As soon as the weather starts to warm up for summer, we want all of our treats frozen, but we don't really feel like doing any work in the kitchen, either. Enter these genius summer fruit hacks. They make serious use of your freezer (as in, let your freezer do all the work) while you sit back and enjoy a cold, (mostly) healthy snack. From one-ingredient watermelon pops (no Popsicle molds required) to easy frozen yogurt bark and chocolatey frozen banana bites, we've got everything you need to turn your healthy supermarket haul into icy, refreshing sweets.
3-Ingredient Frozen Banana Bites
Makes about 8 bites
Ingredients
1 banana
1/3 cup chocolate chips
Sprinkles
Instructions
1. Peel and slice the banana into 1/2-inch-thick rounds. Place on a parchment-lined baking sheet and freeze until very solid, 4 to 6 hours or overnight.
2. Melt the chocolate chips in the microwave in a ramekin. Spear the outside edge of a banana slice with a toothpick and dunk it in the melted chocolate. Let any excess drip back into the bowl before placing the banana slice back onto the lined baking sheet. If the banana falls off of the toothpick and into the bowl of chocolate, retrieve it with a fork.
3. Decorate with sprinkles and re-freeze for at least 15 minutes or until ready to serve.
Photographed by Jackie Alpers.
The World's Easiest Watermelon "Ice Pops"
Makes 12 to 16 servings
Ingredients
1 mini watermelon
Salt, lemon juice, or chilli powder, optional
Ice lolly sticks
Instructions
1. Slice a mini watermelon across the equator, then slice into 1-to-2-inch rounds. Cut the rounds into fourths to make triangle-shaped slices.
2. Spear each slice through the rind with an ice lolly stick. If you want to spice your pops up a bit, sprinkle the slices with salt, lemon juice, and/or chilli powder.
3. Cover and freeze until solid, about 4 to 6 hours.
Photographed by Jackie Alpers.
No-Bake Frozen Berry Cheesecakes
Makes 12 servings
Ingredients
1 package cream cheese, softened, either light or full-fat variety, your choice
1/2 cup plain Greek yoghurt
1 cup frozen berries, divided
1 cup crushed Digestive biscuits, or similar
4 tablespoons butter, melted
Instructions
1. Place a paper baking cup in each well of your muffin tin. Put the melted butter and the crushed graham crackers in a medium bowl and stir to combine.
2. Press about 2 tablespoons of the crushed biscuit mixture into the bottom of each muffin tin. Put the cream cheese, Greek yogurt, and 1/2 cup of the berries in a blender and pulse until well combined.
3. Spoon the cream-cheese mixture into each muffin cup. Arrange the rest of the frozen berries on top of the yogurt. Put the muffin tin in the freezer and freeze until solid, about an hour.
4. To serve, microwave each cheesecake for 15 seconds so that they are still frozen, but not rock-solid. Peel off half of the paper and eat like a cupcake.
Photographed by Jackie Alpers.
Frozen Grapes In Wine
Pretty much no one likes to put ice cubes in their wine; so frozen grapes may be the best way to quickly chill a glass of white or rosé on a hot day. The fruit won’t change the flavour of the wine or dilute it, plus it looks so pretty in the glass. Freeze the grapes in advance so that you have them on hand when a wine emergency arises.
Ingredients
1 medium bunch grapes
White wine, rosé, or prosecco
Instructions
Wash the grapes, cover, and freeze until solid, about 6 hours. Pour a glass or two of white or rosé wine, plop in a small bunch of frozen grapes. This works great for Champagne or sparkling wine, too.
Photographed by Jackie Alpers.
Peach-Berry Sangria Slushie
Makes 4 servings
Ingredients
2 cups frozen peach slices
1/2 cup frozen strawberries or raspberries
1 clementine or mandarin orange, peeled
Juice of one medium lemon
1 1/2 cups dry white wine such as sauvignon blanc
1/2 cup lemon seltzer
Instructions
Toss all of the ingredients in the blender and pulse until well combined. Pour into glasses and garnish with a slice of frozen peach.
Photographed by Jackie Alpers.
Frozen Yogurt Bark With Berries and Granola
Makes 4 to 6 servings
Ingredients
1 cup thick vanilla Greek yogurt
1/2 cup mixed berries
1/2 cup granola
Instructions
1. Line a large rimmed baking pan with parchment paper. Spoon the yogurt into the middle and spread into a 1/2-inch-thick circle with a rubber spatula.
2. Arrange the fruit on top of the yogurt. Gently press the granola around the outer edge of the circle with your hands, and then artfully sprinkle some more granola on top, so that your creation looks pretty. Freeze until completely solid, about 4 to 6 hours.
3. Break apart with a large chef’s knife (preferably while people are watching, for dramatic effect), and serve immediately.
Photographed by Jackie Alpers.
Mango Lime Granita
Serves 3 to 4
Ingredients
2 cups chopped mango, about 2 mangoes' worth
Juice of three medium-sized limes
2 tablespoons sugar
1 1/2 cups water
Instructions
1. Put all of the ingredients in a blender and pulse to combine. Pour into a large cake pan.
2. Cover and freeze for 20 minutes, then scrape with a fork. Re-freeze for another 15 to 20 minutes and then scrape again. Flaky granules of ice will start to form.
3. Continue to freeze and scrape until fluffy and completely frozen.
Photographed by Jackie Alpers.
Pineapple Coconut Cream Freeze
Serves 4
Ingredients
1 can coconut cream
16 ounces fresh pineapple, cut into chunks, about 2 cups
Shredded coconut for serving, optional
Instructions
1. Put the pineapple and coconut cream in a food processor or blender and pulse until well combined, about a minute.
2. Pour into a lidded freezer- and microwave-safe container, cover and freeze until solid, about 4 hours. To serve, let thaw slightly—5 minutes on the countertop or 20 seconds in the microwave should do the trick.
3. Scrape the top with a fork and spoon into a bowl. Garnish with shredded coconut.
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