Frozen Yummy Treats

Keep your cool this season with delightful homemade desserts

The ringing of the ice cream truck bell or the unmistakable music that calls out for blocks may have sent you running for brightly colored frozen goodies on sticks when you were a kid, but now you can easily make your own versions anytime—no questions asked. Frozen treats are certainly a welcome refreshing dessert on hot days, and we step it up a notch with more natural flavors and colors in this collection of recipes from “Frozen Sweet Treats & Desserts” by Ryland Peters, and Small. Try a healthy take on breakfast yogurt, matcha minty pops, mix some espresso in your frappé, and impress with a tropical take on an icebox terrine. Plus, sprinkles make everything fun and bring out the kid in you, so we have included a recipe for ice cream whoopie pies that everyone will love. Ding, ding! –Mary Subialka

Coconut and Mango Icebox Terrine

MAKES 8 SERVINGS | RECIPE BY

HANNAH MILES

Coconut and mango make a totally tropical combination. This is a delicate icebox dessert with pretty white and orange layers. The ice cream terrine is coated in a ginger crumb layer which adds a wonderful crunch.

for the coconut ice cream

3 extra-large egg yolks

½ cup white granulated sugar

1¾ cups (scant) coconut milk

¾ cup (generous) heavy cream

1 large ripe mango, peeled, stoned, and sliced into very thin slices using a mandoline or sharp knife for the crumb layer

7 ounces ginger cookies, blitzed to fine crumbs in a food processor or blender

7 tablespoons butter, melted and cooled special equipment

Ice cream machine (optional)

1. For the ice cream, in a mixing bowl, whisk together the egg yolks and sugar until very thick and creamy and doubled in size. Place the coconut milk and cream in a pan and bring to a boil. Take o the heat and slowly pour the hot coconut mixture over the whisked egg yolks, whisking all the time. Return the coconut custard to the pan and heat until the custard starts to thicken. Remove from the heat and allow to cool completely.

2. Churn the cooled coconut custard in the ice cream machine following the manufacturer’s instructions (or transfer to a freezer-proof container and place in the freezer, whisking every 20 minutes to break up the ice crystals until the ice cream is frozen, about 2 to 4 hours). Line a 9½ x 4-inch loaf pan with a double layer of plastic wrap. Place it in the freezer to chill.

3. Spread one-third of the ice cream over the base of the lined loaf pan. Then place a layer of mango on top, using about half of the mango. Repeat with a second ice cream layer and more mango, then finish with the remaining ice cream. Wrap in more plastic wrap and freeze overnight.

4. To make the crumb layer, stir the cookie crumbs through the cooled melted butter, then tip on to a large plate. Remove the ice cream from the freezer and lift out of the pan. Working quickly, peel o the plastic wrap, then press the ice cream loaf into the crumbs so that it is coated all over in a layer of crumbs. Re-line the pan with another double layer of plastic wrap, return the crumbed ice cream to the pan, and freeze for a further hour. To serve, remove from the freezer, peel o the plastic wrap, and place on a serving plate. Cut into slices.

Cook’s Note: If you want to use store-bought ice cream, allow it to soften, tip into a metal bowl, and whip until firm but spoonable. Continue as per recipe.

Ice Cream Whoopie Pies

MAKES 12 | RECIPE BY HANNAH MILES | PHOTO ON PAGE 47 for the whoopie pies

These pies are a classic chocolate whoopie. You’ll need to assemble them at the last minute so that the ice cream doesn’t melt. You can substitute any flavor of ice cream you like, such as chocolate, for a double chocolate treat!

9 tablespoons unsalted butter or vegetable shortening, softened

1 cup dark soft brown sugar

1 egg

1 teaspoon vanilla extract

2 cups plus 2 tablespoons self-rising flour

½ cup cocoa powder

1 teaspoon baking powder

½ teaspoon salt

1 cup plain yogurt

7 tablespoons hot (not boiling) water for the ice cream filling

14 ounces vanilla ice cream in a block

Multicolored sprinkles, to decorate special equipment

2 (12-hole) whoopie pie pans, greased (see Cook’s Note)

3-inch round cookie cutter

1. Heat the oven to 350°F.

2. To make the pies, cream together the butter and brown sugar in a mixing bowl for 2 to 3 minutes using an electric hand-held mixer, until light and creamy. Add the egg and vanilla extract and mix again. Sift the flour, cocoa, and baking powder into the bowl and add the salt and yogurt. Whisk again until everything is incorporated. Add the hot water and whisk into the mixture.

3. Put a large spoonful of mixture into each hole in the prepared pans. Allow to stand for 10 minutes, then bake the pies in the preheated oven for 10 to 12 minutes. Remove the pies from the oven, let cool slightly, then turn out onto a wire rack to cool completely.

4. Shortly before you are ready to serve, remove the ice cream from the freezer and allow to soften slightly. Cut 12 slices each about ¾-inch thick and, using the cookie cutter, stamp out a round from each slice. Sandwich an ice cream round between 2 cooled pie halves. Working quickly, put the sprinkles on a flat plate and roll each pie in them so that the ice cream is coated. Serve your whoopie pies immediately with napkins to catch any ice cream drips.

