Ice Cream Hacks: 4 Healthy Frozen Recipes That Put Soft Serve to Shame

Every spring it seems we reach a crossroads—in one direction we hear the siren call of soft serve and its spattering of sprinkles, in the other: bikini season beckons. Fortunately, this year we have the skinny on Freeze, the genius dessert hack created by Los Angeles-based Pressed Juicery that fulfills every ice-cold sugar craving, without the guilt. Crafted with a base of coconut meat and sweetened with dates, Freeze recipes rely solely on the flavors (and nutrients) of fruits, vegetables, and nuts—and the occasional bit of dark chocolate—meaning that midday frozen treat is actually as healthy as your morning smoothie. And it’s just as simple to whip up. All you’ll need is a trip to the farmer’s market and a blender. Here, Pressed Juicery shares three exclusive recipes to create your own sweet treat—wherever your swimsuit may take you.

 

Greens Freeze

Serves 4 (6 oz. each)

Ingredients:
8 oz. coconut meat
2 oz. banana
2 pieces of kale
1 small handful of spinach
1 small handful of parsley
2 pieces of romaine lettuce
2 pieces celery
1 apple
1/2 cucumber
1/4 lemon
2 oz. dates, pitted (if dates are not available, substitute 1 tsp. raw, local honey)

Note: Feel free to substitute greens, apple, and lemon for 16 oz. of your favorite cold-pressed green juice with similar ingredients.

1. Scrape meat from coconut (you can also buy frozen coconut meat at your local health food store, or ask your local produce department to cut a coconut in half and scrape the meat from each side) and freeze—along with banana—in advance of juicing.
2. Wash and prep kale, spinach, parsley, romaine, celery, and apple.
3. Wash and peel cucumber and lemon.
4. Combine kale, spinach, parsley, romaine, cucumber, celery, apple, and lemon in your juicer.
5. Combine juice and all remaining ingredients in a blender, blending just until creamy, but not liquefied. Enjoy immediately.

 

Fruit Freeze

Serves 4 (6 oz. each)

Ingredients:
4 oz. coconut meat
6 oz. strawberries
2 oz. dates, pitted (if dates are not available, substitute 1 tsp. raw, local honey)
16 oz. cold-pressed apple juice

1. Scrape meat from coconut (you can also buy frozen coconut meat at your local health food store, or ask your local produce department to cut a coconut in half and scrape the meat from each side) and freeze—along with strawberries—in advance of juicing.
2. Combine all ingredients in a blender, blending just until creamy but not liquefied. Enjoy immediately.

 

Vanilla Almond Freeze

Serves 4 (6 oz. each)

Ingredients:
8 oz. coconut meat
2 oz. banana
1/2 cup raw almonds, soaked
2 cups filtered water
1 T honey
Pinch of sea salt
1/2 whole vanilla bean
2 oz. dates, pitted (if dates are not available, substitute 1 tsp. raw, local honey)

Note: Feel free to substitute almonds, water, honey, vanilla bean, and sea salt for16 oz. of your favorite cold-pressed vanilla almond milk.

1. Scrape meat from coconut (you can also buy frozen coconut meat at your local health food store, or ask your local produce department to cut a coconut in half and scrape the meat from each side) and freeze—along with banana—in advance of juicing.
2. Place almonds in a bowl and cover with water, soaking for 2 hours.
3. Rinse and drain almonds and transfer to a blender along with filtered water, honey, salt, and vanilla bean. Blend on high for about one minute.
4. Cover a large bowl with a nut milk bag. Slowly pour the almond milk mixture into the bag, gently squeezing the bottom of the bag to release the milk.
5. Combine all ingredients in a blender, blending just until creamy but not liquefied. Enjoy immediately.

 

Chocolate Drizzle Topping

Ingredients:
4 oz. dark chocolate chips
4 oz. coconut oil
4 oz. raw, local honey

1. Warm chocolate gradually using a double boiler (a stovetop pan, crockpot, or microwave will also work).
2. Mix in honey and coconut oil until mixture develops a syrupy consistency.
3. Pour directly onto your Freeze.
4. To reuse, reheat in the microwave or on a stovetop.

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