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Coconut-Peach Sundaes

Coconut-Peach Sundaes
Prep Time
10 minutes
Number of Servings
Serves 4
Ingredients
  • 4 ripe peaches, pitted and sliced
  • 1 pint of dairy-free, sugar-free coconut milk ice cream*
  • 4 Tbsp shredded coconut
Directions
  1. Place one sliced peach into each of four dessert bowls.
  2. Top each bowl with a scoop of coconut milk ice cream.
  3. Sprinkle each bowl with 1 tablespoon of coconut. Serve immediately.
Nutrition Info
144 Calories, 2 g Protein, 0 mg Cholesterol, 22 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 3 g Fiber, 7 g Total fat (6 g sat), 3 mg Sodium, [nutrition:1] Vitamin B3 (niacin), Vitamin C, Vitamin E

Cantaloupe Lime Frozen Pops

Cantaloupe Lime Frozen Pops
Number of Servings
Serves 8
Ingredients
  • 4 cups cantaloupe, roughly chopped
  • Honey or agave, to taste (recommend 2 Tbsp)
  • 1 Tbsp lime juice
Directions
  1. Place all ingredients in blender.
  2. Blend until smooth.
  3. Pour into pop molds and freeze until hard.
Nutrition Info
Made with 2 Tbsp honey: 44 Calories, 1 g Protein, 0 mg Cholesterol, 11 g Carbohydrates, 11 g Total sugars (4 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 13 mg Sodium, [nutrition:3] Vitamin C, [nutrition:1] Vitamin A

Blueberry Yogurt Frozen Pops

Blueberry Yogurt Frozen Pops
Number of Servings
Makes 8 Pops (Serves 8)
Ingredients
  • [q:2 1/4] cup plain or flavored Greek yogurt (equivalent of one large container)
  • 1 cup fresh blueberries
  • honey or agave to sweeten to taste
Directions
  1. Pour all ingredients into blender and blend until smooth.
  2. Pour into pop molds and freeze until hard.
Nutrition Info
Made with 2 tablespoons honey: 97 Calories, 6 g Protein, 11 mg Cholesterol, 10 g Carbohydrates, 9 g Total sugars (4 g Added sugars), 1 g Fiber, 4 g Total fat (3 g sat), 38 mg Sodium, [nut:1] Calcium

Eggnog Ice Cream

Eggnog Ice Cream
Number of Servings
1 quart
Ingredients
  • 3 eggs
  • 2 cups milk
  • 1 cup sugar
  • 2 cups eggnog
  • 2 tsp vanilla extract
  • [q:1/4] tsp nutmeg
Directions
  1. In a large saucepan, beat the eggs, milk and sugar until well blended.
  2. Cook the egg mixture over low heat, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon. It will take about 20 minutes.
  3. Let the mixture cool.
  4. Add the eggnog, vanilla and nutmeg.
  5. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
  6. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it.

Cranberry Orange Pops

Cranberry Orange Pops
Number of Servings
6 pops
Ingredients
  • 9 ounces orange juice; divided use

Cranberry Sauce

  • 6 ounces fresh cranberries (about [q:1 1/3] cup)
  • 4 ounces orange juice ([q:1/2] cup)
  • [q:1/2] cup granulated sugar zest of one orange
Directions
  1. In a medium saucepan over medium heat, dissolve the sugar in [q:1/2] cup orange juice.
  2. Stir in the fresh cranberries and cook until the cranberries begin to pop (about 8 minutes).
  3. Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
  4. Place in refrigerator for at least two hours.
  5. Remove Cranberry-Orange Sauce from the refrigerator and place into a blender.
  6. Add in 6 ounces of orange juice and blend until smooth (mixture will be slightly thick).

Assemble The Pops

  1. Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour about [q:3/4] ounce of cranberry-orange base into each cavity; allow layer to freeze completely.
  2. Pour [q:1/2] ounce orange juice into each cavity directly on top of the cranberry-orange layer; allow layer to freeze completely.
  3. Pour another layer of the cranberry-orange base up fill line in each cavity (approximately [q:3/4] ounce per pop); allow layer to freeze completely.
  4. Remove the pops with the Super Tool. Repeat with remaining pops.
Nutrition Info
1 pop: 210 Calories, 1 g Protein, 0 mg Cholesterol, 53 g Carbohydrates, 46 g Total sugars (33 g Added sugars), 2 g Fiber, 0 g Total fat (0 g sat), 3 mg Sodium, [nut:5] Vitamin C, [nut:1] Vitamin B1 (thiamine)

Lemon Sorbet

Lemon Sorbet
Ingredients
  • [q:1 3/4] cups water
  • 2 cups sugar
  • 2 cups juice from freshly squeezed lemons
  • 1 Tbsp freshly grated lemon zest
Directions
  1. Ccombine water and sugar in a small saucepan and bring to a boil.
  2. Keep at a boil until sugar dissolves.
  3. Remove from heat, and allow to cool.
  4. Stir in the lemon juice and lemon zest.
  5. Transfer mixture to a 13-inch by 9-inch metal baking pan.
  6. Stir every half hour.
  7. Freeze until firm (about 2 to 3 hours).
Nutrition Info
Calories: 167 Fat: 0 Carbohydrate: 44.2g (Dietary Fiber 0.2g Sugars 41.1g) Protein: 0.2g Cholesterol: 0g Sodium 1.3g