UCookbook

Ingredients

• 1–4 ripe bananas
• 4oz dark chocolate chopped finely
• popsicle sticks
• toppings of choice (e.g., shredded coconut, finely chipped pistachios, finely chopped almonds and sprinkles)

Directions

Peel bananas and slice into 1½ inch pieces. Place popsicle sticks into the middle of the banana pieces and freeze on a wax paper lined sheet pan until hardened. This can take about 3–4 hours.

Once hard, take the bananas out of the freezer. Then place your finely chopped chocolate into a microwave-safe bowl and place in microwave in 30-second increments until chocolate is nice and smooth.

Take your banana pieces and one by one dip into the chocolate and then into your favorite topping and place back on wax paper lined sheet pan. When finished, place in freezer for about 30 minutes or until ready to serve.

—Submitted by Brittaney B., University of Washington Bothell

Ingredients:

• 2 cups mixed berries (or other fruit)
• 2 tablespoons orange juice
• 2 cups vanilla Greek yogurt (or plain if you prefer less sweetness)

Directions:

Blend the berries in a food processor or blender on high speed until nearly liquefied into a smoothie-like consistency.

Pour the fruit liquid into a large bowl and stir in the orange juice. Add the yogurt and gently mix everything together.

Pour the mixture evenly into each popsicle mold or container. Containers can include plastic cups or recycled yogurt containers. Freeze for 2 hours and then put a wooden popsicle stick in the middle. Continue to freeze for an additional 4-6 hours or overnight.

Run popsicle molds/containers under warm water to easily remove. Enjoy!

—Submitted by Sarah D., Northern Illinois University

Ingredients:

Ice cream:

• 2 14 oz. cans full-fat coconut milk, refrigerated overnight
• 2/3 cup unsweetened cocoa powder
• 10–12 pitted dates, chopped and processed in food processor with about ¼ cup water; or use ¼ to ½ cup date paste
• 1 tsp vanilla extract
• ½ cup unsweetened vanilla non-dairy milk (almond, soy, coconut, cashew, or a blend)
• ½ tsp cinnamon
• ½ tsp sea salt, optional (intensifies chocolate taste)

Coffee cubes:

• Room-temperature coffee

Directions

Ice Cream:
Store coconut milk in fridge overnight to thicken. In the morning, place a bowl in the freezer and let it chill prior to making ice cream. Place pitted dates in food processor and chop until it is a smooth paste. Alternately, purchase pre-prepared date paste, which can be found at some natural grocery stores. Open coconut milk cans and scrape separated coconut cream from top of can. (You can disregard the liquid or use it in other recipes.) Place cream in the mixing bowl. Using a stand or hand mixer or high-powered blender, whip the coconut cream until smooth. Add cocoa powder, cinnamon, vanilla, almond milk, sea salt, and half of the date mixture. Mix until combined. Taste and add more dates to reach desired sweetness. Place cupcake liners in a cupcake pan and portion mixture into the cups. Cover pan with foil and place in freezer. Let chill for several hours and enjoy!

Coffee Cubes:
Pour coffee into ice cube tray. Store tray in freezer until frozen and enjoy in your next cup of iced coffee or even in a smoothie!

Recipe adapted slightly from Minimalist Baker

—Submitted by Jordan J., Lasell College