It’s the season of long, sun-drenched days and we’ve got the perfect summer desserts to keep them lively.
From simply cooked fruits to baked fruit cobblers, cakes, shortcakes, pies, galettes, pavlovas and cookies; to creamy and spoonable tiramisu, trifles, panna cotta, possets and puddings; to frozen treats like ice cream, fro-yos, ice pops and paletas, and granitas, sorbets and sherbets; we’ve dug into our community archives to find you our favorite dessert recipes to sweeten up the days—all summer long.
From the sumptuous to the delicately creamy and lightly refreshing, there’s something for everyone. And remember: It’s summer, when dessert for breakfast is a thing (or so we like to think).
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A number of reasons make these our go-to summer desserts. Super versatile, you can use almost any summer fruit—or a mix of them. They can be eaten hot or cold and are delicious topped with ice cream or whipped cream for additional sweetness, or full-fat Greek yogurt or crème fraîche for a tart contrast or with a glass of milk, but they are just as good on their own. The best part? Like a dessert casserole, they’re easy and forgiving to make and don’t require the clinical precision most baking demands. But the hardest part? Finding a definitive definition for each of these desserts.
Our recipe for The Perfect Summer Fruit Cobbler makes it simple and keeps it customizable—allowing you to pick a mix of whatever orchard fruits and berries you have on hand. For a gluten-free and vegan option, Edible OKC’s Vegan Blueberry Cobbler with almond flour and gluten-free rolled oats and oat flour is a hit with every eater.
Image: Perfect Summer Fruit Cobbler, Edible Communities
Known for their crunchy topping, crisps and crumbles are remarkably similar, making it hard to declare a defining difference since oats, which traditionally were only included in crisps, are now also a popular ingredient in crumbles. The Summer Berry Crisp from Food to Live By, shared by Edible Monterey Bay, is a simple homestyle favorite with subtle citrus notes that enhance the sweetness of the berries. Edible Boston’s Plum Crisp with Brown Sugar-Pecan Streusel offers a crunchy, sweet, warm and nutty mouthful. Edible Delmarva’s Peach-Blueberry Crisp combines two of our favorite summer fruits. And sweet, dark berries are the perfect base for the crunchy Blackberry Hazelnut Crumble.
Image: Peach-Blueberry Crisp, Edible Delmarva
Adapted from a winning recipe at the North Carolina Blueberry Festival, these bars are the perfect in-between of a cobbler and crisp. New life for leftovers: Once they’ve cooled and spent a few hours in the refrigerator, cut any leftovers into squares and freeze for a bar reminiscent of a blueberry ice cream sandwich.
Recipe from Edible Port City
A traditional New England dessert, buckles have a cakey layer with berries (mixed in or topped) and a crunchy crumble topping. For early summer berries, try Edible Boston’s Strawberry and Blueberry Buckle. Our favorite midsummer berries shine in Edible Michiana’s Raspberry Buckle. And Edible Maine’s Blackberry Buckle spotlights our favorite late-summer sweet, dark berries.
Image: Strawberry and Blueberry Buckle, Edible Boston
The grunt is a dessert cooked entirely on the stovetop, stewing the fruit while steam-cooking the biscuit-like batter on top. Hailing from colonial times in New England and Atlantic Canada, which traditionally made use of the abundance of wild blueberries in the region, this version takes it to the Great Lakes region where cherries reign.
Recipe from Edible Michiana
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Fruity, creamy and buttery shortcakes, showcase-worthy layered cakes, fresh buttermilk cakes, classic tortes, moist upside down cakes, creamy and tart cheesecakes, sweet produce cakes (yes, you read that right), cupcakes, gluten-free, dairy-free and vegan cakes—you name it, we’ve got it.
Look up any list of top summer desserts and you’ll find strawberry shortcake somewhere at top—and there’s no question as to why. Edible Boston shares Elizabeth Beard’s Strawberry Shortcake, a classic recipe from James Beard’s mother, of which he said “There can be no dessert better, only fancier.” If strawberries aren’t your favorite, try the Blueberry Thyme Shortcakes with Honey Whipped Cream and Bee Pollen or Peaches and Cream Shortcake with Brown Sugar and Bourbon, using the same shortcake recipe. And don’t miss Edible Michiana’s Fig Shortcake Topping with Crème Fraîche, which also goes beautifully with Elizabeth Beard’s shortcakes.
