20 Refreshing Summer Dessert Recipes Delightful

Summer’s here, and it’s time to beat the heat with something sweet! Whether you’re hosting a backyard BBQ or just craving a cool treat, our roundup of 20 Refreshing Summer Dessert Recipes has got you covered. From no-bake delights to fruity favorites, these easy-to-make desserts are sure to keep you cool and satisfied. So, grab your spoon and let’s dive into these delicious summer must-tries!

Strawberry Lemonade Sorbet

Nothing says summer like the sweet-tart combo of strawberries and lemon in this refreshing sorbet. It’s a breeze to make and a guaranteed crowd-pleaser.

Ingredients

• 2 cups fresh strawberries, hulled and halved
• 1 cup granulated sugar
• 1 cup water
• 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• 1 tablespoon lemon zest

Instructions

1. In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1 cup water. Stir until the sugar dissolves completely, about 3 minutes. Remove from heat and let cool to room temperature.
2. In a blender, puree 2 cups fresh strawberries until smooth. Strain through a fine-mesh sieve into a large bowl to remove seeds.
3. Add the cooled sugar syrup, 1/2 cup freshly squeezed lemon juice, and 1 tablespoon lemon zest to the strawberry puree. Stir well to combine.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20 minutes, until it reaches a soft-serve consistency.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this sorbet lies in its vibrant color and the perfect balance of sweetness from the strawberries and zing from the lemon. It’s like sunshine in every scoop!

Tip: For an extra refreshing twist, serve with a splash of sparkling water or as a float with lemon-lime soda.

Blueberry Peach Cobbler

Nothing says summer like a warm, bubbly Blueberry Peach Cobbler fresh from the oven. This dessert is a delightful mix of sweet peaches and tangy blueberries, topped with a buttery, golden crust.

Ingredients

• 4 cups fresh peaches, peeled and sliced
• 2 cups fresh blueberries
• 1 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 6 tbsp unsalted butter, chilled and cubed
• 1/4 cup boiling water

Instructions

1. Preheat your oven to 400°F. In a large bowl, mix the peaches, blueberries, 1 cup granulated sugar, 1/2 tsp cinnamon, and 1 tbsp lemon juice. Pour into a 9×13 inch baking dish.
2. In another bowl, combine 1 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, and 1/2 tsp salt. Cut in 6 tbsp butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water until just combined.
3. Drop spoonfuls of the dough over the fruit mixture. Bake for 25 minutes, or until the topping is golden and the fruit is bubbly.

The magic of this cobbler lies in the contrast between the juicy fruit and the crisp, sugary topping—a texture lover’s dream. Serve it warm with a scoop of vanilla ice cream for the ultimate summer treat.

Tip: For an extra crispy topping, broil the cobbler for the last 2-3 minutes of baking, watching closely to prevent burning.

Mango Coconut Chia Pudding

Start your morning with a tropical twist or enjoy it as a refreshing dessert—this Mango Coconut Chia Pudding is as nutritious as it is delicious.

Ingredients

• 1/2 cup chia seeds
• 1 1/2 cups coconut milk
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 cup diced mango
• 2 tbsp shredded coconut (for garnish)

Instructions

1. In a medium bowl, whisk together 1/2 cup chia seeds, 1 1/2 cups coconut milk, 2 tbsp honey, and 1 tsp vanilla extract until well combined.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the mixture has thickened to a pudding-like consistency.
3. Once set, give the pudding a good stir to break up any clumps.
4. Divide the pudding into serving bowls and top each with 1/4 cup diced mango and a sprinkle of shredded coconut.

The magic of chia seeds transforms this simple mixture into a creamy pudding, while the mango and coconut bring a burst of tropical flavor that’s irresistibly fresh.

Tip: For an extra creamy texture, use full-fat coconut milk and give the pudding a good stir before serving to ensure it’s perfectly smooth.

