Frozen treats will cool hot summer days

You can go as elaborate as you want in making ice cream, ice pops and other warm weather indulgences

    With temperatures hovering near the 90s, this is the perfect time to make some frozen foods for desserts and treats.
    When you want more than a plain dish or cone of ice cream, add a tasty sauce or make an ice cream sandwich or cake. They don’t have to take a lot of time or effort, although you can get as fancy as you like with the presentation.
    Or try an ice pop. You can make simple ones by freezing juices or making pudding, then pouring it into small paper cups and inserting a craft stick in the center and freezing.
    You can make a simple ice cream cake by crushing chocolate sandwich cookies, combining the crumbs with butter and pressing the mixture into the bottom of a pan for a crust. Top with your favorite flavor of softened ice cream, then add a complementary sauce and freeze until firm. A dollop of whipped cream, topped with jimmies, chocolate chips or few pieces of fresh fruit will create the perfect garnish.
    To make cutting a breeze, try dipping your knife in hot water. Wipe the blade periodically to clean it.
    Instead of one large cake, individual servings can be made in ramekins or small cake pans.
    Ice cream sandwiches are delicious, but vary the recipe beyond vanilla ice cream and chocolate wafer cookies.
    Make peanut butter and jelly ice cream sandwiches by layering vanilla ice cream and strawberry jam on peanut butter cookies and freezing them. You can make your own cookies, or save time by using store-bought peanut butter cookies.
    You can also make a delicious sauce for ice cream by warming fruity jelly or jam or by melting a cup of chocolate chips with 3/4 cup whipping cream and one teaspoon vanilla.
    Following are a few ice cream treat recipes from


food network

Italian Ice

3 cups halved strawberries or chopped pineapple
2 tablespoons sugar
2 tablespoons honey
1 tablespoon fresh lemon juice

    Blend fruit, sugar, honey and lemon juice with two cups ice in a food processor or blender until chunky. Add one cup ice and blend until completely smooth.
    Pour mixture into a shallow baking dish and freeze 30 minutes.
    Scrape the ice with a fork until slushy, then freeze about two more hours, until firm. Scoop into paper cups.



Chocolate Hazelnut Ice Cream Cupcakes

1/2 cup blanched hazelnuts, plus chopped nuts for topping
3/4 cup packed sweetened shredded coconut
1 cup crispy rice cereal
1/4 cup sweetened condensed milk
1 pint coconut or vanilla ice cream, slightly softened
2 pints chocolate ice cream

    Spread whole hazelnuts and coconut on a baking sheet and toast in a 400-degree oven for eight to 10 minutes, until deep golden. Let cool, then transfer to a food processor. Add cereal and condensed milk and pulse until the mixture is finely ground.
    Lightly spray six muffin-tin cups with cooking spray. Divide coconut mixture among the cups. Wet your fingers, then press the coconut mixture into the bottom and up the side of each cup. Freeze at least 20 minutes, until firm.
    Remove pan from the freezer. Fill with coconut ice cream, smoothing the tops. Freeze about 40 minutes, until firm.
    Top each cupcake with a scoop of chocolate ice cream, pressing the scoop flat on the bottom so it sits on top of the coconut ice cream. Serve immediately or cover and freeze for as long as two days.
    To unmold, run an offset spatula around the edge of each cup, then pry out the cupcakes. Top with chopped hazelnuts.



Frozen Brownie Sundaes

For brownie layer:
2 tablespoons water
1/4 cup vegetable oil
1 large egg, room temperature
1-3/4 cups brownie mix
1/2 cup semisweet chocolate chips
2 1.4-ounce milk chocolate-toffee candy bars, coarsely chopped
For ice cream layer:
1 pint dulche de leche or caramel ice cream, softened
For chocolate layer:
1/3 cup heavy whipping cream
1 3/4 cups milk chocolate chips
For sauce:
1 12-ounce bag frozen strawberries, thawed
1/3 cup powdered sugar
1 teaspoon fresh lemon juice

    Spray an eight-inch square glass baking pan with vegetable oil cooking spray, then line it with parchment paper, allowing two inches of paper to overhang the sides, then coat with cooking spray.
    To make brownies, mix water, oil and egg in a large bowl. Add brownie mix and stir until blended. Stir in chocolate chips and candy bar pieces. Transfer batter to the baking pan. Bake in a 350-degree oven for 20 to 25 minutes, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached.
    Remove pan from the oven and cool completely in the pan.
    Using a spatula, spread softened ice cream on top of the brownie layer and freeze at least four hours, until firm.
    In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove from the heat and add chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread over the ice cream layer and freeze at least one hour or until ready to serve.
    Put strawberries, sugar and lemon juice in a blender and blend until smooth. Strain through a sieve and discard the seeds, if a smoother sauce is desired.
    Remove the sundaes from the pan and peel away the parchment paper. Cut into squares and drizzle with strawberry sauce.


