bowl, dissolve gelatin in the water. Stir in lemon juice. Add to the strawberry mixture and mix well. Freeze mixture in a hard-sided container with lid. Freeze overnight. Serving day: Fill serving glass 1/3-1/2 full with frozen mixture. Add 7UP and stir. Garnish with strawberries and serve.

Homemade Strawberry Ice Cream

1 1/2 cups strawberries, hulled and diced

2 T. honey

1/2 cup granulated sugar

1 tsp. lemon juice

1 cup heavy whipping cream

1/2 cup half and half

1 tsp. vanilla extract

 

In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices. Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces (if you prefer a smooth ice cream, use a blender or food processor instead*). To the strawberries, mix heavy cream, half and half, and vanilla extract. Stir just until combined. Pour the mixture into your ice cream maker and follow your manufacturer’s instructions (mine took about 15-20 minutes to churn). You can eat the ice cream soft-serve or freeze it in an airtight container for 3-4 hours to thicken it up slightly. For best results, allow the ice cream to sit at room temperature for about 5-10 minutes to soften before serving. Recipe Notes: *If you puree the strawberries, I suggest only using 2/3 – 1 cup of strawberries, as the liquid consistency can make the ice cream less creamy if you use the full 1 1/2 cups.

Lemon Curd Ice Cream

Lemon Curd Ice Cream

Lemon Curd Ice Cream

 

1 3/4 C. cream

3/4 C. 2% milk

3/4 C. sugar

1/4 tsp. salt

5 egg yolks

1 C.  lemon curd  (store-bought may be used, but ice cream is better with homemade!)

 

To make ice cream, in a medium size saucepan add cream, milk, 1/2 C. of the sugar and salt.  Heat over medium/low heat until steaming.  Whisk egg yolks and slowly add the remaining 1/4 C. sugar. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.  Continue to add at least 1/2 of the hot cream mixture.  Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.  Remove from heat and pour into a bowl.  Cover and chill completely about 2 hours or overnight. When ready to freeze, pour the ice cream custard into a ice cream maker and freeze according to manufacturer’s directions.  Add lemon curd the last 5 – 10 minutes of mixing.  Makes about a 1 1/2 to 2 pints of ice cream.

Strawberry Limeade Slurpie

Strawberry Limeade Slurpie

Strawberry Limeade Slurpie

This is a spectacular summertime treat—so refreshing on a hot day. You can also use this recipe to make ice pops.

 

2 limes, juiced

2 T. agave nectar

6 frozen strawberries

1 C. ice cubes

1 tsp. pure maple syrup

 

Place all the ingredients in a high-powered blender and blend until smooth. Pour into glasses and serve immediately.

Pineapple Whip

Pineapple Whip

1 fresh pineapple, peeled, cored and chopped

1 cup almond milk

1 tablespoon honey optional

To get started, you’ll want to freeze the pineapple chunks. The frozen pineapple reached the 6.5 – 7 cup mark on my blender pitcher. Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved.

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Peachy Orange Sorbet

Peachy Orange Sorbet

3/4 C. apple juice, or white grape juice or water

1/2 C. sugar

5 fresh California peaches, pureed

3 T. orange juice

2 tsp. finely grated orange peel

 

In large saucepan, heat apple juice and sugar until sugar dissolves.  Cool.  In large bowl, combine peaches, orange juice and orange peel.  Stir into sugar mixture.  Freeze in ice cream maker according to manufacturer’s directions.  Thirty minutes before serving, process in blender or food processor and refreeze until serving. Note:  You may omit freezing in ice cream maker and freeze in loaf pan. Thirty minutes before serving, process in blender or food processor and refreeze until serving.

 

Tangerine Sorbet

Tangerine Sorbet

tangerine1/2 C. sugar

1 envelope unflavored gelatin

3 C. Florida Tangerine Juice, divided

1 tsp. tangerine peel, grated

 

In a medium bowl, combine sugar and gelatin.  Heat 1 C. tangerine juice to boiling.  Add to gelatin and stir until gelatin is completely dissolved.  Stir in remaining 2 C. juice and grated peel.  Cool.  Pour into ice cube trays or 9 X 9-inch metal pan; cover and freeze. When almost frozen, scrape into a large mixing bowl.  Beat until smooth, but still frozen.  Return mixture to pan; cover and freeze until almost frozen.  Again scrape into mixing bowl and beat.  Spoon into pan, cover and freeze until firm.  Serve.

 

Lemon Ice Cream

Lemon Ice Cream

lemon1/4 C. finely grated fresh lemon zest

2/3 C. fresh lemon juice

2 C. sugar

3 C. heavy cream (nice and cold!)

1 C. whole milk

1/4 tsp. salt

 

Have your ice cream maker ready.  In a saucepan whisk together zest, lemon juice, and sugar. Cook mixture over moderate heat, stirring until sugar is completely dissolved. about 10 minutes and cool to room temperature. In a bowl whisk together cream, milk, and salt and stir in lemon syrup. Transfer mixture to ice cream maker and freeze. Transfer lemon ice cream to an airtight container and put into freezer to harden.

