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Beyond Ice Cream: 11 Summer Treats that Beat the Heat

Beyond Ice Cream: 11 Summer Treats that Beat the Heat

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These frozen goodies will keep you cool this summer


Snow cones are the perfect icy treat for a hot day

Summertime is here and the weather is really starting to warm up. It’s the perfect time to hit the beach or throw a grilling party for all your closest friends. But even though we love being outside during the summer, sometimes it can be hazardous. There are painful sunburns, pesky bugs, and even dehydration that make summertime less than wonderful.

Click here for the 11 Summer Treats that Beat the Heat (Slideshow)

We all want to have fun in the sun while avoiding all the downfalls of heat, and a lot of the time we turn to ice cream to cool us off. Everyone loves to hear that ice cream truck jingle and there are so many flavors to choose from Essentially it’s the perfect treat to battle the summer heat. But do you really want to be eating ice cream all summer? And what if you are lactose intolerant?

One good thing about summer heat is that it really gives us a chance to explore our options. There are so many frozen treats out there that go way beyond ice cream. We can expand our creative horizons to frozen chocolate-covered fruits and icy sorbets. After all, variety is the spice of life.

The best thing is, most of these goodies you can make at home, which means skipping the ice cream shop. Even if you do have an ice cream maker at home, try out these treats for a little something different. You’ll impress your friends with your creativity, and you’ll keep yourself cool in the heat.

Pineapple Whip

This treat is a favorite at Disneyland, but you can make it right at home. It’s so easy that you’ll want to make it all the time. All you need is frozen pineapple chunks and milk, or a milk substitute if you’re dairy-free. You can add a bit of sugar or sweetener if you like, and then you blend it all up. Fill a piping bag with the mixture and serve it in swirls like soft serve.

Brownie Pops

Brownies are delicious any season, but freeze them and they are perfect for summer. Start with any brownie recipe, and once they are fully cooled, stick a Popsicle stick in them. You can freeze them plain just like that, but we like to dip them in different frostings and dust them in sprinkles. It makes for a fun ice cream bar alternative.

Click here to see what other frozen treats can beat the heat.

9 Best Ice Cream Makers to Make Delicious Ice Cream at Home

Nothing's sweeter than whipping up your own ice cream, especially with the scorching summer heat. An at-home ice cream maker lets you control the quality of the ingredients, experiment with summer-ready recipes, and quell your sugar craving without having to leave the house &mdash not to mention the awesome experience of creating your own frozen treat! (Bonus points if you use one of these cool ice cream tools.)

And you aren't limited to just ice cream with many of these machines &mdash plenty of them can also make frozen yogurt and sorbet using fruit, and they actually work! Below, you'll find some of our favorite ice cream makers from our Lab tests, along with best-sellers and models from brands we trust. Whether you opt for an electric, manual, or traditional salt-and-ice machine, you'll want to serve homemade sundaes all the time once you see our picks for the best ice cream makers to buy:

The classic Cuisinart Pure Indulgence makes up to two quarts of perfectly thick, velvety-smooth ice cream or sorbet in about 45 minutes. Drop fruit or candy down the top and the machine will mix it all together. Oh, and the base's cord compartment makes for tidy storage.

If you already own a KitchenAid stand mixer, you already have a great ice cream maker on hand. Just treat yourself to this ice cream-making attachment, which includes a mixer bowl that you pre-freeze, a dasher, and a device to turn the dasher. It whipped up the smoothest ice cream in our test, though it struggled with sorbet.

This all-star machine comes from a brand known for its refrigeration and air conditioning products. It doesn't require any pre-freezing or salt to start making ice cream, and it's a quiet compressor model so it does most of the work on its own. Plus, these types of ice cream machines can produce another batch right after you finish making the first.

Breville's Smart Scoop is packed with special features, including a backlit LED display, a self-refrigerating compressor that brings the ingredients to a below-freezing temperature, and a keep-cool setting. It also boasts 12 hardness settings (with pre-sets for sorbet, frozen yogurt, gelato, and ice cream). It's a pricier pick, so it's best for people who are serious about making ice cream.

This ice cream maker doubles as a cute sundae dish! Keep it in the freezer so you can make a scoop whenever you're craving a frozen treat. Plus, individual serving sizes means the kids can choose their own flavors and mix-ins! (Just be sure to get a different color bowl for everyone in the family.)

