Summer is here, and stepping outdoors is a feat of endurance. While it hasn’t achieved egg-frying-on-pavement heat levels for now, it is clear that summer will not be sustainable without some cold treats. Here are a few options to consider for your own adventures in the land of homemade frozen delicacies.
Fruit & Yogurt Popsicles
300 grams seasonal fruit
50 grams white sugar
100 grams plain or flavored yogurt
1 tablespoon of lemon juice
Freeze seasonal fruit for at least 2 to 4 hours. Pick fruit that isn’t overly watery (citrus fruits and watermelon make better sorbets due to their higher water content). We recommend using peaches, nectarines, cherries or berries. Be sure to remove the skin and pits from your fruit as needed. A dash of lemon juice to chopped up fruit helps with flavor and lightens the final emulsion.
In a food processor or blender, blend the frozen fruit and sugar on high speed. Add homemade or store-bought yogurt. Blend until the mix is well combined. Pour the fruit mix into popsicle molds, and freeze for a minimum of 6 hours, preferably overnight.
Pro Tip: freeze your blender jar and popsicle molds before use. A consistent low temperature will reduce iciness with the finished product.
Banana & Peanut Butter/Chocolate “Ice Cream” (vegan friendly)
2 to 3 very ripe bananas
1 tablespoon peanut butter or Nutella
1/2 teaspoon vanilla extract
Peel, slice, and freeze your bananas (the more mature, the better!) for a few hours. Add a cup of this frozen treat into your blender/food processor, and start the blitz. Expect it to go crumbly, then powdery, before reaching the creamy stage after a few minutes.
If you have vanilla extract, add half a teaspoon at this point. Then reach for your peanut butter or Nutella, add one heaping tablespoon of it, and blend until it is well combined. Freeze for a few hours before serving with a slice or two of bananas.
No Churn Vanilla Ice Cream
1 can sweetened condensed milk
2 teaspoons vanilla extract
2 cups cold whipping cream
1 pinch of salt
Fruits or nuts (optional)
Whisk the can of condensed milk, vanilla extract, and salt together until well combined. Using an electric mixer or hand held mixer, beat the cold heavy cream until it forms peaks (this may take up to five minutes). Combine half the beaten cream with the condensed milk mixture, and fold the cream until it is well combined. Add the rest of the cream and blend everything together. Blend in fruits and nuts if you so desire.
Cover with plastic wrap and freeze for a minimum of two hours. Serve with a dusting of cocoa powder, or topped with slivered almonds.
Guest blogger Mila Tan is spending many days and nights standing in front of the air conditioner and having as much ice cream — homemade or store bought — as she can to counteract the heat. She will be stocking her freezer with a lot of frozen fruit this summer.