Fun Frozen Treats for Summertime

Cool down with one of these sweet frozen desserts from FamilyFun!

1 of 7

Peachy-Keen Smoothie

Doug Merriam

Peachy-Keen Smoothie

Oats and cinnamon give this refreshing smoothie the taste of a peach cobbler. Place 2 cups fresh or frozen peaches, ¼ cup rolled oats, ½ teaspoon cinnamon, ½ cup unsweetened almond milk, 1 cup vanilla yogurt, 1 tablespoon brown sugar (optional), and 1 cup ice (if using fresh peaches) into a blender. Puree until smooth. Serves 2.

Originally published in the August 2013 issue of FamilyFun.

2 of 7

Banana Berry Sorbet

Photographs By Carl Tremblay

Banana Berry Sorbet

No ice-cream machine is required for this summer cool-off treat. Plus, kids can customize it with their favorite flavors.

Originally published in the June/July 2013 issue of FamilyFun.

Get the Recipe
3 of 7

Kids' Favorite Snacks

4 of 7

Agua Fresca

Photograph by Carl Tremblay, Recipe by Joy Howard

Agua Fresca

Celebrate Mexican culture by preparing a pitcher of agua fresca. Sold by street vendors throughout Latin America, the ice-cold drink is typically made by combining fresh fruit, water, and sugar. Here's how to blend your own: Puree 2½ cups of water, 1 pound trimmed strawberries, ¼ cup sugar, and the juice of one lime in a blender until smooth. Chill before serving or pour over ice. Makes 4 cups.

Originally published in the May 2013 issue of FamilyFun.

5 of 7

Frozen Yogurt Coins

Photograph by Mark Mantegna

Frozen Yogurt Coins

Here's how to turn a kid-friendly snack into a frozen treat in a flash. Spoon your child's favorite yogurt into a ziplock bag and snip off a corner. Pipe quarter-size dots of the yogurt onto a parchment-lined cookie sheet. Add fresh whole or sliced berries, if you like. Freeze the coins until firm, about 30 minutes. Eat them immediately after serving (they melt quickly).

Originally published in the August 2012 issue of FamilyFun.

6 of 7

Coco-Lime Slushy

Photograph by Mark Mantegna

Coco-Lime Slushy

This yummy frozen drink offers a taste of the tropics. In a blender, combine 5 ½ cups ice, ⅔ cup cream of coconut (found in the ethnic food aisle; we used Coco Lopez), 2 tablespoons fresh lime juice, and ¼ cup water. Blend until smooth. Makes five 1-cup servings.

Originally published in the August 2012 issue of FamilyFun.

7 of 7

Homemade Chocolate Shell

Photograph by Carl Tremblay

Homemade Chocolate Shell

Our favorite ice-cream shops offer much-loved dip cones, soft-serve ice cream coated in melted chocolate that hardens into a thin, crisp shell. This summer, make your own version of this classic topping at home. Place 1 cup chocolate chips and ¼ cup refined coconut oil (you can substitute vegetable oil, but the shell won't be as crisp) in a microwave-safe bowl. Microwave for 30 seconds, stir, microwave for another 30 seconds, and stir again. If there are any lumps, microwave for 15 seconds more. Pour the warm sauce over ice cream and wait about a minute for it to harden. Store the sauce at room temperature in a microwave-safe container for up to three weeks. Microwave it for 30 seconds before using.

Originally published in the June/July 2013 issue of FamilyFun.

Comments

Add a comment