5 Reasons to Make Your Own Frozen Treats

You Scream, I Scream, We all Scream for Ice Cream! It is hot and your kids want something cold and refreshing, why not make your own ice cream, ice pops, frozen yogurt and more.
  1. You know what ingredients are in the concoction. If you are looking to reduce your children’s sugar intake, food coloring or are concerned about organic ingredients or food additives, making your own eliminates that problem.
  2. Food allergies are a concern. You can make plenty of great frozen treats without the ingredients your family is allergic too, even ones that are dairy free.
  3. Great way to use up leftovers like uneaten cut up fruit; partially consumed smoothies and yogurts,; that less than a serving of juice or milk in the carton…all can be turned into a frozen treat.
  4. Popularity; be the favorite house on the block to play at and the coolest mom. Being able to dole out the frozen treats at a moment’s notice is good for your reputation.
  5. Feeling good about yourself is important too, so while you dole out the treats, you know you are also giving them a healthier alternative to the ice cream truck treats.
Basic substitutions make preparing your own healthier version of frozen treats a snap.
  • Use honey, agave syrup, stevia and natural fruit juices to sweeten your concoctions.
  • Coconut milk is my favorite substitution for milk. It provides a creamy texture similar to ice cream when it is frozen. You can also use soy milk or almond milk.
  • Plain whole milk or low fat yogurt instead of the flavored type is best. You can add extracts, sweeteners and fruit, berries or even chocolate to customize your creation.
  • Don’t have room in the fridge for cream and milk, use half and half instead.
  • You can make ice cream with low fat milk, but not fat free cream or half and half…that is just gross. Instead make a sherbet with fruit and a bit of low fat milk if you want the creaminess.
  • You don’t always have to make custard to make ice cream. Some of my favorite concoctions are made with milk, cream or plain yogurt, vanilla and honey. Add fruit or chips for the extra flavors. If you have an ice cream maker you can have a soft serve style ice cream in about 35 minutes…start to finish.
What does it all mean?:
  • Ice Cream is a frozen concoction with milk and cream and often contains eggs, but not always.
  • Frozen Yogurt uses straight yogurt, or milk and yogurt, in the recipe, no cream. The benefit is that the probiotics are not usually destroyed in the freezing process. But more studies are being done on this topic. I will report in with any new info.
  • Sorbet is a frozen treat made up of fruit or fruit juice, water, sugar and sometimes liquor or chocolate; there is no dairy. This results in a very intense flavor.
  • Sherbet is similar to sorbet but contains milk or milk solids giving it a creamier, ice cream like consistency.
  • Granita or Italian ice are similar to sorbets but have a crunchier consistency as they are not usually stirred in an ice cream maker while freezing, but rather frozen and “chopped up” or shredded with a fork or food processor after freezing.
Some recipes to choose from:
  • Strawberry Coconut Milk Sorbet (this is creamy yet dairy free)
  • Lemon-Lime Sorbet
  • Chocolate Ganache---add to anything as a flavoring or swirl
  • White Chocolate Ganache
  • Frozen Chocolate Covered Bananas: Get lollypop sticks from the grocer or craft store. Peel bananas and cut in half. Don’t worry about light bruises, no one will see them. Fit a lollypop stick into the cut bottom of each half and place on a cookie sheet lined with parchment paper. Put the cookie sheet into the freezer for about 4- 6 hours or overnight. When ready to cover, keep the bananas in the freezer until ready to cover with chocolate. Make the ganache and keep warm. Working quickly, remove the bananas from the freezer. Dip them into the chocolate mixture carefully coating each banana as much as possible. Return to the frozen cookie sheet immediately and back into the freezer until the chocolate has hardened. Once frozen they can be carefully placed into a re-sealable freezer bag and kept in the freezer for up to 3 months. Remove and eat at will.
  • Egg Free Simple Vanilla: 1 ½ cups cream and milk (or use 3 cups half and half); ¾ cup honey and 2 tsp vanilla. Mix well then put into an ice cream maker and freeze according to the instructions.
  • Classic Vanilla
  • Watermelon Pops: watermelon, lime, mint, agave syrup if needed. Put all in a blender and reduce to liquid. Pour into molds and freeze. Substitute any favorite very ripe melon; use lemon or orange juice instead of lime. Try lemon thyme, basil or lavender instead of mint for a different twist.

Pop Molds: You can buy all sorts of fancy ice pop molds. My mother-n-law got me some shaped like stars. Then there are the ones with the straws and cup on the bottom to catch the melt off. Or the old fashioned paper cup and popsicle sticks. Many of the discount type stores, drug stores and supermarkets carry these things over the summer months.