Raspberry Almond Tart

This Raspberry Almond Tart is a delightful blend of sweet and nutty flavors, perfect for impressing guests or treating yourself to a fancy dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice water
• 1 1/2 cups fresh raspberries
• 1/4 cup sliced almonds
• 1 tablespoon powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Pulse to mix.
2. Add 1/2 cup cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add 1 large egg yolk and 2 tablespoons ice water, pulsing until the dough comes together.
3. Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer on the bottom and up the sides. Chill in the refrigerator for 15 minutes.
4. Arrange 1 1/2 cups fresh raspberries over the chilled dough. Sprinkle 1/4 cup sliced almonds evenly over the raspberries.
5. Bake at 375°F for 25 minutes, or until the crust is golden and the almonds are lightly toasted. Let cool before dusting with 1 tablespoon powdered sugar.

The contrast between the tart raspberries and the sweet, buttery almond crust creates a dessert that’s as beautiful as it is delicious.

Tip: For an extra nutty flavor, toast the almond flour in a dry skillet over medium heat for a few minutes before using it in the crust.

Watermelon Lime Popsicles

Beat the summer heat with these refreshing Watermelon Lime Popsicles, a sweet and tangy treat that’s as fun to make as it is to eat.

Ingredients

• 4 cups seedless watermelon, cubed
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp honey
• 1/4 tsp salt

Instructions

1. In a blender, combine the watermelon, lime juice, honey, and salt. Blend until smooth.
2. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
3. Insert popsicle sticks and freeze for at least 6 hours, or until solid.
4. To unmold, run warm water over the outside of the molds for a few seconds, then gently pull the popsicles out.

The natural sweetness of watermelon paired with the zesty kick of lime creates a perfectly balanced frozen delight that’s sure to be a hit at any summer gathering.

Tip: For an extra burst of flavor, sprinkle a little chili powder on top before serving.

Peach Melba Pavlova

Nothing says summer like a Peach Melba Pavlova, a stunning dessert that combines the crispness of meringue with the sweetness of peaches and the tartness of raspberry sauce.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 2 ripe peaches, sliced
• 1 cup fresh raspberries
• 2 tbsp powdered sugar
• 1 cup heavy cream, whipped to stiff peaks

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, 1 tbsp at a time, until the meringue is glossy and stiff.
3. Gently fold in the white vinegar, cornstarch, and vanilla extract.
4. Spoon the meringue onto the prepared baking sheet, shaping it into a 9-inch circle with a slight indentation in the center.
5. Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool completely inside.
6. While the pavlova cools, puree the raspberries with the powdered sugar to make the sauce.
7. To assemble, spread the whipped cream over the cooled pavlova, top with peach slices, and drizzle with raspberry sauce.

The magic of this dessert lies in the contrast between the crispy meringue shell and the soft, creamy filling, topped with the vibrant flavors of peach and raspberry.

Tip: For the best texture, serve the pavlova immediately after assembling to prevent the meringue from softening.

Cherry Vanilla Ice Cream

Nothing beats the classic combo of sweet cherries and vanilla in this creamy, dreamy homemade ice cream. It’s a simple yet indulgent treat that’s perfect for those warm summer evenings.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups fresh cherries, pitted and chopped

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tablespoon pure vanilla extract, and 1/4 teaspoon salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. During the last 5 minutes of churning, add 1 1/2 cups fresh cherries, pitted and chopped, allowing them to distribute evenly throughout the ice cream.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving to achieve the perfect scoopable consistency.

The real magic of this recipe lies in the bursts of fresh cherry amidst the velvety vanilla base, creating a delightful contrast in every bite.

Tip: For an extra cherry kick, drizzle some cherry syrup over the top before serving.

Lemon Blueberry Cheesecake Bars

These Lemon Blueberry Cheesecake Bars are the perfect blend of tangy and sweet, with a creamy texture that melts in your mouth. Ideal for spring gatherings or as a refreshing treat any time of the year.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then let it cool slightly.
4. In a large bowl, beat the cream cheese and 1/2 cup granulated sugar until smooth. Add the eggs one at a time, then mix in 1/4 cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract.
5. Pour the filling over the crust and sprinkle 1 cup blueberries evenly on top.
6. Bake for 25-30 minutes until the edges are set but the center is slightly wobbly.
7. Cool to room temperature, then refrigerate for at least 4 hours before slicing.

The vibrant lemon zest and juicy blueberries create a refreshing contrast against the rich, creamy cheesecake, making these bars a standout dessert.

Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Blackberry Basil Sorbet

This Blackberry Basil Sorbet is a refreshingly sweet and herbaceous treat that’s perfect for cooling down on a warm summer day.

