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Whether you’re looking to impress everyone at your next socially distant barbecue or you have a sweet tooth that needs taming, we’ve rounded up our favorite delicious frozen treats that you’re sure to devour in seconds.

We guarantee they are as refreshing as jumping into a pool on a hot summer day. Even better? A few recipes will keep kids quiet for at least 10 minutes until they ask for something else.

Here are 7 delicious frozen treats that will help you relax all season long:

1. Frozen Chocolate Monkey Treats

Serves: 18

Total time: 20 minutes, then freeze

Ingredients:

  • 3 medium bananas
  • 1 cup dark chocolate chips
  • 2 teaspoons shortening
  • Optional toppings: chopped peanuts, sweetened toasted shredded coconut and colored jimmies

Instructions:

  1. Cut each banana crosswise into 6 pieces (about 1 inch). Insert a toothpick into each piece; transfer to waxed paper lined baking sheet. Freeze until completely firm, about 1 hour.
  2. In microwave, melt chocolate and shortening; stir until smooth. Dip banana pieces in chocolate mixture; let excess drip off. Dip in toppings of your choice; return to baking sheet. Freeze at least 30 minutes before serving.

Recipe of Taste of home

2. Grapefruit curly (for adults)

cold

Serves: 2

Total time: Once frozen, 10 minutes

Ingredients:

  • Bottle of rosé
  • 1/4 cup vodka
  • 1/4 cup grapefruit juice – the fresher the better
  • 1 oz simple syrup
  • Ice cream, your choice

Instructions:

  1. Freeze Rosé in ice cube trays
  2. Once frozen, add to blender with vodka, grapefruit juice, simple syrup and ice
  3. Blend until smooth or reach desired thickness
  4. Enjoy with a group of college friends

Recipe of Bright cellars

3. Watermelon, Chilli + Basil Popsicles

basil popsicles

Serves: 4- 6

Total time: Once frozen, 5 minutes

Ingredients:

  • 2 tablespoons fresh lime juice
  • 1/3 cup sugar
  • 1 large bunch Thai basil, stems and leaves coarsely chopped (about 1 cup)
  • 1 red Thai bird pepper
  • 2 tablespoons kosher salt
  • 3 cups watermelon in 1-inch cubes

Instructions:

  1. Bring the sugar and 1/4 cup water to a boil in a small saucepan. Cook over medium heat, stirring occasionally, until sugar is completely melted, about 55 minutes. Turn off the heat, add the basil and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
  2. Meanwhile, finely chop the pepper (seeded for less heat, if desired). Add the salt to the chopped chili and run your knife through the mixture several times until the salt begins to turn pale pink. put aside.
  3. Put the watermelon and lime juice in a blender. Pass the basil syrup through the blender, pressing the basil through the colander with the back of a spoon to extract as much flavor as possible; discard the basil. Puree the watermelon mixture until completely smooth, scraping down the sides of the blender halfway if necessary. Transfer the mixture to a large liquid measuring cup with a pour spout.
  4. Pour mixture into popsicle molds leaving 1/4 inch headspace at top (mixture will puff up). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold and sprinkle one or both sides of the popsicles with the chili salt, depending on how spiced you want your popsicles. Serve immediately with any remaining chili salt on the side.

Recipe of Food Network

4. Mochi ice cream

mochi ice cream

Serves: 12

Total time: 4:36

Ingredients:

  • 1 pint of green tea ice cream
  • 3/4 cup sweet glutinous rice flour
  • 1/4 cup sugar
  • 2 teaspoons matcha powder
  • 3/4 cup water
  • Potato starch, cornstarch, or additional rice flour (for dusting)

Instructions:

