22 Simple and Refreshing Summer Treats to Make at Home

Summer is the perfect time to enjoy light, refreshing treats that cool you down and satisfy your sweet tooth. Whether you’re lounging by the pool, hosting a barbecue, or just relaxing on a warm afternoon, there’s nothing better than indulging in some delicious summer desserts. From fruity pies to creamy ice creams and no-bake goodies, these easy recipes are perfect for any occasion. They’re quick to make, don’t require much fuss, and are sure to be a hit with everyone.

Slab Pie

To make a slab pie, start by preparing the crust using 2 1/2 cups of all-purpose flour, 1 cup of cold butter, 1/4 cup of sugar, and 1/4 cup of ice water. Pulse the ingredients in a food processor until the dough comes together, then roll it out to fit a sheet pan. For the filling, use 6 cups of fresh fruits like sour cherries or peaches, mixed with 1/2 cup of sugar, 2 tablespoons of cornstarch, and 1 tablespoon of lemon juice. Spread the fruit mixture evenly over the dough, and cover it with another layer of rolled-out dough, crimping the edges to seal. Bake at 375°F (190°C) for 40-45 minutes until the crust is golden brown. Let it cool before slicing into large, thin pieces that are perfect for serving a crowd.

No-Bake Nutella Cheesecake

To make a no-bake Nutella cheesecake, start with the crust by mixing 1 1/2 cups of crushed digestive biscuits with 1/4 cup of melted butter. Press this mixture into the bottom of a springform pan and refrigerate. For the filling, combine 1 cup of Nutella, 2 cups of cream cheese, and 1/2 cup of powdered sugar in a bowl, beating until smooth. Spread the mixture over the crust, then sprinkle 1/2 cup of toasted hazelnuts on top. Refrigerate the cheesecake for at least 4 hours or overnight to set. Serve chilled for a rich, creamy dessert that’s full of chocolate-hazelnut flavor.

10-Minute Lime Cracker Pie

For a quick lime cracker pie, mix together 1 1/2 cups of crushed Ritz crackers with 1/4 cup of sugar and 1/2 cup of melted butter to form the crust. Press this mixture into a pie dish. For the filling, whisk together 1 can (14 oz) of sweetened condensed milk, 1/2 cup of heavy cream, 1/2 cup of lime juice, and 1 tablespoon of lime zest until smooth. Pour the filling over the crust and refrigerate for at least 2 hours to set. This pie is a perfect combination of tart and sweet, with a creamy texture that contrasts nicely with the crunchy cracker crust.

Peach Cobbler with Hot Sugar Crust

To make this peach cobbler, start by slicing 4 cups of fresh peaches (no need to peel) and tossing them with 1/4 cup of lemon juice and 1 tablespoon of lemon zest. Spread the peaches in a baking dish. In a separate bowl, mix 1 cup of flour, 1 cup of sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Add 1/2 cup of melted butter and 1/2 cup of milk to the dry ingredients, stirring to combine. Pour the batter over the peaches, then sprinkle with 1/4 cup of sugar. Bake at 375°F (190°C) for 45-50 minutes, until the top is golden and crisp. The result is a juicy, sweet cobbler with a delightful sugary crust.

Fresh Blueberry Pie

For a fresh blueberry pie, start by blind-baking a 9-inch pie crust. Meanwhile, combine 4 cups of fresh blueberries with 3/4 cup of sugar, 1/4 cup of cornstarch, and 1 tablespoon of lemon juice in a saucepan. Cook over medium heat until the mixture thickens and the blueberries soften, about 10 minutes. Pour the filling into the prepared crust and let it cool completely before serving. The simplicity of this recipe lets the natural sweetness of the blueberries shine through, creating a refreshing summer dessert.

Key Lime Meringue Pie

To make a key lime meringue pie, start with a crust by mixing 1 1/2 cups of graham cracker crumbs with 1/4 cup of sugar and 1/2 cup of melted butter. Press the mixture into a pie dish and bake at 350°F (175°C) for 10 minutes. For the filling, whisk together 1 can (14 oz) of sweetened condensed milk, 1/2 cup of key lime juice, 1 tablespoon of key lime zest, and 3 egg yolks. Pour the filling into the crust and bake for 15 minutes. Meanwhile, prepare the meringue by beating 3 egg whites with 1/4 teaspoon of salt until soft peaks form, then gradually add 1/2 cup of sugar and beat until stiff peaks form. Spread the meringue over the hot filling and bake for an additional 10 minutes until the meringue is golden. This pie is a delightful combination of tart key lime and sweet, fluffy meringue.