If you thought you had to stand next to your ice cream maker and watch it churn, then think again. This innovative ice cream maker is shaped like a ball and meant to be tossed around as part of the churning process! Challenge the kids to 25 minutes of playtime, and they'll be rewarded with a pint of ice cream ready to eat when they're done!

We recommend the Chef'n Sweet Spot for those who want dessert ready ASAP. To prep, just pop it in the freezer overnight, then pour your base onto the surface, working the mixture until ice cream forms. Because the metal surface is so cold, you'll see your cream freeze instantly. This baby also makes instant frozen yogurt, sorbets, gelato, and frozen margs!

This machine makes creamy soft serve out of frozen bananas, mangos, strawberries, or any other fruit in seconds. Simply push the frozen fruit through the chute and it'll churn out rich, smooth "nice cream" so delicious you won't believe you didn't add any sugar or heavy cream. Top with cacao nibs, almond butter, or coconut for vegan-friendly fro-yo!

Our experts are eager to try out this innovative ice cream product as soon as it&rsquos available in the first half of 2021. Think of the ColdSnap as the Keurig of ice cream makers: Insert a pre-packaged pod into the machine and in under two minutes, you&rsquoll have a single serving of fresh ice cream.

According to the manufacturer, the ColdSnap uses a high-powered refrigeration system to freeze and dispense the contents of the pod, reading a QR code on the pod to determine optimal temperature settings for that particular product. They also say that ColdSnap products have smaller ice crystals than store-bought ice cream, giving it a creamier texture. The aluminum pods contain all the ingredients you need and are shelf stable, so there&rsquos no need to keep them cold before you use them, plus they claim to be fully recyclable. Eventually, ColdSnap also plans to release pods for frozen yogurt, coffees, smoothies, shakes, cocktails and slushies.

JULY PROJECT IS OVER! this month, i will make tiny things in ice cube trays, only some of which will be actual ice, or even involving the freezer. mind=blown!

JULY 1: Chocolate Peppermint Truffles

holy shit, this worked! i made chocolates! i may have been a little heavy-handed with the peppermint extract, because these were aggressively minty, and there&aposs going to be a learning curve around "popping these things out of the ice trays," but they were still tasty. i will also get better with the pict JULY PROJECT IS OVER! this month, i will make tiny things in ice cube trays, only some of which will be actual ice, or even involving the freezer. mind=blown!

JULY 1: Chocolate Peppermint Truffles

holy shit, this worked! i made chocolates! i may have been a little heavy-handed with the peppermint extract, because these were aggressively minty, and there's going to be a learning curve around "popping these things out of the ice trays," but they were still tasty. i will also get better with the pictures/writeups as this project goes on this is day one, i just got home from work, and it has been a LONG day, so enjoy this for now, tomorrow will be better. AGGRESSIVE MINTS, I HAVE MADE THEM!

JULY 2: Mint Ice Cubes

okay, this one might not be the most parade-stopping of recipes, but it's pretty and you know it. and in these terrible july summer-bummer days when 75% of my body is being brought to a boil and/or leaking out of my pores, mint water is a very welcome body-coolant. and they pair well with mint truffles.

JULY 3: Spiced Mexican Chocolates

ok, to respond to the request that these be rated in terms of "effortlessness," this one falls under EASY AS PIE. or, since it takes quite a lot of effort to make pie crust, MUCH MUCH EASIER THAN PIE. you can't tell from the picture, but these are very spicy with cinnamon and cayenne pepper and i was pretty dumpy with both of them, so—XTRA SPICE! so far, this project is a delicious good time. LGM.

JULY 4: Grapefruit and Rosemary Jelly

herby-fruity little wigglers! the recipe just said "grapefruit juice," so i made one batch with pink and one batch with golden grapefruits. these are weird little treats they are goopier than gummies, but too firm to be, like, toast-jelly. i ate them with a spoon i'm not sure what the point of them is, but they tasted good. and—vitamins! effort level: 3? it involves steeping and sieving and other cooking-verbs, so it's more effort than making ice cubes, but none of these recipes are intimidating. titles don't lie!

