Summer is right around the corner and with the season rapidly approaching we thought that we would share our alternatives to the ice-cream truck so that you can enjoy some seasonal treats and still keep your body rocking all summer long.
“Monster Pops” Recipe
Place the ingredients in a blender in the order listed above. Blend until smooth, stopping to scrape the sides and “plunge” the ingredients into the blade as needed. (Note: The popsicles will taste much sweeter once they are frozen, so don’t be discouraged if the flavor of the blended mixture doesn’t appeal to you. Sweetness will also vary depending upon the ripeness of the fruit, so use the ripest pineapple and bananas available.) Pour into popsicle moulds and freeze for at least 4 hours until solid.
Easy Fruit Popsicles
These are so easy to make — you don’t even need a recipe. Just process your fruit (and sweetener, if using) in a food processor or blender until thick and pourable. Then add to empty popsicle molds or empty yogurt containers and freeze for at least 8 hours. If fruit is too soft to hold the stick firmly, freeze fruit a third of the way or so through, then add stick. You can use whatever fruit you have on hand or experiment with different combinations. Suggestions: raspberry, kiwi, orange, and blackberry-vanilla bean yogurt.
Vegan Vanilla Almond Ice Cream with Vegan Chocolate Chips
1 tablespoon vegan sugar or raw sugar
1/2 a cup of Almond Milk
1/4 teaspoon of vanilla
6 tablespoons of Rock Salt
1 pint sized plastic bag (Ziploc)
1 gallon sized plastic bag (Ziploc)
Vegan or non dairy Chocolate Chips
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake until the mixture is ice cream, which takes about 5 minutes.
Wipe off the top of the small bag then open it carefully. Sprinkle with chocolate chips
To learn more Healthy information and tips visit Naturescomplete.com