Summer Frozen Fruit Bars

2 cups cut-up summer fruit (strawberries, peaches, watermelon, etc.)
1/2 tablespoon raw honey
1 teaspoon fresh lemon juice

Place the fruit in a blender. Cover and blend until smooth.

Add 1-2 tablespoons water, if necessary. Add honey and lemon juice. Cover and blend until well mixed.

Pour into 4 oz. ice-pop molds or paper cups. Insert sticks. Freeze until solid.

Adapted from: SparkPeople.com
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Apple Ice Kreme

This light and refreshing dessert takes a simple apple and makes you feel like you are eating something positively sinful.

2 cups applesauce (made by putting several peeled and cored apples through the Champion Juicer with blank)
2 cups apple juice
2 Tablespoons pure maple syrup (or less if sweet apples)
2 Teaspoons lemon juice

Purée in blender or food processor. Place in shallow dish and freeze. Serve by scraping into curls with a soup spoon or ice cream scoop. Variation: Add a scoop or two of Apple Ice Kream to chilled Sparkling apple cider or apple juice for a special drink.
Note: try this with peaches, strawberries, raspberries, blueberries, kiwi, oranges, tangerines, etc.

From: Nomi Shannon, www.living-foods.com/rawgourmet
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Avocado Pear Pops

I puréed:
2 avocado
2 pear (skin removed)

I filled the molds half way, insert sticks, and froze.

I soaked in hot water for a minute to remove the pops from the mold.

Made about six.

From: The Spunky Coconut
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Raw Banana Ice Cream

The first time you make this you should eat it plain in order to appreciate it in all it's singular ingredient glory. The times after that (and trust me, there will be many) you can dress it up with sauces and toppings.

This recipe makes one serving of ice cream - if you're making a larger batch of this ice cream for multiple people, just add one banana for each person.

1 ripe banana

Slice banana into chunks, and place in a container. I actually do this every time I have ripe bananas lying around, so I always have a supply of frozen bananas ready in the freezer! The banana will take about 6-8 hours to freeze, so it's a good idea to do this step the night before.

Place banana chunks in food processor, and blend for about 5 minutes or until light and creamy in texture.

Eat ASAP, or place in the freezer for later. Keep in mind that it's preservative free, so it will tend to melt faster than regular ice creams and should be enjoyed immediately!

Below is a basic rule of thumb for ratios of fillings, flavorings and sauce, which can be added in during the end of the recipe:

1 ripe banana
1 tbsp flavoring: Vanilla bean, chopped mint.
1/4 cup filling: Strawberries, cherries, almonds, hazelnuts, walnuts, pecans, sliced bananas, coconut.
2 tbsp sauce: Strawberry sauce, almond butter and other nut butters.

From: Maggie at Rawified
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Fresh Fruit Frozen Dessert

1 frozen banana (To freeze, place unpeeled ripe banana in an air-tight freezer bag in the freezer)
1-2 tablespoons of chopped fruit of your choice.
1/2 tablespoon of chopped nuts (optional)

Remove banana from the freezer and thaw for 1/2 hour. Peel and mash partially thawed banana with a fork. Add chopped fruit and nuts and stir. Serve immediately. 1 serving
(If you use more bananas, you can use a blender.)
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Frozen Banana Dessert

1 banana
almond, hazelnut or sunflower butter (Walnut Acres)
shredded fresh coconut

Spread nut butter on outside of banana, roll in coconut and freeze.

From: Binnie Betten
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Cool Snack

Put a banana on a stick, roll in hazelnut butter and unsweetened coconut, and then freeze. What a great summer treat.

From: Binnie Betten
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Frozen Raw Birthday Cake

1 Bunt Cake Pan
16 oz. of dried organic figs, soaked overnight in distilled water*
16 oz. of dried pitted organic dates, soaked overnight in distilled water*
12 oz. bag of organic almonds
2 big bunches fully ripe bananas (organic if possible)

* Soak fruit in separate bowls. The water level for soaking is about half full. Do not cover the dried fruits completely. Remove stems from soaked figs, purée figs and set aside. Purée dates put in separate bowl, chop almonds in food processor or blender and set aside in its own container. Peel and purée the bananas in a blender or food processor.