Cook’s Note: If you don’t have whoopie pie tins, you can use 2 large baking/cookie sheets lined with parchment paper or silicon mats. Make mounds of the mixture using an ice cream scoop, shape them with 2 spoons, or spoon the mixture into a piping bag fitted with a large round nozzle and pipe 21⁄2-inch diameter circles directly onto the sheets.

Breakfast Granola and Yogurt Pops

MAKES 6 TO 8 POPS | RECIPE BY LOUISE PICKFORD

Your classic morning breakfast bowl of yogurt, granola, honey, and fresh fruit in ice pop form! To be enjoyed at any time.

2¼ ounces granola

5 tablespoons clear honey, divided

1 cup (generous) Greek yogurt

5½–7 ounces prepared small fresh fruits such as grapes, strawberries and/ or kiwi, peeled and diced

1¾ ounces frozen or fresh raspberries, thawed if frozen

1 tablespoon powdered sugar

1. Place the granola in a bowl, stir in 2 tablespoons of the honey and mix so that all the granola is really sticky. Divide the

Mint Chocolate and Matcha Pops

MAKES 6 TO 8 SMALL OR 4 TO 6 LARGE POPS |

RECIPE BY LOUISE PICKFORD

mixture among ice pop molds and press down firmly to compact the granola at the bottom. Freeze for 1 hour until really firm.

2. Place the yogurt in a bowl and stir in the remaining 3 tablespoons honey. Spoon a little yogurt mixture into each mold and add some of the fresh fruits, alternating between the two until the molds are full. Add the sticks in an upright position at this stage, or freeze first for a while until the mixture is firm enough to hold the sticks straight. Freeze for 4 to 6 hours until frozen.

3. Meanwhile, purée the raspberries in a blender with the powdered sugar, then strain to remove all the seeds. Refrigerate.

4. Line a small baking sheet with parchment paper. About 20 minutes before you are ready to serve, put the prepared baking sheet into the freezer to chill. After 10 minutes, dip the molds into hot water for a second or two, then gently pull out the pops. Place the pops on the prepared chilled baking sheet and immediately drizzle over the raspberry sauce. Return to the freezer for 10 minutes to set before serving.

Co ee Frappé Float

MAKES 2 SERVINGS | RECIPE BY HANNAH MILES

Matcha is the finely ground powder of green tea leaves, which are bursting with antioxidants. Here, matcha’s earthy flavor marries well with mint and coconut milk for a delicious, healthy, and slightly di erent chilled treat.

1 (14-ounce) can coconut milk

4 large fresh mint sprigs, bruised

1–2 teaspoons good-quality matcha powder, plus extra to serve

4 tablespoons maple syrup or clear honey

1¾ ounces dark chocolate, chopped

2-3 ounces melted dark chocolate, to serve

1. Combine the coconut milk and mint sprigs in a small pan over a medium heat. Bring the milk just to a boil, then remove from the heat and set aside until cold.

2. Strain the cold coconut milk, then whisk in the matcha powder and maple syrup (or honey) until completely dissolved. Refrigerate for about 1 hour until set enough to hold the chocolate pieces in place.

3. Fold the chocolate through the milk and then carefully spoon the mixture into ice pop molds. Add the sticks in an upright position at this stage, or freeze first for a while until the mixture is firm enough to hold the sticks straight. Freeze for 4 to 6 hours until frozen.

4. Line a baking sheet with parchment paper. About 20 minutes before you are ready to serve, put the prepared baking sheet into the freezer.

5. After 10 minutes, quickly dip the molds into hot water, then gently pull out the ice pops. Place the ice pops onto the prepared baking sheet and drizzle with melted chocolate. Dust with extra matcha powder and return to the freezer for 10 minutes to set before serving.

This shake is the ultimate pick-me-up—strong co ee and sweet ice cream. If co ee ice cream is not available, you can replace it with vanilla ice cream and add another shot of espresso instead.

2 shots of espresso, cooled

1½ cups milk

4 scoops co ee ice cream

15 ice cubes

Canned whipped fresh cream

Unsweetened cocoa powder, for dusting

2 chocolate-coated co ee beans or chocolate co eebean shaped chocolates, to decorate

1. Chill 2 soda or other tall glasses.

2. Put the espresso, milk, and 2 scoops of co ee ice cream in a blender with the ice cubes and blitz until thick and creamy. If your blender is not strong enough to crush ice, place the ice cubes in a plastic bag, seal and wrap in a clean dish towel, and bash the bag with a wooden rolling pin until the ice is crushed, then add to the blender with the other ingredients and blitz together.

3. Pour the shake into the chilled glasses and top each glass with a scoop of co ee ice cream. Squirt a little of the cream on top of the shake, dust with cocoa, and top with a chocolate co ee bean. Serve immediately with paper straws.

RECIPES AND PHOTOS FROM “FROZEN SWEET TREATS & DESSERTS: OVER 65 RECIPES FOR POPSICLES, SUNDAES, SHAKES, FLOATS & ICE CREAM CAKES” ©2023 REPRINTED WITH PERMISSION FROM RYLAND, PETERS & SMALL.

by mary subialka