5 Frozen Treats That Aren't Ice Cream Cones
Attempting to eat with a fork while balancing a drink in one hand and a plate in another is a universal party buzzkill. At summer cookouts, we tend to avoid silverware and go hand-held — think burgers, hot dogs, grilled wings and corn on the cob. So why not keep your party sweets utensil-free too? The ice cream cone is the quintessential hand-held frozen treat, but that involves scooping to order. Here are five cool desserts that you can make ahead, then freeze and forget. Just grab ‘em straight from the freezer for the finale of your weekend cookout.
Ice Cream Freezer Pops
Paper cups are the DIY molds for Ree Drummond’s easy summer party dessert that turns ice cream and crushed cookies and candies into fun pops.
Frozen Banana Ice Cream Sandwiches
Giada De Laurentiis coats the tops of her cookies with chocolate-toffee candy bars before assembling these decadent ice cream sandwiches.
The traditional chocolate-peanut butter treat gets a cool summer makeover with this recipe.
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Aarti Sequeira’s creamy pops are an easy frozen treat inspired by pistachio kulfi, India’s answer to ice cream.
Fireworks Red, White and Blue Daiquiris
Think of this boozy treat as the classic red-white-and-blue jet pop, for grownups. Use frozen strawberries for the red base, blue curacao liqueur for the middle layer and coconut sorbet with rum for the white topping.
Ingredients
Blue:
2 cups ice cubes
1/3 cup blue passion fruit liqueur, such as Hpnotiq or Alize
¼ cup fresh lime juice (about 4 limes)
2 tablespoons blue curacao liqueur
2 tablespoons white rum
2 tablespoons sugar
Red:
1 cup frozen strawberries
1 cup watermelon chunks, frozen
2 tablespoons fresh lime juice (about 2 limes)
2 tablespoons white rum
1 tablespoon sugar
1 cup ice cubes
White:
1 cup coconut sorbet
¼ cup rum
2 tablespoons fresh lime juice (about 2 limes)
1 cup ice cubes
Directions
Begin by making the blue layer: Put 1 ½ cups of the ice cubes in the carafe of a blender. Add the passion fruit liqueur, lime juice, blue curacao, rum and sugar. Blend until slushy and there are no chunks of ice left, adding the remaining ½ cup of ice if needed. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer.
For the red layer: Rinse out the blender and then add the frozen strawberries, watermelon, lime juice, rum and sugar. Blend until slushy and there are no chunks of fruit. With the motor running, add the ice, a few cubes a time, until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to another small bowl and place in the freezer while making the final layer.
For the white layer: Rinse out the blender and add the coconut sorbet, rum and lime juice. Blend until smooth and thick. With the motor running, add the ice, a few cubes at a time, and continue to blend until thick and no bits of ice remain.
Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the blue layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the white layer over the second layer in each glass.
From Food Network Kitchens
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