Lemon Raspberry Sorbet Cake

3 tablespoons unsalted butter, melted
3/4 cup finely crushed chocolate wafer cookies
1 tablespoon sugar
3 pints lemon sorbet, slightly softened
3 pints raspberry sorbet, slightly softened
6 ounces bittersweet chocolate, finely chopped
1/3 cup heavy cream

    Cut a 24-by-6-inch strip of parchment paper. Butter the side of an eight-inch springform pan, then line the side with the parchment. The paper will extend above the rim of the pan.
    Mix crushed cookies, sugar and melted butter in a bowl until combined. Press mixture into the bottom and about 1/4-inch up the side of the pan. Freeze about 15 minutes, until firm.
    Scoop lemon sorbet over the crust in small batches, smoothing the top and packing the sorbet layer with an offset spatula. Freeze about 45 minutes, until firm. Repeat with the raspberry sorbet and freeze about 45 more minutes, until firm.
    Place chocolate in a heatproof bowl. Heat cream in a small saucepan or in a microwave until barely simmering, then pour over the chocolate. Let stand one minute, then stir until smooth.
    Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze about 10 minutes, until set.
    Serve immediately or cover and freeze for as long as two days.


Peanut Butter Banana Semifreddo

For crust:
1/4 cup unsalted roasted peanuts
5 graham cracker sheets, roughly broken
4 tablespoons unsalted butter, melted
For ice cream:
8 large egg yolks
3/4 cup sugar
1 ripe banana, pureed
2 tablespoons hazelnut liqueur
Pinch of salt
1 cup heavy cream
3/4 cup creamy peanut butter

    Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a two-inch overhang on all sides. Spray plastic wrap with cooking spray. Finely grind peanuts and graham crackers in a food processor. Add melted butter and pulse until combined. Press mixture into the bottom of the pan and refrigerate.
    Bring two inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water.
    Whisk egg yolks, 1/2 cup sugar, banana puree, hazelnut liqueur and salt in a large metal bowl. Place bowl over the pot of simmering water, taking care not to let the bowl touch the water, and whisk eight to 10 minutes, until thickened. Remove the bowl from the pot and put in the ice water to cool.
    Beat the heavy cream and the remaining sugar with a mixer until the cream just holds stiff peaks, taking care not overbeat. Gently fold cream into the banana custard.
    Heat peanut butter in the microwave about 20 seconds, until soft. Let cool slightly.
    Drop spoonfuls of peanut butter into the banana cream and fold until swirled.
    Spread mixture over the crust in the pan, cover with plastic wrap and freeze at least nine hours, until firm. Lift out of the pan using the plastic wrap and cut into one-inch slices.


Blueberry, Thyme and Sweet Cream Pops

2-1/2 cups frozen blueberries
1/2 cup sweetened condensed milk
2 tablespoons sugar
4 tablespoons fresh thyme leaves, chopped
Kosher salt
2 tablespoons fresh lemon juice

    Take berries out of the freezer to thaw. Bring milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for five minutes, then cool completely at room temperature.
    Put two cups blueberries and lemon juice in a blender. Strain cooled milk mixture into the blender, pressing with a wooden spoon to extract as much flavor from the thyme as possible. Discard the thyme. Puree blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining blueberries.
    Pour mixture into ice-pop molds, leaving at least 1/4 inch of space at the top. Insert the sticks. Freeze at least five hours, until solid.


Frozen Strawberry Cheesecake

1/2 gallon strawberry ice cream
1-1/2 cups fine graham cracker crumbs
6 tablespoons melted butter
1/4 cup plus 2 tablespoons sugar
1 store-bought cheesecake, room temperature
1 pint strawberries, hulled and cut into pieces
1/2 lemon, juiced

    Set ice cream to soften about 30 minutes.
    Use a fork to mix the graham cracker crumbs, butter and 1/4 cup sugar in a bowl. Press mixture over the bottom and sides of a nine-inch springform pan. Set aside.
    Cream softened ice cream in a mixer with a paddle attachment or by hand in a bowl with a wooden spoon until soft and creamy but not melted. Break cheesecake into pieces and beat or fold into the ice cream. Pour mixture into the springform pan and smooth the top. Place in freezer to set.
    Combine strawberries, the remaining sugar, and lemon juice in non-reactive saucepan and warm over medium heat for three to five minutes, just until the strawberries begin to break down and give off juices. Refrigerate.
    When ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon strawberries over the top and serve.


