Nutrition: Ice Cream and Summer Snacks
Laura Morton MS, RD, Nutrition Educator from the St. Louis District Dairy Council talks about fun and healthy summer snacks!
No Churn Ice Cream – 1.5 Quarts
2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract OR 1 vanilla bean, seeds removed
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Roasted Strawberry Malts – 2 Servings
1 lb. strawberries–washed, trimmed, and quartered
3 tablespoons sugar
1-pint vanilla ice cream
3 tablespoons malt powder (like Carnation brand)
¼ cup milk
- Preheat the oven to 375°F. Toss the quartered strawberries with the sugar and spread into an even layer on a baking dish. Roast for 25 to 30 minutes, until the strawberries are soft and the juices begin to caramelize. Remove the strawberries from the oven and set aside to cool.
- Once the strawberries are cool, add them to a high-powered blender along with the ice cream, malt powder, and milk. Blend on high until smooth and combined, add more milk a few tablespoons at a time if you need to thin the shake. Pour into glasses and top with whipped cream and a strawberry.
Greek Yogurt Fudge Pops – 10 Pops
1 1/2 cups semi-sweet chocolate chips
1 cup milk
2 teaspoons vanilla extract
1 1/2 cups vanilla Greek yogurt
In a small sauce-pan over medium-low heat melt the chocolate chips, stirring constantly, until completely melted. Add in the milk and increase the heat to medium; bring to a gentle simmer, stirring constantly, then remove from heat. Cool for 5 minutes. Whisk in vanilla and Greek yogurt; mix well until completely smooth. Pour yogurt mixture into the Popsicle molds and place them in the freezer for 1 hour. At this point remove the pops from the freezer and insert the Popsicle sticks in. Freeze for 5 hours, or until firm.
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