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This is the perfect summer treat! I really enjoyed this sorbet. It was lite and delicious!

Raspberry Mango Sorbet
2 Ripe Mangoes, peeled and diced
2 C. Frozen Raspberries, un-thawed
6oz. Plain Nonfat Yogurt
1 C. Sugar

Directions: Blend all of your ingredients together in your blender. Pour into your ice cream maker and churn for about 20 minutes then pour sorbet into an air tight container. let freeze for several hours or better yet overnight.

If you do not have an ice cream maker, simply pour into an air tight container and freeze until hardened or overnight.

So the hubby recently bought me this ice cream maker and boy was I elated. I must say though that I have not indulged in experimenting with different recipes as I had imagined before my purchase. Nevertheless I have made several batches of vanilla and banana ice cream as well as some fantastic raspberry sorbet. So when you have homemade ice cream, the airy ice cream cones that you can purchase from the market just do not do your frozen treat justice! The answer was clear, I NEEDED to make my own cones, so off to google I went and after many clicks, I decided to go with this recipe via Joy of Baking.

I pretty much followed the directions, however the batter, which is very much like making a crepe cooks very fast(trust me I learned after several no goes). So, I simply poured the batter in the skillet as suggested and let it cook on low heat for just a few seconds and then I placed it in a 350 degree oven for a few seconds. Then I took the skillet out and flipped the crepe/cone and placed the skillet back on the stove top(which should still be on low heat)to let the other side brown.

I removed the skillet from the heat and molded the crepe into a cone shape. be sure you pinch the bottom of your cone so that it sticks together or else your ice cream will drip through. This definitely takes skill to master and after making these I think that I could appreciate an ice cream cone maker. Embarrassed to say, I actually tried wrapping the crepe around a paper cone…needless to say it stuck to the paper as it was cooling and ended up in the trash. So just taking your time and shaping your cone, pinching at the bottom turns out great. Once cooled they are ready to be filled your favorite ice cream, sorbet, yogurt, or gelatto!

They taste spectacular..nothing like the pre-packaged cones you get out of your local market. I definitely suggest you try making your own ice cream cones at least once in your life!

Note: make sure your pan is non stick or that it is generously coated with a non stick spray. Cooking on low will prevent burning.

This is the easiest most satisfying dessert. All you need are a few bananas or one if you are solo (however after tasting it you may want to make several at a time and store them in an air tight container in the fridge), chocolate,chopped almonds, and popscicle sticks.

Frozen Chocolate Dipped Bananas
Stick your popscicle sticks into your banana from the bottom with the peel on. Do not peel your banana and then try to insert your popscicle stick as you will end up with a big glob of mush in your hands. Once inserted remove the peel from the banana. Freeze for several hours or better yet overnight. Remove your bananas from the freezer and pour your cooled chocolate all over your banana (I actually cheated a bit and used the Hersheys squeezable shell chocolate that hardens instantly). Cover your banana in chocolate twice. Sprinkle your almonds on top of chocolate. If using Hersheys shell chocolate you will want to sprinkle your almonds quickly as it does freeze within seconds just as it says on the bottle.

If you have kids then I highly suggest adding colorful sprinkles to the scene. Our five year old absolutely LOVED this dessert and I did not feel too bad eating it myself, I mean hey, it’s a banana…that’s healthy right? LOL No, but seriously it is a lot better than sugary popscicles or fattening ice cream. Enjoy!