7 Fantastic Frozen & Fruity Treats | Living the Country Life
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7 Fantastic Frozen & Fruity Treats

Homemade icy snacks go light on sugar and heavy on the natural sweetness of fruit and herbs.
  • Kiwi-Strawberry Rooibos Ice Pops

    Prep: 20 minutes

    Freeze: 3 hours

    • 11/2 cups water
    • 3 bags vanilla rooibos tea (tip below)
    • 1/2 cup apple juice
    • 1 tsp. honey or agave syrup
    • 1 cup strawberries, sliced
    • 1/2 cup peeled and sliced kiwifruits

    1. In a small saucepan bring the water to boiling. Remove from heat. Add tea bags; cover and let stand 4 to 6 minutes. Remove bags, squeezing out excess liquid. Stir in juice and honey. 

    2. Divide strawberries and kiwifruits among ice pop molds; fill with tea mixture. Cover and freeze at least 3 hours or until firm. Makes 8 ice pops.

    Tip: You can use red rooibos tea and add 1/4 tsp. vanilla. 

    Per ice pop: 23 cal., 0 g fat, 0 mg chol., 3 mg sodium, 5 g carb., 1 g fiber, 4 g sugars, 0 g pro. 

    Date Published: May 2, 2018
    Date Updated: May 7, 2018
  • Coconut Stracciatella Ice Cream

    Prep: 30 minutes

    Freeze: 3 hours

    • 13.5-oz. can unsweetened coconut milk
    • 1 Tbsp. honey or agave syrup
    • 11/2 tsp. vanilla bean paste OR vanilla OR 1/2 of a vanilla bean, halved lengthwise
    • 1 oz. dark chocolate, chopped
    • 1 tsp. coconut oil or vegetable oil
    • 1 to 4 Tbsp. milk or nondairy milk

    1. Line a 15x10-inch baking pan with parchment paper. In a medium bowl combine coconut milk, honey, and vanilla bean paste or vanilla. (If using vanilla bean, in a small saucepan combine coconut milk and honey. Scrape seeds from vanilla bean and add seeds and pod to coconut milk mixture. Bring just to simmering over medium heat; cool 10 minutes. Remove and discard pod.) Pour mixture into prepared pan and freeze 2 hours. 

    2. In a small bowl microwave chocolate and oil 10 to 30 seconds or until chocolate is softened. Stir until smooth.

    3. Break frozen coconut milk mixture into pieces and transfer to a food processor. Cover and pulse to a shaved ice consistency. Gradually add enough of the milk, processing until mixture resembles soft-serve ice cream. Transfer to a freezer container and drizzle with melted chocolate (if desired, reserve some of the chocolate until ready to serve). Freeze at least 1 hour or until firm enough to scoop. 

    4. If desired, drizzle servings with any remaining melted chocolate. Makes 4 servings, 1/2 cup each.

    Per serving: 227 cal., 20 g fat (17 g sat. fat), 1 mg chol., 52 mg sodium, 11 g carb., 1 g fiber, 8 g sugars, 1 g pro. 

    Date Published: May 2, 2018
    Date Updated: May 7, 2018
  • Roasted Cherry-Almond Milk Pops

    Prep: 15 minutes

    Roast: 25 minutes at 425°F

    Freeze: 6 hours 30 minutes

    Stand: 10 minutes

    • 11/2 cups unsweetened almond or chocolate-almond milk
    • 1/4 cup plain whole-milk Greek yogurt
    • 3 tsp. honey or agave syrup
    • 1 tsp. vanilla
    • 2 cups unsweetened frozen pitted dark sweet or tart red cherries
    • 1/4 tsp. ground cinnamon

    1. Preheat oven to 425°F. In a medium bowl whisk together milk, yogurt, 2 tsp. of the honey, and the vanilla. Divide half of the mixture among ice pop molds, filling each about one-third full. Freeze 11/2 hours or until nearly firm. Chill remaining milk mixture until needed.

    2. Meanwhile, arrange cherries in a 2-qt. square baking dish. Roast 25 to 30 minutes or until juices start to thicken, stirring once. Transfer cherries to a blender or food processor. Add cinnamon and remaining 1 tsp. honey. Cover and blend or process until smooth; cool. 

    3. Spoon cherry mixture over milk mixture in molds; swirl slightly. Freeze 1 hour or until nearly firm. Top with reserved milk mixture; swirl slightly. Cover and freeze at lest 4 hours or until firm. Let stand 10 minutes before serving. Makes 8 milk pops.

    Tip: To help release frozen pops, dip the molds in warm water for 30 seconds before unmolding.  

    Per milk pop: 47 cal., 1 g fat (0 g sat. fat), 1 mg chol., 36 mg sodium, 8 g carb., 1 g fiber, 7 g sugars, 1 g pro. 

    Date Published: May 2, 2018
    Date Updated: May 7, 2018
  • Banana Ice Cream

    Start to finish: 10 minutes

    • 4 medium bananas, peeled, sliced, and frozen
    • 1/4 cup refrigerated unsweetened coconut milk
    • 2 tsp. vanilla

    1. In a food processor combine all of the ingredients (tip below). Cover and process until smooth. Serve immediatelly for a soft-serve ice cream, or freeze at least 4 hours for a scoopable ice cream. Store in freezer up to 1 week. Makes 6 servings (1/2 cup each). 

