Healthy Treats for Your Summer Sweet Tooth

Healthy Summer Treats for Your Summer Sweet Tooth

Long sunny days can inspire you to reach for a cold, sweet treat to satisfy your summer sweet tooth. To stay refreshed in a truly delicious (and healthy) way, check out these fun recipes! There’s even a little science involved….



If like me, you’re a big fan of tea, summer weather can cramp your style. Never fear, for your daily cuppa can easily be turned into a popsicle!

Whether you like your tea herbal, fruit infused, or plain old black, a tea-based popsicle makes for a healthy, low-calorie treat. For a delicate, attractive tea-sicle, use white tea and add lavender or other edible flowers such as violas. Optional extras include citrus zest, fresh berries, mint, and cucumber slices.

How to Make Tea-Sicles

Below are the basic steps for making tea-sicles. Use a shorter steeping time for white tea, a mid-range time for green tea, and a little longer for herbal and black teas.

  1. Steep 2–3 tablespoons of whole leaf tea in cold water for 4–10 hours.
  2. Use a tall glass jar to store the tea in the refrigerator.
  3. Once the tea is steeped, strain the infusion and add in your extras (berries, edible flours, soy milk, etc.)
  4. Pour the concoction into popsicle moulds and freeze for 2–3 hours.

If you’re craving a bit more caffeine, make coffee popsicles using cold-brewed coffee and a dash of sweetener!

Handmade Ice Cream

Handmade ice cream

If you’re on the road and have access to a can of coconut milk and two sealable plastic bags (one small, one large) you’re well on your way to making ice cream! The only other things you need (aside from enthusiasm for science) can be picked up at most roadside diners or gas stations. They are salt, sugar, and ice cubes!

How to Make Coconut Ice Cream

  1. Empty the can of coconut milk into the smaller plastic bag
  2. Add 2 tablespoons of sugar and a teaspoon of vanilla extract, then seal the bag, removing all excess air
  3. Place the loaded bag into the larger bag, with 10 lbs of ice cubes and half a cup of rock salt.
  4. Seal this larger bag and (here comes the fun part) shake and/or throw the bag around for five minutes, after which the coconut milk should have frozen

How does this happen? Well, adding salt to ice cubes has the strange effect of raising the melting point of the ice. So, as the ice cube melts, it cools down and uses up energy, cooling whatever is close by. In this case, the cooling effect drops the temperature of the coconut milk to the point where it freezes. Go science!

Optional extras include cinnamon, cocoa powder, berries, or other small pieces of fruit. Mix these in with the coconut milk, sugar, and vanilla extract before you seal the small bag.

Mango “Lassi” Frozen Yogourt

Mango Lassi Frozen Yoghurt

A traditional lassi is an Indian dessert made with yogourt, water, spices, and sometimes fruit. It is tasty, nutritious, and very refreshing. It can also be hard to replicate when avoiding dairy. That said, this mango “lassi” is dairy free and delicious.

How to Make Mango Lassi Frozen Yogourt

To make this dessert you’ll need a full-fat dairy-free yogourt such as a coconut or cashew yogourt. If your yogourt is still a little thin, you might want to add in a little coconut cream to up the fat quotient.


  • 2 cups full-fat dairy-free yogourt, chilled
  • 16 oz of fresh or frozen mango
  • 1/2 cup of sugar (or two-thirds of a cup of maple syrup or agave nectar)
  • 1 teaspoon of ground cumin
  • 1/8 teaspoon salt
  • Juice of one small lime


  1. Mix the mango, sugar or sweetener, lime juice, salt, and cumin in a saucepan and gently bring to a boil.
  2. Simmer for 15 minutes and let cool.
  3. Once cooled, blend the mixture until smooth and then transfer to an airtight container.
  4. Chill for a couple of hours.
  5. Once the mango mixture is cool, mix with the chilled yogourt and then use either an ice cream maker or the method described above to create a delicious soft-serve dairy-free lassi!

About the Author

Leigh Matthews, BA Hons, H.Dip. NT, is a health and wellness writer specialising in plant-based nutrition. A long-time vegan, Leigh is interested in diet as preventative medicine, as well as the politics of food justice. She also enjoys baking (and eating) delicious cupcakes.