Image: Elizabeth Beard’s Strawberry Shortcake, Edible Boston
Popular in the American South with Jamaican origins, it is a cake sweet enough to attract hummingbirds, as it’s so aptly named. While the list of ingredients is long, they’re familiar, including bananas, coconut, pineapple and pecans, and it’s an easy-to-make one-bowl wonder and perfect to feed a crowd.
Recipe from Zingerman’s Bakehouse
Tart buttermilk contrasts beautifully with the sweet peak-season fruits in these cakes. Edible Nashville’s Alisa’s Fresh Strawberry Cake offers a double dose of sweet berries, worked into the batter and the glaze. Juicy peaches are the star in Edible Boston’s Peach Buttermilk Cake, which can be served with ice cream or whipped cream but is perfect with a simple dusting of powdered sugar.
Image: Strawberry Cake, Edible Nashville
One of our—and thousands of NYT readers’—favorite dessert recipes of all time, one we make unfailingly as late summer gives way to fall. We have a hard rule associated with the making of this recipe: Never make just one. The torte reheats beautifully and can be refrigerated or frozen for longer keeping. And this torte fits any meal, any time of day and any occasion. We’d know; we’ve tried them all. While the plum is our favorite version, the plums can be swapped out for blueberries or other orchard fruits, good news considering the shortness of plum season.
Recipe from Edible Vermont
The grassy, herbaceous notes of the sage are a wonderful foil to tart fruit in Edible San Diego’s Blackberry Sage Upside Down Cake. Sweet peaches are balanced with a spicy kick in Edible Minnesota’s Peach Upside Down Cake with Hot Honey. And France’s Loire Valley comes to life in this Upside Down Plum Cake shared from The World on a Plate.
Image: Blackberry Sage Upside Down Cake, Edible San Diego
Featuring my favorite grape since finding them at various farmstands on a road trip through Georgia and the Carolinas, this cheesecake is divine. Native to the southeastern U.S., Muscadines come into season late summer through early fall, and can be found in abundance at farm markets and farmstands in the region—and even in the wild. Substitute for Concord grapes if Muscadines are hard to source.
Recipe from Edible Delmarva
The origin story for each of these cakes is a familiar one: Feeding a kid who is, lamentably, the pickiest of eaters. All these cakes are crowd-pleasers (we leave it up to you whether to reveal their healthy secrets). Edible Boston’s Chocolate Beetroot-Kale Cake with Vanilla Buttercream is richly dense, intensely chocolatey and, while earthy, has no lingering vegetal flavor. Edible Michiana’s Red Beet Cake with Goat Cheese Frosting and Candied Lemonslooks just like a red velvet cake but has a hint of sweet beet flavor that pairs perfectly with the cacao and tangy goat cheese frosting. Edible Jersey’s Zucchini Cake with Cream Cheese Frosting and Caramel Sauce shows just how versatile zucchini can be.
Image: Chocolate Beetroot-Kale Cake, Edible Boston
Breakfast cake, snack cake or dessert cake—sweet corn cakes fulfill every desire. Made with fresh sweet corn rather than cornmeal, our Corn Cake With Berries is chock-full of sweet summer produce. Or try Edible Vancouver Island’s Mexican Sweet Corn Cake (Pastel de Elote), made with fresh corn and cornmeal and sweetened with sweetened condensed milk, for a texture between corn bread and corn pudding.
Image: Corn Cake With Berries, Edible Communities
The rich chocolatey and subtly sesame flavored cupcakes pair delightfully with the blackberry-mascarpone-cream-cheese frosting in Edible Northeast Florida’s Chocolate Tahini Cupcakes with Blackberry Frosting. Plant milkweed in your garden for the pollinators then sweetly ask for some of the blooms back for Edible Michiana’s Spiced Cupcakes with Milkweed Blossoms. And if you’re baking at high elevation, you have to try Edible Bozeman’s High-Altitude White Cupcakes with Blackberry Italian Meringue Buttercream.
