The sun is out, and the temps are heating up! There is only so much we can do to beat the heat and indulging in frozen treats is a fast and easy way. Here are some recipes to inspire you into stocking your freezer with some yummy frozen treat options.
Frozen Nutella Bites
This recipe is inspired by my love for Rolo candies, except with a fruity twist. You can use any fruit you desire, like strawberries, mangos, oranges, or raspberries. Be sure to cut up the larger fruits into small chunks. If you aren’t in a fruity mood, replace it with your favorite nut or even some caramel.
Blueberries (or your desired filling)
Small chocolate mold tray or mini muffin tray
Fill each section in your chocolate mold or mini muffin tray halfway with Nutella. Place a blueberry (or a few) in the Nutella, then cover the filling with more Nutella. Put the tray in the freezer for a minimum of 3 hours. Once completely hardened, pop the bites out and enjoy! Save the rest in the freezer for later.
Frozen Yogurt Bark
Kids will especially like this one since it mimics the fun of eating a chocolate bar with the taste and texture of ice cream.
1 32-ounce tub of vanilla Greek yogurt
½ cup honey
1 cup of mixed fruit (blackberries, blueberries, and strawberries)
Toppings (shaved almonds, coconut shavings, chocolate chips)
Mix the yogurt and honey until well combined. Place the parchment paper on a cookie sheet. Spread the yogurt mixture on the parchment paper with a spatula until you have an even layer about a quarter-inch thick. Then add the fruit, chocolate chips, almonds, and coconut. Of course, you can choose any toppings you prefer. Place the cookie sheet in the freezer and let the bark freeze overnight or until frozen solid. Once fully frozen, use a knife to cut the bark into bite-sized pieces. Store in the freezer in a zippered plastic baggie for a fast and easy frozen treat.
Chocolate Raspberry Frozen Treats
Dark chocolate and raspberries are my favorite flavor combo. This recipe is so simple and creates such a decadent dessert.
2 cups raspberries
2 tablespoons agave nectar
1 bag of dark melting chocolate
In a bowl, mash the raspberries until they have a jelly-like consistency, then add the agave nectar and mix. Place a layer of parchment paper on a cookie sheet. Spoon the raspberry mixture onto the parchment paper and form into individual circles up to an inch across. How thick your circles are will be determined by how thick or chunky your raspberry mixture is. Set some aside for garnishing. Put the cookie sheet in the freezer until the raspberry circles are completely solid.
In a microwave-safe bowl, melt the chocolate. Once all the chocolate is melted, start coating the raspberry circles by placing them in the chocolate and flipping them over with a fork. Place coated circles back on the parchment paper and back in the freezer for an hour to let the chocolate set. Once the chocolate has set, it’s time to make them look extra inviting! Place a small dollop of the raspberry mixture on top of the circles and finish with a fresh raspberry. Yum!
Chocolate Banana Bites
This recipe is similar to the chocolate raspberry treats except with bananas.
1 bag melting chocolate
Caramel (in a squeeze bottle)
Peanut or other nut butter
Slice bananas into ½-inch thick rounds. Place the rounds on a parchment paper-lined cookie sheet and put them in the freezer. In a microwave-safe bowl, melt the chocolate, setting a small handful aside for tempering. Once the chocolate is melted, cool it a bit and then temper it by adding the remaining chocolate and stirring, which helps ensure a smooth, glossy finish. You can use this tempering technique with the chocolate for the raspberry treats, too.
When all the chocolate is melted, start coating your banana rounds by placing them in the chocolate and flipping them over with a fork. Place coated rounds back on the parchment paper and back in the freezer for an hour to let the chocolate set.
While the banana rounds set, place the nut butter in a small piping bag. If your nut butter of choice is thick, pop it in the microwave for 10 seconds to make it more manageable for piping. If you don’t have a piping bag, using a plastic baggie with a corner cut away will do.
Once the chocolate has fully hardened, it’s time to top them. In a sweeping motion, top the rounds with nut butter, and then use the same sweeping motion in the opposite direction with the caramel. Place them back in the freezer to let the topping harden. Store in a container in the freezer to enjoy whenever you need a fresh frozen snack.
You can never go wrong with a smoothie bowl on a hot summer day. They are customizable and can be made to please any palate. What makes the perfect smoothie bowl is the consistency of your base, and the trick to getting that perfect consistency is to use frozen fruit instead of ice and keep your blender on low.
1½ cups frozen berries
1 ripe banana, frozen
2 tablespoons nut milk of choice
1 scoop of desired supplement powder such as protein or collagen (optional)
Toppings (nuts, shaved coconut, honey, fresh berries, chocolate, etc.)
Place the nut milk, frozen banana, and berries in your blender and blend on low. If the mixture needs more liquid, add more nut milk a tablespoon at a time in between blending. Your mixture will be chunky at first but be patient, it may take a few minutes to get it smooth. Don’t add too much liquid since your goal is a thick, ice cream-like smoothie you can eat with a spoon. Once you have the consistency you want, pour your smoothie mixture into a large bowl. Smooth out the top to create an even base for toppings. Add your toppings and enjoy this classic frozen treat!
Frozen treats for your pup
If you enjoy a frozen treat on a hot summer day, then so will your dog. It’s easy to create healthy frozen treats for your pup. Take their favorite fruit, treats, or even toys. Place them in a small stainless-steel bowl of water and let it completely freeze. Not only will this keep your dog nice and cool, but it also serves as a great stimulation tool for the extra energetic ones.
Check out more summer treats to help you cool down here.
Story and photography by Olivia Belcher
Originally published in Neighbors magazineThis article was posted by Olivia