With the dog days of summer upon us, there is nothing like a cool dessert to satisfy sweet cravings and cool you down at the same time. With so many fresh fruits in season, from berries to stone fruit, melons, mangoes, and more, the possibilities for healthy treats that taste incredible are endless. Here are some of our favorite chilled and frozen dessert recipes to enjoy this season. Whether you’re cooking just for you or feeding a crowd, there’s something for everyone. All of the recipes are free from dairy or animal products and are cholesterol-free.
A reader favorite, this dreamy almond ice cream is ready in 20 minutes and is made with a healthful base of frozen bananas and plant-based milk. Cherries add juicy, fruity flavor and a gorgeous deep pink hue, while a splash of almond extract gives it the nostalgic flavor of Amarena gelato.
“This is so yummy! We’ve been making this a lot this summer.” —Grace
Naturally sweetened with dates, Dreena Burton’s pudding has all the creamy chocolate flavor you want in a dessert but none of the heaviness you’ll find in a traditional chocolate pudding. This family-friendly treat is fancy enough to serve to guests and sets in just 30 minutes (though you can eat it straight away, if needed). Add-ins like shredded coconut or vegan chocolate chips make it extra special. It’s so easy, you’ll find yourself making it again and again!
“I adore this quick and easy recipe for a perfect after-dinner sweet.” —Leeza
There’s nothing like munching on a bowl of in-season strawberries! Add a dollop of silky tofu cream infused with lemon zest and cardamom for a fabulous no-cook dessert. For fancy presentation, use glass parfait glasses and layer the strawberries and cream.
This stunning sweet potato pie boasts a rich, velvety filling that gets its bold hue from naturally sweet purple sweet potatoes, brightened with a touch of lime zest and a hint of sugar. A zesty blueberry sauce takes everything up a notch, while a walnut-cinnamon crust provides a warm, spiced foundation.
“I made this for a WFPB class potluck and everyone loved it!” —Coco
The contrast of tangy kiwifruit and sweet watermelon works beautifully in these two-ingredient ice pops. If you don’t have kiwi, feel free to use another fruit or make them all watermelon! Once you’ve tried these, you’ll want to keep a stash in the freezer all summer long.
This dead-simple two-ingredient chocolate ice cream is a reader favorite—and for good reason! Just blend frozen bananas with cocoa powder for a creamy, chocolatey treat in minutes. Customize with whatever toppings you have on hand. Some ideas include cacao nibs, fresh berries or other fruit, and shredded coconut.
“So easy and incredibly tasty! My kids love it.” —Amanda
In this cool, crisp, and totally refreshing watermelon salad, juicy melon and sweet jicama pair deliciously well with a tangy passion fruit dressing. Topped with fresh mint, this colorful hydrating salad is just what you need to beat the heat.
Harness the tangy goodness of strawberries with these dreamy nice cream sundaes. A warm strawberry-apple compote adds extra zing, while toasted almonds offer a satisfying crunch. This sweet treat feels indulgent yet is made with wholesome ingredients.
“Super easy and my teenage grandsons loved it!”—Cindy
Frozen grapes are a delicious snack all on their own; pair them with a naturally sweetened chocolate sauce, and you’ve got a winning recipe. Feel free to use the sauce with other fruits, as well: kiwi, bananas, or pineapple all taste delicious when frozen and would make great dippers.
“Delicious.” —Michele
With just one ingredient (grapes), a blender, popsicle molds, and a freezer, you’ve got yourself a winning summer snack! Note: If you don’t have ice block molds, you can use small paper cups as an alternative.
“My kids love these! —AJ
Juicy strawberries, nectarines, and blueberries are suspended in lightly sweetened almond milk, creating fruit popsicles that look like stained glass and taste like heaven. Fun to make and even more fun to eat, they’re a refreshing treat for the whole family, while being fancy enough to serve to guests.
“These were delicious – I was looking for a recipe to use up all the strawberries we just picked from the garden. They were a big hit with my five-year-old, too.” —Lucy
Inspired by Mexican hot chocolate, this spicy chocolate nice cream gets its flavor from cocoa powder, cinnamon, and a hint of ancho chile powder. If you don’t have ancho chili powder, you can substitute black pepper.
“A perfectly healthy indulgence; yumm!” —Kat
Juicy strawberries take center stage in these dreamy chia puddings, sweetened with orange juice and a hint of maple syrup. As the puddings chill, the chia seeds thicken into a luscious, jammy treat. Top with fresh berries—or try bananas, granola, cacao nibs, or anything else that takes your fancy!
“Pudding is very good! Light, not too sweet!”
Cool, sweet, and bursting with flavor, this chilled cantaloupe soup is a standout dessert for summer. Lime and ginger add zing without detracting from the utter deliciousness of sweet, ripe cantaloupe. Effortlessly elegant, this palate-pleasing summer dessert is perfect for entertaining or when you have an overabundance of ripe cantaloupe.
This creamy vegan ice cream uses steamed white sweet potatoes for a velvety, banana-free base. Blended with cocoa and almond butter and topped with toasted almonds, this scoop-worthy treat is a must-try.
Grilled pineapple gets a flavor boost from a maple-jerk sauce, which you slather on before grilling, and a scoop of minty mango nice cream. The fresh mint pairs perfectly with the sweet mango and spicy glaze—ideal for a party-ready dessert.
In these party-worthy desserts, orange zest and juice infuse the vanilla-cashew custard with aromatic citrusy notes, while a tangy strawberry compote adds color and extra juiciness. The bottom layer includes juicy orange pieces, and a topping of fresh chopped strawberries adds a final flourish.
The traffic-light effect on these sugar-free ice pops, made with nothing but blended fruits, adds extra interest and contrasting flavors. Start with lighter fruits, such as kiwi, and move on to darker ones, like berries, for easy cleanup. Try peaches, nectarines, apricots, plums, or grapes for other smooth, blendable options.
This low-fat vegan panna cotta achieves a creamy texture without using gelatin, instead relying on plant milk and cornstarch. A date-sweetened oat-walnut crust anchors the parfait, and a cherry-orange topping adds a fruity finish. Chill and serve in parfait glasses—or use small jars for a fun, portable, picnic-ready treat!
“This is a really tasty recipe. I made it for a group of non-vegan friends. They all enjoyed it and one friend asked if I would make it again.” —Sylvia
Is your freezer stocked with frozen bananas, ready for blending into an almost-instant dessert or snack? A hint of vanilla extract complements the banana flavor. Enjoy immediately for a soft-serve-style nice cream or freeze for a few hours for a firmer scoop.
Ube, the vibrant purple sweet potato beloved in Filipino cuisine, makes this vegan ice cream as visually appealing as it is delicious to eat. If you don’t have ube, you can use purple sweet potato instead. Maple syrup rounds out the sweetness, while plant milk keeps things creamy. Add banana for an extra creamy touch. Garnish with shredded coconut to finish.
“I never tire of this sweet treat.” —Patricia