To Build the Cake:
Place almonds in the bottom of the mold; 2nd layer, puréed figs; 3rd layer almonds; 4th layer puréed bananas, almonds, dates, almond, figs or whatever order you desire. Almonds should be the first layer and end with dates or figs the last layer. Cover and freeze overnight.

To Serve:
Remove from the freezer, place upside down on a plate and allow to sit a few minutes until thawed enough to release from the pan. Can be carefully set in warm water just long enough to release the cake, being very careful not to get water in the cake. This cake has so many possibilities. Use strawberries and blueberries for a beautiful, healthy 4th of July cake. Any of your favorite fruits can be used to make a new family tradition!

From Gracie Gordon, Hallelujah Diet
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Black Cherry Coconut-Kanten Ice Cream

2 cups cherry juice OR strong hibiscus tea (for less carb)
4 Tbs. kanten (agar agar)
1 can coconut milk, chilled in can
2 tsp. alcohol-free vanilla extract
1-2 tsp. raw honey (optional)
3/4 cup frozen black cherries

Thoroughly chill can of coconut without shaking it first. Remove from refrigerator, open carefully without shaking, and remove all of the rich, fatty portion to a measuring cup. You should have about 3/4 cup. Do not add the clear liquid from the bottom of the can; reserve it for another use. With a wire whisk, thoroughly whip the vanilla extract into the coconut milk. Place kanten and juice or tea in a saucepan and bring to a boil, stirring often. Simmer for 2-3 minutes, until kanten is completely dissolved. Remove from heat, allow to cool until you can comfortably touch the liquid but it is still warm. Stir in honey (you probably could use stevia instead) and stir until dissolved. Stir in cherries, then coconut milk. Stir well until thoroughly combined. Pour into freezer safe container and freeze until firm, stirring often for the first 15 minutes or so, then check once again after an hour to see if you like the texture or if it needs stirring. Kanten sets very quickly, check it every 2-3 minutes or so after placing in the freezer.

You could also purée the cherries before stirring in, then pour the mess into popsicle molds. Do not stir it while freezing.

The texture is much richer than an italian ice but not as rich as gelato. I imagine that if you added a beaten egg once it has cooled to the point where it won't cook the egg, then it would give a really nice texture.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001

I haven't tried it without eggs (which you can't use) but I've made coco ice cream with, if I remember correctly, two eggs per can of coconut milk. I used a standard ice cream machine and it worked just fine! I sweeten to taste with stevia.

Coconut milk is lower in calories than cream but coco ice cream is thicker'n mud, just fabulous! For fun, throw in some macadamia butter and shredded coconut just before you stop the machine; gives is a swirled effect. Stevia and vanilla alone are just dreamy, though.
Dori Zook. Posted to the PaleoRecipe Mailing List, April 2001
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Coconut Icecream

All used foods should be best quality.
Buy a ripe coconut, i.e. one with thick white flesh. Additionally buy app. one litre (two pints) of coconut juice or buy young coconuts and extract the juice. Extract the flesh from the ripe coconut and put it into the food processor. The amount of flesh is something you can vary, depending on how intense the taste of the ice should be. Try 0.5 lb for two pints of coconut juice. Add the juice to the processed flesh. Now put the mixture into an ice machine (must be able to stir while freezing). For instinctos: eat your icecream while frozen. Do not let it thaw again because it would be subject to denaturation by thawing.

From: Stefan Joest on the Raw-Food Diet List
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Coconut Sorbet

8 ounces coconut milk
16 ounces water
1/4 cup toasted coconut

Combine the coconut milk and water and chill for several hours in the refrigerator.

Freeze the mixture in an ice cream freezer according to the manufacturer's instructions. Add the toasted coconut to the frozen coconut sorbet by stirring in using a spoon. Keep frozen until ready to serve.

