Miryam’s original recipe

Yield: 4 servings

Total Time: 10 minutes

INGREDIENTS:

3-4 large frozen oranges, cut into chunks

1 cup coconut cream

1/4  cup Silk unsweetened soy milk

2-3 tbs maple syrup

2 tsps vanilla extract, optional

DIRECTIONS:

Add all the ingredients to your food processor and pulse until the ingredients come together and you obtain an ice cream consistency. You may have to brake the orange pieces into smaller chunks.

Serve immediately.

Banana Berry Sorbet

Ingredients:

2 frozen ripe bananas
½ cup mixed frozen berries

Directions:

1. Place bananas and frozen berries into a food processor and process until smooth.
   2. Serve immediately. For something a little more special, sprinkle with nuts, raw chocolate shavings, seeds, goji berries… be creative!
   3. Wow! Yes – it really is that simple!

Banana Paletas
Makes 4-6

Ingredients

1 cup milk

¾ cup mashed banana (1-2 depending on size)

2 teaspoons pure vanilla extract

¼ cup sugar

Instructions – Let’s Make Paletas

1. Combine milk, mashed banana, vanilla and sugar. Stir until sugar is dissolved (so that the mixture is no longer grainy to taste)
2. Pour paleta mixture equally into 6 ice pop molds Freeze until frozen; at least 3 hours or up to 2 weeks.

Eat immediately or store in freezer.

Strawberry Paletas

Makes 8-10

Ingredients

4 cups fresh strawberries

½ cup honey or agave syrup

¼ cup fresh lime juice

1 cup water

Instructions

Blend all the ingredients until very smooth and runny.

Pour the strawberry mixture into popsicle molds.

Freeze until solid (about 2 hours).

Enjoy them on a hot summer day!

Paleta is a Latin American ice pop usually made from fresh fruit. The name comes from palo, or “stick,” and the diminutive ending -eta, referencing the little flat stick frozen into each item; the stores, carts, and kiosks where they are sold are known as paleterías, and the sellers are called paleteros.

Chocolate Dipped Strawberry Banana Pops

1 lb fresh strawberries

2 medium bananas

3/4 cup chocolate pieces

1 tsp coconut oil

Blend together strawberries and bananas.

Pour into popsicle molds and freeze.

Melt chocolate and coconut oil together.

Once popsicles are frozen, dip in chocolate and slightly shake off chocolate.

Allow chocolate to harden.

Enjoy

Confetti Ice Cream Pops

Makes 8

Ingredients

8 pieces, 1 1/2-inch soft-centered candy bars, like Milky Way or Snickers

1 pint vanilla ice cream, slightly softened

3/4 cup assorted-color candy confetti or confetti Nerds

Let’s Make the Pops!

1. Insert a wooden Popsicle stick into one end of each candy bar and set aside.
2. Place 1 tablespoon of ice cream in the bottom of a 3-ounce paper cup. Place candy in center of the cup, surround with 3 tablespoons ice cream, and smooth over the top.
3. Transfer cup to a baking sheet, repeat with remaining cups, and freeze until solid. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. May be stored covered in freezer up to 3 days

Easy-Peasy Homemade Vanilla Ice Cream

Ingredients

2 cups heavy cream

2 cups whole milk

3/4 cup sugar

2 teaspoons vanilla

Pinch of sea salt

Instructions

• In a large bowl, whisk together all the ingredients until the sugar is dissolved and pour into a 1 gallon zip lock freezer bag and seal. Lay flat in the freezer for at least 2 hours.
• When the mixture is frozen, you have 3 different options:
  1. Remove from freezer and crumble into frozen ice cream pieces and eat immediately
  2. Crumble and place in a food processor and mix until creamy and eat like “soft –serve”
  3. Crumble and place in food processor, pour mixture into a storage container freeze and freeze until firm; about 2 hours.

Raspberry Italian Ice

Simple Syrup Ingredients

1/4 cup water

1/2 cup sugar

1. In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container.

Ingredients

1 (12-ounce) bag or 1 1/2 cups frozen raspberries, defrosted

1/4 cup chopped fresh mint leaves

1 1/2 tablespoons lemon juice (from 1 lemon)

3 or 4 tablespoons simple syrup, recipe follows

Directions

1. In a blender, combine the raspberries and the mint. Puree until combined. Add the lemon juice and 3 tablespoons of the simple syrup.
2. Blend to combine. Taste the mixture and add the remaining 1 tablespoon simple syrup if you like. Spoon the mixture into ice pop molds and place in freezer for 3 to 5 hours or freeze in a Zoku Pop maker for 7-10 minutes.