Image: Chocolate Tahini Cupcakes with Blackberry Frosting, Edible Northeast Florida
Edible Boston’s Layered Chocolate Nude Cake with Mascarpone Cocoa Frosting and Raspberriestastes just as it looks—divine. Or if a fruit-forward cake is the only way to celebrate summer (and birthdays), Edible Boston’s Rustic-Style Apricot Summer Birthday Cake is simply delicious. If you like your cake light and tender, Edible Northeast Florida’s Sorghum Flour Angel Food Cake is light as a cloud and perfectly sweet.
Image: Layered Chocolate Nude Cake, Edible Boston
Edible WOW’s Vegan Chocolate Cake with Vegan Buttercream Frosting is beautifully rich and decadent. And Edible Minnesota’s Blueberry Basil Coconut Bundt Cake is the perfect any-occasion cake that spotlights peak-season berries. If you like them dainty, try Edible Bozeman’s Dairy-Free Coconut Vanilla Charms with Raspberry Drizzle or these delicate and super moist Vegan Beet and Lemon Cupcakes from The New Vegan.
Image: Vegan Chocolate Cake, Edible WOW
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From nostalgic fruit and s’mores pies to the galettes, crostatas, tarts and clafoutis—these are the baked desserts that showcase summer’s bounty to all of our senses.
Made with a homemade marshmallow topping, this s’mores pie screams summer, no campfire necessary. Our eating tip? Everybody grab a spoon, gather around the table and, as soon as it comes out of the oven, dig in!
Recipe from Edible Sarasota
Edible Indy’s Four Berry Pie is chock-full of raspberries, blueberries, blackberries and strawberries in every berry tasty bite. Edible Alaska’s Roadhouse-Style Alaska Blueberry Meringue Pie is pure nostalgia filled with a blueberry pudding and topped with a mound of meringue in a golden butter crust.
Image: Four Berry Pie, Edible Indy
You can’t go wrong with the classic, and Edible Nashville’s Classic Peach Pie is guaranteed to satisfy your every peach craving. Edible Dallas & Fort Worth’s Duck-Fat Peach Pie adds a touch of duck fat to the crust, giving it beautiful texture and decadence. Edible Northeast Florida’s Peach Bourbon Pie is delicious as is, but we decided to go as suggested and add a splash of bourbon to the cream before whipping to elevate the boozy level. A word of advice: Do it.
Image: Duck-Fat Peach Pie, Edible Dallas & Fort Worth
Featuring two of the best fruits for pie and perfect for a crowd, make this your go-to dessert for any summer potluck.
Recipe from Modern Potluck, shared by Edible Jersey
Edible Houston’s Chocolate-Coated-Cherry Pie with Stout will pave the way into the hearts of chocolate, cherry and stout lovers alike. Pucker up for this Wisconsin culinary icon: Edible Madison’s Door County Cherry Pie calls for Montmorency cherries, a tart cherry variety grown throughout Door Peninsula, that’s super tart and tangy, yet sweet, especially when cooked into desserts.
Image: Chocolate-Coated-Cherry Pie with Stout, Edible Houston
Did we mention we love Muscadines? It bears mentioning again: We love Muscadines. This pie explodes with the flavor of Muscadine and spices. Tip: A southern treat, there’s no better way to enjoy this than with buttermilk ice cream.
Recipe from Edible Asheville
Sometimes you just want some cream or cheese worked into the pie to balance the sweet-tartness of the fruit and these pies deliver. The sour cream in Edible WOW’s Blueberry Cream Pie creates a rich, sweet custard that holds the tart blueberries, but if you prefer a milky cream flavor, try their Strawberry Balsamic Mascarpone Pie. Don’t tell guests what’s in Edible Michiana’s Green Tomato Cream Pie and they’ll have a hard time guessing but will absolutely love the result.
Image: Strawberry Balsamic Mascarpone Pie, Edible WOW
This one had us at “grandma”—because if you know anything about recipes, it’s that you have to trust Grandma. Zesty, tangy, tart, creamy and with a beautiful meringue topping, it’s the ultimate key lime pie indeed.
