#1,772: Cupid Floats

This is certainly not a healthy dessert or one that I would serve to my kids often, but it was a Valentine's Day treat for my kids and they all enjoyed this.  Obviously it's super simple to make, and you could easily make this with different types of pop (soda, coke...whatever you call it).. but for Valentine's Day I liked the red color.
 

Vanilla Ice Cream

Strawberry Soda

Heavy cream and sugar to make homemade whipped cream (or you can use store-bought whipped cream)

Maraschino Cherries (optional)

Place 2 scoops of vanilla ice cream in a glass.  Slowly add strawberry soda (it will foam up quite a bit!).  Top with whipped cream and a cherry (optional).  Serve with long spoon and straw.

#1,757: Fresh Peach Sorbet

Over the summer we went peach picking and those peaches went straight into the freezer.  I kind of forgot they were there until a few weeks ago, so I decided to use them up to make some healthy sorbet/ice cream for my kids.  Although this recipe was easy, my kids weren't super excited about this one...but I think part of that may have been my peaches.  Apparently I don't know how to pick peaches because they were all under ripe and started molding before they ripened...hence why I stuck them in the freezer.  Would I make this again?  No.  Would I try it again with over-ripe peaches?  Yes. 

5 medium-size ripe peaches (approx. 4 cups)

2 tablespoons raw honey

1/4 cup unsweetened almond milk

2 teaspoons lemon zest

Remove the pits from the peaches and then roughly dice into 1” cubes. Transfer them to a freezer bag or freezer-safe container then place them in the freezer and allow them to freeze for at least 6 hours or overnight.

Once they are frozen, remove them from the freezer and transfer to a food processor. You might have to let them defrost for 10 minutes or so so they are able to break loose. Add the honey, almond milk and lemon zest to the processor as well then blend until smooth.

Next transfer the mixture to a freezer safe container and then smooth it down with a spoon or spatula. Seal the container and place in the freezer for at least 4 hours then serve cold and enjoy!

#1,578: Almond Joy Banana Ice Cream

I decided to put this recipe on our summer bucket list for several reasons:
1.  It's summer...and we love ice cream
2. It's healthy!
3.  It only has 6 ingredients...one of which is NOT sugar.

I took the kids with me to the grocery store and we got all of the ingredients (that we didn't already have on hand) for this recipe.  I was quite surprised that only 1 of the 3 kids liked this.  I personally thought it was good but there is nothing in this that I don't already enjoy eating.  :)  I personally would make this again...but only for myself.  

1-2 Bananas, Frozen
1 teaspoon of Vanilla Extract
1/8 cup of unsweetened coconut flakes
1/8 cup of sliced almonds
1 dark chocolate square or chocolate chips or any chocolate of your choice
1/8 cup of coconut milk or another milk of your choice

Place all of the ingredients into your blender and pulse until you get your soft serve consistency.  

#1,530: Healthy Strawberry Banana "Ice Cream"

Here's a super simple, 4 ingredient "ice cream" that you can make in your food processor. This ice cream was supposed to be placed in the freezer until a frozen consistency, but we ate our right away more like soft serve.  The kids LOVED this and have asked me to make it again tomorrow.  I always have bananas frozen in the freezer and strawberries are so inexpensive right now I can easily have a bunch of them frozen and ready to go as well.  

2 bananas, cut into 1-inch slices, frozen
½ cup strawberries, sliced, and frozen (I didn't bother to slice mine.  Add it in whole!)
2 Tbsp whipping cream (I used almond milk)
½ tsp vanilla

Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.  Add cream and vanilla and blend until smooth.  (This is where I stopped!)

Transfer ice cream to a freezer container and freeze until solid.  Scoop with ice cream scoop and serve.

#1,525: Two Ingredient Mango Soft Serve

My kids love ice cream and would love if we walked to the store every night to get some.  So I decided to make this simple, fresh "ice cream" for them tonight.  I couldn't make it fast enough as they were super excited to try it.  They thought it was "just ok" and asked if I could make it with something else besides the coconut milk next time.  I think they were expecting ice cream and it is definitely a softer consistency than that.  I liked it though.  I doubt I'll make this again for this group, but I would definitely eat it again if put in front of me (let's be honest though, I'd probably eat anything sweet whether I liked it or not).   

