Frozen dessert recipes for the latest heat wave

Frozen dessert recipes for the latest heat wave
Recipe: Tangy frozen lemon yogurt (Glenn Koenig / Los Angeles Times)

Nothing like a little heat wave to make your summer days, well, even hotter. But we have solutions — simple, delicious solutions. We went through our recipe database to find some of our favorite frozen desserts, recipes you can whip up quickly, ready to go when you need to chill. Best of all? Many can be made without an ice cream maker or other special equipment.

Tangy frozen lemon yogurt: This is a simple dessert from David Lebovitz. Combining just enough tang and plenty of creamy coldness, it's the perfect antidote for this summer heat.


Frozen chocolate zabaglione: Love chocolate? Try a frozen chocolate zabaglione, combining Port in the base with a whipped chocolate ganache before freezing. Fully chilled, the frozen zabaglione is smooth and velvety, the rich chocolate flavor complemented with subtle hints of fruit from the Port. And it makes a nice fancy dessert, scooped into glasses and sprinkled over with chocolate shavings or fresh berries.

Lucques' yogurt sorbet: Another recipe that clocks in with only four ingredients, this creamy sorbet gets its light tang from the yogurt in the base. Make it plain, or get creative and throw in some flavorings or fresh fruit when you're making it.

Cucumber granita: Fresh cucumber, lemon juice, onion, green pepper, salt, mint, oil and water are pureed together then frozen in a baking dish. Before serving, flake the frozen puree with a fork. Serve it on top of a cool gazpacho, or savor it on its own.

Beer ice cream: This dessert uses only four ingredients — one of which, of course, is beer. Pour yourself a nice cold one while you make dessert and you'll forget the temperature outside.

Spicy gazpacho sorbet with balsamic vinegar: Gazpacho works wonders as a chilled soup to ward off the summer heat, but have you ever tried it frozen? Serve scoops of this creamy sorbet in large shot glasses or small martini glasses, drizzled with reduced balsamic vinegar and oil, and sprinkled with diced apple, bell peppers, cucumbers and mint.

Poblano sorbet: This sorbet, from chef John Sedlar, combines fresh poblanos with lime juice, simple syrup and tequila for a spicy treat. The base freezes quickly in an ice cream maker. You can find the recipe below.


Total time: 20 minutes, plus cooling and freezing times | Serves 6


2 cups water
2 cups sugar

In a saucepan, combine the water and sugar, cooking over low heat until the sugar dissolves, about 5 minutes. Remove from heat and cool to room temperature, then cover and refrigerate until needed. Do not use the sorbet syrup while it is still warm because it will darken the color of the sorbet.


3 poblano peppers, seeded, deveined and cut into medium pieces
3 cups sorbet syrup
1 1/2 tablespoons tequila blanco
3 tablespoons fresh lime juice
3/4 cup water

Place the peppers in a blender, along with the sorbet syrup, tequila, lime juice and water; depending on the size of the blender, this will probably need to be done in batches. Blend until the chiles are completely puréed. Strain the mixture through a fine mesh strainer, removing and discarding the chile pulp. Freeze the sorbet in an ice cream maker, then cover and store in the freezer until ready to serve.

Each serving: Calories 229; Protein 1 gram; Carbohydrates 55 grams; Fiber 2 grams; Fat 1 gram; Saturated fat 0; Cholesterol 0; Sugar 50 grams; Sodium 4 mg.


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