Heatwave Remedy: Cold Noodle Bowls and Coconut Dreams

When the summer sun is high and the thought of turning on the oven feels unbearable, it’s time to embrace meals that cool from the inside out. This simple yet satisfying no-cook menu is your invitation to slow down, savor the season, and nourish yourself gently. From crisp and tangy Cold Sesame Noodle Bowls, to fizzy Cucumber Mint Sparklers, and a dreamy scoop of No-Churn Coconut Ice Cream, this refreshing trio is made for sultry evenings, porch dinners, and peaceful summer moments.

Cold Noodle Bowl Recipe

Ingredients

• 8 oz cooked rice noodles or spaghetti, chilled

• 1/2 cup shredded carrots

• 1/2 cucumber, julienned

• 1/2 red bell pepper, thinly sliced

• 1/2 cup shelled edamame (thawed if frozen)

• 2 tbsp peanut butter or almond butter

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp lime juice

• 1 tsp honey or maple syrup

• Chopped peanuts and cilantro for garnish

Instructions

1. In a small bowl, whisk together peanut butter, soy sauce, sesame oil, lime juice, and honey.

2. In a large bowl, combine noodles, vegetables, and edamame.

3. Pour dressing over and toss to coat.

4. Garnish with peanuts and cilantro. Serve chilled.

Cucumber Mint Sparkler

Combine cucumber slices, mint leaves, lime juice, sparkling water, a touch of honey for sweetness and serve over ice.

No-Churn Coconut Ice Cream

Ingredients (makes about 1 quart)

• 2 cans (13.5 oz each) full-fat coconut milk (refrigerated overnight for best results)

• 1/2 cup maple syrup (or honey, agave, or sweetener of choice)

• 1 tablespoon vanilla extract

• Pinch of sea salt

• Optional mix-ins:

  • 1/2 cup shredded coconut (toasted or plain)

  • 1/2 cup mini chocolate chips

  • 1/4 cup chopped tropical fruit (pineapple, mango, etc.)

Instructions

1. Prep the coconut milk:
   Open the chilled cans of coconut milk and scoop out the thick coconut cream into a mixing bowl. You can reserve the leftover liquid for smoothies.

2. Whip it up:
   Using a hand mixer or stand mixer, beat the coconut cream on medium-high speed until it’s light and fluffy (about 2–3 minutes).

3. Add sweetener & flavor:
   Slowly mix in the maple syrup, vanilla extract, and a pinch of sea salt. Taste and adjust sweetness if needed.

4. Fold in extras (optional):
   Gently stir in your choice of mix-ins like toasted coconut or chocolate chips.

5. Freeze:
   Pour the mixture into a freezer-safe container (a loaf pan works great). Smooth the top with a spatula, cover with plastic wrap or a lid, and freeze for 4–6 hours or until firm.

6. Serve:
   Let sit at room temperature for 5–10 minutes before scooping. Enjoy as is or with fresh fruit on top!