Delicious Summer Iced-Treats

There are so many things to love about summer, but a couple of my favourites have to be trips to the beach, BBQs and picnics with friends and delicious Summer iced-treats.

Now that we’re into the full swing of Summer, now is the perfect time to really enjoy all the summer goodies, and if you’re spending a lot of time in the sun, you’re sure to need some cooling down.

These three delicious Summer iced-treats are sure to tantalise your taste buds and cool you down this Summer. They’re refreshing, tasty and packed full of flavour!

 

PINEAPPLE COCONUT ICE

Living in the sub-tropics the summer fruits are plentiful, fresh and so refreshing, which is why I particularly like this recipe. It combines just three ingredients and just oozes summer flavours. The perfect Summer iced-treat!

 

Summer Iced-Treats Pineapple Coconut Icecream

Recipe and Image via UIT Pauline’s Keuken

INGREDIENTS

1 whole pineapple (frozen)
2 bananas (frozen)
400ml coconut milk


METHOD

Cut the bananas into small pieces and put in the freezer for at least 4 hours. Hollow out the pineapple by cutting the pineapple horizontally and then vertically. Then scoop out the pineapple. Or remove the core.

Place the pineapple shell in the freezer for at least 4 hours in.

Keep the hollowed pineapple in the refrigerator.

Put the frozen banana and refrigerated pineapple in the bowl of your food processor. Add the coconut milk to this, including the thicker part, the moisture leaves behind in the can.

Process all the ingredients in a food processor until smooth. Scoop the pineapple coconut ice-cream into the hollowed out pineapple and serve immediately. For harder ice cream, place the mixture back in the freezer for about 45 minutes.

Makes roughly a pint of ice cream.

 

GIN AND TONIC SORBET

This classic drink makes a refreshing and cheeky summer party dessert.

 

Summer Iced-Treats Gin And Tonic

Recipe and Image via BBC Good Food

INGREDIENTS

400g caster sugar
400ml tonic water
4 tbsp gin
Zest and juice of 1 lime, plus extra slices to freeze
Zest of 1 lemon, juice of half, plus extra slices to freeze
1 egg white

 

METHOD

Put the sugar in a pan with 400ml water and warm over a low heat until dissolved. Increase the heat and boil for 1 min. Remove from the heat and allow to cool slightly.

Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.
Once the tonic mix is cold, add the gin, lime and lemon zests and juice, and pour into a container, then freeze until just frozen – this will take about 2 hrs.

Remove the just-frozen sorbet from the freezer and break up with a fork. Froth the egg white with a fork, then add both to a food processor and pulse to blitz together – do it quickly so it doesn’t actually start to melt. Pour the mix back into your container and freeze until solid.

Freeze extra slices of lemons and limes on a tray until solid. Serve the sorbet scooped into glasses or small bowls topped with lemon and lime slices.

Makes 6 – 8 serves.

 

SALTED CARAMEL CRUNCH ICE-CREAMS

This last recipe is definitely a little more decadent so if you’re on a new year’s health kick, you might want to stop reading.

As a huge fan of Donna Hay I often find it difficult to go past her recipes and this one is no exception.

 

Summer Iced-Treats Salted Caramel Icecream

Recipe and Image via Donna Hay

 

INGREDIENTS

¼ cup (55g) caster sugar
¼ cup (6g) puffed rice
2½ cups (440g) store-bought vanilla ice-cream, roughly chopped
⅓ cup (100G )dulce de leche or thick caramel
200g 70% dark chocolate, melted
1 tablespoon vegetable oil
Sea salt flakes, for sprinkling

 

METHOD

Place the sugar in a small saucepan over medium heat. Cook for 12–14 minutes or until deep golden in colour, swirling the pan occasionally. Working quickly, fold through the puffed rice and pour onto a baking tray lined with non-stick baking paper. Allow to cool completely. Finely chop and set aside.

Place the ice-cream in the bowl of an electric mixer and beat on low speed until softened. Add the dulce de leche and the chopped puffed rice crunch, and gently fold to swirl through. Spoon into 6 x ⅓-cup-capacity (80ml) popsicle moulds, insert popsicle sticks and freeze for 8 hours or overnight. Run the moulds under hot water for 10 seconds to remove, then place popsicles on a large baking tray lined with non-stick baking paper. Freeze until needed.

Place the chocolate and oil in a medium bowl and mix until smooth. Set aside until the mixture comes to room temperature. Working quickly, dip the popsicles halfway into the chocolate and place on the baking tray. Sprinkle immediately with salt. Serve immediately or freeze until ready to serve.

Makes 6.


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