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Freezer will serve variety of cool, chilling treats

This week's recipes include Snowsticks, Homemade Chocolate Sticks and Frozen Fruit Slush.
FromTheKitchen_withJoyceWalter
From the Kitchen by Joyce Walter

On hot summer days, there is a rush to the freezer to see what might be available to help one cool off after spending enjoyable time under the summer sun.

This week’s recipes offer three ideas for having cold treats readily available on polite demand.

• • •

Snowsticks

  • 1/4 cup liquid honey
  • 1-8 oz. cream cheese, softened
  • 1-15 oz. pkg. frozen strawberries or raspberries, thawed
  • 1/2 pint heavy cream, whipped
  • 3 cups miniature marshmallows
  • 12 paper cups
  • 12 wooden sticks

Place honey and cream cheese in a blender container and blend well. Add undrained thawed fruit and blend again.

Fold in whipped cream and marshmallows.

Spoon mixture into the paper cups. Insert a wooden stick in the centre of each cup. Freeze until firm, about 4 hours.

To serve, peel off the paper cups. Depending on the size of the cups, there might be too much mixture for 12. Use additional cups and sticks as necessary.

• • •

Homemade Chocolate Sticks

  • 2 cups vanilla ice cream
  • 2 cups whole milk
  • 1 small pkg. instant chocolate pudding
  • paper or styrofoam cups
  • wooden sticks

Add milk to the chocolate pudding mix and blend well until of pudding consistency.

Thaw ice cream slightly and add to the pudding mixture. Whip until fully mixed.

Pour into plastic molds or cups and insert wooden sticks in the centre. Freeze. To serve, remove cups or wrap mold with a hot cloth to loosen the chocolate stick.

Note: Banana cream pudding may be substituted for chocolate with bits of banana chopped into the mixture.

• • •

Frozen Fruit Slush

  • 8 cups water
  • 4 cups sugar
  • 2 bananas, mashed
  • 6 oranges, squeezed
  • 1-15 oz. can crushed pineapple
  • 1-48 oz. can unsweetened pineapple juice
  • 2-6 oz. cans frozen lemonade, thawed
  • 1 bottle gin or vodka, optional
  • Gingerale or Sprite

In a large pan mix the water and sugar and boil for 15 minutes. Remove from stove and cool.

Mix together the bananas, pineapple and juices and liquor, if using. Add the cool sugar and water mixture. Mix well.

Pour into a large freezer container (empty ice cream pail) and freeze. While it is freezing, stir 2-3 times before it freezes completely.

To serve, fill a large glass about 1/3 full of the slush. Add Gingerale or Sprite and enjoy.

Joyce Walter can be reached at ronjoy@sasktel.net