This last week, temperatures in the Midwest finally started to consistently climb to 60 degrees. And next week? Next week, I spotted two – two!– 80-degree days in the forecast. The quickly climbing temperatures mean that summer is not far away. And with summer comes tasty, cool foods and frozen treats that hit the spot on a sweltering day.
While crisp salads and cold soups are excellent, summertime meal choices, nothing beats frozen, summer desserts. I’ve scoured the Internet and pulled a few of my favorite, healthier frozen treats for you to bookmark and enjoy.
I’m not a steadfast vegan but I do try to limit my dairy intake. This vegan ice cream recipe is simple, sweet, natural, and tasty!
Yield: about 1 serving
1 frozen organic banana?
2 tablespoons almond butter?
2 tablespoons unsweetened cocoa powder
1 tablespoon organic flaxseed meal
Splash (or 2) almond milk (make sure it has a non-GMO label)
Peel and cut the bananas and leave them in the freezer for at least a few hours, or overnight if you want them to freeze solid. Take the frozen banana pieces and all the other ingredients, and place everything in a blender. Run until smooth. For a smoother consistency, add more almond milk.
This concoction is a bit more complicated but looks incredibly good. Just make sure you have an ice cream maker before you start.
Yield: about 5 1/2 cups
4 cups unsweetened coconut milk (choose organic if you can)
1 cup sugar
1 1/2 teaspoons mild curry paste
1 cup sweetened flaked coconut, toasted, divided
Combine coconut milk, sugar and curry paste in a heavy, large saucepan. Bring the mixture to a simmer over medium heat and whisk often. Reduce heat to low and simmer mixture until the flavors blend and the mixture is reduced to 4 cups. This process takes about 10 minutes. Let the mixture cool slightly. Refrigerate uncovered until cold, then cover and chill overnight.
The next day, process the coconut mixture in an ice cream maker according to manufacturer’s instructions. Add 1/2 cup of toasted coconut and process 1 minute longer. Transfer the ice cream to a container and freeze. This recipe can be made two days ahead and it almost goes without saying, but: keep frozen! Scoop ice cream into dishes when you’re ready to enjoy, sprinkle with remaining coconut and serve.
Are you feeling inspired? Do you want a few more recipes? Try these:
Both recipes will bust any summer sweat.