JULY 5: Jelly Doughnut Crispy Rice Treats AND Peanut Butter and Chocolate Crispy Rice Treats

these are both the most delicious cubes i have made so far. the pb ones might have the slightest of edges over the jelly, on account of my love for peanut butter, but if i ever had to choose between them, i would shove them all in my mouth at once and say "choose between what?"

they are not rivals, they are friends!

some effort required, but utterly worth it.

JULY 6: Buttermilk and Honey Panna Cotta

HEY RICHARD! did you know you can make panna cotta without using PEEPS®? is true! here is one, covered in honey and freshly cracked pepper. because why not put pepper on your desserts? i did not predict this would be as tasty as it was, and with only a medium-amount of effort. plus, i already had some buttermilk frozen in different ice cube trays, so it was a double thematic win!

i am only now realizing that this looks like a urinal. ew.

JULY 7: Peanut Butter and Chocolate Ice Cream Sandwiches

these are delicious and pretty damn easy, except for the "locating peanut butter cookies" part of it, for to make the crust. i ended up using nutter butter cereal instead of cookies, since i already had that on hand, and i couldn't even find regular nutter butters in my 'hood, not that i could have used those because filling, but still, where have all the peanut butter cookies gone? is it time for me to start my own PB cookie business and dominate the market? i will start by making these. who will thrust their monies at me? do i need to sweeten the pot with dinosaurs?

JULY 8: Mango Lassi Froyo Pops

because some things just taste better shaped like cephalopods.

JULY 9: Goat Cheese and Blueberry Cheesecake

i should conclude this project right now, because i do not know how anything could be any more delicious than these teeny tiny cheesecakes. there was a lot of effort involved, if you count the effort required to restrain myself from eating every last one before i had a chance to photograph them. and now, if you will excuse me. NOM NOM NOM

JULY 10: Peach Raspberry Ice Pops

these pops are both pretty AND perfectly refreshing treats in this most terrible of all seasons. it takes some getting used to, sucking on a frozen cube and all, but some people might be better-equipped to handle it

and now i have (quite effortlessly) made one item from each of the book's ten chapters

JULY 11: Lemon Ice Cubes

these were much better (and equally effortless) than (as) the mint ones, because when these eventually melt, you don't end up with some plant-mustache clinging annoyingly to your lip like you're some kind of bottom-feeding fish. plus, you push the threat of scurvy one step back. get thee behind me, scurvy &etc.

JULY 12: Chocolate Coconut Truffles

these may look exactly like AGGRESSIVE MINT TRUFFLES, but they have ZERO mint in them, and AN ABUNDANCE of coconut. unaggressive, but toothsome, and very very sweet. sweet enough to carry your momma's groceries to the car (with a minimum of effort).

JULY 13: Creamsicle Jelly

these didn't photograph pretty, which is partially due to the mercurial lighting in my house and partially because the jellies are particularly hard to pop out. the book suggests submerging the bottom of the tray into hot water, but maybe my water is always TOO hot, because that just makes 'em re-liquefy, and then their shape is even worse. whatever, these didn't last long enough to bitch about they were very tasty uggoes. a medium on the effort-spectrum.

JULY 14: Mango and Ginger Cheesecake

more tiny cheesecakes! these were not as good as the blueberry ones, but they were still little tasty nomnoms (with equal effort expenditure), and their gingerbread hats (the blueberry ones were speculoos), were spectacular.

JULY 15: Chocolate, Peanut Butter, and Pretzel Truffles

i have become much better at popping the chocolate-based ones out, at least. and my reward is this little nugget, which took one look at what i said up there about the krispies and later the blueberry cheesecake cubes and SCOFFED, shaking its pretzel tailfeathers all across my countertop roaring "BUT I AM THE MOST DELICIOUS OF THEM ALL!" and that nugget was right. very little effort, very much payoff.

JULY 16: Salted Caramel Panna Cotta

delicious, if you like effort. don't be fooled by its pretty face, this one's a real jerk. i mean, it's probably one of those "it's not you, it's me" situations, but i had to make the caramel part of this three times before i got it right, and it's not like i haven't made caramel before. anyway, long story short: i'm out of sugar.


JULY 17: Fruit and Nut Chocolates

these animals are GLAMPING WITH CUBES in a HAUNTED FOREST and THEY LOVE IT! no effort except for what it took to arrange the tableau, and the general everyday effort of 'finding the will to live/get out of bed/keep hope alive &etc.' but the chocolate part of the day was easy. LGM.