Recipe from Edible Sarasota
Edible Monterey Bay’s Campfire Strawberry Tart is reminiscent of a s’more, combining a graham cracker crust with vanilla pastry cream, roasted strawberries and a Swiss meringue marshmallow crème topping. For a delightful gluten-free tart, Edible Boston’s Strawberry and Dark Chocolate Tart with Mascarpone Cream is a must with a sweet almond crust. And if it’s too hot to bake, no worries. Edible Sarasota’s No Bake Lemon-Berry Tart is a crowd favorite.
Image: Campfire Strawberry Tart, Edible Monterey Bay
To our absolute delight, figs have two seasons, though both are somewhat short. The early season is typically May through June. The second season for figs hits late summer in August, which is also exactly when blackberries hit their peak. And starting August through September, this tart will make numerous appearances on our menus.
Recipe from Edible East Bay
Call it a galette, a crostata or a free-form tart—they’re essentially the same thing. And they are one of our go-tos to showcase the fruits and produce of the seasons. They’re easy and forgiving to make, but turn out beautifully. Edible Phoenix’s Peach + Blueberry Galette, Edible Boston’s Nectarine-Blackberry Free Form Tarts and Edible Northeast Florida’s Blackberry Crostata are three of our favorite summer galette (or crostata or free-form tart) recipes. And this Gluten-Free Summer Berry Galette from The Flour Craft Bakery & Café Cookbook is our go-to GF version.
Image: Peach + Blueberry Galette, Edible Phoenix
A beautiful rustic French classic that varies in texture between a pancake and a custard—this particular recipe leans into the custardy side—a clafoutis is made by baking fruit into the batter. Traditionally, the cherry pits are left in when making the clafoutis but for Americans, we recommend pitting the cherries if you plan on sharing (or at least, offer a warning).
Recipe from Edible Boston
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Made from whipped egg whites and sugar, and featuring a delicately crisp crust with a soft marshmallow-like center, these stunning pavlovas are topped with whipped cream (and yogurt) and fresh summer fruits.
Edible Sacramento’s Sour Cherry Pavlova is a showstopper that incorporates the sweet-tartness of cherries in four ways: the cherry pavlova, the sour cherries jubilee, the cherry yogurt cream and finally the freeze-dried whole cherries on top. Edible Vancouver Island’s Blackberry Basil Pavlova elevates a simple (and elegant) black pavlova with basil’s mild peppery undertone. And Pomet’s Blackberry Oolong Pavlova from Edible East Bay complements a classic pavlova with sophisticated barely sweetened cream and tea-scented blackberry-oolong whipped cream filling.
Image: Sour Cherry Pavlova, Edible Sacramento
If you’re planning a summer gathering, this dessert grazing board is guaranteed to delight your guests while saving you prep time. Three recipes are included: the mini pavlovas, a simple mixed berry compote and a cardamom-vanilla whipped cream. Try topping them with fruits, nuts, jams, jellies, lemon curd, salted caramel, chocolate sauce and more. Topping options are endless, so get creative!
Recipe from Edible Michiana
A dessert from Northern Mexico, the mostachon has a crunchy meringue-based cake with walnuts and crackers, and is topped with a cream-based icing and fruit. Traditionally topped with strawberries, but note that figs, mangoes, raspberries and guavas make excellent alternative toppings.
Recipe from Edible Rio Grande Valley
Lore has it that the dish originated at Eton College in England when a pavlova was accidentally smashed (either a dog sat on it or the pastry chef dropped it), and the crushed mixture was enjoyed as it was. Edible Vancouver Island’s Eton Mess keeps it simple and classic with berries, whipped cream and crushed meringue. Or try Edible Rhody’s Summer Berry Eton Mess Sundae for an elevated affair with homemade pastry cream and berry compote, ice cream and meringue. Shorten the prep time with store-bought meringue.
Image: Eton Mess, Edible Vancouver Island
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We love that cookies are a dessert and also a snack, so excuse us for reaching for these at any time, all summer long.
