Frozen Delights

By Hklbrries

Summer is finally here, and there’s nothing like a refreshing fruit sorbet or creamy ice cream concoction to put a smile on everyone’s face.

Many tempting frozen treats can be made in just a few minutes without any special equipment. With some tips from local experts and plenty of cool recipes, dessert is on its way.

Smooth sorbet: You can make smooth, fruity sorbets even without an ice cream maker, says Savory Restaurant pastry chef Emily Chapman.

“You won’t get it as creamy,” she says, but the results are still delicious.

Follow any sorbet recipe using a blender or food processor, and instead of putting the mixture into an ice cream maker as most recipes suggest, just put the bowl in the freezer. When the mixture begins to set, after about 15 minutes, whisk it. Return the bowl to the freezer and repeat the process.

Serve the sorbet as soon as it reaches the desired consistency – don’t let it freeze solid.

Simple treats: Pick your favorite flavor of ice cream and spread it over a cookie crust for an easy ice cream pie. Chapman likes to pair shortbread cookies with strawberry ice cream, or sugar cookies with maple pecan.

Use a little melted butter with the crushed cookies to form a crust, and then freeze it before filling the crust with partially softened ice cream.

“Frozen bananas dipped in chocolate are really good too,” says Chapman.

Freeze half of a banana on a stick, dip it in chocolate ganache (recipe included) and while the chocolate is still soft, roll the banana in crushed nuts, Oreo cookies or mini-marshmallows and freeze until firm.

Another of Chapman’s simple favorites is to take an eight-ounce container of yogurt (any flavor), and mix it with ¼ cup of whipped topping. Place a vanilla wafer in the bottom of paper muffin liner, top with a dollop or two of the yogurt mixture and freeze. Top with fresh berries and serve.

“You can make this in less than five minutes,” she says.

Icy granitas: If you’re looking for a light dessert for a hot summer day, a granita is the perfect answer.

This classic Italian ice (also spelled granite) is made by heating a liquid (water, fruit juice or coconut milk, for example), mixing in sugar and other flavors and freezing the mixture. Scraping the ice in the pan as it forms creates an icy dessert similar to sorbet but with more texture.

“They’re a good low-fat dessert,” says Adam Hegsted, executive chef at the Coeur d’Alene Casino Resort.

He’s also the creator of a roving supper club called the Wandering Table. Granitas are Hegsted’s “go-to” dessert because they are simple to make and can incorporate just about any flavor, from champagne to herbs and fresh fruit.

An easy ratio for a basic granita recipe is two parts liquid to one part sugar. Hegsted adds a pinch of salt to bring out the flavor and help the granita freeze. For a lighter-texture granita with fewer calories, reduce the sugar.

If you accidently leave the granita in the freezer too long and it turns solid, add a dash of juice or sparkling wine.

“That will soften it up and give it a refreshing zip,” says Hegsted.

Granitas must be served immediately or they will melt, he warns. Hegsted likes to serve granitas in chilled champagne flutes, coffee cups or hollowed-out fruits to match the flavor of the dessert.

Homemade ice pops:

Spokane mom Amy Hacker loves experimenting with ice pop flavors.

“I like knowing what’s in them,” says Hacker, who has a son with severe nut allergies.

Disappointed with the store-bought frozen pops that were safe for her son, Hacker started making her own with sugar-free pudding mixes, pureed fruit and other fresh ingredients. She finds adding a little Splenda brings out the desired sweetness.

Hacker favors Tovolo molds because the ice pops are easy to remove, come in fun, cool designs and are made of BPA-free plastic. (Tovolo molds are available at the Kitchen Engine, Target and online retailers.)

Whichever kind of mold you use, make sure to choose individual molds, not the six-in-one kind, advises Hacker.

Eric Frickle of the Kitchen Engine cooking store likes to add texture to frozen treats by mixing chocolate chips into creamy ice pops or fruit chunks into juice-based pops.

“If you want to make a fun grown-up popsicle, use your favorite energy drink,” Frickle suggests. He’s a fan of the Zoku ice pop maker that freezes treats in just seven to 10 minutes.

If you don’t have a mold, you can always use paper cups. Freeze the pops for 30 to 60 minutes and then add a wooden craft stick and freeze until solid.

Other recipes mentioned in this article which have been included in this collection:

Eskimo Bites

Pina Colada Pops

Raspberry Cabernet Sorbet

Cafe con Leche Granita

Green Tea and Lime Granita

Cantaloupe Granita

Ingredients

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Preparation

Step 1

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