Frozen

ICE CREAM ON A STICK PREP 20 minutes FREEZE 2 hours 55 minutes 15 chocolate sandwich cookies with white filling, crushed 3 Tbsp. melted butter, cooled½ of a 1.75-qt. container chocolate ice cream, softened (tip, page 66)½ of a 1.75-qt. container vanilla ice cream, softened (tip, page 66)½ cup chopped strawberries½ of a 1.75-qt. container strawberry ice cream, softened (tip, page 66) 1. Line a square baking pan with waxed paper, extending edges over pan. Stir together cookies and butter; press mixture into bottom of pan. Freeze 10 minutes. 2. Spread an even layer of chocolate ice cream over cookie layer; freeze 15 minutes. Repeat with vanilla ice cream. 3. Stir strawberries into strawberry ice cream. Spread over vanilla layer; freeze 15 minutes. Insert crafts sticks, evenly spaced. Cover loosely;…

FRUITS BLUEBERRIES, RASPBERRIES & BLACKBERRIES Wash, pat dry, arrange on a baking sheet, and freeze until solid. Transfer to freezer containers. BANANAS Peel and slice, arrange on a baking sheet, and freeze until solid. Transfer to freezer containers. PEACHES Score and blanch in boiling water 30 seconds; transfer to a bowl of ice water to cool. Peel and slice, arrange on a baking sheet, and freeze until solid. Transfer to containers. CHERRIES Wash, stem, and pit; pat dry; arrange on a baking sheet; and freeze until solid. Transfer to freezer containers. STRAWBERRIES Wash and hull berries, pat dry, arrange on a baking sheet, and freeze until solid. Transfer berries to freezer containers. VEGETABLES ZUCCHINI* Wash and cut into chunks. Blanch in boiling water 30 to 45 seconds; transfer to a…

mold it Use vintage gelatin molds, mini donut pans, and novelty ice cube trays for a variety of modern and funky shapes. combos TO TRY strawberries + rhubarb jalapeño + cucumber + cilantro leaves citrus + rosemary sprigs pineapple + lime lime + toasted coconut flakes…

TEST KITCHEN-APPROVED ice cream makers CUISINART FRUIT SCOOP Make the most of summer berries and stone fruits by turning them into 1½ quarts of frozen fruit dessert. If you’re feeling decadent, switch out the paddle and pour in a dairy base. $100; cuisinart.com BREVILLE SMART SCOOP For the frozen treat aficionado, the 12 settings turn out just the right texture for gelato, sorbet, ice cream, frozen yogurt, and more. Bonus: Prefreezing the container isn’t required. $400; brevilleusa.com ZOKU ICE CREAM MAKER Churn and freeze your ice cream base in the 5-ounce bowl in as little as 10 minutes. No sharing required, plus built-in portion control in a space-saving package. $26; www.zokuhome.com CHEF’N SWEET SPOT ICE CREAM MAKER Let littles stir together their own ice cream. With a little scraping and…

ICE CREAM BARS Unfold a carton of ice cream until the container lays flat. Slice ice cream into 12 squares, insert a stick or skewer in each, and dip or drizzle with melted chocolate. Chopped nuts, sprinkles, and/or crushed cookies are optional (but recommended!). ICE CREAM SWIRLS Swirl and stir jams, purees, nut butters, and spreads into softened ice cream. Can’t find the flavor you’re looking for in the freezer section? Make your own. Try tart lemon curd, raspberry jam, or pumpkin puree. ICE CREAM CUPCAKES Freeze purchased ice cream into bite-size cupcakes. Spoon layers of softened ice cream into muffin tins, adding crushed cookies between layers and freezing briefly after each. Top with a pretty dollop of whipped cream, a drizzle of chocolate sauce, and/or a hit of sprinkles…

PINEAPPLE GRANITA PREP 20 minutes FREEZE 7 hours STAND 5 minutes 1 whole fresh pineapple, peeled and chopped ¼ cup lime juice 2 Tbsp. honey Lime zest (optional) 1. In a blender or food processor combine pineapple, lime juice, and honey. Cover and blend or process 2 minutes or until smooth. Press through a fine-mesh sieve into a bowl; discard pulp. (You should have about 1⅔ cups puree.) 2. Pour pineapple puree into a shallow baking dish. Cover and freeze 4 hours or until firm. Break frozen mixture into large chunks and transfer to a chilled large bowl. Beat with a mixer on low to medium just until smooth but not melted. Return to baking dish. Cover and freeze 3 hours or until firm. 3. Let stand at room temperature…