JULY 18: Breakfast Parfait Pops

stand aside, snap and crackle, we only care about pop now: pop pop POP! yogurt and honey and granola and fruit is breakfast on a STICK! i stuffed three different kinds of fruit in here and am hogging all their vitamins. effort? do you think it is too much effort to cut blueberries in half? if so, you can go eat those other krispie boys.

JULY 19: Strawberry Jelly

because of climate change, we can longer have nice things, not even cubes of strawberry jelly. summer was already the worst idea anyone ever had and now it's just unbearable. these cubes died today because of all the hairspray in the 80s. fair trade, yes or no? effort: today is nothing but effort. i am melting and nothing is cubed and sweat is repulsive.

JULY 20: Vanilla and Raspberry Cheesecake

these look how i feel: defeated. deef-heat-ed. they are delicious as all get-out, but MAN, are they schlumpy. effort the same as most of the others: minimal, but trying to keep them in their cubeshapes long enough to photograph them during this heatwave was challenging. i think i used too much jelly, but that is only because raspberry jelly is delicious.

JULY 21: Iced Coffee Cubes

i am fighting the heat with ice: cubes of coffee IN coffee. minds=blown. i even overcreamed the coffee for maximum photographic contrast and that is all the brainpower i have in me for one day. you're on your own until this heatwave goes back to hell. if i die, remember me fondly. drip, drip.

JULY 22: Orange and Hazelnut Chocolates

well, i made it through the heatwave. it's time to celebrate with chocolates. these are freaking delicious, and as far as the scale of effort goes, these (and all the ones in the "chocolate" chapter) require next to no effort, making them even more delicious.

JULY 23: Banana Pudding Ice Cream Sandwiches

ICE CREAM SAMMIES, BOYO! and the hot-but-not-soul-killingly-hot weather means i didn't have to risk these things melting as i photographed them.

i'm not sure if you can see, but there's an honest-to-goodness banana round in each of these babies for all the potassiums. potassi-YUMS! these are excellent treats—nilla-wafer banana pudding is one of my favorite desserts, and this is all of that, except tiny and frozen and cubed. well worth the (minimal) effort.

JULY 24: Key Lime Pie Ice Pops

these will all be rolled in those graham cracker crumbs, but i wanted to photograph some of them in the nood because the color of the pops is very pretty. another delicious stick-treat, and anytime i get to use my microplane, i'm a happy girl. easy-peasy and very refreshing on a summery day.

JULY 25: Tahini Swirl Chocolates

EFFORTLESS CHOCOLATE FULL OF SEEDS! and now i have sesames growing in my tummy! and the birds are approaching ! oh NOOOO!

JULY 26: Tahini and Sea Salt Crispy Rice Treats

two tahinis in a row! TWOHINIS. anyway. these were very tasty, but also the most boring-looking things i have made from this book.

so i decided to zazz them up a bit with tiny naked children wearing unskulled (deskulled?) animal faces on their heads. is like lord of the flies, kawaii edition.

JULY 27: Chocolate and Pistachio Ice Cream Sandwiches

WINNER WINNER ICE CREAM DINNER! i suppose if i put my mind to it, i'd be able to think of another food i might want to eat again someday. but honestly, right now? all i want to eat for the foreseeable future is DEEZ NUTS! DEEZ NUTS FOR DAYS! nearly effortless, and the chocolate 'bread' tastes JUST like ice cream cake crunchies. i have officially ruined myself for every other taste.

JULY 28: Pina Colada Jelly

no time to dawdle two hours until SHARK WEEK! pretend these are jelly-fish, effortlessly gliding through the reef, feeding their pineapple and coconut layers to the friendly sharks they encounter. i am almost out of space w/ 3 more cubes to go, so shh!

JULY 29: Raspberry and Almond Crispy Rice Treats

these came out kind of looking like chumblocks, which brought on a SHARK WEEK FEEDING FRENZY!

my chumblocks bring all the sharks to the yard, sans effort.

JULY 30: Ginger and Green Tea Ice Cream Sandwiches

you'd think, 30 days into a 31-day project, i'd've figured out how to pop these babies out effortlessly, and YET! this one was stubborn as balls, for some reason, and everything got messy. as balls. almost out of room here, so: yum yum k thx bye.

