Ice Box Treats
Play it cool with summery, no-bake desserts that are as charmingly retro as they are easy to whip up.
Fruity Torte With Daisies
WORKING TIME: 15 minutes
COOLING TIME: 2 hours, 45 minutes
MAKES: 12 servings
1 and 1/2 cup raw cashews
3 cups graham cracker crumbs
1/2 cup granulated sugar
1 and 1/2 sticks butter, melted
3/4 cup coconut cream
1/3 cup agave
1/4 cup coconut yogurt
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon matcha powder
1/2 lime, sliced
1 kiwi, peeled, sliced and cut into flower shapes
1/2 cup green grapes
1 handful daisies or other edible flower (chamomile daisies shown here)
1. In a small bowl, add the cashews and fill with boiling water. Set aside.
2. In a mixing bowl, stir together the graham cracker crumbs, sugar and melted butter until well incorporated. Firmly press the crumb mixture into the bottom and up the sides of a 12-inch tart dish. Refrigerate the crust for at least 30 minutes.
3. Drain the cashews. In a blender, add the cashews, coconut cream, agave, yogurt, lemon juice, vanilla, salt and matcha powder. Blend until smooth. Pour the filling into the crust and refrigerate for at least 2 hours, or until solid.
4. Let the torte thaw for 15 minutes before serving. Garnish with the lime slices, kiwi flowers, grapes and daisies.
Strawberry Chocolate Cheesecake
A graham cracker crust and chocolate cookie topping make this treat top-to-bottom delicious.
WORKING TIME: 30 minutes
COOLING TIME: 4 hours, 45 minutes
RESTING TIME: 15 minutes
MAKES: 8 to 10 servings
1 and 1/2 cups chocolate graham cracker crumbs
5 tablespoons butter, melted
24 ounces cream cheese, room temperature
1 cup granulated sugar
1 cup heavy whipping cream, cold
1 teaspoon pure vanilla extract
3 cups strawberries, trimmed and halved, divided
1 cup store-bought chocolate wafer cookies (such as Bauducco Chocolate Wafers), sliced into pieces
1. In a large bowl, stir together the graham cracker crumbs and melted butter until well incorporated. Press the graham cracker mixture into the bottom of a 9-inch springform pan. Refrigerate the crust for 30 minutes.
2. In a large mixing bowl, using an electric mixer on medium speed, whip the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add in the heavy cream and vanilla extract and continue to whip until the mixture is completely incorporated. Gently stir in 2 cups of the strawberries by hand until each piece of fruit is evenly distributed throughout the mixture.
3. Pour the cheesecake mixture into the springform pan and place it in the freezer to chill for about 4 hours.
4. Let the cheesecake thaw for 15 minutes before serving. Garnish with the remaining strawberries and chocolate wafer cookie pieces.
Rhubarb Trifle with Bread Crumble
Two classic desserts merge with tart, summery rhubarb front and center.
WORKING TIME: 30 minutes
COOKING TIME: 15 minutes
COOLING TIME: 30 minutes
MAKES: 6 servings
1 pound rhubarb, diced
1/2 cup apple juice
1 tablespoon brown sugar
1 cup Greek yogurt
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons vanilla bean paste
2 teaspoons granulated sugar
3/4 cup heavy cream
1 cup crumbled cinnamon swirl bread
1 teaspoon ground cinnamon
3 tablespoons rum
1 tablespoon honey
1. In a large saucepan, add the rhubarb, apple juice and brown sugar. Cook over medium heat, stirring occasionally, for about 10-15 minutes until tender. Remove from heat and let cool.
2. In a medium bowl, combine the yogurt, lemon juice, lemon zest, vanilla bean paste, sugar and heavy cream; mix well.
3. In a separate bowl, add the crumbled cinnamon swirl bread and cinnamon. Warm the rum and honey to combine; drizzle over the bread and cinnamon mixture and mix well.
4. Reserve 6 tablespoons of the coated bread crumble, and then equally spoon the remaining crumble into the bottoms of 6 individual serving jars. Spoon on a layer of cream mixture and then the stewed rhubarb. Top each with the reserved bread crumble to finish.
5. Chill in refrigerator for at least 30 minutes before serving.
TIP: If rhubarb is not available, a very tart apple, such as a Granny Smith, can be substituted in equal measure.
Almond Brownies
WORKING TIME: 10 minutes
COOLING TIME: 30 minutes
MAKES: 6 servings
1 and 1/2 cups almond butter
3/4 cup maple syrup
1 cup cocoa powder
1 cup chopped almonds, divided
2 ounces dark chocolate chips
1 teaspoon coconut oil, warmed until liquid
1. Coat an 8-inch square baking dish with cooking spray and line with parchment paper.
2. In a large mixing bowl, add the almond butter, maple syrup, cocoa powder and half of the chopped almonds; mix well. Transfer the batter into the lined dish and spread evenly.
