Desserts

I want something snacky!

Most of us have said (or, at least, thought) that once in a while. To that end, here are six yummy desserts to help you through the day, including Frozen Crème Brûlée and Vegan Frozen Chocolate Soufflé. Enjoy!

ROASTED BANANAS WITH JAMAICAN ALLSPICE

This is from page 83 or the June 2008 issue of Vegetarian Times. It begins, "To make this recipe vegan, simply substitute margarine for the butter and serve over soy ice cream." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/roasted-bananas-with-jamaican-allspice/.

Ingredients

1/2 cup dark brown sugar

1/4 cup sugar

1/2 tsp. ground allspice

2 oz. (1/2 stick) butter, melted and cooled

4 large or 8 baby bananas

1 qt. vanilla ice cream

Preparation

Preheat oven to 425°F. Coat baking sheet with cooking spray.

Combine brown sugar, sugar, and allspice on large plate. Place butter in shallow bowl.

Halve large bananas lengthwise, then cut halves in half, or halve baby bananas lengthwise. Coat banana pieces in melted butter, then in sugar mixture, then set cut-side down on prepared baking sheet. Roast 10 minutes, or until sugar melts and turns to bubbly caramel sauce. Cool 5 minutes. Transfer bananas to plate, and scrape sauce into measuring cup with rubber spatula.

Scoop ice cream into bowls. Top each serving with 2 banana pieces, and drizzle with caramel sauce.

FROZEN CREME BRULEE

This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.

Ingredients

2 cups vanilla ice cream, slightly softened

2/3 cup granulated sugar

1/4 cup evaporated milk

Fresh berries or mint sprigs for garnish, if desired

Preparation

Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.

Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).

Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.

Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.

VEGAN FROZEN CHOCOLATE SOUFFLE

This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.

Ingredients

1 1/2 cups vegan carob chips

1/3 cup unsweetened cocoa

1/2 cup hot, strong coffee

2 Tbs. maple syrup or corn syrup

1 16-oz. pkg. silken tofu, drained

2 tsp. vanilla extract

1 7.5-oz. tub vegan frozen whipped topping, thawed

Preparation

Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1 1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)

Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.

Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.

Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.

SALTED MARGARITA BARS

This is from Vaughn Vreeland in The New York Times cooking newsletter. Vaughn wrote, "This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie's boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake."

Yield: 16 bars; Time: 45 minutes, plus 2 hours' freezing

To view this online, go to https://cooking.nytimes.com/recipes/1022342-salted-margarita-bars.

Ingredients

For the Crust:

1/2 cup unsalted butter (1 stick), melted, plus more for greasing the pan

About 40 saltine crackers (from one 4-ounce sleeve)

1 tablespoon granulated sugar

1 teaspoon kosher salt

For the Filling:

2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)

1/4 cup tequila (preferably blanco)

2 tablespoons orange liqueur, such as Grand Marnier

Pinch of kosher salt

5 large egg yolks

1 (14-ounce) can sweetened condensed milk

Flaky salt, for finishing

Preparation

Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)

Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.

After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.

While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.

In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.

Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.

Transfer to a rack to cool slightly, then freeze for at least 2 hours.

After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!

FRESH FRUIT YOGURT POPS

This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.

Ingredients

2 cups low-fat vanilla yogurt

1 tsp. vanilla extract

1 Tbs. fresh lemon juice

1/4 cup corn syrup

2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.

Preparation

Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.

Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.

HONEY PIE

This is from Clarice Lam on the Spruce Eats. Clarice wrote, "When famed Brooklyn pie shop Four and Twenty Blackbirds opened its doors and our eyes to their salted honey pie in 2010, all of NYC lost their minds. This legendary pie has a silky honey filling encased in a buttery crust and is rounded out with a lightly caramelized top and flakes of Maldon salt.

"A Modern Twist on Chess Pie

"Although this pie one of Four and Twenty Blackbirds’ signature original creations, it has ties to more traditional southern custard-based pies like buttermilk and chess pie. Both pies contain dairy, eggs, butter, sugar, and a thickener with the main differences being the type of dairy and thickener used. Chess pies frequently use milk, cream, and cornmeal while buttermilk pies use (surprise!) buttermilk and flour or cornstarch.

"Bee Selective When Choosing Honey

"For my version of honey pie, I browned the butter for a rich, nutty depth of flavor. Since honey is the star of the show here, the type of honey used is important. I always try to use local honey since it supports your local farmers and is less processed. Any high quality raw honey will work as well.

