Who needs cake when the ices are just so good?
UPDATE for 2023: I did not like the quality of the coconut milk available during the Pesach 2023 season. Hence, after the first couple batches, I made my mango sorbet rather with a mixture of fresh mango and simple syrup. I filled a 32 oz container of fresh chopped mango and prepared a simple syrup by boiling 1 cup water + 1 cup sugar. I blended the mango, simple syrup, and a squeeze of lime and followed instructions below and found the results and consistency to be perfect. Enjoy!
My family does not care for cookies and cakes. I can bake and bake and it’ll all barely get touched, especially on Pesach. What they do love, though, is frozen desserts. If it’s ice cream or ices, we are happy.
While these lemon ices and these grape juice ices are Pesach standards (yes, frozen in those cute little condiment cups – the perfect kid portions!), last year I also decided to make some using fresh fruit.
It’s simple and so, so good! The technique is the same as with the lemon and grape juice ices:
- You make a liquid mixture
- Freeze it in a pan
- Blend it in a food processor
- Freeze again (in portions this time).
Add it to a food processor with 1 can coconut milk,
juice of 1 lime,
Now you can freeze it in individual portions/containers, or one big container if you’re going to be scooping. Or, you can freeze the scoops, ready to go!
Pineapple skins shown here are for illustrative purposes only. It is not recommended to serve them because of potential bug/mite problems.
- 1 pineapple
- 1 can regular coconut milk
- juice of 1 lime
- ½ cup sugar or honey or equivalent sweetener.
- Add the pineapple to a food processor with 1 can of regular coconut milk, juice of 1 lime, and ½ cup sugar
- Blend it up
- Freeze in a pan (it will freeze more quickly when it’s flat, and it’s easier to take out during the next step vs. freezing in a container).
- Once frozen, add the frozen mixture back into the food processor and blend until slushy.
- Now you can freeze it in individual portions/containers, or one big container if you’re going to be scooping. Or, you can freeze the scoops, ready to go!
- 6 chopped fresh mango
- 1 can regular coconut milk
- Juice of 1 lime
- ¼-1/2 cup sugar or honey or sweetener
- Add the mango to a food processor with 1 can of regular coconut milk, juice of 1 lime, and ¼-1/2 cup sugar
- Blend it up
- Freeze in a pan (it will freeze more quickly when it’s flat, and it’s easier to take out during the next step vs. freezing in a container).
- Once frozen, add the frozen mixture back into the food processor and blend until slushy.
- Now you can freeze it in individual portions/containers, or one big container if you’re going to be scooping. Or, you can freeze the scoops, ready to go!
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