Ingredients

• 2 cups fresh blackberries
• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup fresh basil leaves, tightly packed
• 1 tbsp lemon juice
• Pinch of salt

Instructions

1. In a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved, about 3 minutes. Remove from heat and let cool slightly.
2. In a blender, combine the fresh blackberries, sugar syrup, 1/4 cup fresh basil leaves, 1 tbsp lemon juice, and a pinch of salt. Blend until smooth.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
4. Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20 minutes, until it reaches a sorbet consistency.
5. Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.

The combination of juicy blackberries and aromatic basil creates a uniquely vibrant flavor that’s both sophisticated and simple to achieve.

Tip: For an extra touch of elegance, serve the sorbet in chilled glasses garnished with a small basil leaf.

Coconut Pineapple Dole Whip

Transport yourself to a tropical paradise with this creamy, dreamy Coconut Pineapple Dole Whip, a refreshing treat that’s as easy to make as it is delicious.

Ingredients

• 2 cups frozen pineapple chunks
• 1/2 cup coconut milk (full-fat for extra creaminess)
• 2 tbsp honey (or agave for a vegan option)
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. In a high-powered blender, combine the frozen pineapple chunks, coconut milk, honey, vanilla extract, and a pinch of salt.
2. Blend on high until the mixture is smooth and creamy, scraping down the sides as needed to ensure everything is well incorporated.
3. Serve immediately for a soft-serve consistency, or freeze for an additional 30 minutes for a firmer texture.

The magic of this Dole Whip lies in its velvety texture and the perfect balance of sweet pineapple with rich coconut, creating a dessert that’s both light and indulgent.

Tip: For an extra tropical twist, garnish with toasted coconut flakes or a sprinkle of lime zest.

Strawberry Rhubarb Crumble

Nothing says summer like the sweet-tart combo of strawberries and rhubarb, baked under a buttery crumble topping. This Strawberry Rhubarb Crumble is a foolproof dessert that celebrates the season’s best.

Ingredients

• 4 cups fresh strawberries, hulled and halved
• 2 cups rhubarb, chopped into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch baking dish.
2. In a large bowl, toss the strawberries and rhubarb with 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract until evenly coated. Spread the mixture into the prepared baking dish.
3. In another bowl, combine 1 cup all-purpose flour, 1/2 cup oats, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Stir in 1/2 cup melted butter until the mixture resembles coarse crumbs. Sprinkle evenly over the fruit.
4. Bake for 35-40 minutes, until the topping is golden and the fruit is bubbling. Let cool for 10 minutes before serving.

The magic of this crumble lies in the contrast between the juicy fruit and the crisp, oat-studded topping—a texture dream come true.

Tip: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Peach Raspberry Galette

Nothing says summer like a rustic Peach Raspberry Galette, with its flaky crust and juicy, vibrant filling. It’s the perfect dessert to showcase the season’s best fruits with minimal fuss.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 large peaches, sliced
• 1 cup raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup diced, chilled butter and work it into the flour with your fingers until the mixture resembles coarse crumbs.
2. Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
3. Preheat oven to 375°F. On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
4. In a bowl, toss sliced peaches, raspberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract. Arrange the fruit mixture in the center of the dough, leaving a 2-inch border.
5. Fold the edges of the dough over the fruit, pleating as you go. Brush the crust with beaten egg and sprinkle with 1 tablespoon turbinado sugar.
6. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Let cool slightly before serving.

The beauty of this galette lies in its imperfect edges and the way the peach and raspberry juices caramelize into the crust, creating a delightful contrast of textures.

Tip: For an extra flaky crust, freeze the diced butter for 10 minutes before incorporating it into the flour.

Lemon Lavender Shortbread Cookies

These Lemon Lavender Shortbread Cookies are a delightful twist on the classic, offering a fragrant and zesty flavor that’s perfect for afternoon tea or as a sweet gift.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 tablespoon dried culinary lavender
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy.
3. Gradually mix in 2 cups all-purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon salt until the dough comes together.
4. Fold in 1 tablespoon dried culinary lavender, the zest of 1 lemon, and 1 tablespoon fresh lemon juice until evenly distributed.
5. Roll the dough into a log about 2 inches in diameter, wrap in plastic, and chill for 30 minutes.
6. Slice the dough into 1/4-inch thick rounds and place on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the edges are just starting to turn golden.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The combination of floral lavender and bright lemon zest in these buttery cookies creates a sophisticated flavor profile that’s surprisingly simple to achieve.

