Four DIY Versions Of Your Favorite Frozen Treats, Done Lightly

I scream, you scream, we all scream for ice cream! Frozen treats are a summertime staple. Whether your favorite was soft serve or push-pops, who didn’t love chasing after the ice cream truck as a kid? The familiar jingle of the truck would send a lightning bolt of excitement up our spines for the sugar rush to come. The sticky melted mess that would inevitably coat our fingers was like a badge of honor for those who had satisfied their sweet tooth. Though let’s be honest, no kid could never get their fill of dessert.

Now that we’re a little bit older and a tad wiser, we know that sometimes you can have too much of a good thing. As much as we all love our sweet treats, we’re always looking for clever ways to cut back on sugar and lighten things up a bit. One of the best ways to do that is to make your favorite nostalgic treats at home. Not only does homemade cooking taste better, it lets you have more awareness and control over exactly what goes into the food you’re eating. With a few simple substitutes like using coconut milk instead of heavy cream or switching out high-sugar popsicles for a perfectly ripened banana, we’ll show you a healthier way to indulge in your favorite summertime treats.

Chunky Monkey Pop

Complexity: Easy

Ingredients:

• 1 bunch ripe bananas
• 4 1.8oz chocolate bars, chopped (milk, dark, or white work well depending on your preference)
• 1 jar extra crunchy peanut butter
• 4 tablespoons coconut oil (refined or virgin both work)
• Wooden popsicle sticks

Utensils:

• popsicle sticks
• tall glass (ideal for dipping into the melted dark chocolate)
• parchment paper
• ziploc bag or piping bag (for drizzling melted peanut butter)

Preparation:

1. Cut 1-2” off the stem end of the banana, then peel and insert the popsicle stick into the cut end. Freeze for at least 2 hours.
2. Microwave the jar of peanut butter for 30 seconds on high until melted.
3. Place the chopped chocolate and the coconut oil in a tall, narrow jar or microwave safe glass and microwave for 1 minute on high until completely melted and very smooth.
4. Dip the frozen banana into the melted peanut butter to coat completely, then dip into the melted chocolate shell. Drizzle with more melted peanut butter if desired.
5. Keep frozen until ready to eat.

Dippin’ Dots

Complexity: Moderate

Ingredients:

• Sorbet (we used a variety of 5)
• 1 cup plain or vanilla yogurt
• Empty bottles with wide lids (one for each of your sorbet flavors)

Preparation:

1. Melt the sorbet in the microwave for about 45 seconds until completely smooth, then mix in the yogurt and stir until well combined.
2. Using a nail or the sharp end of a digital thermometer, poke a few holes in the cap of the empty bottle.
3. Transfer the sorbet mixture to the bottle, then squeeze the bottle onto a wax paper-lined sheet tray. If the mixture is too runny to make defined dots, you can add more yogurt to thicken it.
4. Repeat with the remaining sorbet flavors, then place the sheet into the freezer for at least 1 hour.
5. Once completely frozen, scrape the dots off the wax paper with a straightedge or spatula and enjoy!

Cherry Limeade Snowcone

Complexity: Easy

Ingredients:

• 1 jar maraschino cherries
• 1 lime
• 1 sprig mint
• 4-5 cups ice cubes

Preparation:

1. Squeeze the juice of ½ the lime into the jar of maraschino cherries, followed by the sprig of mint. Close the jar tightly and shake until well combined. Set aside.
2. Place the ice cubes in a blender and crush on high speed until you reach a powdery consistency.
3. Strain the juice from the maraschino cherries into a squeeze bottle.
4. Scoop the ice into paper cones and drizzle with as much cherry syrup as desired.