Rocco DiSpirito's Red, White and Blue Italian Ices

The author of the upcoming cookbook Rocco’s Healthy + Delicious and founder of the product line by the same name puts a good-for-you spin on a summer favorite

Rocco DiSpirito’s Red, White & Blue Italian Ices

STRAWBERRY ITALIAN ICE

Combine 2 cups very ripe fresh or frozen strawberries, 2 tbsp. honey (or agave nectar), 1 tbsp. fresh lemon juice, 1½ cups ice cubes and 2 packets stevia in a blender; process on high until smooth, 1 to 2 minutes. Pour mixture into an 8-inch baking dish, and freeze until slushy, about 30 minutes. Scrape with a fork, and freeze again until firm, about 2 hours.

WHITE PEACH ITALIAN ICE

Combine 2 cups very ripe fresh or frozen chopped, peeled white peaches, 2 tbsp. honey (or agave nectar), 1 tbsp. fresh lemon juice, 1½ cups ice cubes and 2 packets stevia in a blender; process on high until smooth, 1 to 2 minutes. Pour mixture into an 8-inch baking dish, and freeze until slushy, about 30 minutes. Scrape with a fork, and freeze again until firm, about 2 hours.

BLUEBERRY ITALIAN ICE

Combine 2 cups very ripe fresh or frozen blueberries, 2 tbsp. honey (or agave nectar), 1 tbsp. fresh lemon juice, 1½ cups ice cubes and 2 packets stevia in a blender; process on high until smooth, 1 to 2 minutes. Pour mixture into an 8-inch baking dish, and freeze until slushy, about 30 minutes. Scrape with a fork, and freeze again until firm, about 2 hours.
Serves: 4
Active time: 15 minutes
Total time: 2 hours, 45 minutes (includes freezing)

For a fun twist on his recipe, DiSpirito recommends layering each Italian ice in a glass, 9-inch pie plate and following these directions to create a “showstopping conversation piece.”

1. Once the pie is frozen solid, remove it from the freezer. With a hot knife cut a cone shaped piece of all three layers, about 6 inches in diameter at the top to 2 inches diameter at bottom, out of the pie and place it in the freezer. Turn the remaining pie over into a new glass 9-inch pie dish so its now upside down. In other words invert it into a new pie plate.
2. Remove the cut out cone from the freezer and place it into the middle of the other piece of Italian ice. Press it down until it’s even with the other piece and freeze. The result will be a multi directional band of red white and blue Italian ice delight.
3. Top with whipped cream and serve whole so the surprise remains in tact until the first piece is cut.