On those hot summer days spent at the park with your little ones running around, there is nothing like coming home and making something cold and sweet for them to cool down. Frozen treats are fun and delicious, no matter how old you are. Today we’ll be bringing you all sorts of simple ideas for frozen treats to make and enjoy with your kids.
Kiwi Ice Pops
Glowing in green, these sweet and tart kiwi ice pops appeal to kids and adults alike. This recipe is not only refreshing but no-fuss, making it one of the coolest ways to extinguish summer’s sizzle.
- 1 3/4 cup(s) water
- 1 cup(s) sugar
- 4 kiwis
- 1/2 cup(s) (about 4 limes) fresh lime juice
1. Make the syrup: Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.
2. Make the ice pops: Using a paring knife, cut kiwis into quarters, peel, and remove the white core and seeds from each piece. Place the seeded kiwi pieces in the bowl of a food processor fitted with a metal blade and purée to a liquid — about 1 minute. Combine the puréed kiwi, 3/4 cup syrup, lime juice, and remaining 3/4 cup water in a large bowl. Pour the mixture into molds and freeze until solid — about 6 hours.
This fragrant sorbet can be served as an intermezzo to cleanse the palate and stimulate the appetite, or be presented, instead, with not-too-sweet cookies for a light dessert. Add fresh herbs to the sorbet to give this treat an unexpected twist.
- 10 sprig(s) mint, stemmed
- 4 teaspoon(s) mint sprigs, finely chopped
- 3 sprig(s) thyme
- 3 cup(s) sugar
- 3 cup(s) lemon juice
- 1 teaspoon(s) lemon zest, finely grated
1. Combine 1 cup water and 1 cup sugar in three small saucepans. Add the mint leaves to one pan and the thyme sprigs to another. Bring all three to a boil, remove from the heat, and steep for 12 minutes. Strain each steeping mixture into a separate bowl, stir 1 cup lemon juice into each, and cool completely. Process each batch separately — starting with plain and ending with thyme — in an ice cream maker according to manufacturer’s instructions for sorbet. Stir the finely chopped mint into the mint-infused sorbet once it has set. Stir the lemon zest into the plain lemon mixture when it has set. Place a film of plastic wrap directly on the sorbet surface in an airtight container and freeze until firm — about 1 hour.
Don’t be fooled by these frozen treats! Made from sorbet blended with mini chocolate chips, they’re a great cool down dessert on hot summer days.
- 1 cup strawberry sorbet
- 2 teaspoons mini chocolate chips
- 3 tablespoons water
- 1/2 cup lemon sorbet
- 2 drops green food coloring
- wedge-shaped popsicle molds
- popsicle sticks
1. To make a batch, mash together 1 cup strawberry sorbet, 2 teaspoons mini chocolate chips, and 2 tablespoons water in a small bowl.
2. Put the mixture into wedge-shaped popsicle molds (we used six 2-ounce molds), filling each about two-thirds full.*
3. Spoon a thin, even layer of lemon sorbet on top. In a small bowl, stir together 1/2 cup lemon sorbet, 2 drops green food coloring, and 1 tablespoon water.
4. Spoon a layer into each mold and insert a popsicle stick. Freeze the pops for at least four hours.
Ice-cream Cookie Cups
This summer, double your pleasure by serving your family’s favorite ice-cream flavors in edible chocolate chip cookie bowls.
- 1/4 cup shortening
- 1/4 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups flour
- 1/4 cup miniature semisweet chocolate chips
1. To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.
2. In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.
3. Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.
4. Heat the oven to 375º. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there’s some space between them). Grease the foil with shortening and set it aside.
5. Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.
6. Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, and then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes 10.
What are some other ideas that would make great frozen treats?