Edible Alaska’s Blueberry Jam Streusel Cookies calls for sweet and tart fresh blueberries and blueberry jam and is balanced by a soft, doughy cookie (though you can bake them longer if you prefer them crisp). Shared by Edible Michiana, Tiffy’s Summertime Key Lime Butter Cookies from Hungry Harbor Country also doubles up on the good stuff with key lime in both the cookie dough and icing. And Edible Sarasota’s Strawberry Cookies, made with dehydrated strawberries, is a reminder that you can extend the seasons by preserving their bounty.
Image: Blueberry Jam Streusel Cookies, Edible Alaska
The spiked frosting on these cookies won’t give you a buzz but the zing from the tequila and lime glaze with the salty garnish will make you wish for a beach in Mexico.
Recipe from Edible New Mexico
Super easy to make, and gluten-free and vegan, these cookies are deliciously fun and dangerously addictive. Have some fruit preserves on hand? Yesssss.
Recipe from Edible OKC
Edible Ojai & Ventura County’s Pink Lemonade Bars are made pink with the addition of homemade raspberry purée for a perfect sweet and tart balance. Or if you prefer your bar a little doughier, try Edible Dallas & Fort Worth’s Lemon Blueberry Blondies.
Image: Pink Lemonade Bars, Edible Ojai & Ventura County
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On their own or with a dollop of sweetened cream, ice cream, yogurt or crème fraîche, these renditions make the simplest yet most summer-extravagant desserts.
This traditional French preparation cloaks a secret: a less-than-stellar wine. Beautifully jewel-toned, it is a wonderful way to elevate an outdoor summer meal.
Recipe from Edible Michiana
Eggplant for dessert? Absolutely. Adapted from a Turkish treat, whole baby eggplants are cooked in a syrup of citrus, ginger and warm, sweet spices. They’re delicious on their own but also pair phenomenally with ice cream or ricotta cheese (or cottage cheese for breakfast or a snack).
Recipe from Levant: New Middle Eastern Cooking from Tanoreen
A simple broil can turn your strawberry bounty into a multi-use condiment that bursts with summer flavor. Use these in your favorite strawberry shortcake recipe, spoon the syrup into a cocktail or spoon over ice cream or yogurt.
Recipe from Edible Maine
We can’t talk about cooked fruit desserts without mentioning grilled peaches. If the fire’s on the grill in summer, you can bet peaches will find their way onto that grill. It’s delicious with the easy-to-make honey mascarpone cream but just as good with store-bought ice cream.
Recipe from Edible WOW
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Smooth, silky and creamy, these luscious spoonable desserts get a summer upgrade with the addition of seasonal fruits and edible flowers.
Rich, creamy and fruity, these summer riffs on the classic tiramisu are simply sumptuous. Edible Sea to Sky’s Blackberry Tiramisu omits the alcohol and calls for cream cheese instead of the traditional mascarpone—which elevates the tang and works beautifully with the blackberry compote. Or try Edible Berkshires’ Strawberry Tiramisu with Aperol or elderflower liqueur, strawberry jam, a mascarpone-yogurt–whipped cream mixture, and lots of fresh berries.
Image: Blackberry Tiramisu, Edible Sea to Sky
Layered with poundcake, homemade whipped cream cheese filling and fresh berries, it is the perfect dessert to make all summer long—whether you’re entertaining or not.
Recipe from Edible Bozeman
The pairing of fruit and a cream make for an irresistible, crowd-pleasing dessert. A British classic, this four-ingredient Easy Strawberry Fool consists of a simple mashed sweetened strawberries folded into sweetened whipped cream. Or Edible Indy’s Fontainebleau with Ripe Peaches, a riff on the simple French dessert with a crème fraîche and heavy cream mixture topped with fresh peaches—a total of five ingredients.
Image: Easy Strawberry Fool, Edible Communities
Sweet and creamy, with notes of honey, sweet potato and almond, mamey sapote is a popular tropical fruit beloved throughout Latin America and South Florida. The mamey gives this flan a deeper, richer flavor and a gorgeous rosy color, and the cream cheese gives it a denser texture and a tangy note for balance.
Recipe from Edible South Florida
Edible Alaska’s Fermented Wild Rose and Raspberry Panna Cotta takes a little planning ahead to allow for the berries and rose petals to “ferment” in the cream for a handful of days but the result is delightfully sweet, tart and floral. Edible Berkshires’ Sour Cream Panna Cotta with Macerated Strawberries complements the traditional sweetened cream with a tangy cultured dairy for a light and luxe, easy-to-make dessert.