Olive Oil Cake

For a simple yet flavorful olive oil cake, start by whisking together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt in a large bowl. In another bowl, combine 3/4 cup of sugar, 3/4 cup of extra-virgin olive oil, 3/4 cup of whole milk, and 3 large eggs. Mix the wet ingredients into the dry ingredients until just combined. Pour the batter into a greased 9-inch round cake pan and bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The result is a moist, tender cake with a crackly crust, perfect for topping with whipped cream and sugared summer fruit.

Meringue Gelato Cake With Chocolate Sauce

This semi-homemade dessert is both elegant and easy to prepare. Start by folding 2 cups of crumbled store-bought meringues into 2 cups of whipped cream. Spread this mixture into a springform pan lined with plastic wrap and freeze until firm, about 4 hours. Before serving, prepare a quick chocolate sauce by melting 1/2 cup of chocolate chips with 1/4 cup of heavy cream over low heat, stirring until smooth. Drizzle the chocolate sauce over the frozen meringue cake and serve immediately. The light, airy texture of the meringue combined with the rich chocolate sauce makes this dessert a perfect summer treat.

Fudgy Chocolate Eggplant Cakes

To create these unique fudgy chocolate eggplant cakes, start by peeling and dicing 2 cups of eggplant. Cook the eggplant in boiling water until soft, then drain and puree until smooth. In a large bowl, combine the eggplant puree with 1 cup of sugar, 3/4 cup of cocoa powder, 1/2 cup of flour, 2 teaspoons of baking powder, and a pinch of salt. Mix in 1 teaspoon of vanilla extract and 2 beaten eggs until a smooth batter forms. Pour the batter into greased muffin tins and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The result is a rich, moist chocolate cake with a surprisingly light texture and a deep, fudgy flavor.

Citrus Cake

For a refreshing citrus cake, start by whisking together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and a pinch of salt in a large mixing bowl. In a separate bowl, mix 3/4 cup of sugar, 1/2 cup of plain yogurt, 1/2 cup of vegetable oil, 2 large eggs, and the zest of 2 lemons. Combine the wet and dry ingredients, then fold in the juice of the 2 lemons. Pour the batter into a greased 9-inch round cake pan and bake at 350°F (175°C) for 35-40 minutes, or until a toothpick comes out clean. The cake is light, moist, and full of bright, tangy citrus flavor, perfect for topping with a simple glaze made from 1 cup of powdered sugar and 2 tablespoons of lemon juice.

Chocolate Mousse

To make a simple and decadent chocolate mousse, combine 1 cup of chopped dark chocolate with 1/2 cup of water in a heatproof bowl. Set the bowl over a pot of simmering water and stir until the chocolate is melted and smooth. Remove from heat and allow it to cool slightly. In another bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined. Divide the mousse into individual serving cups and chill for at least 2 hours before serving. The result is a rich, creamy dessert with a velvety texture that melts in your mouth.

Greek Yogurt Chocolate Mousse

For a tangy twist on traditional mousse, start by melting 1/2 cup of milk chocolate chips with 1/4 cup of milk in a heatproof bowl set over simmering water. Once smooth, let it cool slightly. In a separate bowl, whisk 1 cup of Greek yogurt until smooth. Fold the melted chocolate into the yogurt, then refrigerate for at least 1 hour. Serve the mousse topped with a spoonful of orange marmalade or your favorite jam. The Greek yogurt adds a creamy texture and a slight tanginess, balancing the sweetness of the chocolate perfectly.

Banana Ice Cream

To make banana ice cream, slice 4 ripe bananas and freeze them for at least 4 hours or overnight. Once frozen, blend the bananas in a food processor until they reach a smooth, creamy consistency, similar to soft-serve ice cream. For added flavor, you can mix in 2 tablespoons of tahini and drizzle with honey before serving. The natural sweetness of the bananas creates a deliciously sweet and refreshing treat that’s healthy and dairy-free, perfect for a hot summer day.

Frozen Yogurt

For a simple homemade frozen yogurt, combine 2 cups of whole-milk yogurt, 1/2 cup of sugar, and a pinch of kosher salt in a mixing bowl. Whisk until the sugar is fully dissolved, then chill the mixture in the refrigerator for at least 1 hour. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the frozen yogurt to an airtight container and freeze for an additional 2-3 hours to firm up. The result is a creamy, tangy dessert that’s refreshing and perfect for topping with fresh fruit or granola.

