Frozen Treats You’ll Love Just as Much as Ice Cream
Everyone screams for ice cream, except those who are lactose intolerant or just don’t eat dairy. Luckily for them, there are other cool-down treats aside from ice cream they can enjoy in the summer, and many of them are guilt-free. Sorbet, popsicles, fruit bites, and granitas are treats that everyone can enjoy, and you can easily make them at home, too. Check out these recipes for summer sweet treats that won’t isolate you if you don’t want ice cream. Even ice cream lovers will go crazy for these frozen treats.
1. Watermelon Granita
A granita is a perfect summer dessert that doesn’t require a lot of energy or ingredients. For this watermelon versionfrom The Pioneer Woman, you only need watermelon, lime juice, and sugar. Combine your ingredients in a food processor and then freeze it for a few hourss. After that, you can start scraping the frozen layer from your pan so you’re left with watermelon-flavored shaved ice. This refreshing dessert is low in calories but still tastes like a treat.
- ½ whole seedless watermelon, cut into pieces
- 2 whole limes, juiced
- ⅓ cup sugar
Directions: Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl. Repeat with remaining ingredients.
Transfer mixture to a 9-by-13-inch baking dish. Freeze for 2 to 3 hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving.
2. Strawberry Lime Popsicles
These homemade pops from Fox and Briar also only call for ingredients: strawberries, sugar, and Italian soda. The sweet soda paired with fresh strawberries yields a batch of popsicles that are a far cry from the store-bought variety packed with ingredients you can’t pronounce. With these in your freezer, you can always have a cool treat at a moment’s notice.
- 1 pint strawberries, hulled and quartered
- 1 tablespoon granulated sugar
- 2 cups lime Italian soda or limeade
Directions: Place strawberries and sugar in a blender and puree until smooth.
Pour strawberry mixture evenly between popsicle molds. Top with soda. Leave about half an inch of space at the top to make room for expansion in the freezer. Insert popsicle sticks and freeze until solid.
After removing from popsicle molds, extra popsicles can be wrapped in plastic wrap and stored in a freezer bag in the freezer.
3. Greek Yogurt Fudge Pops
You can also go the fudge pop route with this recipe featured on Food Network. Fudgsicles are a fan favorite, and you can make them even better with Greek yogurt. You’ll get 8 fudge pops from this recipe.
- 8 ounces semisweet chocolate chips
- 1 ½ cups 1-percent milk
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 1 teaspoon vanilla
- Kosher salt
- 1 cup 2-percent Greek yogurt
Directions: Put the chocolate chips into a medium glass mixing bowl. Set aside.
Combine the milk, cocoa powder, sugar, vanilla and ¼ teaspoon salt in a medium saucepan over medium heat. Whisk constantly until the cocoa is dissolved and the mixture comes to a simmer, 5 to 7 minutes. Remove from the heat and pour the milk mixture over the chocolate. Let stand for 5 minutes, then whisk gently until all the chocolate is melted. Whisk in the yogurt until smooth and blended, then cool completely.
Divide the mixture evenly among eight popsicle molds (about ⅓ cup per pop) and freeze until solid, at least 5 hours.
4. Raspberry Sorbet
Next up is a sweet and tangy sorbet from Chowhound. Sorbet is all about the fresh fruit, lemon juice, and extra sugar, and this recipe is no different. Making yours homemade will only take you 20 minutes, plus 4 hours of chilling time. After that, you’re ready to dig in and garnish your sorbet however you please. Your summer dessert will keep for up to a month, but we doubt you’ll be able to resist it for that long.
- 1 cup granulated sugar
- 1 cup water
- 6 cups raspberries (about 1 ¾ pounds), thawed if frozen
- 1 teaspoon freshly squeezed lemon juice
Directions: Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Remove from heat and set aside to cool slightly. You can also combine them in a plastic food storage container with a tight-fitting lid. Close the lid, then shake until sugar is dissolved.
Place the raspberries and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute. Set a fine-mesh strainer over a medium bowl and strain the mixture, pressing down on the solids and scraping the inside of the strainer with a rubber spatula until mostly seeds remain.
Whisk the sugar syrup into the raspberry purée. Cover and refrigerate until cold, at least 1 hour.
Whisk the raspberry mixture to recombine. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature to soften for a few minutes before serving. The sorbet will keep for up to 1 month.
5. Frozen Chocolate Covered Bananas
If you like bananas, you’re going to love this next recipe from Eating Well. If you can dip bananas in melted chocolate, sprinkle them with coconut, then load them in the freezer, you can perfect this dessert. And be as imaginative with toppings as you you’d like. We’re thinking candies, sprinkles, chocolate chips, and maybe even peanuts.
- 4 large ripe bananas, peeled and cut into thirds crosswise
- ¾ cup semisweet or bittersweet chocolate chips, melted
- ¼ cup shredded coconut
Directions: Line a baking sheet with parchment or wax paper. Insert a popsicle stick into each piece of banana. Cover each piece with melted chocolate using a rubber spatula and sprinkle with coconut. You may have to reheat chocolate occasionally. Place the bananas on the baking sheet and freeze until frozen, about 2 hours.