As the temperatures rise and the days lengthen, there’s no better way to beat the summer heat than with a refreshing and indulgent dessert.
From fruity delights to creamy classics, summer offers an abundance of seasonal ingredients to satisfy your sweet tooth.
Let’s dig in!
Mango Coconut Popsicles
Kickstart your summer with a burst of tropical flavors with mango coconut popsicles. Blend ripe mangoes with creamy coconut milk, pour into popsicle molds, and freeze until firm.
These homemade treats are not only delicious but also a healthier alternative to store-bought popsicles, free from artificial additives and preservatives.
Ingredients:
- 2 ripe mangoes, peeled and diced
- 1 cup coconut milk
- 2 tablespoons honey or maple syrup (optional)
Instructions:
- In a blender, combine the diced mangoes, coconut milk, and honey or maple syrup (if using). Blend until smooth.
- Pour the mixture into popsicle molds, insert sticks, and freeze for at least 4 hours or until firm.
- Once frozen, run the molds under warm water for a few seconds to release the popsicles. Serve immediately!
Strawberry Shortcake
A quintessential summer dessert, strawberry shortcake combines fluffy biscuits, juicy strawberries, and whipped cream for a delightful treat.
Whether you prefer traditional shortcakes or a modern twist with pound cake or sponge cake, this timeless dessert is perfect for picnics, barbecues, or any summer celebration.
Lemon Blueberry Bars
Indulge in the vibrant flavors of lemon and blueberry with these irresistible dessert bars.
A buttery shortbread crust is topped with a tangy lemon filling studded with juicy blueberries, creating a harmonious balance of sweet and tart flavors.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- Zest and juice of 1 lemon
- 1 ½ cups fresh blueberries
- 1 (8-oz) block of cream cheese
Instructions:
- Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and egg, then mix until crumbly.
- Press two-thirds of the mixture into the bottom of the prepared baking dish to form the crust.
- In another bowl, mix together the lemon zest, lemon juice, blueberries, and cream cheese. Spread the blueberry mixture over the crust.
- Crumble the remaining dough over the blueberry layer.
- Bake for 35-40 minutes or until the top is lightly golden brown. Allow to cool completely before slicing into bars.
Grilled Peaches with Honey Mascarpone
Take advantage of ripe summer peaches with this simple yet elegant dessert. Halved peaches are grilled to caramelized perfection, then topped with a dollop of creamy honey-infused mascarpone cheese.
Drizzle with additional honey and sprinkle with chopped nuts for an added crunch.
Ingredients:
- 4 ripe peaches, halved and pitted
- 1 tablespoon olive oil
- 8 oz mascarpone cheese
- 2 tablespoons honey
- Chopped nuts, for garnish (optional)
Instructions:
- Preheat a grill or grill pan over medium heat. Brush the cut side of the peaches with olive oil.
- Place the peaches cut side down on the grill and cook for 2-3 minutes or until grill marks appear.
- Flip the peaches and continue grilling for another 2-3 minutes until softened.
- In a small bowl, mix together the mascarpone cheese and honey until well combined.
- Serve the grilled peaches with a dollop of honey mascarpone on top. Sprinkle with chopped nuts if desired.
Watermelon Granita
Cool off on a hot summer day with refreshing watermelon granita.
This icy treat is made by blending fresh watermelon chunks with a touch of lime juice and a hint of honey, then freezing and scraping with a fork to create delicate ice crystals.
Ingredients:
- 4 cups seedless watermelon, cubed
- 2 tablespoons fresh lime juice
- 2 tablespoons honey or sugar (optional)
Instructions:
- In a blender, combine the watermelon cubes, lime juice, and honey or sugar (if using). Blend until smooth.
- Pour the mixture into a shallow dish and place it in the freezer.
- After 1 hour, use a fork to scrape the mixture, breaking up any ice crystals that have formed. Return the dish to the freezer.
- Continue scraping the mixture every 30 minutes for 2-3 hours until you have a fluffy, granular texture.
- Serve the watermelon granita in chilled bowls!
Coconut Lime Sorbet
Made with coconut milk, fresh lime juice, and a touch of sugar, this dairy-free dessert is bursting with zesty citrus flavor and creamy coconut goodness.
