The summer has officially begun, and some of the hottest days of the season are upon us. If you’re like me, someone who craves something sweet, there is nothing more satisfying and refreshing then cooling off with a cold tasty treat. Rather than divulging in a traditional dip of vanilla or chocolate ice cream, we’ve scooped up 6 delicious easy-to-make summertime treats that your whole family will love and help beat the heat. Please note that you can swap out certain ingredients depending on your preference and food allergies.
- 1 Small watermelon
- 1.5 cups plant-based yogurt (I used organic soy yogurt)
- Fresh raspberries and blueberries
- Pumpkin seeds (I skipped)
- Pomegranate seeds
- Toasted coconut flakes
- Fresh mint leaves
Wash the watermelon and cut into 2 cm or 1 inch thick rounds.
Top each round with a couple of scoops of yogurt, and spread it so that it almost reaches the rind.
Add desired fruits, nuts, seeds, and other toppings.
Cut each pizza into 6 or 8 slices, and enjoy!
- Variations: for a bit of extra sweetness add a drizzle of maple or agave syrup. Try a tropical pizza with papaya, mango, kiwis and crushed roasted nuts like pecan or almond.
Source: Pick Up Limes
Tropical Coconut Popsicles
- 1 can coconut milk
- 1/2 cup fruit juice/light fruit syrup (recommended: pineapple juice from a jar)
- 1/2 lime, juiced
- 3/4 cup frozen raspberries
Combine the coconut milk, lime juice, and fruit juice in a medium-sized bowl.
Pour the coconut mix into popsicle molds, so that it is about 80-90% full. Place the mold into the freezer for 1-1.5 hours.
While the coconut layer is setting, heat the frozen raspberries in a small saucepan on the stove on low heat for 3-5 minutes, until they are stewed and juicy. Alternatively, you can do this in the microwave. Set aside to let cool.
After the hour is up, remove the mold from the freezer and spoon the raspberry compote onto the popsicles. Use a popsicle stick to gently push the raspberries into the popsicle to create a swirl pattern. Then carefully position the popsicle sticks in the center and return the mold to the freezer. Tip: if the popsicle is too runny to hold the stick in place, return it to the freezer for 5-10 minutes before trying again. Let the popsicles freeze completely, 6 – 8 hours.
When you want to remove the popsicle, run the bottom of the mold under hot water for a minute and give each side a twist to help release the popsicle. Enjoy!
Source: Pick Up Limes
- Red layer: 1 frozen banana, 1/2 cup greek yogurt, vanilla or plain, 1/2 cup frozen raspberries, 1/2 cup frozen strawberries, water or liquid for blending
- Orange layer: 1 frozen banana, 1/2 cup greek yogurt, vanilla or plain. 1/2 cup frozen peaches, 1 small orange, 1/4 cup frozen mango, water or liquid for blending
- Yellow layer: 2 frozen bananas, 1/2 cup greek yogurt, vanilla or plain, 1 cup frozen pineapple, water or liquid for blending
- Green layer: 2 frozen bananas, 1/2 cup greek yogurt, vanilla or plain, 1 handful (or more) spinach, 1 cup frozen pineapple, water or liquid for blending
- Blue layer: 2 frozen bananas, 1/2 cup greek yogurt, vanilla or plain, 1 cup frozen pineapple, a small amount of blue food coloring, water or liquid for blending
- Purple layer: 1 frozen banana, 1/2 cup greek yogurt, vanilla or plain, 1 cup frozen mixed berries, water or liquid for blending
- Magenta layer: 1 frozen banana, 1/2 cup greek yogurt, vanilla or plain, 1/2 cup sliced canned beets, 1 cup frozen strawberries or raspberries
Directions for Each Smoothie:
- Place all the ingredients in a blender and blend until smooth. Add more liquid to help it blend if it’s too thick.
- Transfer the smoothie to a bowl or container, rinse the blender and prep the next smoothie.
Directions for Assemble Popsicles:
- Carefully layer each color smoothie in a popsicle mold in rainbow order.
- Layering the smoothies in the mold is easy. Use a spoon or tablespoon to scoop the smoothie mixture into the mold. It’s natural for the layers to blend a bit, but I have noticed that spooning the smoothies into the mold versus pouring the smoothie in from a glass leaves better results.
- Once the molds are filled, add the sticks and freeze the popsicles overnight.
- To get the popsicles to release from the mold, fill your kitchen sink with room temperature water. Place the mold in the water, making sure the water does not go above the top of the mold.
- Allow the mold to sit in the water for a few seconds.
- Begin to wiggle a popsicle free. If it feels tough, allow them to set in the water a few more seconds.
- Once all of the popsicles are removed from the mold, enjoy or wrap the extras in plastic wrap and return to the freezer.
Note: These Make A LOT of Popsicles so you can cut the recipe in half!**
Source: The First Year Blog
Rainbow Sugar Cookie Icecream Sandwich
- sugar cookie dough (homemade or store bought)
- colorful sprinkles
- ice cream (any flavor, I used vegan vanilla bean ice cream)
- Pour sprinkles into a shallow bowl. Roll the cookie dough into 1 inch balls, then roll each cookie ball in the sprinkles until its completely covered.
- Place on a baking sheet (I used a parchment paper) and bake at 350°F degrees for 9-12 minutes (or according to packaging). Let the cookies cool, then remove from baking sheet.
- Flip one cookie over, so the bottom is facing up and scoop one large scoop of ice cream on top. Place another sugar cookie on top and it’s ready to eat.
Source: Paper & Stitch
Chocolate Chip Cookie Cake
- 4 cups all-purpose flour, spooned and leveled
- 4 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 3 sticks unsalted butter, melted and slightly cooled
- 1 1/2 cups dark brown sugar
- 1/2 cups granulated sugar
- 2 large eggs, plus 2 large egg yolks
- 4 tsp. pure vanilla extract
- 3 c. bittersweet chocolate chips
- 1 1/2 pt. vanilla-chocolate chip ice cream softened
- 1 1/2 pt. mint chip ice cream softened
- 1 1/2 pt. chocolate-chocolate chip ice cream softened
- Chocolate sauce, for topping
- Line 2 large baking pans with parchment paper. Whisk together flour, cornstarch, baking soda, and salt in a bowl.
- Beat butter and sugars on medium speed with an electric mixer until combined. Beat in eggs, egg yolks, and vanilla. Reduce mixer speed to low, and slowly add flour mixture until just combined. Fold in chocolate chips.
- Divide dough into fourths. Press into four 6-inch disks; place 2 disks on each prepared pan. Refrigerate 4 hours or up to 2 days.
- Preheat oven to 325°F. Bake cookies, rotating pans halfway through, until the edges are golden but still soft in the center, 20 to 24 minutes. Cool completely on the pans on a wire rack.
- Top 3 cookies with 1 flavor of each ice cream, spreading to edges; freeze 4 hours or up to 24 hours. Stack frozen cookies on a cake plate or platter, and top with remaining cookie.
- Freeze until ready to serve. Let stand at room temperature before cutting, 10 to 15 minutes. Top with chocolate sauce just before serving.
Source: Country Living
Mango Sorbet with Banana & Pineapple
- 1 cup frozen mango
- 1 cup frozen pineapple
- 2 bananas
- Blend in a high-speed blender until smooth and thick just like the perfect sorbet.
- Top the sorbet with your favorite fruit!
Source: This Rawsome Vegan Life
Which one of these recipes do you plan on making first?