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)
- Popsicle sticks
- Chocolate chips for melting (I used Enjoy Life brand)
- Various toppings
- Trail mix (we chopped ours up in the blender)
- Mini marshmallows
- Coarse sugar
- 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
- Melt the chocolate chips (I used the double boiler method)
- Coat each frozen banana with the melted chocolate and immediately sprinkle on the toppings (the chocolate will harden FAST)
- Lay the finished product back on the cookie sheet and into the freezer until ready to serve
What’s your favorite healthy-ish summertime dessert???
Filed under Dessert, Frozen Treats, Fruit, Gluten Free, Holiday, Ice Cream, Kid Friendly, Quick, Recipes, Sorbet, Vegan
A while back I saw a Pin on Pinterest that looked really good. That pin served as the inspiration for this wonderful Tropical Popsicle….they are so simple and taste REALLY good!
Warning: If you don’t like coconut, these aren’t for you!
INGREDIENTS – Makes 6-8 Popsicles
1 can full fat organic coconut milk
1 bag frozen pineapple (10 oz.)
2 Sweetleaf stevia packets
Blend the above ingredients in your high speed blender until fully incorporated.
Pour into Popsicle molds.
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.
For a printable version of this recipe click HERE.
Filed under Appetizers, Dessert, Frozen Treats, Fruit, Gluten Free, Kid Friendly, Raw, Recipes, Sorbet, Vegan, Vegetarian
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.
For a printable version of this recipe click here.