3. Place the chocolate chips in a microwave-safe bowl. Microwave on low for 20 seconds, then stir. Repeat microwaving and stirring until melted. Mix the coconut oil into the melted chocolate until completely incorporated. Spread the mixture over the brownies and sprinkle the remaining almonds over the top.
4. Allow the brownies to set in the refrigerator for about 30 minutes before cutting into squares and serving.
Blueberry Pistachio Cake
The lightly salted nuts provide a perfect match for the blueberries' sweetness.
WORKING TIME: 30 minutes
COOKING TIME: 5 minutes
COOLING TIME: 1 hour, 30 minutes
MAKES: 6 to 8 servings
1 and 1/4 cups chopped pistachios, divided
1 cup store-bought shortbread cookies
6 tablespoons butter, melted
1 cup vanilla yogurt
1 and 1/2 cups cream cheese
1/2 cup blueberry syrup
1/2 cup fresh blueberries
1 handful mint leaves
1. In the bowl of a food processor, add 1 cup of the pistachios and shortbread cookies and pulse into coarse crumbs. Add in the melted butter and continue to pulse until well combined.
2. Transfer the mixture to a 4x14-inch tart pan and press down evenly on the bottom and up the edges. Refrigerate for 30 minutes.
3. In a mixing bowl, using an electric mixer, whip the yogurt and cream cheese until creamy. Add in the blueberry syrup and continue to mix until completely incorporated. Spread this mixture onto the crumb base and chill in the freezer for at least 1 hour.
4. When ready to serve, sprinkle the fresh blueberries and remaining pistachios on top. Garnish with the mint leaves.
Raspberry Pretzel Pie
This cake's creamy base creates a satisfying contrast to the crunchy pretzels and juicy raspberries.
WORKING TIME: 30 minutes
COOLING TIME: 2 hours, 30 minutes
MAKES: 6 to 8 servings
2 and 1/2 cups mini pretzels, crushed;
1 handful reserved whole
3/4 cup butter, melted
3 tablespoons brown sugar
8 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
8 ounces frozen whipped cream topping, thawed
12 ounces fresh raspberries; 1 handful reserved for garnish
1/2 cup raspberry preserves
1 3-ounce box raspberry gelatin
1. In a bowl, mix the crushed pretzels, melted butter and brown sugar. Press into an ungreased 8-inch springform pan. Refrigerate for 30 minutes.
2. In a mixing bowl, using an electric mixer on medium speed, mix the cream cheese, sugar and vanilla extract until smooth and creamy. Fold in the whipped topping and raspberries by hand. Spread the filling evenly over the cooled crust.
3. Dissolve the gelatin in 1½ cups boiling water and let cool. (Note: The gelatin box instructions will call for more than is needed here.)
4. Stir the raspberry preserves into the cooled gelatin. (The raspberries will break a bit but will not dissolve and should be visible in the final cake.) Layer the gelatin mixture over the top of the cake. Refrigerate for at least 2 hours or until the cake has fully set. Top with the reserved pretzels and raspberries to serve.
Avocado Coconut Mini Cakes
Coconut and lime come together with a hint of avocado for a dessert that tastes like a tropical holiday.
WORKING TIME: 15 minutes
COOLING TIME: 4 hours, 30 minutes
MAKES: 4 servings
1/2 cup graham cracker crumbs
2 tablespoons finely chopped walnuts
1/3 cup butter, melted
2 small ripe avocados, pitted
1 cup coconut yogurt
1/3 cup granulated sugar
1 tablespoon coconut oil
1/4 cup lime juice
2 teaspoons lime zest
1 and 1/4 cups shredded coconut, lightly toasted
4 slices lime
1. In a medium bowl, stir together the graham cracker crumbs, walnuts and melted butter until well incorporated. Press the mixture into the bottoms of four 3-inch springform pans. Refrigerate for 30 minutes.
2. In the bowl of a food processor, add the avocados, coconut yogurt, sugar, coconut oil, lime juice and lime zest. Pulse the ingredients until you have a smooth mixture.
3. Spoon the filling evenly onto the crumb bases in the springform pans. Place in refrigerator and chill for at least 4 hours.
4. Gently remove the cakes from the springform pans and transfer to individual serving dishes. Sprinkle the edges with the shredded coconut and top each with a slice of lime.
TIP: For an extra jolt of color and flavor, add a dollop of raspberry jam to the top of each cake.
