For fruity, crunchy ice cream treats all week
We’re obsessed with these treats at my house. We’re making chocolate peanut butter versions, mango and cherry, and now these Raspberry Lemonade treats with a delightfully light and crunchy, nut-free crust. I’m convinced you’re going to love them.
The premise is simple: Press a raw crust into the bottom of a pan, cover with banana-based ice cream (aka Nice Cream) and freeze. Once frozen, slice into small servings and store. Now you have refreshing (and good-for-you!) treats ready whenever you like. And friends I’m telling you; send a plate of these guys out to the neighbourhood kids on a hot day and they’ll love you forever.
We’re going to be making endless variations following this formula. More recipes coming your way soon! I’m kicking things off with this version because I had a special request for a nut-free crust, and I’m absolutely DELIGHTED with how these turned out. In fact, it’s a crust I came up with years ago when making this Frozen Fauxmage Mango and Beet Torte but I had pretty much forgotten about it. (So many years of enjoyment lost!!! lol)
The silicone loaf pans I use + alternatives
We’re making these freezer treats in 4 small silicone loaf pans. You can find the exact ones I use here. (No affiliation). They have a 1.25 cup capacity, are freezer and oven safe, and can be used for loads of things. They’re great because you can easily turn out whatever it is you freeze in them. You just peel back the edges and tah dah! Your freezer treats pop right out. I also use them to freeze homemade veggie broth in small portions to have on hand for soups and water sautéing.
Briefly: I think they’re a great $10 investment.
That said, you don’t need them to make these treats! Alternatively you could use silicone muffin cups (for tiny treats), an 8X8 glass pan, an 8 or 9 inch springform pan, or even a pie dish. If you’re using a non-silicone option, they’ll just be slightly harder to get out. Try lining your pan with plastic (this can be a great way to get a second use out of a food-grade plastic bag) so that you can easily pull your treats out to slice.
Nut-Free Raspberry Lemonade Freezer Treats
Yields 4, 1.25 cup loaves. Divide into 4 to 24 servings (Don’t feel bad if you eat a whole one 🙂
INGREDIENTS
- 1/4 cup raw pumpkin seeds
- 1/2 cup soft dates, pits removed (If you have hard dates, soak them for an hour first, then drain well before proceeding)
- 1.5 cups crisped brown rice
- 450 grams frozen banana (about 4 bananas) broken into small chunks or sliced
- 1 cup full fat coconut milk
- 1/3 cup lemon juice
- 1 cup raspberries, fresh or frozen
METHOD
- First up, make the crust. Place the pumpkin seeds in the bowl of a food processor, fitted with an S blade and process until crumbly.
- Next add the dates and process to a paste.
- Finally, add the crisped rice to the bowl and pulse until they’re well incorporated and pretty chopped up. You’re looking for a crumbly crust that you can pinch together and roll into a ball.
- Press the crust into your pan(s) and then make the filling. No need to wash the food processor first!
- Process the frozen banana with 1 cup of coconut milk and 1/3 cup of lemon juice. Process until the mixture is smooth and the lumps are gone. Now blend in the raspberries.
- Pour this mixture over the crusts. Tap the pans on the counter to remove any air bubbles and transfer to the freezer.
- When frozen, remove from pans, slice and store!
Want to know something that would make a great, chocolate crust for freezer treats? These Choco Date Balls. Yum.