Tip: For an extra touch of elegance, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.

Blueberry Lavender Ice Cream

Imagine the perfect summer day, captured in a scoop of creamy, fragrant blueberry lavender ice cream. This recipe brings together the sweetness of blueberries with the floral notes of lavender for a truly unique dessert.

Ingredients

• 2 cups fresh blueberries
• 1 tbsp dried culinary lavender
• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a small saucepan, combine 1 cup of blueberries and 1 tbsp dried lavender with 1/4 cup of water. Simmer over medium heat for 10 minutes, until the blueberries burst and release their juices. Strain through a fine mesh sieve, pressing to extract all liquid. Discard solids.
2. In a separate saucepan, warm 1 cup whole milk, 2 cups heavy cream, and 3/4 cup granulated sugar over medium heat, stirring until the sugar dissolves. Do not boil.
3. Remove from heat and stir in the blueberry lavender syrup, 1 tsp vanilla extract, and 1/4 tsp salt. Let cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. Fold in the remaining 1 cup of fresh blueberries during the last 5 minutes of churning.
6. Transfer to a lidded container and freeze for at least 2 hours before serving.

The magic of this ice cream lies in the balance between the juicy blueberries and the subtle, aromatic lavender, creating a dessert that’s both refreshing and sophisticated.

Tip: For an extra touch of elegance, garnish each serving with a sprinkle of edible lavender buds.

Strawberry Mint Granita

This Strawberry Mint Granita is the perfect way to cool down on a hot summer day, offering a refreshing blend of sweet strawberries and fresh mint.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup fresh mint leaves
• 1/2 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice

Instructions

1. In a small saucepan, combine 1/2 cup granulated sugar and 1 cup water. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.
2. In a blender, puree 2 cups fresh strawberries, 1/4 cup fresh mint leaves, and 1 tbsp lemon juice until smooth.
3. Strain the strawberry mixture through a fine-mesh sieve into the cooled sugar syrup, pressing to extract as much liquid as possible. Discard the solids.
4. Pour the mixture into a shallow dish and freeze for 1 hour. After the first hour, scrape the mixture with a fork to break up any ice crystals. Repeat this process every 30 minutes for about 3-4 hours, or until the granita is fully frozen and has a flaky texture.

The beauty of this granita lies in its icy, granular texture that melts in your mouth, releasing bursts of strawberry and mint flavors. It’s a simple yet elegant dessert that requires no special equipment.

Tip: For an extra refreshing twist, serve the granita with a splash of sparkling water or a drizzle of balsamic glaze.

Peach Prosecco Sorbet

Nothing says summer like this Peach Prosecco Sorbet, a refreshingly sweet and bubbly treat that’s as easy to make as it is delightful to eat.

Ingredients

• 4 cups peeled, pitted, and chopped ripe peaches (about 6 medium peaches)
• 1 cup Prosecco
• 3/4 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1/4 tsp salt

Instructions

1. In a blender, puree the peaches until smooth. You should have about 3 cups of puree.
2. In a medium saucepan over medium heat, combine the Prosecco, 3/4 cup granulated sugar, and 1/4 tsp salt. Stir until the sugar is completely dissolved, about 3 minutes. Remove from heat.
3. Stir the peach puree and 1 tbsp fresh lemon juice into the Prosecco mixture. Let cool to room temperature, then cover and refrigerate until well chilled, at least 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20 minutes, until it reaches a soft sorbet consistency.
5. Transfer the sorbet to a freezer-safe container and freeze until firm, about 4 hours.

The magic of this sorbet lies in the Prosecco’s effervescence, which lightens the peach’s sweetness for a perfectly balanced dessert.

Tip: For an extra boozy kick, drizzle a little extra Prosecco over each serving just before enjoying.

Mango Raspberry Eton Mess

This Mango Raspberry Eton Mess is a vibrant, no-bake dessert that combines the sweetness of mangoes with the tartness of raspberries, all nestled in clouds of whipped cream and crunchy meringue.

