Summer has just barely gotten off the ground and it’s already hit 90 or above in parts of the US. What do you do to beat the heat? Sit inside with the air condition on full blast waiting for Summer to be over? We hope not…imagine the electric bill! Play for hours on end in the pool till all your skin turns wrinkly? Might not be the best thing for your body. We suggest a sweeter approach. Do-it-yourself Popsicles and Ice Cream Treats! For that just-can’t-beat-homemade taste and the satisfaction that you made something, the following recipes are sure to bring on the Summer Chill you’re craving.
· 2 cups organic yogurt
· 1 cup organic fruit such as blackberries, raspberries, peaches, strawberries, or cherries
· 2 and 1/2 teaspoons freshly squeezed lemon juice for the yogurt
· 1 tablespoon freshly squeezed organic lemon juice for the fruit
1. Mix the 2 and 1/2 tablespoons of lemon juice into the yogurt.
2. IF you're adding agave, honey or grains, mix that into your yogurt as well.
3. Set the yogurt mixture aside, in the fridge, to keep it cold.
4. Wash, peel if necessary and chop up your fruit.
5. Puree your fruit in the blender along with 1 tablespoon of lemon juice. If your fruit will not easily puree, add up to 3 tablespoons of water to the blender. Once you have a thick fruit puree, set it aside.
6. Fill each ice pop mold – up to 8 molds - with yogurt mixture then add 2 tablespoons of fruit puree.
7. Swirl fruit puree into yogurt mixture and place in freezer for at least a few hours.
· 240 ml – 1 cup espresso
· 120 ml – ½ cup heavy cream
· Sugar to taste
· 120 ml – ½ cup heavy cream
· 3 tsp honey
1. Mix 120 ml – ½ cup of cream with coffee and add sugar to taste. Chill.
2. Slightly warm the remaining 120 ml – ½ cup of cream and mix it with the honey until melted.
3. Pour the cream and honey mixture into the popsicle molds and freeze until solid.
4. When the cream has hardened, add the chilled coffee mixture to the moulds and freeze overnight.
5. When ready, unmold and serve immediately. Makes 6 x 80 ml – ⅓ cup popsicles
· ½ cup coconut oil, softened NOT melted
· ¾ cup coconut sugar (or brown sugar)
· 1 large egg
· 1 tablespoon almond milk
· 1 teaspoon vanilla extract
· 1-1/3 cups white whole wheat flour
· 1 teaspoon baking soda
· 2 teaspoons cream of tartar
· ¼ teaspoon salt
· ½ cup chocolate chips
· 6 bananas, sliced and frozen
· ¼-1/3 cup almond milk
· 1 teaspoon vanilla
1. For cookies: Beat coconut oil and sugar until evenly creamed.
2. Mix in egg, milk, and vanilla until creamy.
3. Add flour, baking soda, cream of tartar, and salt to the coconut oil mixture. Beat well.
4. Stir in chocolate chips. Using your hands, smush dough into a ball and wrap in plastic wrap. Chill 45 minutes to 1 hour or until firm. (dough may be refrigerated up to 2 days)
5. Roll chilled dough into 1-2 in balls and place 3 in apart on parchment paper-lined baking sheets. You should get 20 cookie dough balls.
6. Bake cookies at 350 degrees for 9-11 minutes or until edges just start to turn golden. (middles will still seem very soft) Cool cookies on baking pan 10 minutes, then transfer to a wire cooling rack to cool completely.
7. For ice cream: Blend bananas, milk, and vanilla in a food processor until smooth and creamy. Spread between two cooled cookies until you have used all the cookies and ice cream and serve immediately or freeze until ready to serve.