JULY 31: Vanilla and Graham Cracker Ice Cream Sandwiches

these were classic, scrumptious, and effortless. a wonderful finish to a very enjoyable monthly project. alas, i am out of room, so for ADDITIONAL CONTENT:

come to my blog! . more

This is a cute little book with a greater variety of recipes than I expected! The chapters are as follows:
Ice cubes
Flavored chocolate
Chocolate truffles
Froyo pops
Ice pops
Cheesecake bites
Panna cotta
Ice cream sandwiches
Crispy rice treats

Here are some examples of recipes: matcha latte cubes, spiced Mexican chocolates, Arnold Palmer jelly, grapefruit and rosemary jelly, tahini swirl chocolates, breakfast parfait pops, maple and spice froyo pops, coconut chai tea ice pops, goat cheese and blueb This is a cute little book with a greater variety of recipes than I expected! The chapters are as follows:
Ice cubes
Flavored chocolate
Chocolate truffles
Froyo pops
Ice pops
Cheesecake bites
Panna cotta
Ice cream sandwiches
Crispy rice treats

Here are some examples of recipes: matcha latte cubes, spiced Mexican chocolates, Arnold Palmer jelly, grapefruit and rosemary jelly, tahini swirl chocolates, breakfast parfait pops, maple and spice froyo pops, coconut chai tea ice pops, goat cheese and blueberry cheesecake, salted caramel panna cotta, buttermilk honey panna cotta, banana pudding ice cream sandwiches, chocolate and pistachio ice cream sandwiches, jelly doughnut crispy rice treats, and raspberry and almond crispy rice treats.

Overall, this is a fun book with easy and accessible recipes. There is a fun variety of textures and tastes, and the treats are also very cute! . more

What Should You Consider When Buying An Ice Cream Maker?

Freezing Method

Heat control is very important in ice cream making. To maintain low temperatures, homemade ice cream machine adopt different technologies. Some of the technology in use include

Traditional Technology

This is the ancient technology that made it possible to keep the pots cold during the entire ice cream making process. Here, the bowl would be kept in a freezer for 24 hours. No specialized equipment is needed. This makes the machines that use this technology relatively cheap and easy to use.

Soft Serve Technology

The soft serve technology is more advanced than the traditional one. This is the technology used to produce ice cream treats that require no freezing after churning. The ice cream is served is served directly from the machine. With the soft serve technology, you can continually serve ice cream without worrying about the consistency. In some ice cream maker models, you might need to use rock salt and ice to complete the ice cream making.

Compressor Technology

This is the latest technology in the field of ice cream making. It is a technology that has taken the industry by storm and is making a huge impact. With this technology, you do not need to bother freezing the ice cream. The machine keeps the ice cream frozen and will make continuous batches. These are the machines that will meet any ice cream demand without much of a stretch.


Ice cream treats are sweet. You therefore need to ensure that you are making enough for everyone. With the right ice cream maker capacity, this shouldn’t be a problem. A small canister ice cream maker can comfortably make small batches for occasional treats. On the other hand, compressor units may be needed for high demand supplies.


This is probably the biggest factor that you will consider before purchasing an ice cream maker. Homemade ice cream machine prices can range from $20-$200. This is a huge range and you need to be sure that you are getting something that is within your budget.

A decent ice cream maker with a motor and extended use can be a little expensive but you can be sure of getting one. The appliances are quite diverse and it shouldn’t be hard for you to secure a durable maker that fits in your budget.

Time And Efficiency

When selecting a homemade ice cream machine, it’s important to consider the time it will take you to get your ice cream. Does the machine require pre-freezing? How long does one batch take? Can the machine make two batches at a go?

While some ice cream makers will make ice cream on the fly, others will require more than 24 hours to make a single batch. Analyze your needs are settle on the maker that won’t disappoint.

Ease of Use

The ease of use is highly dependent on the technology. Well, this is not to mean that the highly sophisticated machines are the easiest to use. To a layman, a hand crank ice cream maker would be easier to use than a compressor maker with a digital display.

