Spa Popsicle...!!

• 2 large english cucumbers
• 1/3 to 1/2 cup lemon juice
• Zest of 1 lemon
• 1/3 cup sugar,  or other sweetener added to taste
• 1 cup cold water
• 1 Tbs. coarse sea salt (optional)

Peel strips off the cucumber leaving on about half of the of the dark green skin.  Seed and slice cucumbers. Zest the lemon. Mix all the ingredients together into a puree in a blender or food processor. Taste and adjust sweetness & saltiness. Pour into ice pop molds and freeze. Makes about ten 3oz pops.

Popsicles...made with Fresh Fruits

Ingredients

1 peach, cut into 1/2-inch slices (1/2 cup)
2 kiwis, peeled and sliced into 1/4-inch rounds
3/4 cup strawberries, finely chopped
1/2 cup blueberries
1/2 cup raspberries
1 1/2 to 2 cups of fruit punch or 100 percent white-grape juice

Directions

1. Combine fruit in a mixing bowl and arrange the mixture into eight 3-ounce popsicle molds.

2. Pour enough juice into each mold to just cover fruit.

3. Insert popsicle sticks and freeze until solid (about six hours).

Servings: 8

Apricot Ice Cream

Ingredients

• 350 g dried apricots
• ³⁄₄ cup water
• 3 tablespoon lemon juice
• 4 tablespoon castor sugar or to taste

Servings

6

.1

Chop apricots finely. Place in saucepan with water and add lemon juice and sugar.

2.

Simmer over low heat until apricots are soft. Blend roughly.

3.

Soften Blue Ribbon Hokey Pokey ice cream. Mash with a fork. Fold through apricot mush.

4.

Refreeze.

5.

Serve in cones or on biscuits or in a bowl.

Banana Split... Ice Cream

Ingredients

• 4 banana
• ¹⁄₂ lemon juice
• ¹⁄₂ cup roasted peanuts
• 1 cup cream
• 12 tablespoon  vanilla /chocolate and strawberry ice cream
• 1 chocolate sauce
• 1 maraschino cherries

1.

Split banana lengthwise and brush with a little lemon juice.

2.

Wash, hull and crush strawberries

3.

Chop peanuts into small pieces

4.

Whip cream until stiff peaks form.

5.

Place 2 banana halves in a long shallow dessert dish. Top each with 3 scoops of Blue Ribbon vanilla ice cream then with crushed strawberries.

6.

Drizzle over chocolate sauce.

7.

Sprinkle with chopped peanuts and dollops of whipped cream.

8.

Top with a maraschino cherry.

9.

Serve immediately.

Strawberry Ice Cream Soda

Ingredients

• 3 tablespoon strawberry syrup
• 250 ml soda water
• 2 dessertspoon  vanilla ice cream

1.

Mix syrup with soda water in tall glass.

2.

Add 1 or 2 scoops of Blue Ribbon vanilla ice cream and stir carefully. Watch out as the soda will foam.

3.

Serve with a straw.

Benefits of ice cream....

Ice cream – it’s fatty, full of sugar and we shouldn’t be eating it.  That’s what many people would say anyway.

But surely it isn’t all bad…

If you enjoy having a couple scoops after dinner, here are a few points that, if nothing else, may eliminate some of the guilt.

Low Glycemic Index – What this means is that the sugar in ice-cream is a ‘slow release’.  It will keep you satisfied longer with less chance of binging  (the way you might after dropping from a sugar high).

Fewer Calories – 75 grams of ice cream have far fewer calories than say, a slice of cheesecake.  (about 110 calories vs 510)

Ice Cream is Made of Milk – Milk has many vitamins and nutrients that are beneficial to the body – Potassium, vitamin A, B12, D and K. 

Lowered Health Risks – Studies suggest that ice cream could potentially lower the risk of heart disease, colorectal cancer and arterial hypertension.

Despite these benefits, we’ll still want to take it easy on the amount we eat. 

After all, it is possible to have too much of even the most healthiest of things…

Chocolate Ice Cream

Ingredients
Milk (3l), chocolate powder (4tsp), fresh cream (225gms), sugar (2tsp), cocoa (6tsp), vanilla essence (3tsp), custard powder (6level tsp), cooking chocolate (50gms).
Ingredients
Milk (3l), chocolate powder (4tsp), fresh cream (225gms), sugar (2tsp), cocoa (6tsp), vanilla essence (3tsp), custard powder (6level tsp), cooking chocolate (50gms).

Take a bowl, add 1 cup of cold milk in it and mix cocoa, chocolate powder and custard powder in it. Take a pan, put remaining milk in it and boil it with sugar. When it starts boiling add the chocolate mixture in it. Cook it and keep on stirring for about 4 minutes. Keep the mixture to cool and then add fresh cream and vanilla essence. If desired add the cooking chocolate cut into small pieces to the mixture. Now put it in the ice-cream churner. When the ice-cream gets ready then store it in the refrigerator in a plastic box or in a vessel covered on top with polyethylene to avoid the formation of ice crystals.

Number of servings -15
Preparation time – 20 minutes

Paletas de Coco – Mexican Coconut Popsicles

Makes about 8  (3 oz.) popsicles

Ingredients

1 (14 oz. can) unsweetened coconut milk

1 teaspoon vanilla

1/4 cup agave or honey

3/4 cup heavy cream

1/4 cup water or milk*

3/4 cup shredded coconut

1 cup mango, diced in ½ inch cubes

Method

In a small sauce pan, bring the coconut milk, vanilla, agave, cream and water to a low boil. Reduce heat and simmer 10 minutes.  Remove from heat and chill in the refrigerator until the mixture is no longer hot (about 15 minutes). Add the shredded coconut and mango. Stir and pour into popsicle molds, distributing the chunks of fruit evenly. Freeze until solid (about 3-4 hours).  Remove from popsicle mold and enjoy.

*Use more water/milk to thin/dilute and make less creamy popsicles.

Variation

Milk/Cream:  sweetened condensed milk, milk, SO Delicious coconut milk (low cal/low fat)

Fruit:  mango, pineapple, strawberry, guava

Marbled Iced Mango Ice Cream

Delicious dessert and you can make it as far ahead as you like.

Preparation time: 15 minutes, plus 1 hour freezing
Serves 6 

500ml (18fl oz) tub vanilla ice cream
500ml (18fl oz) tub mango ice cream
400g (14oz) fresh raspberries l 3tbsp icing sugar

1 Line a 450g (1lb) loaf tin with clingfilm. Let ice cream stand for 10 minutes, then spoon each ice cream randomly into the tin to create a marbled effect, pressing down well. Freeze until solid.
2 Blend raspberries and sieve to remove seeds. Stir in icing sugar to taste. Then tip ice cream onto a chopping board, remove clingfilm and slice. Garnish with fresh summer fruits and serve with raspberry sauce.

Per serving: 369cals, 16g fat, 11g saturated fat, 51g carbohydrate

Pink Ice cream soda

Ingredients :
2 tsp of rooh-afza ,
3/4 cup of milk , I used plain milk ,and no cream .
little water about 1/4 cup,
2 Vannila ice cream scoop .

In a mixer, take all the ingredients together except ice cream and mix it well for a while ,it may take a minute or 2 . In a serving drink ware pour it and then add 2 scoop of vanilla ice cream, serve all chilled a great drink to go along in summer days :).