June 13, 2019

Let’s Make Cool Treats

Lemon Buttermilk Ice Cream with Blueberries

Summer is around the corner and temps are on the rise. There are many easy and refreshing treats you can make to help you beat the heat. You can incorporate our seasonal fruits like strawberries, plums, peaches, kiwi, watermelon, lemon, and blueberries too.


Most anything can be frozen, so grab your favorite ingredients and let’s play around! We are going to talk ice pops and sherbet here! So, let’s get to it.

Strawberry Yogurt Popsicles

Fancy & Fun Ice Pops

Add pureed naturally sweetened fruit with a splash of lemon or lime to reduce the overly icy texture. Fruit juice such as orange, lemon or apple make reliable pops that stay colder, longer. A combination of these two also works to create complex flavors. Add a few thinly sliced fruits to give ice pops a fresh, homemade flair. To make your ice pops creamy and smooth, you can add yogurt (dairy -free works too) and/or coconut milk. Once your pops are made, give at least 4 to 6 hours to turn the parts from liquid to solid. Overnight freezing is best and then you have something to look forward to the next day!

Strawberry Peach Yogurt Ice Pops
Adapted from How To Make Your Own Homemade Fruit Popsicles by Jessica Gavin

These are very easy to make and you can be creative with their presentation too.
1 strawberry, small slices
3 cups strawberries, with tops removed
3 peaches, peeled (optional), sliced and pureed
1 lemon, cut in half
2 tablespoons honey, divided
2/3 cup vanilla greek yogurt (or dairy yogurt alternative)
1/3 cup coconut milk (optional)
Ice Pop Mold (lots of fun shapes out there!)

For a layered or swirled look:

1. In a blender or food processer, puree strawberries with four teaspoons honey and a squeeze of lemon. Then set aside. Rinse vessel, puree sliced peaches with two teaspoons, honey, a squeeze of lemon. Set aside.

2. In an 8-piece serving ice pop mold, add one strawberry slice to the bottom of each mold.

3. Layer the ice pop as follows: 2 teaspoons strawberry puree, one teaspoon yogurt, two teaspoons mango puree and repeat. Make a fruit puree your last layer.

4. Tap the mold on the counter to make sure all the layers settle.

5. Optional: use a small spoon to drag vertically from the bottom to the top of the mold a few times to create a swirled pattern.

6. Insert the popsicle sticks and then freeze for at least 6 hours or overnight.

For a blended look:

1.In a blender, puree strawberries, peaches, honey and a squeeze half a lemon. Add yogurt and coconut milk and blend once more.

2. In an 8-piece serving ice pop mold, add one strawberry slice to the bottom of each mold.

3. Pour the mixture into the ice pop molds.

4. Tap the mold on the counter to make sure all the layers settle.

5. Insert the popsicle sticks and then freeze for at least 6 hours or overnight.

Making Lemon Buttermilk Sherbet

Simple Sherbet With A Gourmet Flavor

Sherbet is made like a sorbet, but with the addition of cream or milk that gives it a texture halfway between sorbet and ice cream. We like to use buttermilk in the recipe because it’s lower in fat and gives a little more tartness. Because sherbet is traditionally made with fruit flavors, it is light and refreshing. If you are feeling creative, you can make other culinary sherbet delights such as German Chocolate, Shortbread Crunch or Pecan Date Pie. Below is the one we made and it turned out light, refreshing and satisfying.

Lemon Buttermilk Sherbet
Adapted from The Perfect Scoop by David Lebovitz

1/3 c water
2/3 c sugar
zest of 1 lemon
2 cups buttermilk
1/4 cup freshly squeezed lemon juice
½ cup fresh blueberries (optional)

1. Combine water, sugar and lemon zest in a medium saucepan. Place over medium-low heat, stirring until sugar has dissolved. Remove from heat, and bring to room temperature, then chill completely in the fridge.

2. Once sugar syrup has chilled, whisk in the buttermilk and the lemon juice.

Ice Cream Maker Method:
3. Pour mixture into ice cream maker and freeze according to manufacturer’s instructions.

4. Transfer to a storage container, and gently fold in blueberries if desired. Place in freezer and allow to freeze until set.

Food Processor/Blender Method (this is what we used!)
3. Transfer mixture to a gallon-size zipper bag or large, shallow container, then place into freezer (your goal is to freeze the mixture as a thin sheet). Freeze until solid, about 4-6 hours or overnight.

4. Break frozen mixture into small chunks, then add to the bowl of a food processer fitted with the chopping blade. Pulse until mixture is smooth and creamy, then transfer to a storage container.

5. Gently fold in blueberries (optional), then place in freezer and allow to freeze until set.

Mini Ice Cream Sandwiches


Once your sherbet is ready, you can get even more creative. Make mini ice cream sandwiches, make waffle cones or add a homemade sauce. It may sound a little unusual, but certain salts and olive oils are amazing to sprinkle or drizzle on top too.

We hope we have given you some inspiration and that you have as much fun as we did making these cool treats!

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