Jacki Corser: Cold treats are welcome during hot weather

Jacqueline Iannazzo-Corser
·4 min read

With the weather getting warmer, this is a good time to focus on cold treats this week and next that will delight each guest at the outdoor table. These delightful treats are easy to make and a welcome addition to a meal with family and friends or just a snack in the dog days of summer.

Corser
Corser

This was once told to me by a very lovely person in my life: "A life without love is like a year without summer."

And: "Love is to the heart what the summer is to the farmer's year, it brings to harvest all the loveliest flowers of the soul."

And with this I could not agree more!

Chef Jacki Corser is a culinary specialist who resides in Cumberland, Indiana. She is a college professor teaching culinary arts and safe food practices. Chef Jacki also works with impoverished communities, offering healthy eating seminars to individuals and families. Contact her at dunbar221@yahoo.com.

Banana and Peanut Butter Popsicles

Banana and Peanut Butter Popsicle
Banana and Peanut Butter Popsicle

Serves 8

Ingredients:

  • 7 bananas (approximately 2 pounds, 7 ounces with the peels on)

  • 3/4 cup peanut butter

  • 2 1/2 cups dark chocolate chips

  • Sprinkle choice

  • Popsicle mold

  • Popsicle sticks

Directions:

  • Peel the bananas and cut them into coins. It doesn't matter what shape or size the pieces are as long as they are chopped up into evenly sized and somewhat small pieces.

  • Put the bananas in a freezer-safe glass bowl or bag.

  • Freeze for at least 2 hours, but ideally overnight.

  • Once the bananas are frozen, break them up and put half of them into a food processor.

  • Pulse the frozen banana pieces, being careful not to overwork the food processor.

  • Once the pieces are small and even, set the food processor to low and keep blending.

  • The banana pieces will look crumbly, then gooey, then like oatmeal.

  • Scrape down the food processor when it seems like the banana is getting stuck.

  • Keep blending until the mixture is smooth, then add half of the peanut butter.

  • Blend for a few more seconds to aerate the ice cream.

  • Remove the peanut butter and banana ice cream from the food processor and load into a piping bag.

  • Fill half of your popsicle molds, tap them firmly on the counter to remove air bubbles, and transfer them to the freezer.

  • Repeat with the remaining bananas and peanut butter.

  • Let the popsicles freeze overnight to set completely.

  • When the popsicles are frozen, melt the chocolate.

  • Put the chocolate chips into a tall, narrow, microwave-safe bowl and microwave for 30 seconds.

  • Stir well with a rubber spatula, then microwave again for 15 seconds. Stir until the chocolate is smooth.

  • Allow chocolate to cool briefly.

  • Remove the popsicles from the mold. The easiest way to do this is to fill the sink with hot water and hold the popsicles in the hot water for about 5 seconds.

  • Wrap your hand around an individual popsicle mold and hold tightly to warm. Pull the stick firmly, but gently, straight up. Do not rock the popsicle back and forth because it may break.

  • Individually dip the popsicles in the melted chocolate and set on a parchment-lined sheet pan to set.

  • Sprinkle with topping of choice, if desired.

  • Once all of the popsicles have been dipped, place the sheet tray in the freezer for about 10 minutes to set.

Note: I broke the steps down because I believe it is easier to follow for new cooks. Generally, cake stores or Amazon will carry popsicle molds. Be creative with this dessert!

Frozen Hot Chocolate

Frozen Hot Chocolate
Frozen Hot Chocolate

Serves 4

Ingredients:

  • 4 cups of ice

  • 2 cups of chocolate milk

  • 1 cup of powdered hot chocolate mix, or 4 packets Swiss Miss Hot Cocoa Mix

  • Whipped cream

  • Chocolate shavings or sprinkles for garnish

Directions:

  • Places 4 cups of ice, 2 cups chocolate milk and 1 cup powdered hot chocolate mix in a blender.

  • Blend on high speed until completely smooth, about 1 minute.

  • Divide the frozen hot chocolate into 4 glasses. Top with whipped cream and chocolate shavings or sprinkles, if desired.

Easy Lemonade Ocean Blue Popsicles

Serves 10

Ingredients:

  • 4 cups lemonade

  • 20 Swedish fish

  • 10 gummy sharks

  • Blue food coloring

  • Popsicle mold

  • Popsicle sticks

Directions:

  • Put one drop of food coloring in the lemonade.

  • Place gummies along the sides of the popsicle molds.

  • Hold the popsicle mold at an angle so gummies will stay along the side.

  • Pour lemonade into the molds.

  • Add popsicle sticks into the middle of the molds.

  • Freeze for at least four hours or until frozen solid.

Strawberry Cheesecake Frozen Yogurt

Strawberry Cheesecake Frozen Yogurt
Strawberry Cheesecake Frozen Yogurt

Serves 6

Ingredients:

  • 4 1/2 cups of frozen strawberries

  • 3/4 cups of cream cheese

  • 3/4 cups of Greek strawberry yogurt

  • 1 1/2 cups of Cool Whip, frozen

  • Strawberries, freshly sliced in quarters or whole for garnish

  • Graham crackers, square or crushed for garnish

Directions:

  • Add the frozen strawberries, cream cheese, yogurt and Cool Whip to the bowl of a food processor.

  • Blend until creamy.

  • Enjoy immediately as a soft-set frozen yogurt or place in the freezer for an hour or so until firm.

  • Garnish with a fresh strawberry and graham crackers if desired.

Note: You may garnish this desert with different ingredient combinations.

This article originally appeared on The Daily Telegram: Jacki Corser: Cold treats are welcome during hot weather