Chill Out!

These easy-to-make frozen treats are a two-for-one win – providing a fun, engaging kitchen project on the one hand, while enjoying what you made the next day. Made with simple ingredients that you likely have on hand, these recipes require nothing more than mixing, a bit of blending, dipping and freezing – minimal effort for some very yummy results!

Credit: Adobe Stock

Virgin Piña Colada Pops

Makes 4-6 popsicles

Ingredients:

1 small can (8 oz.) pineapple rings in juice, drained
2 tablespoons honey
½ can coconut milk (6.75 oz.)

Instructions:

Blend all ingredients together, in a blender or food processor, to desired consistency. It’s nice to leave a few little pineapple chunks for texture.
Pour into popsicle molds and freeze for at least 8 hours.

Chocolate Bananas

Makes 12 pops

Three ingredients is all it takes to make these easy frozen banana pops. And who doesn’t like to dip things in chocolate?!

Ingredients:

4 large bananas, cut into 3 pieces crosswise
¾ cup semisweet chocolate chips, melted
¼ cup shredded, unsweetened coconut
12 wooden popsicle sticks

Instructions:

Line a baking sheet with parchment paper. Insert a popsicle stick into each piece of banana. Dip each banana into the melted chocolate, or you can use a spatula and spread the chocolate onto each banana piece. Sprinkle immediately with shredded coconut.
Place bananas on the baking sheet and freeze for at least two hours.
Store in an airtight container in freezer for up to one week.

Tip to melt chocolate: Place chips in a glass bowl and microwave on medium for 1 minute. Stir, then continue microwaving, stirring every 20 seconds until completely melted. Alternatively, you can place the chips in top of a double boiler over simmering water and stir until melted.

Yogurt Berry Bark

Makes 12-24 pieces depending on how you break the bark

Ingredients:

2 cups plain Greek yogurt
¼ cup honey
1 cup frozen berries (any variety)

Instructions:

Line a baking sheet or tray with parchment.
Mix half of the honey with the yogurt in a bowl until combined. It’s OK to leave a few streaks of honey. Spread the mixture onto the parchment-lined tray with the back of a spoon to about ¼” thickness.
Add berries and remaining honey to a small saucepan and cook on medium heat for 5 minutes. Puree berries until smooth or to desired consistency. You may use an immersion blender or a regular blender. Swirl the puree on top of and into the yogurt using a knife or fork.
Freeze for at least four hours. Break into pieces and wrap in parchment or place into an airtight container. Keep in freezer for an easy grab & go snack.

Tropical Cubes

Makes 12-16 cubes depending on the size of ice cube trays

Ingredients:

1 cup crushed pineapple
1 cup chopped mango
1 can unsweetened coconut milk (you may have leftover milk)

Instructions:

Mix pineapple and mango together in a large bowl.
Spoon fruit into silicone ice cube tray filling each cube ¾ full. Top each cube of fruit with coconut milk.
Freeze overnight. Remove frozen cubes from tray and store in a sealed plastic bag or container in freezer until ready to eat.

Credit: Adobe Stock

Strawberry Banana Dream Cream

Makes 4 servings

This is an all-fruit, dairy-free, vegan treat with no added sugar that can be made with fresh or frozen fruit. It’s creamy, dreamy and delicious!

Ingredients:

1 pound fresh (or frozen) strawberries, hulled and coarsely chopped
2 medium bananas, cut into bite-size chunks
1 tablespoon fresh lemon juice
¼ cup ice cold water, as needed

Instructions:

Spread strawberries on a small baking sheet. Spread chopped bananas on a separate small baking sheet. Freeze fruit for at least 12 hours.
Let strawberries thaw at room temperature for 15 minutes. Transfer to a food processor or blender and pulse until finely chopped. Add frozen bananas and lemon juice and blend until smooth, adding up to ¼ cup ice water as needed to achieve desired consistency. Scrape down sides of blender as needed.
Serve immediately with more fresh berries and banana slices or for a firmer texture, transfer to a container and freeze for an additional 15-30 minutes.

This article appears in Bend Nest Summer 2025.