Serve in chilled bowls or hollowed-out lime halves for a refreshing and Instagram-worthy presentation.
Ingredients:
- 1 (14 oz) can coconut milk
- ½ cup granulated sugar
- Zest and juice of 2 limes
- ½ teaspoon vanilla extract
Instructions:
- In a saucepan, combine the coconut milk and sugar over medium heat. Stir until the sugar is dissolved.
- Remove from heat and stir in the lime zest, lime juice, and vanilla extract.
- Transfer the mixture to a shallow dish and let it cool to room temperature. Cover and refrigerate for at least 4 hours or until cold.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the sorbet to a container and freeze for an additional 2-3 hours until firm. Serve in chilled bowls or hollowed-out lime halves for a tropical treat!
Berry Galette
Celebrate the bounty of summer berries with a rustic berry galette. This free-form tart features a buttery pastry crust filled with a medley of fresh berries, such as strawberries, blueberries, raspberries, and blackberries.
Sprinkle with a little sugar and bake until golden brown for a simple yet elegant dessert that showcases the best of summer’s harvest.
Ingredients:
- 1 refrigerated pie crust or homemade pie dough
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pie crust into a rough circle about 12 inches in diameter. Transfer the crust to the prepared baking sheet.
- In a bowl, toss together the mixed berries, granulated sugar, cornstarch, and lemon juice until well combined.
- Arrange the berry mixture in the center of the pie crust, leaving a 2-inch border around the edges.
- Fold the edges of the crust over the filling, pleating as necessary. Brush the crust with the beaten egg and sprinkle with coarse sugar.
- Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
- Let the galette cool slightly before serving.
Pineapple Coconut Cake
Indulge in a taste of the tropics with pineapple coconut cake.
Moist pineapple cake layers are filled and frosted with creamy coconut frosting, then topped with toasted coconut flakes for added texture and flavor.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed pineapple, drained
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, plus extra for garnish
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- Pineapple slices, for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking soda, and salt. Add the crushed pineapple, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Stir in the shredded coconut until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until smooth. Stir in the coconut extract until well combined.
- Place one cake layer on a serving platter and spread a layer of coconut frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish with toasted coconut flakes and pineapple slices, if desired. Chill the cake for at least 30 minutes before serving to allow the frosting to set.
- Slice and serve this tropical delight to your guests, and watch them swoon over the combination of pineapple and coconut flavors!
Peach Cobbler
Capture the essence of summer with a classic peach cobbler. Sweet and juicy peaches are baked beneath a golden biscuit topping until bubbly and fragrant.
Serve warm with a scoop of vanilla ice cream for a comforting dessert that’s as satisfying as it is delicious.
Ingredients:
- 6 cups fresh or frozen sliced peaches
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup milk
- Vanilla ice cream, for serving
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the sliced peaches, 1 cup of sugar, lemon juice, vanilla extract, cinnamon, and nutmeg. Mix until the peaches are well coated, then spread evenly in the prepared baking dish.
- In another bowl, whisk together the flour, ½ cup sugar, baking powder, and salt.
- Stir in the melted butter and milk until a smooth batter forms.
- Pour the batter over the peaches in the baking dish, spreading it evenly to cover the fruit.
- Bake for 40-45 minutes or until the cobbler is golden brown and bubbly.
- Remove from the oven and let it cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream on top.
Frozen S’mores
Put a cool twist on a campfire favorite with frozen s’mores. Graham cracker crumbs are layered with chocolate ice cream and toasted marshmallows, then frozen until firm.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 quart chocolate ice cream
- 2 cups mini marshmallows
Instructions:
- In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed.
- Press half of the graham cracker mixture into the bottom of an 8×8-inch baking dish to form a crust.
- Scoop the chocolate ice cream over the crust, spreading it into an even layer.
- Sprinkle the remaining graham cracker mixture over the ice cream layer, pressing lightly to adhere.
- Top with mini marshmallows, covering the entire surface.
- Use a kitchen torch to toast the marshmallows until golden brown and slightly melted.
- Cover the baking dish with plastic wrap and freeze for at least 4 hours or until firm.
- Once frozen, slice into squares and serve immediately.