 

Yield:

Calories:

Fat:

Fiber:

 

Arctic Oranges

Arctic Oranges

4 oranges

4 cups orange juice

4 cherries

 

Cut the tops off the oranges in a zigzag pattern. Hollow out the insides, remove the seeds and combine in a blender with the juice. Set the rinds in a muffin tin and fill with the mixture. Drop a cherry inside each orange. Freeze for 2 to 3 hours. Soften the treats for 5 minutes, then serve.

RHUBARB SUNDAES

RHUBARB SUNDAES

RHUBARB SUNDAES

 

3 rhubarb stalks, finely chopped (about 2 cups)

Pinch of kosher salt

1/2 teaspoon pure vanilla extract

1   cinnamon stick

2  tablespoons honey

Juice of 1/2 lemon

Vanilla ice cream, for serving

Mint leaves, for serving (optional)

Sugar cones, for serving (optional)

 

Preheat the oven to 325°F. Combine the chopped rhubarb, salt, vanilla, cinnamon stick, honey, and lemon juice in a baking dish or small ovenproof saucepan. Toss the ingredients to combine and cover the dish or pan with a lid. Bake for 30 minutes, until slightly thickened and fragrant. Remove the chutney from the oven and set it aside to cool. Top scoops of vanilla ice cream with warm or room-temperature rhubarb chutney, and, if desired, add a few fresh mint leaves and a little cone hat to each serving. Refrigerate extra chutney in an airtight glass jar and enjoy within 1 week.

Applesauce on a Stick

Applesauce on a Stick

1/2 cup unsweetened pineapple juice

3 medium apples unpeeled cored and cut up

1/4 teaspoon cinnamon

1/2 cup dark raisins

1 tablespoon sugar or to taste

Popsicle sticks

 

Process apples, juice, cinnamon and raisins in blender or food processor until smooth; add sugar to taste. It will taste less sweet when frozen. Spoon into 3-4 ounce paper or plastic cups or frozen sucker molds. Place in freezer. When partially frozen, insert a stick in each cup and finish freezing.

 

Yield:

Calories:

Fat:

Fiber:

Mango & Lime Pops

Mango & Lime Pops

Mango & Lime Pops

1/2 cup sugar

1/2 cup water

2 small ripe mangoes, peeled, pitted, and cut into chunks

1/2 cup lime juice (from about 4 limes)

1/2 to 1 teaspoon cayenne pepper

Pinch of kosher salt

 

Make a simple syrup by combining the sugar and water in a small saucepan and warming over medium heat just until the sugar dissolves. Cool completely. Combine the syrup, mangoes, lime juice, cayenne pepper, and salt in a blender or food processor. Blend well, pour into molds, and freeze for at least 6 hours or overnight. Freeze up to 3 months. Store in the molds or release, wrap well in waxed paper, and store in a marked sealable plastic bag.

Lemon Verbena Sorbet

Lemon Verbena Sorbet

Lemon Verbena Sorbet

1 C. fresh lemon verbena leaves, gently packed

1 C. sugar

1/4 C. freshly squeezed lemon juice

3 C. ice water

 

In a food processor, puree the verbena leaves and the sugar until a paste begins to form, scraping down the sides of the bowl as needed (this took me about 1 minute). Add the lemon juice and process for 15-30 seconds more, until the mixture looks like wet green sand. In another bowl, combine the mixture and the ice water, stirring until the sugar is dissolved, then pass through a fine mesh strainer to remove any bits of verbena. Pour into your ice cream maker and freeze according to manufacturer’s directions.

Sunny Lemon Ice

Sunny Lemon Ice

ThriveStretchHeader2-1136x4922 1/2 C. sugar
5 C. water
1/4 tsp. salt
1 C. fresh lemon juice (about 6 lemons)
1 T. grated lemon peel
6 mint sprigs

Combine sugar, water and salt in large saucepan. Cook, stirring continually, over low heat until sugar dissolves. Bring to a boil and cover. Boil 5 minutes, do not stir. Remove pan from heat. Stir in lemon juice and lemon peel. Pour into medium glass dish. Cool at room temperature. Freeze, covered, until slushy. Spoon into chilled mixing bowl. Beat ice with electric mixer set at medium speed until smooth, but do not allow mixture to melt. Pour back into dish and spread evenly. Cover with plastic wrap. Freeze lemon ice, stirring 2-3 times until firm. Spoon into chilled dessert dishes. Top each serving with a mint sprig.

Grapesicles

Grapesicles

48 green seedless grapes, rinsed
48 red seedless grapes, rinsed
16 6-inch wooden skewers

Thread six grapes, alternating grape colors, onto each wooden skewer. Place skewers into the freezer for 30 minutes, or until frozen. Serve immediately.

