Summer Frozen Treat Recipes
There's no need to settle for your usual ice cream cone with these creative recipes!
There's nothing like a cold treat on a warm summer's day. It's a great way to satisfy that sweet tooth and keep yourself from getting overheated in the sun. But don't assume an ice cream cone or ice lolly are your only options – there are plenty of refreshing recipes you can try making in the comfort of your own home this summer!
Rainbow Fro-Yo Pops
Nothing says summer like the burst of colours and flavours in a lolly. But what's the best part of this recipe from Delish? It combines fruit, spinach and Greek yoghurt, making it an extremely healthy option!
- 1 cup frozen raspberries
- 1 cup frozen strawberries
- 1 cup frozen mango
- 1 cup frozen blueberries
- 1 1/2 cup frozen pineapple
- 1 cup baby spinach
- 3 cups vanilla Greek yoghurt
Start by blending your raspberries with 1/2 cup Greek yoghurt until it reaches a smooth consistency. Remove from blender, set aside, and repeat separately with each cup of fruit. Once you're left with the spinach and 1/2 cup pineapple, blend ingredients together well and set aside.
Using ice lolly moulds, layer each fruit in the order of your choice. Insert sticks and let freeze until firm – this should take about four hours. Enjoy!
Mint Chocolate Chip Ice Cream Sandwiches
If you love to bake – even when its warm outside – but you still want to create a summer treat, try this recipe from the Cooking Channel! It turns a freshly-baked chocolate chip cookie into the "bread" for your mint chocolate chip ice cream sandwich.
For the filling:
- 6 cups mint chocolate chip ice cream
For the cookies:
- 2 1/4 cups flour
- 3/4 tsp. baking soda
- 1 tsp. fine salt
- 2 slabs softened butter
- 1 cup sugar
- 1/2 cups packed light brown sugar
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cups chopped bittersweet chocolate chunks
First, heat your oven to 180C. In a large bowl, mix flour, baking soda and salt. In a separate bowl, beat the butter, granulated sugar and brown sugar until fluffy. Gradually beat in the eggs and vanilla extract.
Slowly beat the dry ingredients into the wet until just combined. Then, using a spatula, fold in your chocolate chips and chunks. You can bake the dough right away, but it is suggested to wrap with plastic and let chill overnight.
Once you're ready to bake, scoop 2-inch balls onto a prepared baking sheet, leaving about three inches of room between each cookie. Let bake until edges are slightly browned – this should take anywhere from 15 to 18 minutes, so make sure to keep an eye on them. Remove from oven and let cool completely.
As your cookies cool, remove ice cream from freezer and let thaw slightly. Then, when you're ready, add three 2-ounce scoops to the flat side of one cookie, topping with another to create the perfect sandwich. You can serve immediately, or re-freeze to enjoy at a later time!