Over the Memorial Day Weekend we went to a BBQ at a friend’s house and I was tasked with bringing a healthy-ish dessert.
Frozen chocolate covered bananas were always my favorite Disneyland treat and I think it is because that was the only place I ever saw them when I was younger. I had a MASSIVE sweet tooth, yet I would choose those every time over a Mickey ice cream sandwich or the other fun ice cream treats they sold.
I thought that chocolate covered frozen bananas would fit the bill and would be fun for my daughter and I to make together. She is the age now where I am wanting to give her more freedom in the kitchen and this was the perfect recipe for that.
This dessert ended-up being a hit with kids and adults alike…I’m pretty sure they will make a regular appearance this summer.
Ripe Bananas (not too ripe though)
Chocolate chips for melting (I used Enjoy Life brand)
Trail mix (we chopped ours up in the blender)
Cut bananas into 3″ slices
Stick a Popsicle stick into each banana piece
Place the banana pieces on a cookie sheet and freeze for an hour or longer
Or “carobsicles” if you make them like I did. I have been using a lot more carob lately because I really enjoy the flavor.
These popsicles were inspired by a “Cocoa-Bean Ice Cream” recipe I saw on Dr. Fuhrman’s website. The “bean” in the title is just that…beans.
You know I like packing as much nutrition into a recipe as I can and adding beans to the mix actually adds creaminess to the frozen treat in addition to fiber. I promise you will not even taste a hint of the beans…the carob OR cocoa takes care of that.
I chose to make popsicles vs. ice cream which resulted in 7 popsicles vs. the 4 servings the recipe originally made.
This recipe is made with WHOLE FOODS and is a wonderful way to end your day.
2 ripe bananas, frozen
1/2 cup raw cashews
3/4 cup cooked aduki beans, rinsed and drained (the original recipe called for black beans)
1/4 cup toasted carob powder (the original recipe called for 3 Tbs. cocoa powder)
4 dates, pitted
1/2 tsp. vanilla extract (alcohol free)
1 cup soy, hemp, or almond milk
Blend all of the ingredients in a high-speed blender until very smooth. Pour into popsicle molds, freeze, and enjoy.
Mangoes rank right up there with dark chocolate in my book. I will happily eat any and all varieties of mangoes, but Champagne mangoes are insanely delicious this time of year. One of my favorite after dinner snacks is a bowl of frozen diced mango. I am always amazed by how creamy plain frozen mango is and the last time I sat down with a bowl of them inspiration struck…these need to be popsicles!!! There is no point in even writing down this recipe because there is nothing in these bad boys other than 100% pure mango. Remove the skin, dice-up the mangos, place them in your Vitamix, and puree until smooth as silk. Pour the mango puree into popsicle molds and freeze overnight. Looks like I found a new after dinner treat! Click HERE to see some super fun popsicle molds…I think I need to get some more... Please note that I am a Vitamix affiliate…and I wholeheartedly endorse the use of their wonderful product.
A few years back while in my old San Francisco stomping grounds, I got adventurous and tried some basil gelato. I wasn’t quite sure what to expect, but ended-up really liking it. Why does basil seem like a strange dessert ingredient to us when we are so accustomed to adding mint to so many desserts? Basil works in this sorbet…it really, really works. Combined with citrus it is the perfect refreshing dessert to top off a summer meal.
2 cups filtered water
1 cup Somersweet
3 limes, juiced
2 Meyer lemons, juiced
2 small oranges, juiced
Zest from 1 lime, 1 orange, and 1 lemon
16 large basil leaves, torn
½ tsp each zest of lime, Meyer lemon, and orange (1 ½ tsp total)
¾ tsp very finely chopped basil
2 tsp olive oil
¼ tsp xanthan gum (helps with the texture when freezing)
To make the simple syrup place the first 7 ingredients in a saucepan and bring to a boil over medium heat while whisking. I used a microplane to zest the citrus.
Reduce the heat to low and simmer the syrup for 5 minutes. Remove the syrup from the heat and allow it to sit undisturbed for 30 minutes to encourage the flavors to develop further.
After 30 minutes, strain the mixture through a fine mesh sieve into a glass measuring cup or bowl. Place the bowl in the fridge to cool (approx 1 hour).
While the syrup is almost done cooling, prepare the 1 ½ tsp zest and ¾ tsp very finely chopped basil.
Once the syrup has cooled, make a slurry with the olive oil and xanthan gum. Pour the cooled syrup into your Vitamix or blender along with the slurry and blend for 60 seconds. Once blended, add the zest and finely chopped basil. Pulse a few times. You do not want to emulsify the zest and basil, you simply want to incorporate it.
Pour the mixture into your ice cream maker and follow the manufacturer’s instructions. Once the cycle is complete, if you would like your sorbet to be more firm, simply place it in the freezer (be sure to take it out and stir it every 30 minutes or so).
This is best eaten the day it is prepared. If you have some extra time on your hands I suggest you serve it in lemons or oranges (simply cut the tops off and remove the citrus meat). If you leave the sorbet in the freezer overnight make sure you pull it out 15-20 minutes prior to serving so it has a chance to soften-up a bit.
"The diet that helps to reduce weight in the short run needs to be the same diet that creates and maintains health in the long run."
~T. Colin Campbell
The information on this Web site is designed for educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health problems or illnesses without consulting your pediatrician or family doctor. Please consult a doctor with any questions or concerns you might have.