May 24th 2013

Three super easy frozen desserts that aren’t ice cream

Want to impress your guests with something a little different for post-dinner party dessert? Consider making a frozen dessert from scratch–and no, we’re not talking about topping boxed vanilla ice cream with some Magic Shell.

Instead, think outside the frozen dessert case in the grocery store… and outside the realm of ice cream altogether. Instead, whip up a batch of other favourites and end the meal with a refreshing, homemade dessert that uses seasonal ingredients.

Here are three of our favourites:

Raspberry Rhubarb Sorbet

1 cup sugar
1 cup water
3 tablespoons freshly squeezed lemon juice
3/4 pound fresh rhubarb, cut into 1-inch pieces
1/2 pound fresh raspberries
2 tablespoons vodka

Put the sugar, water, and lemon juice in a large saucepan. Bring to a boil, stirring frequently, until the sugar dissolves. Add the rhubarb, reduce the heat, and simmer until the rhubarb is tender, about 10 minutes. Stir in the raspberries and cook until they break down, about 3 more minutes. Transfer the mixture to a food processor and puree until smooth. Stir in the vodka. Transfer the mixture to the refrigerator for at least 3 hours.

Scrape the mixture into your ice cream maker and mix according to the manufacturer’s directions. Transfer the sorbet to an airtight container. Freeze for at least 5 hours before serving. If storing overnight, let stand about 10 minutes at room temperature before serving.

Watermelon-Lime Granita

1 large seedless watermelon, peeled and cut into chunks
Juice from 2 limes
2 tablespoons sugar

Put the watermelon in a food processor or blender. Process until smooth (doing batches if needed). Add the lime juice and sugar. Mix well. Pour the mixture into a baking pan. Cover with plastic wrap and freeze until firm, about 3 hours. Remove from the freezer and use a fork to scrape the watermelon mixture into the texture of shaved ice. Serve immediately.

Cherry-Kahlua Frozen Goat’s Milk Yogurt

4 cups plain goat’s milk yogurt, strained to become 2 cups
1/2 cup sugar
2 tablespoons kahlua
1 teaspoon vanilla extract
1 cup fresh cherries, pitted

Put the yogurt, sugar, kahlua, and vanilla extract in a food processor. Process until well combined. Add the cherries. Pulse until they are broken into chunks, but not broken up completely. Transfer the mixture to the refrigerator for at least 3 hours.

Scrape the mixture into your ice cream maker and mix according to the manufacturer’s directions. Transfer the sorbet to an airtight container. Freeze for at least 5 hours before serving. If storing overnight, let stand about 10 minutes at room temperature before serving.

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Andrew's Biography

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Andrew loves art and design, and pursues his studies in his final year at the Ontario College of Art and Design. He loves seeking out new artists and giving them their dues, and in his spare time, focuses on his own abstract sculpture.