When it comes to the ease of use, you would need to go for the machine you are comfortable with. Generally, electric ice cream makers are known to make work easy. They eliminate the hassle of whipping the ice cream by hand. This makes work easy and allows the user to indulge in other activities as the ice cream cooks.

Is this the world’s fastest sundae?

Posted April 20, 2018 by Beth Stallings

Is this the world’s fastest sundae? We’ll find out this weekend. On Sunday, April 22, our friends Joe Grandominico and Josh Whitt will suit up in a Jeni’s sundae costume and attempt to beat the current world record (3 hours, 33 minutes, 22 seconds) for fastest two-person tandem marathon. When the duo came to us…

Summer Fruit Toppings: Peaches, Strawberries, and Blackberries

It doesn’t get much better than a summer peach—unless you’re talking summer peach jam. Why not make it now when peaches are in season are delicious, and freeze it to relive summer later this year? Here’s what you’ll need to make about 1-1/2 cups:

2 large peaches
1/4 cup sugar
Juice of 1/2 lemon

Bring a large pot of water to boil. Cut a small X in the bottom of each peach. Fill a large bowl with ice and water. Blanch the peaches in the boiling water just until the skin begins to peel back at the X, 5 to 15 seconds. Transfer to the ice beach to cool drain. Peel the peaches, using a soft-skin peeler. Slice the peaches in half from top to bottom and twist to separate the fruit from the pit. Puree the peaches and measure out 1 cup puree for the jam.

Combine the peach puree, sugar, and lemon juice in a medium saucepan, bring to a boil over medium-high heat, stirring to dissolve the sugar, and boil for 8 minutes, until it thickens slightly. Remove from the heat and let cool to room temperature, then refrigerate for up to 2 weeks.


Macerated strawberries (tender berries soaked in sugar to release their juice) are so versatile. Ladle them over shortcake or cornbread, make a simple but delicious sundae, or fold them into your homemade ice cream. Bonus: the sugar in the delicate strawberry sauce will prevent the juice from freezing in the ice cream. What you’ll need to make about 1-1/2 cups:

1 pint strawberries, hulled and sliced
1/2 cup sugar

Just toss the strawberries with the sugar in a large bowl, and let sit for three hours in your refrigerator.


Use in-season blackberries to make a sweet-tart deep purple jam that’s flavorful as it is eye-popping. What you’ll need to make about 1-1/4 cups:

2 cups fresh or frozen blackberries
1 cup sugar

Combine the berries and sugar in a 1-quart saucepan, bring to a boil over medium heat, and stir to dissolve the sugar. Continue boiling, stirring occasionally for 8 minutes. Let cool slightly, then force through a sieve if you want to remove the seeds.

Refrigerate until cool, at least 2 hours. The jam can be stored in the refrigerator for up to 2 weeks.

Best Overall: Cuisinart ICE-70 Electronic Ice Cream Maker

Automatic and manual modes

Opening for adding ingredients

Cuisinart was one of the first companies to popularize electric ice cream makers for home users, and the company continues to improve the product offerings. This one makes a whopping two quarts of ice cream per batch, and has a simple control panel with an LCD screen that’s easy to read. If you can't find the ICE-70 model, the ICE-60 model offers the same design and functionality without the built-in automatic timer.

There are settings for ice cream, gelato, or sorbet, which control the speed of the mixing paddle. The time is automatically set for each option, but can be adjusted manually. When time is up, the machine automatically shuts off. The unique gelato setting is a standout for our product tester due to its slower churn, one of the hallmarks of genuine gelato.

The lid has a removable cup for measuring up to 1/2 cup of add-ins, and when the cup is removed, there’s a handy hole for pouring those ingredients in.

The 2-quart freezer bowl should be refrigerated overnight for best results, or store it in your freezer so it’s ready to go whenever you have that ice cream craving.

Maximum Yield: 2 quarts | Processing Time: 20 minutes | Multiple Speeds: Yes | Dimensions: 9.74 x 8.62 x 13.22 inches | Weight: 14 pounds | Warranty: 3 years

"The result was fluffy soft serve that hardened into lovely ice cream after a few hours in the freezer." — J. Fergus, Product Tester

The perfect summer Eton Mess Platter

The Eton Mess is a classic dessert that traces its origins to Eton College, the Hogwarts-like British boarding school. The dish is traditionally made with strawberries, broken meringues, and cream. We make ours with macerated berries of all varieties, crushed meringues (handmade or store-bought), ice cream, sorbet, and/or buttermilk frozen yogurt, and piles of softly whipped cream. This version is a particularly fun dessert to serve a summer crowd—assemble it on a large platter with two large serving spoons and let your guests decide what and how much to serve themselves.