From: Michael Lomonaco, The Food Network (Show #ML-1B03, 05-11-1997)
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Mango-Lime Ice

4 large mangoes, fruit cut away from pit, peeled, and chopped
1/3 cup fresh lime juice
zest of 1 orange (colored rind only, no white pith)
1 cup water
1/3 cup honey (optional)

Combine ingredients in a food processor and whip until smooth. Strain mixture into a stainless steel bowl. Freeze 2 hours until firm. Whip with a wire whisk or an immersion blender. Repeat the freezing and beating process 2 more times. Freeze 1 hour before serving. Best eaten within a day. If ice has been in freezer a long time, soften in fridge for 1/2 hour before serving.

Note about mangoes: Choose perfectly ripe mangoes that smell "mango-ey" and yield to gentle pressure. Skin should not be wrinkled. Remove the mango from the pit *before* peeling off the skin. Cut an "x" around the whole fruit, making four sections. Insert paring knife against the pit and pry each section off of the pit. Be careful, mango flesh is very slippery but holds fast to the large flat pit.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Sept. 2001
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Peach "Pudding" Pops

6 medium peaches
1 banana
1 can coconut milk (not lowfat)
optional: 2 T raw honey

Peel and dice the peaches and freeze until firm. If desired (if you have a good blender), peel and freeze the banana as well. If you don't freeze the banana, that's fine. If you have a good blender, you can shake the can of coconut milk well to homogenize it and place the can in the refrigerator before opening it. When fruit is frozen, remove from freezer and put into blender with sliced banana and other ingredients. Blend thoroughly until smooth. Pour into popsicle molds and freeze approximately 4 hours until firm. If your ingredients are cold when blended, it will take less time for the pops to freeze solid. Makes about 12 pops, so a little banana goes a long way. This recipe would accept an additional banana if you wanted to use it. Also, I think some fresh ginger juice would be nice, maybe a teaspoonful or so. I also imagine that the addition of an egg yolk would be nice, with a pinch of nutmeg. When intending to consume uncooked egg, you should wash the eggs well with soap before cracking them to lessen chance of salmonella bacteria.

Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001
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Nectarine Kiwi Banana Pops

I puréed:
3 nectarines
1 kiwi
about 2 inches of banana

I filled the molds half way, insert sticks, and froze.

I soaked in hot water for a minute to remove the pops from the mold.

Made about six.

From: The Spunky Coconut
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Pineapple Ice

2 cups chopped pineapple
6 tablespoons lime juice
2 tablespoons honey **
2 tablespoons lime zest
1/2 cup water

In a food processor, blend all of the ingredients. Pour the juice into a large bowl (or ice cube trays) and place it in the freezer. Once the mixture is frozen, remove it from the bowl and break it into large chunks. Blend this in the food processor until smooth and creamy. Return it to the bowl and then the freezer one last time for about 30 minutes or until you are ready to serve it.

** if you use a very ripe pineapple, I find honey is not needed at all. Scoop it out just like ice cream and serve in a nice glass cup.

Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001
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Watermelon Freeze

4 cups seeded and cubed watermelon
2 cups cubed cantaloupe
3 fresh mint leaves or 1 mint tea bag
1 cup water
juice of 1 fresh lemon

Purée the melons in a food processor until smooth. Place in a saucepan and simmer 15 minutes. Meanwhile, in another pan, simmer the mint leaves or tea bag in the water about 3 minutes. Strain and add this infusion to the cooked melons. Turn off the heat and stir in the lemon juice. Line a muffin pan with cupcake liners [Note: Paleo people might not have muffin pans or cupcake liners -- borrow from your neighbors. Or else just use Dixie cups]. Pour the melon purée into each one and freeze. When beginning to firm up, you may insert flat wooden sticks into each treat. Freeze until completely hard or the papers will not peel easily away. Remove papers before serving. Makes 12-18.

From: Cooking the Whole Foods Way by Christina Pirello.
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