Cool Desserts for Hot Summer Days

Summer is here! With it, comes time for cool desserts for warm nights. Check out our recipes. Note that while the time needed for each of these to cool off might take a while, all of the recipes can be prepped in 10 minutes.

Mint Chip Ice Cream Pie

Too hot to turn on the oven in your house? No problem. Make this ice-cold pie instead! While you do need some time to freeze the ice cream, it takes only about 10 minutes to make.

Time Needed: 2 hours, 25 minutes (Prep Time: 10 minutes)

Serves: 8



  • 8 oz. of chopped semi-sweet chocolate, melted
  • 4 cups of Rice Krispies
  • 2 pints of mint chocolate-chip ice cream, slightly softened


  1. In a large bowl, combine the chocolate and cereal until the cereal is completely coated.
  2. Transfer the mixture to a 9-inch pan.
  3. Press the mixture into the bottom and 1-inch up the sides of the pan.
  4. Freeze just until firm for 5 to 10 minutes.
  5. Spread the ice cream in the prepared crust and freeze, covered, until it is firm (approximately 2 to 3 hours).

Fresh Fruit & Yogurt Ice Pops

Rather than going to the frozen food aisle at the grocery store, you can make your own frozen pops. They only contain the ingredients below, so there are no additives like you would find in store-bought ice pops.

Time Needed: 5 hours, 15 minutes (Prep Time: 10 minutes)

Serves: 8



  • 2 cups of fresh blueberries, raspberries, strawberries, and sliced bananas, mixed
  • 2 cups of plain or vanilla yogurt
  • 1/4 cup of white sugar
  • 8 small paper cups
  • 8 popsicle sticks


  1. Place the mixed fruits, yogurt, and sugar in a blender. Cover and blend until the fruit is chunky or smooth, as desired.
  2. Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on the cup.
  3. Place the cups in the freezer for at least five hours. When serving, remove the foil and ensure the paper cup is peeled off.

Cherry Cheesecake Ice Cream

Do you want to serve a rich, decadent ice cream? Prepare this recipe the day before your party for best results.

Time Needed: 8 hours, 10 minutes (Prep Time: 10 minutes)

Serves: 12



  • 3 c. of cold heavy cream
  • 14-oz. can of sweetened condensed milk
  • 1 tsp. of pure vanilla extract
  • 1 c. of hand-crushed graham crackers (about 4 whole crackers), plus more for serving
  • 1 c. of cherry pie filling


  1. Using an electric mixer, beat the cream in a large bowl on medium-high speed for two to three minutes.
  2. Using a rubber spatula, fold in the sweetened condensed milk and vanilla until fully incorporated. Then, fold in the graham cracker crumbs.
  3. Transfer half of the mixture into a large 10 x 5-inch loaf pan. Add a 1/2-cup of pie filling over the top, and swirl with a butter knife.
  4. Add the leftover cream mixture, and swirl in with your remaining pie filling.
  5. Freeze until firm (approximately eight hours). Cover lightly with plastic wrap after four hours.

Strawberry Panna Cotta

Even though it might seem difficult to make, it’s actually very simple! This light dessert is perfect for a hot summer day.

Time Needed: 32 minutes

Serves: 6



  • 1 lb. of fresh strawberries
  • 1/2 c. of whole milk
  • 1 envelope of unflavored gelatin powder
  • 1/8 tsp. of salt
  • 1/3 c. of granulated sugar
  • 1 tsp. of vanilla extract
  • 1 1/2 c. of heavy cream


    1. Puree the strawberries until they are smooth.
  1. Push the puree through a mesh sieve, colander, or pasta strainer to remove the seeds.
  2. Place six, four-ounce ramekins on a baking sheet and set aside.
  3. Add milk to a medium saucepan. Sprinkle the gelatin packet gently over the surface and let the pan stand for 10 minutes.
  4. Add salt, sugar and strawberries to the gelatin mixture. Heat over high heat and stir occasionally for about two minutes.
  5. Add vanilla and heavy cream to your mixture. Transfer everything over into a medium bowl, set over ice. Stir for about 10 minutes.
  6. Strain the mixture into a pitcher. You will spread the mixture evenly into the ramekins you set aside in the third step.
  7. Cover the entire baking sheet with plastic wrap, without getting any cream on it. Refrigerate for 4 hours and serve when ready.

* Please consider food allergies when making these recipes.

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