– 3 ripe bananas

– 1 cup of your favorite granola

– semisweet chocolate

– sprinkles

– popsicle sticks

* You’ll also need a pan lined with parchment paper

Instructions:

Step 1. Mash your bananas and granola in a bowl.

Step 2. Roll the granola banana mixture into small balls with your hands and set on top of a parchment lined pan. Freeze for about 20 minutes and then add your popsicle sticks. Return to the freezer until the balls are frozen.

Step 3. Melt your semisweet chocolate in the microwave in 30 second intervals until melted. Dip your balls into the chocolate and sprinkle away. You can use sprinkles or coconut as we did or also assorted chopped nuts.

– *Dried strawberries

* We used freeze dried strawberries, available in many supermarkets. You can use fresh fruit, or even nuts, or any mix-in’s of your choice. I chose to use dried to keep the moisture/mushy feel and frozen texture down since the bark is frozen. 

Instructions:

Step 1. Line a flat pan with sides with parchment paper and spread evenly with yogurt, make sure it’s not too thin so that it breaks easily. I would say about 3/8 of an inch thick is good.

Fruit and veggie Pops

8 ounces 100% Apple Juice

1-2 peaches

1/2 cup frozen berries

1/2 banana

Big handful baby kale

1/2 cooked sweet potato

Blend together until very smooth.  Pour into popsicle molds and freeze.

• Large bananas, 12
• Chocolate chips, 8 oz (about 1 cup)
• Coconut oil, 4 oz (about ½ cup)
• Popsicle sticks, 24
• Parchment paper

INSTRUCTIONS

1. Peel the bananas and cut each in half crosswise
2. Insert a popsicle stick into each half
3. Arrange bananas on a tray lined with parchment paper and freeze until frozen, about 3 to 4 hours.
4. Just before removing bananas from the freezer, prepare the chocolate coating.
5. In a microwave-safe dish, combine the chocolate chips and coconut oil.
6. Heat for 1 minute, then remove and stir vigorously for 1 full minute.
7. If necessary, heat for an additional 30 seconds and then stir for another minute until smooth.
8. Pour the chocolate mixture into a tall narrow glass and dip each banana until well coated.
9. Allow the excess chocolate to drip back into glass for several seconds and then place on the parchment paper to dry.
10. After all the bananas have been covered, store in plastic bag in freezer

Kiwi Pops
What you’ll need: {makes 3-4 pops per kiwi depending on kiwi size}
1 kiwi – peeled and sliced into 3-4 vertical slices
1 cup semi-sweet chocolate chips
1 tablespoon olive oil

What to do:
1. Place a candy stick or Popsicle stick into bottom of each kiwi slice. Careful not to pierce through kiwi.

2. Place kiwi slices w/sticks onto a silicon mat {or similar}. Place into freezer until frozen. Approximately 45 minutes – 1 hour.
3. When kiwi slices are nearly frozen, into a small bowl add: chocolate chips and oil. Mix. Either melt in microwave or in a double boiler on your stove until melted.
4. Remove kiwi slices from freezer. Dip each one into chocolate. Return to silicon mat and back into freezer when all pops have been dipped. Leave in freezer until chocolate has hardene

Mango Yogurt Pops

Source: Better Homes and Gardens

Makes 8 pops
Prep: 15 minutes
Freeze: 4 to 6 hours
E-Mail This

Print  3×5 |  4×6 |  Full Page

Save This

Ingredients
1  teaspoon unflavored gelatin
1/3  cup peach nectar or apricot nectar
2  6- or 8-ounce cartons vanilla or peach fat-free yogurt with sweetener

1/3 of a 26-ounce jar refrigerated mango slices, drained, or one 8-ounce can peach slices

Splash Mountain Mud Pies

Makes 6 to 8 servings

Ingredients

½ gallon Neapolitan ice cream

7 to 8 whole graham crackers or about 20-cream filled chocolate wafer cookies

2 (1-gallon) plastic zip-lock bags

4 tablespoons melted butter or margarine

2 cups whipped cream or whipped topping mixed with ¼ cup chocolate syrup

1 cup Chocolate Chips

Instructions

1. Place graham crackers or cookies in a zip-lock bag. Close bag, then place it in a second zip-lock bag. Secure tightly.
2. Crush graham crackers or cookies with a rolling pin or rubber mallet. Empty crumbs into a medium-sized bowl, and stir in butter or margarine.
3. Press an equal amount of crumbs in each of 4 mini pie pans, or press all of the crumbs into one 9-inch pie pan. Chill in freezer for about 15 minutes. Remove ice creams from freezer to soften while pie crusts are chilling.
4. Take pie crusts from freezer and scoop the softened ice cream into pans. Garnish with whipped cream and a sprinkling of chocolate chips.

Serve immediately or cover and chill mud pies in freezer for 1 hour or longer before serving.

