Cool Treats on a Warm Day

6 easy recipes you can make right now

Jul 30, 2024

I LOVE ice cream. It’s been one of my favorite treats since I was little.

When I was dating my husband, we were both very busy with school and work. We’d often see each other late at night after very long days. He’d stop by my house with two pints of Ben & Jerry’s in hand, and we’d eat them while watching a movie.

Oh, those were the days. I wouldn’t think of doing that today. But my desire for plant-based living hasn’t stopped my love of cool, creamy desserts.

Today, I approach ice cream differently. I’m all about using recipes with as few ingredients as possible. Luckily, you can make “ice cream” easily, and it’s creamy and good too.

Watermelon Gelato

OMG - gelato, right? I think it’s even better than ice cream. I remember eating it in Italy; nocciola (hazelnut) gelato was the best.

Unlike the gelatos you’ll find in the store, this watermelon gelato is made with two simple ingredients. Given it’s summer, you probably have them in your kitchen right now.

You don’t have to be fancy with this at all. Take your watermelon and cube it. You can use a baller if that’s your preference. Then zip it into a ziploc bag, or put it in a freezable container. The watermelon freezes quickly, so popping it into the freezer at lunchtime will give you plenty of time to whip it up for dinner.

You’ll need 6 cups of cubed watermelon. Measure it ahead of time to make it even easier to process when it’s ready.

You’ll need 1 cup of overripe banana. You can use one from your counter, or freeze it ahead of time. It makes your gelato creamier and colder if you freeze it first.

You’ll also need a high-powered blender or food processor. My Vitamix has been my workhorse for years; I use it several times a day. It’s the perfect tool for the job. Pulse a few times to break it down, then switch to puree it into a smooth consistency.

You can transfer it back to the freezer for an hour or so for a firmer texture. Or place it in bowls and serve it immediately.

Pineapple Whip

Dole Whip! Need I say more? If you’ve been to beaches or touristy places, you know exactly what I’m talking about.

You can’t buy it in the stores, but you can make it yourself. I promise you it tastes just as good. The only difference is you won’t have to stand in the middle of a theme park or in line on the beach to enjoy it.

You’ll need 2 cups of frozen pineapple chunks. Use the fresh kind. Right now they’re very affordable at Costco, so you can load up on pineapple. (And eat it in other ways too! I love it grilled. Mmm … )

You’ll also need 1 cup of frozen overripe banana. Chop it up and put it in the freezer next to your pineapple. Create several bags and you’ll be ready any time.

You’ll also need ⅓ cup of plant-based milk. Use coconut cream from a can for richer consistency, or almond or vanilla soy if that’s all you have on hand.

You can add a touch of vanilla if you desire. A pinch of salt can bring the ingredients together. A tablespoon or two of maple syrup may be necessary if you like your Whip sweeter.

Then place it all into your Vitamix, blender, or food processor. Pulse to begin, then puree to blend. Serve immediately, or return it to the freezer for an hour until firm.

Mango Ice Cream

Raise your hand if you LOVE tropical treats … me, ME! If you head to your local Costco, you’ll find a big bag of frozen organic mango in the freezer section. (The freezing is done for you!)

Measure out 4 cups of frozen mango and put it into your Vitamix, high-powered blender, or food processor.

To that, add 1 cup of coconut milk, coconut cream, or coconut yogurt. You can experiment with these over time. The thicker the liquid, the more creamier your ice cream will be.

Then blitz away. Pulse first, pureeing it to a creamy texture. You can enjoy it immediately, or freeze it again until scoopable consistency.

These are all basic recipes. Once you try them, I guarantee you’re going to be hooked. Play it up with the things you love the most.

Strawberry Ice Cream

Hello, strawberry. I can’t seem to get enough of them in the summer, so I’m grateful Costco sells them by the bag. Their frozen organic strawberries work like a charm for making strawberry ice cream.

Use 2 pounds of frozen strawberries and 2 cans of full-fat coconut milk. Place them all into the blender and blitz away.

This is best if served immediately, or freeze for an hour or two before serving. This will freeze quite solid if you leave it in the freezer for longer. Pull out 30 minutes or so to make it a bit softer.

Add-Ins

Have you started to notice a trend with these recipes? They use fruit, milk or cream, and little else.

Of course, you can get creative. If you love your Ben & Jerry’s as much as I do, you love your add-ins. I’m all about sticking to natural ingredients.

Mix in nuts - hazelnuts, pistachios, pecans, and macadamia nuts can all add a little flavor and consistency to any of these treats.
How about coconut? Either toasted or unsweetened, mix it in and enjoy the flavor.
Add herbs. Chopped basil or mint can add a twist to the flavors.
How about chocolate? Chop up your favorite chocolate bar, or mix in cacao nibs.
A sprinkling of lime or lemon zest may be the perfect flavor enhancer.

Chocolate Fudgesicles

Okay, I thought I’d add one more treat for you here, because … chocolate. Who doesn’t love chocolate? But chocolate gets a little more complicated when you’re making a frozen treat.

Yep, you can pop a banana onto a stick, dip it in melted chocolate, and pop it into the freezer. Mmm… That’s a great treat.

Or give these a try

Place 1 cup of almond milk into a high-speed blender. Add 1 ¼ cup chocolate chips - get something you’re comfortable with. I prefer vegan with low sugar, dark chocolate works too if you can find them. Then throw in 14 ounces of silken tofu.

Blend, blend, blend until smooth. Then pour it into your popsicle molds. Freeze until set.

Chocolate Gelato

I thought I’d save the chocolate recipes to the end because … they’re chocolate! I don’t mess with my husband’s deep-roast morning coffee routine, and he doesn’t mess with my afternoon chocolate delights. 😉 It’s usually a square of my favorite chocolate bars, but in the summer, why not chocolate gelato!

Roots!

6 reasons you should eat chocolate today

What’s synonymous with love? Chocolate! I mean, who doesn’t LOVE chocolate and want it every chance they get…

a year ago · Lori Osterberg

You’ll need your high-powered blender once again.

Chop one cup of pitted dates and place them in a bowl. Dates are often hard and dry. To soften them up, pre-soak them in warm water for 30 minutes or so to soften them up. Once soft, place the dates into the blender.

Next you’ll need one cup of coconut cream from a can. Coconut cream settles at the top, with water/milk settling to the bottom. You’ll want the cream for this. Chill it in the fridge for an hour or two to get it cold.

Then add in one cup of frozen banana slices, ¼ cup of cacao powder, and ¼ teaspoon salt.

Puree it until blended. This will be a more mousse-like consistency. Put in a container to freeze, 2 hours for soft serve, and longer for a firmer set.

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