Ingredients

• 2 ripe mangoes, peeled and diced
• 1 cup fresh raspberries
• 2 cups heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 4 store-bought meringue nests, roughly crushed

Instructions

1. In a large bowl, whip the heavy cream with the granulated sugar and vanilla extract until soft peaks form.
2. Gently fold in the diced mangoes and raspberries into the whipped cream, reserving a few pieces for garnish.
3. Add the crushed meringue nests to the mixture, folding gently to maintain some texture.
4. Divide the mixture among serving glasses or bowls, topping with the reserved mango and raspberry pieces.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The contrast between the creamy whipped cream, juicy fruits, and crisp meringue makes every bite a delightful surprise.

Tip: For an extra touch of elegance, drizzle a little honey over the top before serving.

Cherry Chocolate Chip Gelato

Indulge in the creamy delight of Cherry Chocolate Chip Gelato, a perfect blend of tart cherries and rich chocolate that’s surprisingly simple to whip up at home.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh cherries, pitted and chopped
• 1/2 cup dark chocolate chips

Instructions

1. In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 3/4 cup granulated sugar. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is warm (about 5 minutes). Do not boil.
2. Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20 minutes.
4. During the last 5 minutes of churning, add 1 cup fresh cherries, pitted and chopped, and 1/2 cup dark chocolate chips, allowing them to mix evenly throughout the gelato.
5. Transfer the gelato to a freezer-safe container and freeze for at least 2 hours before serving.

The magic of this gelato lies in the contrast between the juicy cherries and the crisp chocolate chips, creating a symphony of textures in every bite.

Tip: For an extra chocolatey experience, drizzle melted chocolate over the gelato just before serving.

Watermelon Feta Salad with Mint

This Watermelon Feta Salad with Mint is the perfect blend of sweet, salty, and refreshing, making it an ideal summer dish that’s as beautiful as it is delicious.

Ingredients

• 4 cups cubed seedless watermelon (about 1-inch cubes)
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large bowl, combine the cubed watermelon and crumbled feta cheese.
2. In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, salt, and freshly ground black pepper.
3. Drizzle the dressing over the watermelon and feta, then gently toss to combine.
4. Sprinkle the thinly sliced mint leaves over the salad and give it one final gentle toss.
5. Serve immediately or chill in the refrigerator for up to 1 hour before serving for a cooler salad.

The contrast between the juicy watermelon and creamy feta, accented by the bright mint and tangy lime dressing, creates a symphony of flavors that’s unexpectedly harmonious.

Tip: For an extra pop of color and flavor, add a handful of arugula leaves to the salad before serving.

Lemon Poppy Seed Angel Food Cake

Light as air with a delightful crunch, this Lemon Poppy Seed Angel Food Cake is a sunny twist on the classic dessert.

Ingredients

• 1 1/2 cups egg whites (about 10-12 large eggs), at room temperature
• 1 1/2 cups granulated sugar, divided
• 1 cup cake flour, sifted
• 1/4 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 2 teaspoons vanilla extract
• 2 tablespoons lemon zest
• 2 tablespoons poppy seeds
• 1/4 cup fresh lemon juice

Instructions

1. Preheat your oven to 350°F. Have an ungreased 10-inch tube pan ready.
2. In a large bowl, beat the egg whites with the salt and cream of tartar until soft peaks form. Gradually add 1 cup of the granulated sugar, beating until stiff peaks form.
3. Gently fold in the vanilla extract, lemon zest, poppy seeds, and lemon juice.
4. Sift the remaining 1/2 cup of granulated sugar with the cake flour over the egg white mixture, then gently fold in until just combined.
5. Pour the batter into the tube pan and smooth the top. Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
6. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour, before removing from the pan.

The magic of this cake lies in its contrast of textures—airy cake meets the subtle crunch of poppy seeds, all brightened with lemon. Perfect for when you want a dessert that feels both indulgent and light.

Tip: For the fluffiest cake, make sure your egg whites are at room temperature before beating.

Conclusion

We hope these 20 refreshing summer dessert recipes inspire your next sweet adventure! Perfect for beating the heat, each recipe promises a delightful treat. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy baking, and here’s to a deliciously sweet summer!

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