Nutella Frozen Yogurt

Adapted from Peanut Butter Frozen Yogurt

• 2 cups yogurt of choice
• 2/3 cup chocolate hazelnut butter
• 1 1/2 tsp pure vanilla extract
• just under 1/4 tsp salt
• 1/4 cup cacao or cocoa powder (20g)
• pinch pure stevia, or 1/3 cup sweetener of choice
• 1 cup milk of choice (decrease to 2/3 cup if you used a liquid sweetener)
• optional chocolate chips

Nutella Frozen Yogurt Recipe: Blend all ingredients except optional chips, or stir extremely well by hand if you must, until completely smooth. (Note: My yogurt was not unsweetened, so if you use unsweetened yogurt you may want to add extra sugar.) If you have an ice cream maker, transfer the blended mixture to the machine and churn according to manufacturer’s directions. Turn off machine and stir in chips if desired. Eat immediately as soft-serve, or freeze half an hour in an airtight container for a firmer texture. (If you don’t have an ice cream machine, you can either freeze the mixture in ice cube trays and then re-blend using a Vita-Mix or thaw and use a food processor. OR simply transfer the blended mixture to an airtight container, freeze, and stir well every hour for 3 hours. The texture won’t be as creamy, but it still does work!) Due to the lack of preservatives, any Nutella frozen yogurt not eaten within a day will need to be thawed for about a 1/2 hour prior to scooping.

Over the Top Banana Pops

Makes 4

Ingredients

2 bananas, peeled and cut in half

4 Popsicle or craft sticks

Homemade Magic Shell, recipe follows

½ cup chopped nuts, dried fruit, coconut, or sprinkles

½ cup crushed graham cracker, gingersnap, vanilla wafer, or chocolate cookie crumbs

Let’s Make Pops!

1. Insert a Popsicle stick into cut end of each banana half. Squirt Magic Shell chocolate coating over each banana half covering completely.
2. Roll banana in garnish of choice. (Or you can sprinkle garnish on banana.)
3. Place bananas on sheet pan covered with foil. Place pan in freezer. After about 15 minutes, place a sheet of plastic wrap on top of slightly frozen bananas. Freeze for at least 1 hour more or until ready to serve.

Serving Suggestions

Try strawberry yogurt with dried cranberry or dried blueberry garnish. Try chocolate yogurt with chopped nuts, coconut, or chocolate cookie crumb garnish. Try vanilla yogurt with graham cracker, gingersnap, or vanilla wafer crumbs.

Pineapple Coconut Ice Cream

Ingredients

2 – pineapple

1 medium – bananas

1/2 cup – coconut milk

Directions

If your pineapple and banana are not frozen, freeze until solid.

Place your coconut milk in the freezer upside down for a few minutes.  You want to use as much of the cream as possible and this will help separate the cream from the milk.

Place frozen pineapple chunks, banana, and coconut milk in a food processor.

Pulse until ingredients begin to combine.

Blend until smooth and creamy.

Serve immediately as soft serve ice cream, or freeze 20-30 minutes for a more firm texture.

Makes 4 servings

Ingredients

2 cups whole milk

Five 1.25 ounce packets of Hot Chocolate mix

4 cups crushed ice

1 cup heavy cream

2 tablespoons granulated sugar

1/4 cup mini chocolate chips or grated chocolate

Directions

1. Whip cream and sugar until whipped cream. Place in fridge until ready to use.
2. Place milk into blender. Add hot chocolate packets and blend until combined.
3. Add ice and blend until ice is blended into tiny chunks. Pour evenly into 4 glasses on top of plates to catch any dripping frozen hot chocolate.

Top each glass with whipped cream and sprinkle with mini chocolate chips.

Soho Froyo

Ingredients

4 cups frozen strawberries, peaches, raspberries or berry mix
4-5 tablespoons pure maple syrup
1/2 cup plain Greek yogurt
1 Tablespoon fresh lemon juice

Instructions

• Add the frozen fruit, maple syrup, yogurt and lemon juice to the bowl of a food processor and process until creamy about 5 minutes.
• Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Spanish Banana Cinnamon Gelato

Makes 4 servings

Ingredients

4 bananas, sliced then frozen

1-2 tablespoon pure maple syrup

1 teaspoon vanilla

Topping: Fresh strawberries and homemade Magic Shell

Instructions

1. Place frozen bananas, maple syrup and cinnamon in the bowl of a food processor. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. The bananas will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes, if you’d like, or serve immediately.

