Beach Treats

Beach+Treats

Hailie Schramm, Reporter

It’s time to whip out that apron and get in the kitchen to bake some sweet treats for the summer. Here are three fun recipes to bake for summer vacation. 

 

Rainbow Chip Brownie Milkshake

https://cookiesandcups.com/rainbow-chip-brownie-milkshake/

Ingredients

  • 2 cups vanilla ice cream
  • ⅓ cups chocolate syrup
  • ½ cup milk
  • 2 pre-made Rainbow chip brownies 
  • Optional – whipped cream, extra rainbow chip sprinkles, extra brownies to garnish

Instructions:

  1. Place ice cream, syrup, and milk in a blender, place on the lid, and pulse to combine.
  2. Add in the brownies and pulse a few more times until the milkshake is smooth.
  3. Garnish with whipped cream, rainbow sprinkles, extra chocolate syrup, and more brownies!

No-cook Watermelon Freezer Pie

https://www.taste.com.au/recipes/no-cook-watermelon-freezer-pie/1fs9u902?r=entertaining/gjdy687q

Ingredients

  • 400g chopped watermelon
  • 250g Arnott’s Granita biscuits
  • 100g butter, melted
  • 250g cream cheese, softened 
  • 2tbsp caster sugar
  • 1L vanilla ice cream 
  • 2tbsp lime juice
  • 2tbsp raspberries, crushed
  • Watermelon, extra, to serve 
  • Rockmelon, to serve
  • Mixed berries to serve 

 

Instructions:

  1. Place the chopped watermelon on a lined baking tray. Place in the freezer for 2 hours or until frozen.
  2. Meanwhile, process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into a 24cm (base measurement) fluted tart tin with a removable base. Use a straight-sided glass to spread and press the biscuit mixture over the base and side of the tin. Place in freezer for 30 mins to set.
  3. Blend frozen chopped watermelon in a blender until smooth. Strain through a sieve into a bowl.
  4. Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth. Add ice cream. Beat until well combined and smooth. Add watermelon puree and lime juice and beat until just combined. Use a metal spoon to spoon into the biscuit case in the tin. Freeze for 4 hours or until firm.
  5. Strain the raspberry through a fine sieve. Discard solids. Use a melon baller to scoop balls from extra watermelon and rockmelon. Place the pie on a serving plate. Drizzle with raspberry juice. Top with the watermelon balls, rockmelon balls, and mixed berries. Cut into wedges. Serve immediately.

Pina Colada Yogurt Pops

https://www.taste.com.au/recipes/pina-colada-yoghurt-pops-recipe/n90zy6x6

Ingredients

  • 300g fresh pineapple, peeled, diced
  • 2tbsp icing sugar mixture
  • 1tbsp lime juice 
  • 500g dairy-free coconut yogurt

Instructions:

  1. Place pineapple, icing sugar, and lime juice in a food processor. Process until smooth.
  2. Spoon half the pineapple mixture evenly among 8 x 1/3-cup-capacity ice-block molds. Top with half the yogurt. Continue layering with the remaining pineapple mixture and yogurt. Freeze for 20 minutes or until starting to firm up. Insert sticks. Freeze for 6 hours or until frozen.
  3. Dip molds brie y in hot water. Remove ice blocks from molds. Serve immediately.