Make Dessert For National Ice Cream Month

July is National Ice Cream month—it couldn’t come at a better time. It’s the perfect antidote to hot and sticky weather!

The cucumber ginger mint granita is a palate refresher to be served either at the beginning or the end of a meal. I quite like it as a snack upon return from the beach!

If you like hot chocolate sundaes, you’ll love this coconut snowball sundae. It’s smooth and creamy on the palate and the simple chocolate sauce is super easy to make.

Using yogurt, fresh strawberries and honey as the base for strawberry ice cream pie is a healthy contribution—albeit there’s heavy cream in the recipe too—for this frozen dessert.

Dust off your ice cream maker and make one of these recipes this week.

Bon ice cream appétit!

Cucumber Ginger Mint Granita(Serves 6)1 long English cucumber, chopped, about 2 cups

1/2 Granny Smith apple, peeled and chopped

2 teaspoons crystallized ginger, chopped

Pinch of sea salt

Grated zest of half a lime

Freshly squeezed lime juice to taste (about 1 tablespoon)

1 cup water

3 tablespoons chopped fresh mint leaves, or more to taste

5 tablespoons raw wildflower honey

Sprigs of mint for garnishTo prepare:Place the canister of the ice cream machine in the freezer at least 24 hours before preparing.

Place cucumber, apple, ginger, salt, lime zest and juice, water, mint, and honey in a blender or food processor fitted with the stainless steel blade and process until smooth and well blended, about one minute. Taste and adjust the flavorings. Chill at least four hours or overnight in refrigerator.

Pour the mixture into the canister of the ice cream maker and freeze according to manufacturer’s directions. Or pour the mixture into an 8-inch square pan and freeze until it is light and flaky, about three to four hours. Every 30 minutes, with a fork, scrape the mixture until it becomes a “flaky granita.”

Scoop out the granita into a plastic container and allow it to firm up for several hours or overnight in the freezer. Tastes best eaten within a day or two after making it. To serve:Scoop into chilled bowls and garnish with fresh sprigs of mint.Coconut Snowball Sundae(Serves 8)1, 13.66-ounce can coconut milk, well shaken and stirred

1, 13.66-ounce can unsweetened coconut cream (such as Thai Kitchen)

1/4 cup pure maple syrup

2 teaspoons pure vanilla extract

1/8 teaspoon sea saltFor the chocolate sauce:4 ounces bittersweet chocolate, finely chopped

1 tablespoon coconut oil

Toppings: Toasted unsweetened coconut flakes, fresh cherries with stems, toasted chopped almonds, hazelnuts, peanuts, or mixed nuts, and fresh mint sprigsTo prepare:In a medium mixing bowl, whisk the coconut milk, coconut cream, maple syrup, vanilla, and salt together until completely blended.

Pan method for freezing: Pour the mixture into an 8-inch-square baking pan. Freeze until solid, at least four hours or overnight. Just before serving, remove ice cream from the pan and coarsely chop it. Working in batches, place the chunks in a high-powdered blender and process until the mixture is smooth, stopping the blender often to scrape sides and press the mixture into the blades. It will take about five to six minutes until the mixture is the right consistency.

Ice cream maker method: Place the container of the ice cream machine in the freezer for at least 24 hours. Chill flavored coconut milk and cream mixture at least four hours or overnight in refrigerator.

Pour the chilled coconut mixture into the canister of ice cream maker and freeze according to manufacturer’s directions. Scoop out the ice cream and store in a plastic container in the freezer. (Or for “soft serve” ice cream, scoop out into chilled bowls.)

Meanwhile, just before serving, in a microwave proof bowl add chocolate and coconut oil. Cover and microwave until the chocolate melts, stopping every 20 seconds to stir the chocolate, total cooking time is about one minute.To serve:Spoon ice cream into cold bowls, drizzle chocolate sauce over top of the ice cream and sprinkle desired toppings over the whole affair.Strawberry Ice Cream Pie10-inch pie plate(Serves six)For the crust:12 graham crackers

1 to 2 tablespoons of sugar

1 teaspoon ground cinnamon

Few gratings of whole nutmeg

6 tablespoon unsalted butter, meltedFor the filling:1 quart fresh ripe strawberries, sliced, about 2 cups

1 cup plain whole milk yogurt

About 3 tablespoons honey

Grated zest and fresh juice of 2 limes, more or less to taste

1/2 cup heavy cream

6 perfect strawberries and 6 thin slices of lime for garnishTo prepare:Preheat the oven 375 degrees F.

For the crust: Working in the food processor, break crackers into the bowl fitted with the stainless steel blade. Pulse two or three times to roughly break up the crackers. Add sugar, cinnamon, and nutmeg and process until finely ground. With the machine running, pour the melted butter through the feeding tube. Scoop out a tablespoon of mixture into your hand and press it together; it should hold its shape.

Transfer the cracker mixture to the pie plate pressing it evenly on the bottom and up the sides.

Bake until the crust is set and evenly browned, about 15 to 20 minutes. Reserve.

For the filling: Place the strawberries in a medium bowl and smash with a fork or spoon until the liquid is released and strawberries are finely mashed. In another bowl whisk the yogurt, honey, lime zest and juice together until blended. Add the yogurt to the berries, stirring until blended. Taste and adjust the flavorings.

In another bowl, with an electric mixer, beat the cream until stiff peaks form. Gently fold the whipped cream into the strawberry/yogurt filling. Spread the mixture over the graham cracker crust. Cover with plastic wrap and place in the freezer at least four hours or up to three days.To serve:With a hot knife, cut the pie into six equal portions. Using an offset spatula, transfer the pieces to dessert plates. Top with a thin slice of lime and a strawberry.