Frozen Summer Treats are Cool

In these sizzling days of summer, it’s tempting to load up the freezer with pricey frozen treats. Or to duck into a coffee shop or juice bar to grab one of those decadent blended coffee chillers or a fruit smoothie. But the big price tags can make even the creamiest concoction or slushiest treat hard to swallow.

Giving up favorite cold treats isn’t your only option. Make these yourself and you have great summertime treats at home for just pennies, not dollars. 

milkshake on table

Copycat Wendy’s Chocolate Frosty

  • 3 cups vanilla ice cream
  • 1 cup milk (low fat OK)
  • 1/2 cup Nestle’s Quik powdered mix

Allow ice cream to soften in the refrigerator for 1 hour. Mix all ingredients in a blender. Do Wendy’s version one-step better by adding your favorite topping like sprinkles, crumbled cookies, whipped cream, or other yummy options. Yield: 4 servings

Banana Berry Freeze

  • 2 cups ice
  • 1 ripe banana, peeled
  • 3/4 cup strawberry daiquiri mix
  • 1/4 cup Pina Colada mix
  • whipped cream

Place all of the ingredients, except the whipped cream, in a blender and process on high speed for 10-15 seconds until smooth. Pour into two wine glasses and garnish with whipped cream. Yield: 2 servings

Berry Banana Smoothies

  • 1 cup reduced-fat vanilla yogurt
  • 1 medium ripe banana, peeled, cut into chunks and frozen
  • 1/4 cup each frozen unsweetened strawberries, blueberries, raspberries, and or blackberries
  • 1 cup fat-free milk

Combine all ingredients in a blender or food processor. Cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.

Copycat Starbucks Frappuccino

  • 3 ounces hot espresso
  • 1/4 cup granulated sugar
  • 2 1/2 cups milk (low-fat is OK)
  • 1 tablespoon dry pectin*
  • 1 cup ice
  • whipped cream (optional)

If you do not have an espresso maker, brew double-strength coffee by doubling the amount of grinds (Starbucks uses Italian roast). Stir the sugar into the hot espresso. Allow to cool.

Stir the milk and pectin into the espresso mixture until dissolved. Fill a glass with ice and pour the mixture over. Or pour the ingredients plus ice into the blender and process on “frappe” for 30 to 45 seconds.

Top with whipped cream and your choice of garnish (cinnamon, chocolate sprinkles, etc.) Yield: Four 6-ounce servings.

*Note: Look for pectin (used in home canning to thicken jams and jellies) in the grocery store. Yield: Four 6-ounce servings.

Frozen Fruit Salad

  • 1/2 cup white sugar
  • 2 cups water
  • 1 (6-ounce) can frozen orange juice concentrate, thawed
  • 1 (6-ounce) can frozen lemonade concentrate, thawed
  • 4 bananas, sliced
  • 1 (20-ounce) can crushed pineapple with juice
  • 1 10-ounce package frozen strawberries, thawed

Dissolve sugar in the water. Add orange juice, lemonade, bananas, crushed pineapple with juice, strawberries, and mix well. Pour into 9×13 inch glass pan. Freeze until solid. When ready to serve, let it sit out for about 5 minutes before attempting to cut. Serves 6 to 8.

Easy Frozen Fruit Squares

  • 3 peaches, peeled and sliced
  • 1 cup strawberries, halved
  • 1 cup blueberries
  • 3 cups orange juice

Place fruits in baking pan 8 x 8 x 2 baking dish. Pour orange juice over fruit. Cover with aluminum foil and freeze. To serve, cut into squares. Yield: 9 squares.


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11 replies
  1. Waylon says:

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  2. Karyn A. says:

    The drinks look yummy, but I don’t have a blender that will process ice, just a hand-held stick-type blender. I used to get smoothie drinks out, but not going into food places during the pandemic. Sure wish I could make my own!

    • Birgit Nicolaisen says:

      Mmmm kahlua sounds fabulous!

      Karyn A. – try this…
      1 individual container of fruit yogurt (we use peach or strawberry or strawberry banana) (I think they are 6 oz maybe)
      a small handful of frozen fruit (or fresh fruit like a banana or some strawberries)
      fill the yogurt container with water and add that
      mix/blend altogether

      My daughter loves this as a fruit smoothie to go with her breakfast. Super simple!

      Note – I find that blueberries and blackberries don’t blend fully. Frozen fruit mixes of tropical or strawberry/banana work great. Play around and mix and match flavors to find your favorites.

  3. Suzy says:

    I have made the frozen fruit for years. I add other fruits as well including cantaloupe and watermelon, kiwi, blueberries and grapes. I just try to keep the liquid more than the fruit. Then I put unfrozen fruit in small plastic cups like the see thru ones which hold about 8 oz. I cover each one with foil, and put in the freezer. I’ll often have 20 or so. We just get a cup at a time out of the freezer and eat it frozen. Letting it sit for a few minutes does help. I love frozen watermelon this way!

  4. Sue Pollio says:

    Best banana muffins I have ever made. They melt in your mouth. Can’t eat just one.
    Thank you, thank you for sharing the recipe.

  5. Helen says:

    I just had a question. Why do I no longer see the “print” symbol at the end of the article? Is there some other way to print them without getting all the other information on the top and sides. I have noticed this for the last week or so. Thank you.

    • Mary says:

      It’s still there. Way at the bottom … If you still do not see it, it may be a browser issue. Try going to the page using a different one to check (Chrome, Firefox). Also you may need to clear your cache. Hope that helps!

  6. Teresa says:

    My choice is brewing extra strong coffee, freezing in ice cube trays, pile in a glass and add milk. Add sugar if desired, but it takes a while to dissolve – (homemade) simple syrup works better.
    One part sugar
    One part water
    Bring to boil stirring to dissolve
    Don’t know if it’s necessary, but I store mine in fridge.

  7. Richard says:

    I just fill a very large glass with ice and let my Keurig fill it up with fresh brewed Kona coffee. Can’t be beat at any price. No calories and delicious.


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