2 cups of frozen mango
2-4 Tablespoons of Organic Heavy Cream or Full Fat Coconut Milk
10 drops of liquid stevia (optional)

Add the mango to a food processor and let it go until it reaches a creamy consistency.  Slowly add the heavy cream and continue to let it whip.   Add the liquid stevia if desired.  Scoop into bowls and enjoy. 

#1,405: Candy Cane Punch

My kids loved eating the ice cream in this recipe, but all three thought it was too "spicy."  I personally enjoyed it though, although I did think it was a little sweet.  I don't know if it really needed the strawberry jelly added to it or not, since it probably would have been just as good (to me anyway) but putting peppermint ice cream in a glass and just adding some Sprite to it.  IF I make this again, that's probably what I would do.  I liked it, but it wasn't a hit with my crew. 

2 jars (10 ounces each) strawberry jelly
2 liters lemon-lime soda, divided
2 quarts peppermint stick ice cream
Miniature candy canes, optional

In a large saucepan, melt jelly with 2 cups soda. Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add remaining ice cream by scoopfuls. Garnish with candy canes if desired. Yield: 3-1/2 quarts.

#1,309: Princess Punch (and Summer Bucket List Item)

This recipe was sitting on our summer bucket list so the girls were excited to help me make it (I think they were more excited by the name than the fact it was on our bucket list!).  The kids really enjoyed this punch and I will definitely make it again...especially for a crowd because it makes a ton! 

46 oz can pineapple juice
6 oz frozen pink lemonade
2 1/2 c water
3 (28 oz) bottles of ginger ale
1 quart strawberry ice cream (I used raspberry sorbet)

Mix all ingredients and stir until all frozen ingredients dissolve.  

#881: Guilt Free Wendy's Style Frosty

I love a Wendy's frosty.  (Here's a random, gross fact about me...I used to eat my Frosty with ketchup mixed in.  Shockingly, I've heard other people that have done that too...gross.)  Recently I came across an article that said a Wendy's small frosty is one of the top

So when I came across this healthier version of the Frosty I was super excited to try it.  It is delicious.  Creamy, chocolatey, and refreshing!  The perfect way to end (or start!) your day.

This recipe serves 4.

1 cup skim milk (I used unsweetened chocolate almond milk)  

1/2 cup Nesquik chocolate powder, no sugar added (I used 25% less sugar)  

4 cups vanilla frozen yogurt, softened (I used sugar free)

      

Blend skim milk and Nesquik in a blender for ten seconds on the highest setting.  Pulse in frozen yogurt until mixture is combined, but still very thick.  Freeze for an hour or more before serving.  (Um, no thanks!  Who wants to wait an hour to eat this.  I ate it right away.  For breakfast.  Hey it had my daily dose of dairy so why not?!)

The ingredients I used was 5 ww+ pts per serving.  That's still not super low but a small Wendy's Frosty is 8 ww+ pts, so it's definitely an improvement!

#627: Melt-in-Your-Mouth Melon

I stumbled upon this recipe on Family Fun Magazine's web page and it was too cute not to try to make!  I'm going to tell you the one (and only) bad thing about this recipe: you have to pretty much make it and serve it immediately.  :( 

I prefer recipes that can be made ahead of time, but with this one, you have to freeze the melon for about 15 minutes, then fill with sorbet, cut and serve.  Not my ideal recipe, but this was a perfect, refreshing summer dessert. 

1 honeydew melon
Raspberry sorbet
Chocolate chips

Halve the honeydew, discard the seeds, and chill it overnight in the fridge.  (I did this in the morning and served in the evening)

The next day, put the halves in the freezer for 15 minutes, pull them out, and pack them with sorbet, gently evening off the top.  Using a chilled knife, slice each half into halves again (make sure the melon is sorbet side up).  Finally, insert a row of chocolate chip seeds and serve immediately.

#119: Guilt free Wendy's Style Frosty

This is not a good picture because I didn't let this set in the freezer for an hour before eating...who can wait that long to eat it??  So it's a bit "melty!"

I've come across several good recipes from favediets.com, and this is no exception.  I love ice cream and of course we can all use a good healthy ice cream recipe.  The girls and I shared this recipe and we were all fighting over it.  :)  It is quite yummy!  This recipe serves 4. 

Ingredients

1 cup skim milk
1/2 cup Nesquik chocolate powder, no sugar added
4 cups vanilla frozen yogurt, softened

Instructions
1. Blend skim milk and Nesquik in a blender for ten seconds on the highest setting.
2. Pulse in frozen yogurt until mixture is combined, but still very thick..
3. Freeze for an hour or more before serving.