Summer Hard Shell Treats

Summer Hard Shell Treats

Flip flops, shorts, and long days by the water go great with a cold summer treat.  Even better, when it can be healthy!  As a kid, I loved getting my ice cream cone dipped into a sweet shell.  Now that I have mastered it in my own home, I like to freeze bananas and scoops of ice cream for a light snack that won’t bog me down in this hot hot weather!

 

Ingredients

2 qt cleaned and quartered strawberries

1 pineapple cleaned and rough cut

1 bag melting chocolate chips (for this, I used Ghirardelli sep-sweet chips)

3 yellow bananas

1 pt of vanilla bean Ice cream

Popcycle sticks

4.5 cups coconut oil  – its best if melted.  I put a new container outside for an hour and it turned to liquid!  NO need to microwave or heat up!

Step One

Peel and cut bananas in half.  Carefully insert a popsicle stick into the cut side sep enough that it will not fall off when held.

Freeze for a minimal of an hour before dipping.

Using a scoop, scoop Ice cream onto parchment paper and freeze for an hour.  After an hour in the freezer, insert popsicle stick all the way through.  Place back into freezer for another hour or overnight.

Step 2

In a Vitamix or a powerful blender, blend strawberries until pureed.  Pour into mason jar and add equal parts of liquid coconut oil and shake.

In a Vitamix or a powerful blender, blend pineapple until pureed.  Pour into mason jar and add equal parts of liquid coconut oil and shake.

In a microwavable bowl, melt chocolate in microwave at 30 second increments, staring in-between each increment.  Pour into a mason jar and add 1/4 c coconut oil to one bag of melted chocolate.  Cover and shake.

The reason for adding equal parts of coconut oil to the strawberry and pineapple mix is there is zero fat in both.  The shell part comes from the coconut oil hitting something cold and setting.  Thus needing more fat to set properly.

The chocolate needs minimal coconut oil because it has a high fat content and  does not require as much coconut oil.

Step Three

When bananas and Ice cream are set, carefully dip into appropriate flavors.  Place back onto parchment paper.  For the Strawberry and pineapple, I dipped multiple times in-between setting.

After dipping, place back into freezer for 30 minutes to completely set.

I added lime zest onto the pineapple dips.  If adding any toppings like nuts, salt or zests, do it quickly before it hardens into a shell.

ENJOY!

*Remember to post your treats and tag @jenncancook to each one!

*For more summer treats, explore blog.jenncancook.com

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Classic Salads

Classic Summer Salads

These classic salads were a staple growing up in my house!  Its been brought to my attention that some of you have never made these or have not made them in a LONG time!  Or even worse, you have a bad food memory of these… bummer!  No time like now to try and share these three classics!  Add your own twist and share on my social media!

Tuna Salad

1- can of tuna – I prefer tuna in water.  Dealers choice!

1/2 c- mayo – (not pictured)  use your favorite

2 stocks – celery – small dice

1/2sm shallot – small dice

1/4t celery salt

1/2t black pepper

1t kosher salt

Drain tuna to eliminate the salad being water or oily.  Mix tuna, mayo, celery salt, black pepper and salt together.  Fold the celery and shallot into the salad for a great crunch!

 

Egg Salad

6ea hard boiled eggs – eggs and whites separated  (steps listed below)

1/4c dill pickles small diced

1T mustard

1/2c mayo – your favorite

1t – pickle liquid

1/2t – salt

1/4t – black pepper

There are so many ways to hard boil eggs, this is my favorite!

Bring water to rolling boil in a medium pot.  Gently add the eggs and set timer for 12 minutes.  Remove pot from heat when timer is up and pour out as much boiling water as possible.  Shake the pot back and forth to crack the eggs (use caution – they are HOT)  – this will ensure the membrane from the shell will not stick to the white and peel clean.  Add in cold water and ice to cool the eggs, this will stop the cooking process.   When eggs are cool, peel and separate the whites and yolks.

Using a whisk or back end of a fork to work the yolks into a powder.

Whip in the the mayo, mustard, salt, pepper and pickle juice into the yolks.

Fold in the dill pickles and chopped egg whites

 

Chicken Salad

4ea roasted chicken thighs OR 1ea rotisserie chicken diced

1c small dice celery

1c small dice carrot

1/2c small dice shallot

1t salt

1/2t pepper

1/4t celery salt

1/2c sour cream

1/2c mayo (I used a 1c measuring cup for the pic, its only half full)

Mix sour cream, mayo, salt, pepper and celery salt together.  Fold into chicken, celery, carrot and shallot.

 

Service

Serve with your favorite bread, toasted, fresh vegetables.

Enjoy!