"Different honeys have different flavors so keep that in mind when selecting the type of honey for this pie. You can go mild with a wildflower honey or choose something with a bold flavor profile, like buckwheat honey, for a more intense honey kick."

Prep Time: 20 minutes; Cook Time: 60 minutes; Cooling/Resting Time: 4 hours; Total Time: 5 hours 20 minutes; Servings: 8 to 10 slices; Yield: 1 pie

To view this online, go to https://www.thespruceeats.com/honey-pie-recipe-6560702.

Ingredients

For the Crust:

1-3/4 cups all-purpose flour, more as needed

4 ounces (1/2 cup) cold unsalted butter, cubed

1/2 teaspoon fine salt

1/2 teaspoon granulated sugar

5 tablespoons ice water

For the Filling

5-1/2 ounces (11 tablespoons) unsalted butter

3 large eggs

1/2 cup granulated sugar

1 tablespoon cornstarch

1/2 teaspoon fine salt

1 tablespoon pure vanilla extract

3/4 cup raw honey, preferably local

1/2 cup lowfat buttermilk

1 teaspoon lemon zest

1-1/2 tablespoons lemon juice

For the Honey Whipped Cream

1-1/2 cups cold heavy cream

2 tablespoons raw honey, preferably local

1 tablespoon lightly packed dark brown sugar

1/4 teaspoon fine salt

Directions

For the Crust

Gather the ingredients.

Combine the flour, cold butter, salt, and sugar in a stand mixer bowl fitted with the paddle attachment.

Start the mixer on low speed for about 10 seconds then switch to medium speed. Continue to paddle, breaking up the butter until the chunks are the size of small peas, about 3 minutes.

With the mixer running, drizzle in the ice water until the dough comes together. Do not overmix. It should look like a shaggy mass but hold its shape when pressed together.

Remove the dough from the bowl, flatten it into a disc, wrap in plastic, and place in the fridge for 45 minutes to rest.

Once the dough has chilled and rested, remove it from the fridge and place the disc onto a floured work surface. Dust the top with more flour and roll out the dough to a 14-inch round, about 1/8-inch thick.

Carefully roll it up onto the rolling pin and drape it over your pie pan. Lightly lay the dough into the bottom of the pan and press it into the sides. There will be some overhang. Do not stretch your dough, this will cause it to shrink in the oven.

Fold the overhang under itself and crimp the edges however you desire. Place the pie pan into the freezer for at least an hour. It is important for the crust to be frozen when putting it in the oven so it retains its shape and doesn’t get soggy.

For the Filling

Gather the ingredients.

Position a rack in the center of the oven and heat to 375 F.

Cut the butter into small chunks and place in a small saucepan over medium heat to melt.

Once the butter is completely melted, turn the heat to medium-low and continue to cook the butter until it turns a toasty amber color, about 8 minutes.

Remove the brown butter from the heat, pour into a heat-proof vessel, and set aside.

Whisk together the eggs, sugar, cornstarch, salt, and vanilla in a medium bowl. Set aside.

Whisk together the honey and buttermilk in a small pot over medium heat and bring just to a boil.

Slowly add the hot honey mixture to the egg mixture while whisking until completely homogeneous.

Add the browned butter, and lemon zest and juice. Whisk to combine.

Remove the pie crust from the freezer and pour the custard into the shell.

Place the pie on a rimmed baking sheet and bake until the top is a deep amber color and the crust is golden brown, 40 to 50 minutes (start checking for doneness early). The center should still jiggle like a soft set jelly, it will continue to set as it cools.

Allow the pie to cool on a wire rack for at least 3 hours before placing it in the fridge.

For the Honey Whipped Cream

Gather the ingredients.

Combine the heavy cream, honey, brown sugar, and salt in a stand mixer bowl fitted with the whisk attachment.

Whisk on medium-high speed until you get silky stiff peaks. No over whipping, we’re not trying to make butter here!

Transfer the whipped cream to a bowl, cover in plastic and place in the fridge to chill until ready to use.

The pie can be served at room temperature or cold with or without a dollop of honey whipped cream.

Recipe Tip

I prefer raw local honey, but if that’s not available regular store bought honey will work.

Recipe Variations

• If honey altogether is not your thing, try using maple or golden syrup.

• Too lazy to bake? Leave it to the experts to deliver a pie to your door!

