Black Cherry, Chocolate, Lemon Mint Ices, Sorbets or Even Popsicles -- No Special Equipment Needed

 

Mmmm. Homemade chocolate fudge ice pop. 

Yum. Lemon mint and cherry ice pop.

From my first lick, I knew I wasn't sharing these beauties, but that I would share the recipes.

I created and wrote up these recipes a while ago but never got around to posting them and thought that since summer is rapidly slipping away, I better get on with it. The truth is that these vegan desserts are good anytime of  the year.

The recipes were written for j weekly  and are reminiscent of a Mid-Atlantic treat called a water ice.  The black cherry and lemon mint recipes are easy to make without an ice cream maker (directions are given below.)  The chocolate was best made in an ice cream machine, but did work without one, it just needed more time to freeze and never froze as solid.

I made some of each batch into popsicles (aka ice pops or ice lollies) using plastic molds and they worked beautifully. Run the plastic mold under warm water for 10 seconds or so to loosen and then they are easy to remove from the mold and ready for licking.  (No molds? Use a small paper cup and a stick or even a small plastic spoon).

I even combined the lemon and cherry flavors in a two-tone popsicle. (Fill a mold about a third full of a flavor, let freeze, add second flavor and popsicle stick, freeze until solid.)  Very tasty, if I do say so myself.

Lemon Mint Ice
Serves 6-8

This ice is also tasty without the mint. See the directions for how to make this recipe without an ice cream maker.

1 1/2 cups of water
1 cup sugar
1/4 cup chopped fresh mint leaves
1 1/2 cups of lemon juice (about 8 medium lemons)
Juice of 1/2 lime

In a heavy saucepan, combine the water and sugar and simmer over a medium high heat until sugar is fully dissolved, stirring occasionally. Remove from heat. Stir in mint. Let sit for a half hour. Strain, discarding mint leaves and place sugar syrup in refrigerator until cool. Combine with lemon and lime juices, mix well. Place in ice cream maker and process according to manufacturer’s instructions. Serve while soft and slushy right from the machine or pack into an airtight, freezer-safe container and freeze for several hours until hard. Take out of freezer 20 minutes before serving.

To make without an ice cream maker: Place juice and syrup mixture in a 7”x11” baking pan (preferably metal), cover with plastic wrap or foil. Place level in freezer. After about an hour when the mixture begins to get mushy, stir and break up any ice crystals, return to freezer, repeat every 30 minutes until the ice is very slushy (about 3-4 hours) and is no longer liquid. Serve immediately or freeze as above, taking out of the freezer 20 minutes before serving.

Dark Chocolate Ice
Serves 4-6

This is dark, intense chocolate goodness. I used natural cocoa powder because it has a deeper taste, but the Dutch (alkali processed) style is fine, too.  This worked best in the ice cream machine, but does work without one. Follow the directions for freezing the lemon mint ice but allow much longer to freeze. Take out of freezer immediately before serving.

1 1/2 cups of water
1 1/2 cups sugar
1/2 cup cocoa powder
½ tsp. ground cinnamon

In a heavy saucepan, combine the water and sugar and simmer over a medium high heat until sugar is fully dissolved, stirring occasionally. Add the cocoa powder and cinnamon and whisk until smooth and dissolved. Remove from heat. Place in refrigerator until cool. Place in ice cream maker and process according to manufacturer’s instructions. Pack into an airtight, freezer-safe container and freeze for several hours until it has hardened some more (it will still be on the softer side). Take out of freezer 20 minutes before serving.

Black Cherry Ice
Serves 6-8

I used bottled juice. Fresh cherry juice would be even better. See the directions for lemon mint ice to freeze without an ice cream machine.

1 1/2 cups of water
1 cup sugar
Juice of 1/2 lime
1 1/2 cups of black cherry juice

In a heavy saucepan, combine the water and sugar and simmer over a medium high heat until sugar is fully dissolved, stirring occasionally. Remove from heat and place sugar syrup in refrigerator until cool. Combine with lime and black cherry juices, mix well. Place in ice cream maker and process according to manufacturer’s instructions. Serve while soft and slushy right from the machine or pack into an airtight, freezer-safe container and freeze for several hours until hard. Take out of freezer 20 minutes before serving.