6 Frozen treats to make this summer

Summer heat is making us crave all things frozen. And inspired by these cravings we have got for you the following frozen treat recipes packed with yummy ingredients to help you and your little ones cool down on a hot summer day. 

1. Banana Chocolate Ice-Cream

Ingredients:

• 3 bananas, sliced and frozen
• 2 Tablespoons cocoa powder

Instructions:

• Put your frozen banana slices in a food processor or blender and blend until it starts to get creamy and smooth. 
• Add in the cocoa powder and continue blending until everything is combined and is the consistency of soft-serve ice cream.
• Serve immediately or put it in the freezer for up to an hour or two. 

2. Frozen Yogurt Bites

Ingredients:

• Epigamia Yogurt (any flavor)
• Mix-ins of your choice: nuts, seeds, fruit, chocolate chips, granola, etc

Instructions:

• Mix everything together in a bowl.
• Spoon into ice cube trays.
• Freeze.
• Use a knife to gently pop frozen cubes out of mold and store in an airtight container in the freezer.

3. Strawberry Shortcake Ice-cream Sandwiches

Ingredients:

• 1-liter Vanilla Ice Cream
• 1 1/2 cups strawberries, washed, hulled, and cubed
• 1 Tablespoon Sugar
• Store-bought cake slices-frozen
• Chocolate, optional

Instructions:

• Place the ice cream into a large bowl to soften.
• Cut the strawberries and toss the sugar to coat. Let them sit for 15 minutes. Stir the berries into the softened ice cream until combined. Transfer the bowl to the freezer to firm up for an hour.
• Take the cake. Place them on a cookie sheet and leave them in the freezer until ready to use.
• Make your sandwiches and serve immediately or leave in the freezer until ready. You can add a layer of melted chocolate to the cake slices before you top your sandwich. Enjoy!

4. Frozen Peanut Butter Bites

Ingredients:

• 1 jar creamy peanut butter
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract - optional
• 200 grams dark chocolate bar, chopped

Instructions:

• Beat the peanut butter and sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a butter paper-lined tray. Place the tray in the freezer for 1 hour.
• Melt the chocolate bar. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the butter paper-lined tray.
• With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, for about 30 minutes.

5. Orange-Vanilla Frozen Custard

Ingredients:

• 1 tablespoon cornstarch
• 1 1/2 cups whole fat milk
• 3 large eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream
• 2 teaspoons vanilla essence
• 2/3 cup frozen orange juice- thawed
• 4 teaspoons grated orange zest

Instructions:

• Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar, and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
• Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice, and orange zest. Cover and chill until cold.
• Freeze the custard. Scrape into a pastry bag and pipe into cups. Enjoy!

6. Watermelon Ice-pops

Ingredients:

• 1 1/2 cups watermelon, seeded and diced
• 1/2 cup water
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1 tablespoon white sugar

Instructions:

• Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
• Run hot water over ice pop molds for a few seconds to unmold and enjoy.

FAQs

Q1: How to melt chocolate?

A: Chop chocolate bar into small pieces and place in a microwave-safe bowl. Microwave at 70% power for 1 minute. Remove from microwave and give it a stir. Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted.

Q2: What alternative can be used instead of a pastry bag to pipe the orange custard into glasses?

A: in case you don't have a pastry bag, you can use zip-top bags, slider-tip bags or simple plastic bags. Simply put the custard in the bag, push it to one corner, make a tiny cut using scissors, and pour into the glass.

Q3: How to make watermelon pops without popsicle molds?

A: If you don't have popsicle molds handy, simply use any plastic/disposable cups you have lying around and just place ice-cream sticks into them after pouring your popsicle mixture into them and pop them into the freezer.