No-Churn Coffee Ice Cream

To make no-churn coffee ice cream, whisk together 2 cups of heavy cream, 1 can (14 oz) of sweetened condensed milk, 2 tablespoons of instant espresso powder, and 2 tablespoons of espresso liqueur in a large bowl until well combined. Pour the mixture into a loaf pan, cover with plastic wrap, and freeze for at least 6 hours or overnight. The result is a rich, creamy ice cream with a bold coffee flavor that’s perfect for coffee lovers. The no-churn method makes this dessert incredibly easy to prepare, with no need for an ice cream maker.

No-Churn Fresh Lemon Ice Cream

For a refreshing lemon ice cream, combine 2 cups of heavy cream with 1/2 cup of fresh lemon juice and 1 tablespoon of lemon zest in a large bowl. Whisk until the mixture thickens to a custard-like consistency. Pour the mixture into a loaf pan, cover with plastic wrap, and freeze for at least 4-6 hours, or until firm. The bright, tangy lemon flavor is perfectly balanced by the creamy texture of the ice cream, making it an ideal summer dessert.

Strawberry Lemon Sorbet

To make a simple strawberry lemon sorbet, blend together 4 cups of fresh strawberries, 1 cup of sugar, and the juice of 1 lemon in a food processor until smooth. Pour the mixture into a shallow dish and freeze for 2-3 hours, stirring every 30 minutes to break up the ice crystals. The result is a sweet-tart sorbet with a vibrant color and refreshing flavor, perfect for cooling down on a hot summer day.

Strawberry Rose Smoothie

To create a strawberry rose smoothie, blend together 1 cup of fresh strawberries, 1/2 cup of Greek yogurt, 1 tablespoon of honey, and 1 teaspoon of rose water in a blender until smooth. Pour the smoothie into a glass and enjoy immediately. The flavors of fresh strawberries and creamy yogurt are beautifully complemented by the fragrant rose water, making this smoothie a delightful and refreshing drink for summer mornings.

Vegan Chocolate Chip Cookies

For vegan chocolate chip cookies, start by mixing 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and a pinch of salt in a large bowl. In another bowl, combine 1/2 cup of coconut oil, 1/2 cup of brown sugar, 1/4 cup of white sugar, and 1/4 cup of almond milk. Mix the wet and dry ingredients together, then fold in 1 cup of vegan chocolate chips. Drop spoonfuls of dough onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes, until the edges are golden. The cookies are chewy, chocolatey, and perfect for a quick vegan dessert.

Spicy Chocolate Chip-Hazelnut Cookies

To make these cookies, start by mixing 1 1/2 cups of gluten-free flour with 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and a pinch of cayenne pepper. In another bowl, cream together 1/2 cup of softened butter, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar. Add 1 large egg and 1 teaspoon of vanilla extract, then combine with the dry ingredients. Fold in 1 cup of chopped hazelnuts and 1 cup of dark chocolate chips. Drop spoonfuls of dough onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes. These cookies offer a rich chocolate and hazelnut flavor with a subtle kick from the spices.

No-Bake Chocolate Peanut Butter Cookies

For quick no-bake cookies, combine 1/2 cup of butter, 2 cups of sugar, 1/2 cup of milk, and 1/4 cup of cocoa powder in a saucepan over medium heat. Bring the mixture to a boil and cook for 1 minute, stirring constantly. Remove from heat and stir in 1 cup of peanut butter, 1 teaspoon of vanilla extract, and 3 cups of quick-cooking oats. Drop spoonfuls of the mixture onto wax paper and let them cool completely. The result is a chewy, chocolatey cookie with a rich peanut butter flavor, perfect for making ice cream sandwiches or enjoying on their own.

Epic Snickerdoodles

For epic snickerdoodles, start by melting 1/2 cup of butter and letting it cool slightly. In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of cream of tartar, and a pinch of salt. In another bowl, combine the melted butter with 3/4 cup of sugar and 1 large egg. Mix the wet and dry ingredients together until a dough forms. Roll the dough into balls, then roll each ball in a mixture of 2 tablespoons of sugar and 1 teaspoon of cinnamon. Place the dough balls on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, until the edges are set. The cookies are soft, chewy, and coated in a sweet, spicy cinnamon-sugar mixture, making them a perfect treat for any occasion.

This article originally appeared on RetailShout

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