Top with Homemade Magic Shell and Fresh Strawberries

Splash Mountain Mud Pies

Makes 6 to 8 servings

Ingredients

½ gallon Neapolitan ice cream

7 to 8 whole graham crackers or about 20-cream filled chocolate wafer cookies

2 (1-gallon) plastic zip-lock bags

4 tablespoons melted butter or margarine

2 cups whipped cream or whipped topping mixed with ¼ cup chocolate syrup

1 cup Chocolate Chips

Instructions

1. Place graham crackers or cookies in a zip-lock bag. Close bag, then place it in a second zip-lock bag. Secure tightly.
2. Crush graham crackers or cookies with a rolling pin or rubber mallet. Empty crumbs into a medium-sized bowl, and stir in butter or margarine.
3. Press an equal amount of crumbs in each of 4 mini pie pans, or press all of the crumbs into one 9-inch pie pan. Chill in freezer for about 15 minutes. Remove ice creams from freezer to soften while pie crusts are chilling.
4. Take pie crusts from freezer and scoop the softened ice cream into pans. Garnish with whipped cream and a sprinkling of chocolate chips.

Serve immediately or cover and chill mud pies in freezer for 1 hour or longer before serving.

Ingredients

• 1 cup fat-free milk
• Pinch of salt
• 1/2 cup dry whole-wheat couscous
• 1 package (12 ounces) frozen mixed berries
• 2 containers (6 ounces) vanilla yogurt
• 1/2 cup low-fat granola

Make It

1. In a small saucepan, bring milk and salt just to boiling. Stir in couscous. Remove from heat and let stand, covered, for 5 minutes.
2. Divide couscous among six 8-ounce plastic cups (or to-go containers with lids). Top each with frozen berries and yogurt. Cover and chill overnight

Instructions

• 8 – 10 ounces 100% orange juice
• 1 1/2 cups baby kale
• 1 cup frozen berries
• 1/2 frozen banana

Blend orange juice and kale together until well blended.  Blend rest of the ingredients until smooth.  Pour into pop mold and freeze.

Tropical Sun Sorbet

1 cup frozen mango

1 cup frozen pineapple

2 bananas

Blend in a high speed blender until smooth and thick just like the perfect sorbet. Note: this serves one mildly hungry person so if you are like me and love your fruit, double or triple the recipe

Serves 4

1 1/2 cup fresh strawberries

3 cups (or 2 cans) full fat coconut milk, with 1/2 cup set aside

2 tablespoons arrowroot powder (substitute cornstarch or tapioca starch)

1 vanilla bean, split down the center, seeds scraped out (substitute 1 1/2 teaspoons good quality vanilla extract)

1/2 cup evaporated cane juice

Pinch sea salt

Add strawberries to a food processor or blender and puree till smooth or nearly smooth (a little texture can be nice). Set aside.

Whisk the arrowroot with 1/2 cup of the coconut milk till no lumps remain. Set aside.

Heat the remaining coconut milk until it’s just developing bubbles on the edges of a medium sized sauce pan. Add the cane juice vanilla, and sea salt. Whisk in the arrowroot mixture slowly. Continue cooking till mixture has the thick texture of a custard. Remove from heat and chill overnight. At this point, prepare your ice cream maker by chilling the bowl overnight as well.

The following day, mix the custard and strawberry puree. Pour into the ice cream maker and let it churn according to manufacturer instructions. Place in a sealed container and keep frozen till ready to serve

Yogurt Cupcake Pops

 2 – 3 tablespoons multicolored sprinkles

• 1/3 – 1/2 cup chocolate-hazelnut spread (Nutella®)
• 2 6 ounce container banana-flavored yogurt

Make It

Place sprinkles in the bottom of 8 silicone or foil cupcake wrappers. Spoon 2 to 3 teaspoons chocolate-hazelnut spread in each, and spread over the bottom and partially up the sides of the wrappers. Freeze for 1 to 2 hours or until firm. Spoon yogurt into each cup. Cover each with foil, make a slit in each with a knife, and insert a wooden pop stick. Freeze for 2 to 3 hours more or until firm

Watermelon Snow Cones

Ingredients

Seedless watermelon
Vanilla yogurt
Coconut, flaked
Red, white and blue sprinkles
Paper snow cone cups

Instructions

• Using an ice cream scoop, make balls of watermelon and place them in the freezer on a waxed paper-lined cookie sheet for no more than 1 hour.
• Remove from freezer and roll in vanilla yogurt and coconut and top with sprinkles.
•  Place in a snow cone cup and enjoy!

Author: The Lean Clean Eating Machine

Prep time:  5 mins

Total time:  5 mins

No need for an ice cream maker on this one. This 5 minute Paleo friendly ‘sorbet’ is dairy free, gluten free and vegan friendly. Oh, and its’ delicious.

Ingredients

·         ¾ cup regular coconut milk. Don’t get the ‘light’ version as it won’t work the same.