    Tip: It's best to use the bananas directly from the freezer without letting them thaw.

    Per serving: 76 cal., 0 g fat, 0 mg chol., 3 mg sodium, 18 g carb., 2 g fiber, 10 g sugars, 1 g pro.

    Strawberry-Raspberry Ice Cream:

    Prepare as directed, except add 1/2 cup each strawberries and raspberries and reduce coconut milk to 2 Tbsp. Makes 8 servings. 

    Peanut Butter Ice Cream:

    Prepare as directed, except add 1/4 cup peanut butter or other nut butter and reduce coconut milk to 2 Tbsp. Makes 8 servings. 

    Chocolate Ice Cream: 

    Prepare as directed, except add 2 Tbsp. unsweetened cocoa powder and reduce coconut milk to 2 Tbsp. Makes 6 servings. 

    Date Published: May 2, 2018
    Date Updated: May 7, 2018
  • Berry-Mint Granita

    Prep: 20 minutes

    Chill: 45 minutes

    Freeze: 3 hours 

    • 1 lemon
    • 11/2 cups water
    • 1/4 cup honey
    • 3 fresh mint sprigs
    • 2 cups blueberries
    • 2 cups raspberries
    • Lime or lemon wedges (optional)

    1. Using a vegetable peeler, remove zest, avoiding the bitter white pith, and squeeze 2 tsp. juice from lemon.

    2. For syrup, in a small saucepan combine lemon zest, the water, honey, and mint. Bring to boiling over medium heat; cool. Transfer to a medium bowl; cover and chill 45 minutes. Remove and discard lemon zest and mint. 

    3. In a food processor combine blueberries and raspberries; cover and process until smooth. Press berries through a fine-mesh sieve into bowl of chilled syrup; discard seeds. Stir in lemon juice. 

    4. Pour berry mixture into a 3-qt. rectangular baking dish. Freeze 11/2 hours or until slushy. Stir with a fork; freeze about 2 hours more or until firm. Serve immediately or store in freezer up to 5 days.

    5. To serve, use a fork to scrape surface of granita into flakes and spoon into chilled dessert dishes. If desired, top with additional mint and serve with lime wedges. Makes 10 servings (1/2 cup each). 

    Per serving: 55 cal., 0 g fat, 0 mg chol., 2 mg sodium, 14 g carb., 2 g fiber, 11 g sugars, 1 g pro.

    Date Published: May 2, 2018
    Date Updated: May 7, 2018
  • Dessert Pizza with Banana Ice Cream

    Prep 20 minutes

    Freeze 25 minutes

    • 1 recipe Banana Ice Cream
    • 2 cups crisp rice cereal
    • 1 Tbsp. unsweetened cocoa powder
    • 2 Tbsp. coconut oil, melted
    • 2 Tbsp. honey
    • Toppers, such as berries, sliced fruit or chopped nuts

    1. Prepare Banana Ice Cream. Place in freezer until needed.

    2. For crust, line a 12-inch pizza pan with parchment paper. In a medium bowl stir togther cereal and cocoa powder. Stir in oil and honey. Spread into a 10-inch circle in prepared pan. Freeze 5 to 10 minutes or until firm. 

    3. If necessary, let ice cream stand at room temperature just until soft enough to spread. Spread ice cream over crust to within 1 inch of the edges; add toppers. Freeze 20 to 30 minutes or until ice cream is nearly firm. Makes 12 servings. 

    Per serving: 111 cal., 4 g fat (2 g sat. fat), 0 mg chol., 27 mg sodium, 17 g carb., 9 g sugars, 2 g pro.

    Date Published: May 2, 2018
    Date Updated: May 7, 2018
  • Pineapple, Mint, and Coconut Water Pops

    Prep 20 minutes

    Stand 10 minutes

    Freeze overnight

    • 21/2 cups unsweetened plain or flavored coconut water
    • 2 cups fresh pineapple chunks
    • 1/2 cup packed fresh mint leaves
    • 2 tsp. lime juice
    • 1 tsp. honey or agave syrup

    1. In a blender or food processor combine coconut water, 11/2 cups of the pineapple, the mint, lime juice, and honey. Cover and blend or process until smooth. Press through a fine-mesh sieve into a bowl; discard solids. Let stand 10 minutes; spoon off and discard any foam. You should have about 21/2 cups of juice. 

    2. Pour strained mixture into ice pop molds, filling each about two-thirds full. Thinly slice remaining 1/2 cup pineapple and divide slices among molds. Cover and freeze overnight or until firm. Makes 8 pops. 

    Tip: To keep pineapple slices evenly distributed, add half of the slices and freeze 30 to 40 minutes or until slushy. Then add the remaining slices and freeze until firm. The ice crystals will help keep the pineapple suspended. 

    Per ice pop: 43 cal, 0 ga fat, 0 mg chol., 6 mg sodium, 11 g carb., 1 g fiber, 8 g sugars, 0 g pro. 

    Date Published: May 2, 2018
    Date Updated: May 7, 2018

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