Image: Fermented Wild Rose and Raspberry Panna Cotta, Edible Alaska
Delicately rich and creamy yet light, possets are a classic British dessert that are easy to make and present beautifully. Edible Sea to Sky’s Kalamansi Lime Posset is everything you want in a posset—light, creamy, sweet and tart—and is made with a calamansi lime cordial. If you’re keen on peach, Edible Delmarva’s Peach Posset is another favorite.
Image: Kalamansi Lime Posset, Edible Sea to Sky
A popular yogurt-based dessert in India, shrikhand calls for strained yogurt, sugar, spices and seasonal fruit. Each spoonful of this beautifully hued dessert bursts with sweet, floral and tangy flavor with a complex note from the spices.
Recipe from Edible Boston
Edible Dallas & Fort Worth’s Arroz con Leche de Fresa y Jamaica (Strawberry-Hibiscus Rice Pudding) is a beautiful seasonal variation on the Latin American classic dessert. Edible Ottawa’s Honey Buttermilk Pudding with Macerated Strawberries keeps it interesting with the addition of buttermilk—giving the pudding a thick yogurt-like tang. And for an old comforting Southern staple with a twist, Edible Port City’s Banana Pudding Recipe at Blue Willow Café is a must-try.
Image: Arroz con Leche, Edible Dallas & Fort Worth
Creamy coconut is the perfect base for the tart passion fruit and sweet honey or date syrup in Edible San Diego’s Vegan Coconut Milk Pudding with Passion Fruit. Silky tofu is the unexpectedly refreshing yet creamy base for Edible Asheville’s Vegan Lemon Cream with Raspberries & Blackberries. And tapioca with almond and coconut milks serves as the base for the chocolate pudding and coconut cream in Edible Sarasota’s Vegan Chocolate, Coconut & Strawberry Parfaits.
Image: Vegan Coconut Milk Pudding with Passion Fruit, Edible San Diego
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From sweet berries, stone fruits and sweet corn to flavors that evoke lazy sun-drenched days, as well as boozy takes and dairy-free and vegan pleasers, we’ve gathered our favorite ice cream recipes. And we didn’t stop there: Ice cream floats and sandwiches, semifreddos and frozen yogurts abound.
You’ll only find these fun and unexpected flavors on the limited seasonal menu. Sweet and tangy summer tomatoes star in Edible New Mexico’s Tomato Ice Cream with Candied Basil. Don’t be afraid to overtoast the marshmallows in Edible Phoenix’s Toasted Marshmallow Ice Cream, which can be served with chocolate sauce and crumbled graham crackers to make a s’mores sundae. Rich and creamy mamey sapote lends a sweet-potato-like flavor to Edible South Florida’s Mamey Brown Sugar Ice Cream. And forage for your ingredients to make Edible East Bay’s Wild Rose Ice Cream.
Image: Tomato Ice Cream, Edible New Mexico
Appalachians love buttermilk and it shines in Edible Blue Ridge’s Buttermilk Blues Ice Cream made with fresh blueberries. You’ll taste the difference fresh ingredients make in Edible Maine’s Strawberry Ice Cream. Or add some savory depth to the classic with Edible Michiana’s Strawberry Balsamic Ice Cream. Or if you’re in the mood for chocolate, it’s Edible Phoenix’s Blueberry & Dark Chocolate Ice Cream that we recommend.
Image: Strawberry Ice Cream, Edible Maine
A silky-smooth sweet cream ice cream is elevated with Montana’s famous Flathead sweet cherries and balanced with slightly bitter cacao nibs for a gorgeous dessert. Move over, Ben & Jerry.
Recipe from Edible Bozeman
The high summer flavors of sweet corn, blueberries and basil come together in Edible Michiana’s Sweet Corn Ice Cream with Blueberry Basil Swirl—no ice cream maker needed. Or keep it simple and sweet with Edible Maine’s Sweet Corn Ice Cream with Blueberry Swirl. Give it a Southwest twist with Edible New Mexico’s Chicos and Salted Caramel Ice Cream featuring horno-roasted corn kernels (chicos).