·         2.5 cups unsweetened frozen fruit (pineapple and mango work great)

·         5 drops liquid stevia

Instructions

1.  Place coconut milk and frozen fruit into blender, and blend on high until frozen fruit is completely blended. Add in a little more coconut milk if mixture seems far too thick.

2.  Add in 5 drops liquid stevia and blend once again until well mixed.

3.  Enjoy!

Notes

Feel free to use any frozen fruit you want, just make sure it is unsweetened.Top with additional fruit, raw coconut shreds or any toppings of your ch

1 ripe, avocado peeled, seeded and cut into ¾-in. dice and frozen

1 1/2 ripe bananas, peeled, cut into ½-in. slices and frozen

3 Tbsp. pure maple syrup

3 Tbsp. cocoa powder

1 Tbsp. virgin coconut oil

2 tsp. lemon juice

1 tsp. vanilla extract

Pinch salt

1. Remove the avocado and banana from the freezer and thaw slightly, about 20 minutes.
2. Place the avocado, banana, agave nectar, cocoa powder, coconut oil, lemon juice, vanilla extract and salt in a blender and process for 60 seconds. Stop and scrape down the sides of the bowl. Continue to process until smooth and creamy; the mixture should resemble soft serve ice cream.
3. Scoop the frosty into bowls and garnish with optional toppings.

Banana Almond Butter Ice Cream

Serves 4

Ingredients

4 large very ripe bananas
1-2 tablespoons vanilla almond milk

1 teaspoon pure vanilla extract

2 tablespoons almond or sunflower butter

Instructions

1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Add 1-2 tablespoons almond milk as needed to create a smooth texture and the vanilla. Add the almond or sunflower butter and puree until smooth.
3. Sprinkle with cinnamon and top with fresh berries and serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.

Blueberry Banana Ice Cream (raw, vegan, gluten free, soy free)

Serves 2

2 frozen bananas
1 heaping cup frozen blueberries
2 tsp lemon juice
2-4 tbsp almond or hemp milk

If you’re using a food processor: Place bananas in a food processor and let the motor run till they’ve turned into soft serve. Be patient. It takes a minute or two, and the processor sounds like it’s going to break. It won’t. Keep going. When you have soft serve, add the blueberries, powdered ginger, cashes, and lemon, and blend till totally smooth. Add the almond milk only if you need a thinner consistency; you may not.

You can store the mixture in your freezer and give it a whirl in the processor or the blender before serving; if you don’t, it’ll be a little “frosty,”

Chocolate Chia Pudding

4 Servings Naturally gluten free/ dairy free / Vegan / Raw

Ingredients

1 cup vanilla almond milk

1 cup low-fat Greek vanilla yogurt

1/4 cup chia seeds

2 tablespoons agave or pure maple syrup

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

Pinch of sea salt

Instructions

1 Place all ingredients to a quart-size Mason jar, shake vigorously, and refrigerate for 30 minutes. Remove jar from fridge and shake again to combine chia seeds. Cover and place in the fridge overnight.

2. The next day, remove from the refrigerator, serve in individual bowls, and add toppings of your choice. Makes a great breakfast treat too topped with shredded coconut, raspberries, strawberries, nuts, dried fruit, or mini chocolate chips!

Makes approximately 3 cups

Ingredients

1 15-ounce can full fat coconut milk, chilled at least 8 hours
2-3 tablespoons maple syrup, honey, agave or coconut palm sugar
1/2 teaspoon pure vanilla extract

Instructions

Place can of coconut milk in the refrigerator overnight to chill completely which allows the coconut fat to separate from the liquid.

Remove coconut milk from the refrigerator when ready to use and turn can upside down. Open upside down end and scoop only the thickened coconut cream. Reserve the remaining liquid for a later use.
Place in a large bowl and beat with an electric mixer until it is fluffy and creamy, about 3-5 minutes.
Add sweetener of choice and vanilla and briefly mix again until incorporated.
Serve

Spoon mousse into small bowls or cups and garnish with dollops of coconut cream and optional cinnamon and sliced strawberries.
Terrific to top pancakes, waffles, fruit cobblers, oatmeal or muffins
Store

May be stored up to 4 days covered in the fridge.
Foodie Kids Fun Facts and Ideas

Use the left-over “water” portion of the coconut milk to make smoothies.
Make flavored coconut whipped creams
Chocolate Cream -Add 2 tablespoons cocoa powder and stir in after cream has been whipped.