Eton Mess Platter

Meringues, softly whipped cream, buttermilk frozen yogurt, sorbet, and berries arranged in an artful mess.

  • 1-2 pints Jeni’s Frosé Sorbet
  • 1-2 pints Jeni’s Lemon Buttermilk Frozen Yogurt
  • 1 7-ounce container of meringue disks, crumbled (or make your own, recipe below)
  • Macerated strawberries, plus other berries
  • Whipped cream
  • Lemon zest and mint, to garnish

To assemble, place alternating scoops of Frosé Sorbet and Lemon Buttermilk Frozen Yogurt—or any flavors you wish—on a large platter. Break some meringues up and scatter the pieces over the top too many is about enough here. Then spoon the macerated fruit over it all and add loose clouds of whipped cream. Grate some very fine lemon zest and toss it and some pretty mint on top. Gather a stack of small dessert plates and a handful of spoons and take it all to the table.

Macerated Berries
  • 1 pint strawberries, hulled and quartered
  • 1-2 pints raspberries, blueberries, and/or blackberries
  • 1 cup sugar
  • Cointreau, to taste

Toss strawberries with ½ cup sugar and a few splashes of Cointreau in a large bowl. Lightly macerate with a fork just until juicy.

In a separate bowl, toss raspberries, blueberries, and blackberries with remaining ½ cup sugar and a splash (or two) of Cointreau, just until combined and very lightly macerated.

Whipped Cream

Chill a large metal or glass bowl that is wider than it is tall (to make it easier to get full strokes and incorporate air into the cream) in the refrigerator for at least 15 minutes it should be cold to the touch.

Pour 2 tablespoons sugar into the bowl. Add vanilla, if using. Pour in a splash of cream and whisk until well blended, then add the rest of the cream and tilt the bowl so that the cream and sugar rest in the crook of the bowl. As you whip, imagine that you are pulling air into the cream. You do not have to go quickly, so don’t overexert yourself. Just continually pull air into the cream in a round motion that begins at your elbow. You will create soft peaks in 2 to 4 minutes. If the cream doesn’t taste sweet enough, add up to 1 more tablespoon sugar.

Meringue Shells
  • 4 large egg whites at room temperature
  • ¼ teaspoon cream of tartar
  • 1 cup sugar

Position racks in the upper and lower thirds of the oven and preheat the oven to 200 degrees. Draw an 8” circle on each of two sheets of parchment paper and line two large baking sheets with the parchment.

Using an electric mixer, beat the egg whites in a large bowl at medium-low speed until just frothy, about 45 seconds. Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until white and thick (the consistency of shaving cream), about 2 minutes. Slowly sprinkle in the sugar, beating until incorporated, then beat the whites until they form stiff peaks.

Spoon mounds of the meringue onto the baking sheet(s), leaving 2 inches between them. Using the back of a spoon, create a little hollow in the center of each one.

Bake the meringues until they are crisp all the way through and lift easily off the parchment, about 1 hour. Let cool completely on a rack, then transfer to an airtight container.

Listen now: Jeni on How I Built This

Posted March 7, 2018 by Beth Stallings

Last month, Jeni sat down for a live recording of How I Built This with Guy Raz—an NPR podcast that takes a deep dive into the stories of entrepreneurs and the movements they’ve created. It’s a great podcast for aspiring business owners and anyone who just loves a good story. The episode featuring our illustrious…

Cookie Cut-Outs

Cute cookie cutters in dog, bone, and paw print shapes — or even these fun squirrels and fire hydrants — let everyone know these treats were made especially for Fido.

When temperatures rise and you want to go a step beyond ice cubes to cool your pooch, pour Greek yogurt or pureed frozen strawberries (strain out the seeds first) into silicone molds shaped like paw prints and bones, then freeze. Pop out a couple whenever your pup needs a delicious cool-down.

Have fun pampering your pooches in the kitchen, and be especially aware of their health when you take them out in the Texas summer heat.