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Five ideas for cool summer snacks

 
What’s not to like about a homemade ice cream sandwich? The thin chocolate cake bakes in about 10 to 12 minutes, and from there it’s all chilling out.
What’s not to like about a homemade ice cream sandwich? The thin chocolate cake bakes in about 10 to 12 minutes, and from there it’s all chilling out.
Published Aug. 22, 2017

The 90-degree temperatures are not letting up anytime soon. We Floridians know to keep some cold treats on hand through September. Ice cream. Lemonade. Ice pops. Whether you're packing a beach cooler or preparing for a pool party, we've got you covered. Level up your summer snack game with these five refreshing recipes, from fruity salsas to boozy lemonade.

Emily Young, Times correspondent

Watermelon Lemonade

Here's what's great about this recipe: By day, it's an innocent, sweet lemonade to pack in your beach cooler. By night, it transforms into a sophisticated, tropical cocktail with the addition of vodka. Who knew lemonade could be so versatile? Watermelon ice cubes lend this drink texture and flavor. Plus, they sure look pretty. To make the ice cubes, add 1½ pounds diced, peeled and seeded watermelon to a blender. Puree the large watermelon chunks until smooth, then strain. Pour the strained juice into a plastic ice cube tray and freeze until solid. To make simple syrup — which you'll use to sweeten the lemonade — combine 1 cup sugar with 1 cup water in a small saucepan. Stir as it cooks over medium heat. When the sugar dissolves, remove from heat and chill in refrigerator. Squeeze the juice from 12 lemons, keeping the rinds and pulp. In a new pot, boil 6 cups of water, then remove from heat. Add the pulp and rinds from your lemons, then steep, covered, for 10 minutes. Strain, then combine with 1 cup of your freshly-squeezed lemon juice. Refrigerate in a pitcher. When you're ready to serve the drink, sweeten the lemon juice with as much simple syrup as you like. Place watermelon ice cubes in each glass, then pour lemonade overtop. The vodka adds an optional boozy kick. Summer heat doesn't stand a chance. Recipe adapted from the New York Times.

Pineapple Smoothie

This summer, I've fallen in love with pineapple. One bite of this sweet, juicy yellow fruit transforms the Florida heat into something tropical and exotic. Maybe that's why I'm so drawn to this recipe for a pineapple smoothie, which combines pineapple with cottage cheese for a healthy breakfast or thirst-quenching snack. Start by dicing a ripe pineapple into chunks. In a food blender, combine 2 cups of your chopped pineapple with ½ cup cottage cheese, ¼ cup milk, 2 teaspoons honey, ¼ teaspoon vanilla, a pinch of nutmeg, a pinch of salt and 2 cups ice. Blend until it reaches your desired smoothness. Recipe adapted from Food Network Magazine.

Coconut Pops

The best ice pop I ever ate was a coconut pop, licked slowly along the High Line of New York City. It's refreshing, hydrating and just a little sweet. With this recipe, you can make your own version of the trendy treat — and you don't even need an ice pop mold. To begin, squeeze the juice from two limes and grate the zest from 1 lime and add to a blender. Puree the zest and juice with a 14-ounce can of coconut milk, ¼ cup confectioners' sugar and ¼ cup shredded coconut. (If you want a sweeter version, you can reduce the amount of lime juice and add more sugar.) If you don't have ice pop molds, pour the mixture into 3-ounce paper cups. Add wooden popsicle sticks, and freeze until firm. Recipe adapted from Food Network Kitchen.

Blueberry Lime Salsa

After a long day kayaking through mangroves or attending your kids' swim practice, you'll want something savory and salty. Try pairing tortilla chips with this blueberry lime salsa. It makes about 1½ cups, so you'll have plenty to share. Prepare your ingredients by washing 1 cup fresh blueberries and 5 medium strawberries. Chop ¼ red onion. Grate 1 teaspoon lime zest, and squeeze the juice from 2 limes. Finally, wash ⅓ cup fresh cilantro leaves. When you're ready, combine all ingredients in a food processor or blender and pulse until combined. (For a chunky texture, pulse 5 or 6 times.) Season to taste with salt and pepper, then pour the mixture into a bowl. Chop and peel half an avocado. Fold into the salsa and serve. Recipe adapted from How Sweet It Is.

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Ice Cream Sandwich

What's not to like about a homemade ice cream sandwich? Heat oven to 350 degrees. Use unsalted butter to grease a 13- by 18-inch rimmed baking sheet, then line sheet with parchment paper. Melt 1½ sticks unsalted butter in a saucepan over medium heat, then set aside to cool slightly. In a medium bowl, whisk 1 cup all-purpose flour, ¾ cups cocoa powder, ¾ teaspoon baking powder and ¾ teaspoon coarse salt. In a large bowl, whisk the melted butter with 1 cup granulated sugar. The mixture is done when it looks creamy. Now add two large eggs and beat into the mixture until smooth. Add 2 teaspoons pure vanilla extract and beat. Add the flour mixture and beat until you have a thick batter, then pour into parchment-lined pan. Using a spatula, smooth batter until thin and even, so that a small border of parchment paper shows around the edges. Bake; when a toothpick inserted into the center comes out clean, the cake is set. Luckily, you won't have long to wait for this chocolate cake to bake — it should be ready in about 10 to 12 minutes. Place the cake, still in its pan, on a rack to cool. Set out 2 pints of your favorite vanilla ice cream to soften. When the cake has completely cooled, lift it by the parchment and transfer to a cutting board. Pat yourself on the back for completing this Mission Impossible task. Cut the cake in half, crosswise, so that have two pieces, each about 9 by 13 inches. These will form the top and bottom layers of your sandwich. Scoop the softened vanilla ice cream over one cake layer and spread it evenly. Place the other cake layer on top, facedown. Encase the enormous ice cream sandwich in plastic wrap and freeze for at least 8 hours. Before cutting the cake into mini sandwiches, make sure it's firm. Remove plastic wrap. Cut into 12 small sandwiches and wrap each mini sandwich in plastic wrap. Freeze the sandwiches until firm. Recipe adapted from the New York Times.