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Disneyland Dole Whips

Disneyland Dole Whips

imagesVEN1F6D41 (16 oz) bag of frozen pineapple chunks (I used Dole)
4 cups vanilla ice cream
1 teaspoon lime juice
1 teaspoon lemon juice
12 ounces pineapple juice

Puree frozen pineapple in a blender. It works best if it is about halfway thawed. To that, add the ice cream, lime juice, lemon juice, and half (6oz) of the pineapple juice. Blend together until it is well mixed. Freeze the mixture for about 2 hours to set up. Scoop into glasses or bowls and pour the remaining pineapple juice over each serving. We found it made about 3 servings, but you can easily double or cut the recipe in half. Dream of Disneyland and enjoy!

Another Version

2cans (20 oz. each) crushed pineapple
2 Tbsp. lemon juice
2 Tbsp lime juice
1/3 cup sugar
1-1/2 cups whipping cream, whipped.

Pineapple juice {As much or little as you want}
Sugar, to taste

Drain crushed pineapple and reserve 2 Tbsp. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved juice in a blender or food processor and blend until smooth. {Go just a little bit longer than you think you need to. Otherwise, your resulting ice cream will be lumpy.) Pour into a gallon zipped freezer bag and store flat in freezer until it becomes a slushy consistency. {About 1-1/2 hours.} In a large bowl, gently fold pineapple mixture into whipped cream until blended. Return to freezer until completely frozen. {About 1 hour.) Add enough sugar to your pineapple juice to make it sweet enough to your liking. {We also diluted it with a tiny bit of water, but it really just depends on how it tastes to you.} Scoop pineapple slush ice cream into a cup and fill the rest of the way with your juice. Sit back and relax and pretend you’re riding Space Mountain.

Vegan Version

2 cups (frozen-by-you) DOLE pineapple cubes, from a fresh DOLE pineapple (cut by you)
1 DOLE banana, frozen
1/2-1 cup non-dairy milk (soy, almond, coconut…)

First you a pineapple, wait until it is fragrant and ripe, then chop it into cubes. Freeze the cubes. Also freeze your own ripe bananas. Place the pineapple, banana and 1/2 cup non-dairy milk in a high speed blender. Place lid on and start blending from low to high. Continue blending and use your Vitamix tamper (Vitamix is advised for achieving best results.) You want to add as little liquid as possible to maintain the frosty thickness, but add more liquid in small splashes as needed to blend. Pour the frosty whip into a serving cup, swirl on top with the back of a spoon and serve! Garnish with fresh pineapple if possible. Colorful umbrella optional.

One More

2 cans (20 oz each) Dole Crushed Pineapple
2 Tbsp sugar
Juice of one lime
Juice of one lemon
1 tsp vanilla extract
1 (8 oz) tub Cool Whip Free, frozen

In a blender, pour in the cans of crushed pineapple (pineapple and their juice), the sugar, juices of both the lemon and lime, and the vanilla. Blend for about 2 minutes or until completely smooth. Cut the frozen Cool Whip in quarters and place it in the blender. Blend on high until combined and smooth. Mixture will be thick but still pourable. Pour the mixture into two Mason jars with the lids off. Place the Mason jars into the freezer and freeze for about 3 hours, or until the mixture is soft and thick, like soft serve. Serve immediately. I find that in my freezer, 3 hours is the perfect amount of time for thick and creamy soft serve-style Dole Whips, but check yours after 2 and experiment with times from the 2-hour mark.

Lavender Ice Cream

Lavender Ice Cream

3/4 C. honey
1 tsp. dried lavender placed in a tea ball or gauze
1 C. half and half
2 C. heavy cream
7 egg yolks

Pour the half and half and the cream into a heavy sauce pan. Add the lavender to this mixture and warm for about 5 minutes. Remove the lavender flowers. Wisk the egg yolks in a bowl until they are frothy. Slowly pour the about half of the warm cream into the mixture of egg yolks as you wisk continuously. Combine the remainder of the yolk and cream mixture into the saucepan and continue to heat on low (stiring constantly) for about 5 minutes. Strain the mixture into a bowl and whisk in the honey. Chill the mixture and then freeze according to the instructions on your ice cream maker.

Gin Spiked Mint-Fennel Sorbet

Gin Spiked Mint-Fennel Sorbet

This dessert is reminiscent of a cocktail and is the epitome of refreshing on a hot summer night. Basil can be substituted for the mint.

2 bulbs fennel
1 1/2 C. sugar
3 bunches mint, leaves plucked from stems
4 limes, juiced
1/2 tsp. sea salt
1/2 C. gin
1 egg white

Chop fennel. Place in a nonreactive pot and add 4 C. water. Cover and simmer until very tender, approximately 30 minutes. Cool completely. Combine 1 1/2 C. water with sugar in a medium saucepan. Bring to a boil, stirring, until sugar has dissolved. Cool simple syrup completely.. Purée the fennel with the water it was cooking in, 2 C. simple syrup, mint, lime juice, salt, gin, and egg white in a blender for 1 minute. Strain through a cheesecloth. Chill in refrigerator for 1 hour. Process in an ice-cream maker according to the manufacturer’s directions.