Cool Desserts - Double-Post Wednesday

I usually don't do this, but today, besides having Mexican recipes, today is a Double-Post Wednesday. Today's double post deals with Cool Desserts.

At this time of year, we all could use some cool desserts. They're yummy (hint: desserts), refreshing, and cool.

With that in mind, here are six yummy cool desserts for you to try, including three granita recipes, as well as Homemade Rocky Road Ice Cream, Basic Mason Jar Ice Cream, and Coffee Popsicles with Chocolate, Peanut Butter and Banana. Enjoy!

PEACH GRANITA

This is from Michelle Stark of the Tampa Bay Times. The article that this, and the next two recipes are in (Strawberry Granita and Watermelon Mint Granita) were in begins, "There are some treats better left to the experts, like ice cream. That’s why this week’s cover story is a roundup of new places in the Tampa Bay area from which you can grab a cold cone this summer.

"But there are refreshing icy treats you can make at home, as the heat continues to be relentless and time continues to crawl. (How is it only early July?!) One of my favorites is granita, which I have written about before and will write about again because it is so easy yet so delicious.

"It basically has the components of a lemonade or other homemade juice: fruit, water, sugar. Except you freeze it, and scrape it every so often with a fork, so it resembles sort of a fluffier shaved ice situation.

"Here are three of my favorite recipes."

Ingredients

4 ripe peaches (about 1 1/2 pounds), pitted and coarsely chopped

1/2 cup water 1/4 cup sugar, plus more if needed

1 tablespoon fresh lemon juice

Directions

Coarse salt Puree peaches, water, sugar, lemon juice and 1/4 teaspoon salt in a blender. Taste; if you want it sweeter, add a bit more sugar.

Transfer to an 8-inch-square baking dish. Freeze for 3 hours, scraping with a fork every hour. (The mixture should be icy and fluffy.) Serve.

STRAWBERRY GRANITA

Adapted from Epicurious

Ingredients

1 cup hot water

3/4 cup sugar

2 tablespoons fresh lemon juice

3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish

Directions

Stir first 3 ingredients in small bowl until sugar dissolves.

Blend 3 cups strawberries in a blender or food processor until smooth. Add sugar mixture and blend until combined. Pour mixture into13- by 9-inch glass baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. Serve.

WATERMELON MINT GRANITA

Ingredients

1 small to medium-sized watermelon

4 limes

1/4 cup sugar

1/4 roughly chopped mint

Directions

Cube and deseed watermelon. Firmly roll out the limes on a counter to release their juices, then cut in half and juice.

Blend the juice of all 4 limes, the watermelon, sugar and mint in a blender until it is a pourable liquid.

Pour into a baking dish or individual serving cups and freeze for about 3 to 6 hours, until the liquid has become slush.

Crush or scrape the granita with a fork and freeze for another 1 to 2 hours, until slushy but firm. Stir again and serve.

BASIC MASON JAR ICE CREAM

This is from Amelia Nierenberg in the Sunday May 10, 2020 New York Times. Unfortunately, much as I've searched, I can't seem to locate a link for it. It yields about three servings.

Ingredients

1 cup heavy cream

1 1/2 tablespoons granulated sugar

1 1/2 teaspoons vanilla extract

A pinch of salt

A 16-oz. Mason jar, of course

Preparation

Pour the cream, sugar, vanilla and salt into the jar, and screw on the lid tightly.

Shake vigorously, until the cream thickens and almost doubles in size, which should take about five minutes. You'll know you're done when the mixture doubles in volume and is about the consistency of brownie batter.

Freeze for at least 3 hours. Then eat. You're welcome.

COFFEE POPSICLES WITH CHOCOLATE, PEANUT BUTTER AND BANANA

This also comes from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Turn to these ice pops when you need to feel more energized. I love warm weather, but sometimes a day out in the burning sun can leave me feeling less than peppy. That's when I want a cool treat that also gives me a kick of caffeine. These provide just the right amount for an early afternoon boost.”

Prep Time: 5 minutes; Yield: 6

To view this online, click here.

Note: You will need six (3-ounce) ice pop molds with sticks.

Ingredients

6 ounces unsweetened cold brew coffee concentrate (such as Chameleon)

1 banana

1 tablespoon unsweetened cocoa powder

2 teaspoons ground cinnamon

8 ounces coconut milk

2 tablespoons creamy peanut butter

1 tablespoon cacao nibs, optional

1 teaspoon honey, optional

Preparation

Place all ingredients in a blender and combine until smooth.

Pour the coffee mixture evenly into 6 pop molds and transfer to the freezer. Freeze for 6-8 hours, or overnight.

To unmold, run the pop briefly under warm water, remove and enjoy.

HOMEMADE ROCKY ROAD ICE CREAM

This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12

Ingredients

2 cups 2% low-fat milk

2 cups heavy whipping cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)

2/3 cup sliced almonds

1/2 cup unsweetened cocoa

Directions

Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.

Allow to set in freezer for 2-4 hours.