Strawberry Cream- Mash 2-3 strawberries with a fork and stir into whipped cream

Cookies for Ice cream Sandwiches

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg, cracked into a small cup or saucer
Candies for cookies, (M&M’s, Nerds, Skittles, sprinkles etc)
Your favorite ice cream
Sprinkles, for decorating, optional

• Directions
  Preheat oven to 350 degrees F.
  Whisk flour, baking powder, baking soda, and salt into a medium mixing bowl. Set aside.
• Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed.
• Add the vanilla and egg to the mixer and mix on medium speed. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and combine on low speed.
• With a tablespoon, form the dough into balls, using about 2 spoonfuls for each. Divide the balls of dough among 3 large baking sheets and press to slightly flatten. (The cookies should be about 2 inches apart or 8 cookies per baking sheet.) Press 5 or 6 chocolate candies into the top of each cookie, if desired. Bake in batches in the oven until golden around the edges, about 13 minutes.
• Remove cookies from the oven and allow them to cool for 2 minutes on the baking sheets. Transfer cookies to wire racks and cool completely.

Ingredients

1 cup all natural, organic 100% fruit juice

Optional – 2-3 tablespoons honey, agave or natural sweetener of choice

Ice, shaved in a blender, food processor, or snow cone maker

Instructions

In a small pot, combine fruit juice and sweetener if using.

Set pot over medium-high heat and bring to a boil.

Turn to low and simmer for 5 minutes, stirring until sugar completely dissolves.

Pour syrup into a jar and cool completely, refrigerating for several hours before making snow cones.

To make snow cone, mound shaved ice in a snow cone cup or bowl. Pour syrup over ice, to taste.

Fresh Peach Sorbet

Ingredients

3 pounds fresh or frozen peaches (about 8 whole), diced (leave peels on)

2 teaspoons freshly squeezed juice from 1 lime (see note above)

1 cup sugar

1/4 teaspoon kosher salt

Procedures

1

Combine peaches, lime juice, and sugar in a food processor and purée until very smooth with no large chunks. You should have about 1 quart of purée. Pour through a fine mesh strainer into an airtight container and add salt to taste. Press a piece of plastic wrap against surface of purée and chill for 2 to 3 hours, or until very cold.

2

Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and chill in freezer for 2 to 3 hours, or until firm

What you’ll need
·         1/2 cup plain yogurt

·         1 tablespoon honey

·         12 strawberries, hulled

·         12 cake pop sticks

·         sprinkles

Helpful Tip:

Get creative and use other toppings such as coconut, pistachios, or mini chocolate chips!

Notes:

makes 12 pops

How to make it
1.     In a bowl, stir to combine yogurt and honey.

2.     Insert sticks into the top part of the strawberry while being careful not to pierce completely through.

3.     Using a spoon, cover the strawberry with the yogurt honey mixture.

4.     Sprinkle the sprinkles onto the yogurt. Place the strawberry pops on a baking sheet covered with wax paper.

5.     Place the baking sheet in the freezer and freeze for 1 to 2 hours or until the yogurt is frozen. Once frozen remove from the wax paper and se

Total Time: 5 minutes

INGREDIENTS:
·         4 5.3 oz vanilla Yulu yogurt

·         1/3 cup almond milk

·         2 tbs maple syrup, optional

Drizzle

·         1/2 cup dark chocolate chips

·         1/4 cup raw pistachios, chopped

DIRECTIONS:
Place the popsicle ingredients in a mixing bowl. With a wire whisk, mix until combined. Divide the mixture between the popsicle holes and place a wooden stick into each.

Freeze for at least 3-4 hours.

Before serving, melt the chocolate on a microwave-safe-bowl at 30 seconds intervals until the chocolate has completely melted. Spread some melted chocolate over each popsicle (I used a spoon for this step) and sprinkle some c

Frozen Yogurt
Makes 1 quart

3 cups plain whole-milk Greek yogurt
½ cup honey

2 teaspoons fresh lemon juice
1 teaspoon vanilla extract

Instructions

1. Mix together the yogurt, sugar and honey. Stir until the sugar is completely dissolved. Refrigerate for 1 hour.
2. Freeze in your ice cream machine according to the manufacture’s instructions.

Honeydew-Cucumber-Mint Popsicles

I like to use a very ripe honeydew melon for this recipe. You could also add the juice from one to two limes for a refreshing tart flavor. If you don’t have very many popsicle molds, I would suggest using either a small melon or half a melon and a medium cucumber. You could also add ice cubes to any leftovers that won’t fit into the molds and make a refreshing smoothie. Please note that this recipe is also suitable for all phases of the Elimination Diet!

