The thick of summer is upon us, and the Fourth of July is right around the corner (Hello plant-based BBQ’s!), so it feels like the perfect time to try some delicious, refreshing summer treats.
Need a to-go option? It’s hot and you need an ice-cream alternative? Don't have much time? We’ve got you covered.
As you celebrate summer, be sure to whip one of these treat recipes up and let us know how it goes by sharing on social or commenting below.
Watermelon Basil Ice by Forks over Knives
Ingredients
- 6 cups cubed fresh ripe watermelon
- ½ cup packed fresh basil leaves
- 1 tablespoon lemon juice
Instructions
- Place the watermelon, basil, and lemon juice in a blender. Process just until smooth.
- Pour the mixture into a shallow airtight freezer container. For best results, freeze for 3 to 4 hours until the texture is frozen yet scoopable. Use a metal ice cream scoop to portion into serving dishes.
- Freeze any leftovers. To serve again, thaw at room temperature for about 10 minutes before scooping.
Anti-Inflammatory and Immune Boosting Nice Cream: Serves 1
Recipe from @plantbasedwithjake
Ingredients
- 2 frozen bananas
- 1 cup frozen pineapple
- 1-2inch fresh ginger
- ½ tsp turmeric
- ¼ tsp black pepper
- 1 tbsp flax seeds
- Splash of almond milk to blend
Nice Cream by Minimalist Baker
Ingredients
- 2 1/2 cups frozen banana
- 1-2 tsp maple syrup, agave, or other sweetener of choice
Flavor Options
- Vanilla (base recipe + 1 tsp vanilla extract)
- Strawberry (base recipe + 1 cup frozen strawberries, organic when possible)
- Berry (base recipe + 1 cup frozen mixed berries)
- Green Dream (base recipe + 1 tsp spirulina + 1-2 tsp matcha)
- Chocolate (base recipe + 2 Tbsp cacao or cocoa powder)
- Chocolate Nut Butter (base recipe + 2 Tbsp cacao powder + 2 Tbsp nut butter)
Rita’s Favorite Sweet Treat
- Dates
- Nut butter
- Dairy-Free Chocolate Chips
Remove date pits, Fill with choice of nut butter and sprinkle with dairy-free chocolate chips! Optional: Melt chocolate chips with a bit of coconut oil, dip stuffed dates, and freeze!
Dessert to-go (that won't melt on your picnic!)
Fruit Spring Rolls - Serves 8
Ingredients
- 1 cup strawberries, sliced in quarters
- 2 kiwi, cut into slices
- 2 oranges, cut into slices
- 1 mango, cut into stripes alternatively you can use a star-shaped cutter
- 2 peaches, cut into stripes
- 1/2 cup cherries, pitted and cut into halves
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 star fruit
- 8 sheets of Vietnamese rice paper
- fresh mint leaves
Instructions
- Cut all fruits in small pieces. If you want you can use a star-shaped cutter for the mango.
- When you're done cutting the fruits, fill a shallow bowl with water and dip the rice papers in water so they get moderately wet on both sides. Don't let them soak too long, so they don't get too soft.
- When you soaked the rice papers, fill them with the fruits and wrap them like a burrito. I think it's best to center the filling and then roll it up and fold in the two side flaps.
- When you soaked the rice papers, fill them with the fruits and wrap them like a burrito. I think it's best to center the filling and then roll it up and fold in the two side flaps.
And as always, all of these delicious summer treats pair nicely with our probiotic juice shots. To shop So Good So You products, visit our store locator to find a retailer near you.