#cooldessert

Rubik’s Cube dessert

This vegan blackberry basil ice cream tastes great because it has both sweet and sour flavors, with a hint of freshness from the basil. This cool dessert is great for hot summer days or any time you want something sweet and creamy. Plus, it doesn't have any dairy and is full of fruity goodness!

Ingredients: 3 cups blackberries, fresh or frozen. 1 can 13.5 oz full-fat coconut milk. 1/2 cup maple syrup. 1/4 cup fresh basil leaves, chopped. 1 tablespoon lemon juice. Pinch of salt.

Instructions: In a blender, combine blackberries, coconut milk, maple syrup, basil leaves, lemon juice, and salt. Blend until smooth and creamy. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Garnish with fresh blackberries and basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

A fruity and refreshing sorbet made with raspberries that are sour and peaches that are ripe. It's great for hot summer days or any time you want something cool.

Ingredients: 2 cups raspberries. 2 ripe peaches, peeled and diced. 1/2 cup granulated sugar. 1/4 cup water. 1 tablespoon lemon juice.

Instructions: Add diced peaches, sugar, water, and lemon juice to a blender. Blend until smooth. Put the mix through a fine mesh sieve to get rid of the pulp and seeds. Put the strained mixture into an ice cream maker and churn it according to the machine's directions until it gets the consistency of sorbet. Put the sorbet in a container that won't let air in. Freeze for at least 4 hours, or until it's firm. Enjoy scoops of sorbet in bowls or cones.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the delightful combination of sweet roasted apricots and golden honey infused into creamy ice cream. This Roasted Apricot and Honey Ice Cream is a luscious treat perfect for sunny days or any time you crave a refreshing dessert.

Ingredients: 6 ripe apricots, halved and pitted. 2 tablespoons honey. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat the oven to 375F 190C. Place the apricots, cut side up, on a baking sheet lined with parchment paper. Drizzle honey over the apricots and roast for about 20 minutes or until softened and caramelized. Remove from the oven and let cool. Once cooled, puree the roasted apricots in a blender or food processor until smooth. In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, and salt. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but not boil. Remove from heat. Whisk in the apricot puree until well combined. Transfer the mixture to a bowl, cover, and refrigerate until thoroughly chilled, preferably overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Serve scoops of the ice cream garnished with fresh apricot slices, if desired.

Prep Time: 30 minutes

Cook Time: 20 minutes

Lemon Pie Popsicles bring the delightful taste of lemon pie in a fun, frozen treat that kids adore. Creamy lemon filling with a graham cracker crust, these popsicles are perfect for hot summer days or any time you crave a refreshing dessert.

Ingredients: 2 cups graham cracker crumbs. 1/4 cup melted butter. 1/4 cup sugar. 1 cup lemon curd. 1 cup Greek yogurt. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/4 cup lemon zest.