1 medium to large honeydew melon, seeded
1 large cucumber, chopped
1 large handful fresh spearmint leaves

Cut the melon in half, scoop out the seeds, and then scoop out the flesh into a bowl to catch the juices. Add the melon and juices to a blender orVita-Mix. Then add the chopped cucumber and fresh mint. Blend until smooth. Pour into popsicle molds. Freeze overnight

Mango Lassi Frozen Yogurt

Ingredients

3 ripe medium-sized mangoes, peeled and diced

1 1/2 cups full-fat plain yogurt

1 cup sugar

1/2 teaspoon grated lime zest from 1 lime

Juice of 2 limes, to taste

Kosher salt, to taste

Instructions

1. Purée mangoes in blender or food processor on high for 30 seconds until smooth. Strain and measure out 1 1/2 cups of purée; reserve remainder for another use.
2. In a medium bowl, whisk mango purée, yogurt, sugar, and lime zest until well combined and the sugar doesn’t feel gritty anymore. Add lime juice in 1/2 teaspoon increments and kosher salt in 1/4 teaspoon increments, tasting frequently. Mixture should be a little tart with a hint of saltiness.
3. If mangoes started at room temperature, chill mixture in refrigerator for 1 hour until cold. Churn in ice cream maker according to manufacturer’s instructions. Transfer frozen yogurt to airtight container and chill in freezer for at least 3 to 4 hours before serving.

Mexican Street Cart Paletas

Ingredients

3 cups of fresh peaches, diced

1 cup of fresh/frozen raspberries

2 tablespoons pure cane sugar

½ teaspoon Mexican vanilla

½ cup of coconut water

Instructions

Blend all ingredients in a blender or food processor. Pour into pop molds and freeze at least 4 hours or overnight.

Milk Chocolate Whipped cream

Author Notes: Sometimes a dessert needs a topping that is richer than plain whipped cream, but lighter and less intense than ganache. Start at least 4 hours, or up t (…more)- Alice Medrich

Makes about 2 cups

·         4ounces milk chocolate, finely chopped

·         3/4cup heavy cream

·         3tablespoons water

·         A pinch or two of salt (optional)

1.      Put the chocolate in a medium bowl.

2.      Bring the cream and water to a simmer in a saucepan and pour over the chocolate. Let stand for 30 seconds, then stir well.

3.      Let stand for 15 minutes or so to finish melting the chocolate, then stir again until every last bit of the chocolate is melted into the cream. Let cool.

4.      Taste and add salt, if desired. Cover and refrigerate for at least several hours, or until completely chilled (I like to leave it overnight, and it can be prepared to this point up to 4 days ahead).

To serve, whip the cream with an electric mixer until it holds a shape (it won’t be smooth if you overwhip it). Use immediately or refrigerate until needed.

Yield: about 3 cups of sorbet, depending on amount of grapes

Ingredients:

·                     1 bunch grapes, removed from stems and frozen

Instructions:

1.            Place frozen grapes in the bowl of a food processor. Process until as smooth as possible, scraping down the sides (with processor off!) occasionally. If processor will not turn once sorbet is thick, add a little water, one tablespoon at a time. This took me about 4 minutes.

Serve immediately

Peach Frozen Yogurt

Ingredients

3 1/2 cups coarsely chopped frozen peaches, strawberries, blueberries etc.

1/2 cup superfine* sugar

1/2 cup nonfat plain Greek yogurt

1 tablespoon lemon juice

Instructions

Combine peaches and sugar in a food processor; pulse until coarsely chopped. Combine yogurt and lemon juice in a measuring cup; with the machine on, gradually pour the mixture through the feed tube. Process until smooth and creamy, scraping down the sides Serve immediately.

* Superfine sugar dissolves instantly, preventing a grainy texture in cold desserts and beverages. It is available in the baking section of most supermarkets, but if you can’t find it, simply process regular granulated sugar in a food processor or a clean coffee grinder until ground very fine.

Perfect Pumpkin Froyo

1 cup 2% Greek Yogurt
1 cup Pumpkin Puree
1/2 cup Unsweetened Almond Milk
1/2 cup Maple Syrup, Raw Honey or Agave

2 teaspoons Vanilla Extract
1 teaspoon ground cinnamon

1 teaspoon Pumpkin Pie Spice
Pinch of Sea Salt
Optional Topping Ingredients

Crushed Graham Cracker, Sprinkles, Cinnamon, Chocolate Chips

Instructions

1. Combine all ingredients in a bowl and mix well. Pour into ice cream maker and process according to manufacturer’s directions. Serve and top with desired optional toppings

Perfect Pumpkin Pie Popsicles

Makes 4 popsicles

Ingredients

1 cup Goats Milk, fat free Greek Yogurt, unsweetened Coconut Milk any Vegan milk you desire

3 ounces unsweetened Pumpkin Purée

Honey or Maple Syrup to taste

1/4 teaspoon Pumpkin Pie Spice

Pinch of fine Sea Salt

Let’s make Popsicles

1. In a bowl mix together all ingredients well.
2. Add sweetener to taste. Pour into Popsicle molds (we used our ZOKU Instant Pop Makers) with about 1/4 inch room at the top.
3. Freeze for about 2 hours or until frozen solid.
4. Gently remove pops from molds.