Image: Sweet Corn Ice Cream with Blueberry Basil Swirl, Edible Michiana
Apricots and almonds make for an unexpected but delectably harmonious pair in Edible Boston’s Apricot Almond Ice Cream. Or try this easy-to-make no-special-equipment-needed ice cream is accompanied by peaches macerated in a sugary whiskey blend in Edible Vancouver Island’s No-Churn Vanilla Ice Cream with Whisky Macerated Peaches.
Image: Apricot Almond Ice Cream, Edible Boston
For the chocolate lover, try Edible Dallas & Fort Worth’s Vegan Cacao Ice Cream with a coconut-milk base. Silken tofu and oat milk form the base for Edible WOW’s Raspberry Tofu Ice Cream. And vegan cream cheese swirls throughout the coconut-milk-based ice cream in Icy, Creamy, Healthy, Sweet’s Vegan Strawberry Cheesecake Ice Cream shared by Edible Rhody.
Image: Raspberry Tofu Ice Cream, Edible WOW
Edible Rhody’s Blueberry Frozen Mousse is an easy semi-frozen mousse made with a touch of Grand Marnier and bursts with berry flavor with a citrusy note. Need an afternoon pick-me-up? Coffee brandy and whole coffee beans work perfectly with the cream in Edible Maine’s Allen’s Espresso Martini Ice Cream.
Image: Blueberry Frozen Mousse, Edible Rhody
S’mores move from the campfire to the freezer in Edible Vermont’s Honeypie’s S’mores Ice Cream Sandwich. It’s all about chocolate in Edible Maine’s Milk Chocolate Ice Cream Sandwiches with a delightfully old-school feel. Homemade blueberry doughnuts elevate store-bought ice cream in Edible Northeast Florida’s Blueberry Doughnut Ice Cream Sandwiches. And all you need to prepare is the peaches and assembly for Edible Santa Barbara’s Brioche Gelato Sandwiches.
Image: Milk Chocolate Ice Cream Sandwiches, Edible Maine
Edible Sea to Sky’s Kefir Cream Soda Float is made simple with the addition of a probiotic cream soda to fresh orange juice and your favorite local vanilla ice cream or gelato. Edible Maine’s Blueberry Lemon Ice Cream Float leans into the classic lemon and blueberry pairing. And you hardly need a recipe but maybe a reminder for Edible Santa Barbara’s Affogato, an Italian classic that “drowns” the gelato in a shot of espresso.
Image: Kefir Cream Soda Float, Edible Sea to Sky
Semifreddo, meaning “half-frozen” in Italian, is a light, airy and creamy Italian classic cross between an ice cream and a mousse. And while the translation evokes images of half-melting ice cream, the treats are completely frozen—just not rock hard. Edible Michiana’s Lime and Raspberry Semifreddo with Pretzel Crust and Edible Santa Barbara’s Peach and Pistachio Semifreddo are two of our favorite fruit-forward recipes. But if you prefer one without fruit and just slightly denser than the classic semifreddo, try a French variation like this Frozen Honey Nut Parfaitfrom Lamingtons and Lemon Tarts.
Image: Lime and Raspberry Semifreddo with Pretzel Crust, Edible Michiana
A riff on the classic Indian yogurt drink, this Mango Lassi Frozen Yogurt from Hello, My Name Is Ice Cream is sweet and refreshing, elevated with a light touch of salt and floral note of orange flower. Or try this sweet, light and tangy Berry, Lime and Coconut Frozen Buttermilk Yogurt from Icy, Creamy, Healthy, Sweet for a beautifully rosy treat.
Image: Berry, Lime and Coconut Frozen Buttermilk Yogurt, Icy, Creamy, Healthy, Sweet
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How easy a recipe is to make can be relative but these are easy by any standard of measure. Freeze the taste of summer into creamy pops or dairy-free paletas and boozy variations.
Roasting the peaches for Edible Asheville’s Roasted Peaches and Cream Pops adds depth and sweetness to the peach flavor and simplifies the pit removal. Or Edible WOW’s Café con Leche Ice Pop for a cool down and a midday pick-me-up on a stick.
