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Beat the Heat With 4 Homemade Frozen Desserts (and 1 Breakfast!)

Jul 25, 2011 at 4:15 PM Chime in now

Ice cream sandwich recipe

MAYA VISNYEI

By CERI MARSH, Sweet Potato Chronicles

I think I’m getting grumpy in my old age. Or maybe it’s just the heat.  In any case, I hate ice cream trucks. I hate the nightmare-ish music, hate the way they circle kid-filled parks, hate the junk they’re selling. Phew, that felt good! Thanks for letting me vent. Don’t worry, I haven’t lost my mind altogether - I love ice cream and popsicles and regularly allow my kids to indulge in them. I just don’t love all the sugar, synthetic colour and flavour that gets packed into so many store-bought versions. Of course there are good quality products out there but they tend to be pricey. Making them at home means I’m in charge of the ingredients and they end up costing pennies per pop. But best of all is having a strategy to deal with my enemy, the ice cream truck: “Come on guys, we’ve got something way better at home.”
 
Here are four of our favourite keep-your-cool treats, plus a cool breakfast for good measure (because it’s so damn hot!).

Homemade Ice Cream Sandwiches

Ingredients:

1 1/2 sticks butter, at room temperature
1 cup granulated organic sugar
2/3 cup extra dark Dutch processed cocoa, sifted
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/4 cup whole wheat pastry flour
extra flour and cocoa for dusting

Method:

1. In a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed for several minutes until light and fluffy.

2. Add the cocoa powder, mixing on low speed, scraping the sides. Then add the vanilla and the egg and blend on medium speed until thoroughly combined.

3. Add the flour on low speed, mixing until uniform and comes together like dough.

4. Remove the dough from the mixer and wrap with Saran wrap. Place in the refrigerator until firm (at least 4 hours or overnight).

5. When ready to prepare cookies, pre heat oven to 350.

6. Remove dough from the refrigerator and allow to stand at room temperature.

7. In a small mixing bowl, mix together flour and cocoa for dusting your cutting board and rolling pin.

8. Roll out chilled dough to about 1/8” thickness and cut out shapes. Arrange cutouts on parchment paper or silpats on a cookie sheet.

8. Bake for 10 minutes, untilt he surface is no longer glossy. Allow to cool completely on wire racks. They will harden. Once cool, place the cookies in a ziplock bag and freeze until you’re ready to use.

Here are the rest of the frozen recipes:

Home-made Peach-sicles
Just fresh, ripe peaches with some Greek yogurt and a drop of cream mixed in.  You could have them for breakfast – we did!

Strawberry Granita

A healthy, homemade version of the classic slushy.

Pineapple Raspberry Rockets
They give the ice cream truck version a run for its money.

Yogurt-Granola Parfait
Chopped, frozen berries make this parfait the coolest breakfast going.

Read More:
5 Delicious Meatless Mains to Try This Week

5 Guilt-Free Berry Desserts

5 Light & Easy Superfood Dinners

 

 


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