Serve with Graham Crackers and fresh fruit if desired.

Ingredients

8 cups snow, or shaved ice

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

Directions

Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.

Prep: 25 min.
Freeze: 40 min.
Ingredients
3 cups cut-up strawberries
6 cups milk
1-1/3 cups sugar
12 egg yolks, beaten
Several drops red food coloring (optional)

Directions
1. Place berries in a blender container or food processor bowl. Cover and blend or process until nearly smooth.
2. Combine 3 cups of the milk, the sugar, and egg yolks in a large saucepan. Cook and stir over medium heat until mixture coats a spoon. (To test, dip a spoon into the custard and draw a line with your finger through the coating. The custard is done when the edges along the line keep their shape.) Remove from heat. Stir in the remaining milk, the pureed berries, and, if desired, food coloring.
3. Cover surface of gelato mixture with plastic wrap. Refrigerate 8 hours or overnight until chilled. (Or, place saucepan in a sink of ice water to cool quickly; then cover and chill for 2 hours.) Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer’s directions. Ripen for 4 hours. Makes 2-1/2 quarts or 20 (1/2-cup) servings.

Naturally Gluten Free and Vegan

Makes about 3 cups

• 4 cups ripe clean berries, strawberries, raspberries, blueberries or a combination
• 1/2 cup strawberry or raspberry preserves, more or less to taste
• Pinch of sea salt
• 2 teaspoons fresh lemon juice
• ¼ teaspoon vanilla extract
• 1/3 cup water

Instructions

1. Place berries in a processor or blender with 1/2 cup of the preserves and the salt and purée until smooth.
2. Add lemon juice and water and pulse to mix.
3. Freeze in an ice cream maker according to manufacturer’s directions.

WATERMELON CAKE
For a delicious and elegant presentation, serve each slice of this watermelon cake in a pool of fresh fruit sauce, such as strawberry or raspberry, and garnish with a sprig of gresh mint.
• 1 pint pistachio ice cream
• 1 cup semisweet chocolate morsels
• 1 pint strawberry sorbet
• 1 small tube white decorator icing, optional
*Make mini watermelon cupcakes for kids classes by using a custard cup or ramekin

Preparation Time: 20 minutes plus freezing
Cooking Time: None
Serves 8

Making the Mold
1. Wrap the inside of a medium round mixing bowl with a thick layer of aluminum foil or plastic wrap. Spread with a thick layer of pistachio ice cream, covering the entire inside of the bowl.
2. Pack the ice cream tightly against the bowl. Place entire bowl in freezer while you prepare the sorbet mixture.

3. In a large bowl, gently combine the chocolate morsels with the strawberry sorbet.

4. Spread strawberry mixture evenly over pistachio ice cream; smooth top. Cover bowl with foil and freeze until hard, several hours or overnight.

Serving the Cake
1. To unmold the cake, gently invert the bowl onto a plate; lift bowl. Gently remove plastic wrap. Smooth the surface of the ice cream with a flat metal spatula that has been dipped in water.

2. If desired, pipe white icing over pistachio ice cream to decorate rind. Before serving, wipe rim of plate with a clean, damp cloth or a paper towel to remove any melted ice cream or sorbet.

Totally Cool Tiramisu

Serves 10

Ingredients

2 tablespoons unsweetened cocoa powder, plus more for garnish

1 1/2 cups heavy cream

½ cup milk chocolate chips

1 cup cream cheese, room temperature

3/4 cup sugar

24 ladyfinger cookies

Instructions

1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
2. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended.
3.  Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
4. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
5. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

For the tropical coconut we combined:

• 1 cup coconut milk
• 1 cup frozen spinach or kale
• 1 tablespoon honey
• 1 cup frozen pineapple
• 1 frozen banana
• Flaked coconut for garnish

Blend all ingredients in a high powered blender.  Pour into a container and freeze at least 4 hours.  After frozen, remove from freezer and wait about 10 minutes to make scooping easier.

Makes 12 Servings

Recipe from The Greek Yogurt Kitchen by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.

• 1½ cups vanilla coconut milk
• 1½ cups fresh or frozen mango chunks
• 1/2 cup nonfat vanilla Greek yogurt
• 1/2 cup unsweetened shredded coconut
• 1 large ripe banana

1. Place the coconut milk, mango, yogurt, shredded coconut, and banana in a blender or food processor and blend until completely combined and smooth, about 1 minute.
2. Pour into 12 standard ice pop molds, using a 1/4-cup scoop, and insert a popsicle stick into each one. Freeze until set, at least 4 hours.