Image: Roasted Peaches and Cream Pops, Edible Asheville
With less than a handful of ingredients, these ice pops are so indulgent that we hate to classify them as healthy but they are. Edible Ojai & Ventura County’s Berry-Peach Greek Yogurt Ice Pops balance our favorite summer-sweet fruits with the tang of greek yogurt. Or go foraging and extend the short wineberry season with these Edible Blue Ridge’s Wineberry Pops!
Image: Berry-Peach Greek Yogurt Ice Pops, Edible Ojai & Ventura County
Chunks of fresh peaches are the highlight in these easy-breezy Peach Popsicles. Make sweet memories with four simple ingredients with Edible Marin & Wine Country’s Summer Melon Freezer Pop. And they might not look it but Edible Sarasota’s Key Lime Pie Pops are dairy-free, egg-free, cane-sugar-free, gluten-free pops of awesome flavor.
Image: Key Lime Pie Pops, Edible Sarasota
Agua de Jamaica (Hibiscus) Paletas burst with refreshing tartness with a subtle floral note that will cool you down while quenching your thirst. Or if you like your paletas on the creamy side, try the Balsamic Roasted Cherry or Chocolate-Coco paletas, which add creaminess with coconut milk (and a side of tropical vibe).
Recipes from Edible New Mexico
Fresh berries, fresh-brewed tea, honey and a generous pour of fortified wine are all you need to make Edible Delmarva’s Grown-Up Berry Ice Pops. Why sip on a frozen margarita when you can put it on a stick with Edible New Mexico’s Cantaloupe Margarita Pops? Or take a Southern classic to the freezer with Edible New Mexico’s Bourbon & Peach Sweet Tea Popsicles.
Image: Grown-Up Berry Ice Pops, Edible Delmarva
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These refreshing palate cleansers are sweet, tart and unbelievably easy to make.
An Italian classic, granitas are refreshing frozen treats that take little effort and even less ingredients. Edible NEW’s Smoked Watermelon Granita requires a smoker but only three ingredients. Or skip the smoker with Edible Boston’s Watermelon Granita. Ready to kick it up a notch or three? Edible Rhody’s Strawberry Saffron Granita with Orange Labneh and Pistachios is still easy to make but a bit more time consuming with a longer ingredient list—the result is beyond worth it, elevating the treat with sweet, tart and creamy Persian flavors.
Image: Strawberry Saffron Granita, Edible Rhody
Edible Madison’s Strawberry Basil Sorbet is strawberry-sweet with a savory herbaceous note. You may only need to go as far as your pantry and backyard for the ingredients in Edible Port City’s Basil Lemon Balm Sorbet. For a sorbet that’s berry sweet and subtly floral, try Edible Sea to Sky’s Raspberry Lavender Sorbet. And if you’re looking for something with a touch of boozy, Edible Bozeman’s Wine Sorbet is for grown-ups only.
Image: Strawberry Basil Sorbet, Edible Madison
Cousin to the sorbet, sherbets add some sort of milk or cream to balance the tart acidity. This Huckleberry Lemon Sherbet from Hello, My Name Is Ice Cream should be your top to-do if you can get your hands on huckleberries but will also work with blueberries. Edible Indy’s Lemon Ice offers refreshing lemon flavor and a creamy cool texture. And gorgeous purple tones and sweet-tart flavors make Edible Southeastern Massachusetts’ Beach Plum Sherbet an irresistible late-summer favorite.
Image: Lemon Ice, Edible Indy
Go Back to Recipes for: COBBLERS, CRISPS, CRUMBLES, BUCKLES & GRUNTS | SHORTCAKES, CAKES & CUPCAKES | PIES, GALETTES, CROSTATAS, TARTS & CLAFOUTIS | PAVLOVAS | COOKIES | COOKED SUMMER FRUITS | CREAMY SPOONABLES: TIRAMISUS, TRIFLES, FLANS, FOOLS, PANNA COTTA, POSSETS & PUDDINGS | ICE CREAMS, SEMIFREDDOS & FROZEN YOGURTS | FROZEN POPS & PALETAS | GRANITAS, SORBETS & SHERBETS