How To Store or Freeze

The pie can be kept in an airtight container or wrapped in the fridge for up to 4 days, and up to 3 months in the freezer.

Make Ahead

The pie crust can be made ahead of time and kept wrapped in plastic for up to 3 days in the fridge or 3 months in the freezer. If freezing the dough make sure to thaw it in the fridge the night before you want to bake the pie.

Ice Cream

Is there anything better than ice cream on a hot summer's day? Maybe not.

Here are six yummy ice cream recipes to try, including Peanut Butter Coconut Ice Cream and Lemon-Gingerbread Ice Cream Sandwiches. Enjoy!

FRESH MANGO ICE CREAM

Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).

This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"

Yield: 1-1/2 gallons

To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)

Ingredients

2-1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)

1/3 + 3/4 cup of granulated sugar, plus extra if needed

2-1/2 Tablespoons of lime juice (1-2 limes)

1-3/4 cups of Half & Half cream

1-1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)

6-8 fresh mint leaves for garnish (optional)

1 ice cream maker (optional)

Instructions

Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).

Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2-1/2 cups), keep the mixture refrigerated to place over the finished ice cream.

In a blender or food processor, puree the mango mixture.

Next, add the lime juice and process it again. Cover and chill for an hour.

Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.

Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!

PEACH ICE CREAM

This comes from Julia Reed in The New York Times cooking newsletter. Julia wrote, "This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work."

Yield: About 1-1/2 quarts, 6 to 8 servings; Time: About 1 hour, plus freezing

This was featured in "FOOD; Frozen Assets", and can be viewed online at https://cooking.nytimes.com/recipes/6658-peach-ice-cream.

Ingredients

4 pounds ripe peaches

1 1/4 cups sugar (or more, as needed)

1/8 teaspoon salt

2 teaspoons lemon juice

1 quart (4 cups) heavy cream

1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)

Preparation

Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.

While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.

Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.

Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.

Tip

This recipe is also delicious made with fresh mangoes.

FRESH FRUIT YOGURT POPS

This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.

Ingredients

2 cups low-fat vanilla yogurt

1 tsp. vanilla extract

1 Tbs. fresh lemon juice

1/4 cup corn syrup

2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.

Preparation

Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.

Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.

LEMON-GINGERBREAD ICE CREAM SANDWICHES

This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "These ice cream sandwiches will become a year-round favorite." Serves 12

To view this online, go to https://www.vegetariantimes.com/recipes/lemon-gingerbread-ice-cream-sandwiches/.

Ingredients

1/3 cup molasses

1/2 tsp. baking soda

1/4 cup boiling water

2 cups all-purpose flour

2 1/2 tsp. ground ginger

2 1/2 tsp. ground cinnamon

1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt

8 Tbs. (1 stick) soy margarine, softened

1/2 cup light brown sugar

2 pints lemon sorbet

4 cups vanilla soy "ice cream"

Preparation

Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.

Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.

Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2×4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.

Repeat with remaining dough.

Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.

Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.

Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.

When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.

ICE CREAM IN A BAG

This is from Lena Abraham, Senior Food Editor at Delish. Lena wrote, "You don't need a fancy ice cream maker to make ice cream at home. All you need is a plastic baggie and 15 minutes. Top with any of your favorite topping and enjoy homemade ice cream instantly! If we had known making your own ice cream was this easy we would have started making it a long time ago!

"To customize you can change up the extract or add in a little chocolate syrup before you start shaking. We also love folding in chopped Oreos or Reeses after. If you want your ice cream a little firmer, place it in an airtight container in the freezer before serving."

Prep Time: 5 minutes; Total Time: 15 minutes; Yields: 1 serving

To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a54721/ice-cream-in-a-bag-recipe/.

Ingredients

1 c. half-and-half

2 tbsp. granulated sugar

1/2 tsp. pure vanilla extract

3 c. ice

1/3 c. kosher salt

Toppings of your choice

Directions

In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal.

Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

Remove from bag and enjoy with your favorite ice cream toppings.

PEANUT BUTTER COCONUT ICE CREAM

This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice cream maker." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/peanut-butter-coconut-ice-cream/.

Ingredients

1 13.5-oz. can light coconut milk (1-1/2 cups)

1/2 cup maple syrup

1/2 cup crunchy peanut butter

1 tsp. vanilla extract

1 cup French vanilla soy creamer, divided

Preparation

Purée coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.

Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining 1/2 cup soy creamer.