Frozen Key Lime Pie

For the crust:
1-1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
For the filling:
6 extra-large egg yolks, room temperature
1/4 cup sugar
1 14-ounce can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice
For decoration:
1 cup cold heavy cream
1/4 cup sugar
1/4 teaspoon vanilla extract
Thin lime wedges

    Combine graham cracker crumbs, sugar and butter in a bowl. Press into a nine-inch pie pan, making sure the sides and the bottom are an even thickness. Bake in a 350-degree oven for 10 minutes. Allow to cool completely.
    Beat egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for five minutes, until thick. With mixer on medium speed, add the condensed milk, lime zest and lime juice. Pour into the baked pie shell and freeze.
    For decoration, beat heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.



Ice Cream in a Bag

For base ice cream:
2 cups whole milk
1/2 cup sugar
1 tablespoon vanilla extract
10 cups ice
8 tablespoons rock salt
For mint chocolate chip ice cream:
1 tablespoons mini semisweet chocolate chips
1/4 teaspoon peppermint extract
For chocolate ice cream:
1 tablespoon unsweetened cocoa powder
For strawberry ice cream:
1 tablespoons chopped strawberries

    For base ice cream, stir milk, sugar and vanilla in a medium bowl. Pour 1/2 cup of the mixture into a sandwich-size resealable plastic bag. Leave alone for vanilla ice cream or add desired ingredients for mint chocolate chip, chocolate or strawberry ice cream. Tightly seal the bag, then place it into another sandwich-size resealable plastic bag and tightly seal. Repeat with the remaining batter and flavorings.
    Place ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake container about five minutes, until the mixture is frozen and resembles ice cream. Remove the bags with the ice cream and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.


Frozen Peanut Butter Bites

1 18-ounce jar creamy peanut butter
2-1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, chopped

    Using an electric mixer or a whisk, beat the peanut butter and confectioners’ sugar together until smooth and stiff. Beat in vanilla extract. Shape into 20 one-inch balls and place on a waxed paper-lined sheet tray. Place in the freezer for one hour.
    Place chopped chocolate in a small bowl over gently simmering water. Stir to melt. Remove chocolate from heat. With two forks, carefully dip chilled peanut butter balls halfway into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.
    With a fork, swirl some chopped chocolate across the top of each ball. Place in the refrigerator about 30 minutes to set and allow the peanut butter to solidify.
    If it’s a hot, humid day, dust your hands with confectioners’ sugar before rolling the balls. This will make it less sticky.



Mocha Brownie Ice Cream Sandwiches

16 tablespoons unsalted butter
1-1/2 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine salt
4 ounces semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, slightly beaten
1/2 gallon coffee ice cream, softened
1 cup chocolate-covered espresso beans, chopped

    Whisk together flour, cocoa powder and salt in a medium bowl. Melt butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar and eggs, then add the flour mixture and stir to combine. Pour batter into an 18-by-13-inch rimmed baking sheet that’s lined with buttered foil, including a two-inch overhang on at least two sides. Bake in a 350-degree oven for 20 to 25 minutes, until a toothpick inserted in the center comes out with just a few crumbs adhering. Cool completely in the pan on a cooling rack, then place in the freezer about 30 minutes.
    Use the foil to help lift the brownie out of the pan and flip it over onto a cutting board, making sure that it does not bend or crack. Peel the foil away from the bottom. Line the baking sheet with plastic wrap.
    Using a warm knife, trim the rough edges off of the brownie so it is 16-by-12-inches. Cut in half crosswise, resulting in two pieces that are 12-by-8-inches. Lay one pieces onto the plastic wrap-lined baking sheet, top-side down. Use a large scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber spatula to smooth out the sides and top of the ice cream. Place the other brownie piece on top and gently press to create one large ice cream sandwich. Fold plastic wrap around the sandwich, then freeze at least six hours.
    Use a warm knife to cut 24 ice cream sandwiches. Roll the edges of each sandwich into chopped espresso beans until they stick. Wrap each sandwich in parchment paper and serve.


Watermelon, Chili and Basil Ice Pops

2 tablespoons fresh lime juice
1/3 cup sugar
1 large bunch Thai basil, stems and leaves roughly chopped
1 red Thai bird chile
2 tablespoons kosher salt
3 cups 1-inch cubes watermelon

    Bring sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat about five minutes, stirring occasionally, until the sugar is completely melted. Turn off the heat, add the basil and stir until completely wilted. Let cool at room temperature at least 30 minutes.
    Finely mince the chile (seeded for less heat, if desired). Add salt to the minced chile. Run a knife through the mixture several times until the salt starts to turn light pink. Set aside.
    Put watermelon and lime juice in a blender. Strain basil syrup into the blender, pressing the basil in the strainer with the back of a spoon to extract as much flavor as possible. Discard the basil.
    Puree watermelon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer mixture to a large liquid measuring cup with a pouring spout.
    Pour the mixture into ice-pop molds, leaving 1/4 inch of space at the top. Insert the sticks. Freeze at least five hours, until solid. Unmold, and sprinkle one or both sides of the pops with the chili salt, depending on how spicy you want the pops. Serve immediately with any remaining chili salt on the side.




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