  1. Line a mini muffin pan with plastic wrap. Using a small ice cream scoop, divide the green tea ice cream into the wells of the muffin tin. Refreeze until ice cream is solid.
  2. If you don’t have a mini muffin tin, you can also use an empty egg carton lined with plastic wrap to hold the shape of the ice cream scoops.
  3. In a microwave-safe bowl, combine the rice flour, sugar and matcha powder. Add water and whisk to combine.
  4. Cover the bowl with plastic wrap and microwave for 1 minute. Stir, collect and microwave for 1 more minute. Stir again, cover and microwave for at least 30 seconds or up to 1 1/2 minutes more until the mochi dough is thick and sticky.
  5. Lightly dust your work surface and rolling pin with cornstarch, potato starch, or extra sweet glutinous rice flour. Roll the mochi to about 1/4 inch thick. (Apply additional starch or flour as needed to prevent sticking.) Transfer to a baking sheet and refrigerate for about 15 minutes until cool and firm.
  6. Using a round cookie cutter (about 3 to 3 1/2 inches in diameter), cut the mochi into circles. Place each circle on an individual piece of plastic wrap.
  7. Place a scoop of ice cream on each circle of mochi. Quickly wrap the mochi around the ice cream and pinch to seal. Use the plastic film to bind everything well. As each ball is packed, quickly transfer the balls to the freezer until solid.
  8. It is helpful to do this process close to the freezer, working in small batches. Otherwise, the ice cream balls will start to get too soft, which will make it very difficult to wrap the mochi around the balls.

Recipe of spruce eats

5. Strawberry Frozen Yogurt

Strawberry frozen yogurt

Serves: 4- 6

Total time: 1 day 5h30

Ingredients:

  • 4 cups strawberries, hulled and chopped
  • 3/4 cup sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon of rum
  • 1 vanilla pod, halved lengthwise and seeds scraped out
  • 1 cup plain whole milk Greek yogurt

Instructions:

  1. A full 24 hours before making your frozen yogurt, place your ice cream maker insert in the freezer.
  2. Add the strawberries, sugar, lemon zest, lemon juice and rum to a bowl and mix. Cover with plastic wrap and let the strawberries macerate at room temperature for 1 hour.
  3. Put the strawberries with their juice in a food processor. Pulse the berries, then add the vanilla bean seeds and yogurt. Continue mixing until smooth.
  4. Place in the fridge to chill for 1 hour.
  5. Turn on your ice cream maker and pour in the cooled yogurt mixture. Churn until the mixture resembles a soft dough, about 12 to 15 minutes.
  6. Place in the freezer for several hours until hard enough to pick up.

Recipe of Food Network

6. Blood Orange Champagne Ice Float (For Adults)

champagne ice float

Serves: 24

Total time: Once frozen, 20 minutes

Ingredients:

  • 3 teaspoons champagne or sparkling wine (this can be flat, leftover from a party)
  • 3 1/4 teaspoon powdered or superfine sugar
  • 5 teaspoons of Cocchi Vermouth di Torino
  • 3 teaspoons Campari
  • 2 tablespoons plus 1 teaspoon) sparkling water
  • 2 scoops orange sorbet, preferably blood orange
  • A slice of orange (use blood orange, if in season)

Instructions:

  1. Put the champagne or sparkling wine in a small saucepan and simmer until it reduces by a third. Add the caster sugar and stir until dissolved, then let cool. (It’s worth making a larger batch of this syrup and storing it in the fridge to make other drinks.)
  2. Pour the vermouth, Campari, Champagne syrup and sparkling water into a small shaker and shake for 10-15 seconds. Pour the sorbet into a chilled float glass. Pour the liquid ingredients over it and decorate with the slice of orange.

Recipe of Epicurious

7. Quick ice cream sandwiches

Quick ice cream sandwiches

Serves: 2 dozen

Total time: Once frozen, 20 minutes

Ingredients:

  • 1 package (3.4 ounces) vanilla instant pudding mix
  • 2 cups cold whole milk
  • 2 cups whipped topping
  • 1 cup miniature semi-sweet chocolate chips
  • 24 whole graham crackers, halved

Instructions:

  1. Mix pudding and milk according to package directions; refrigerate until set. Stir in whipped topping and chocolate chips.
  2. Place 24 graham cracker halves on baking sheet; top each with about 3 tablespoons of filling. Place another graham cracker half on top. Wrap individually in plastic; freeze until firm, about 1 hour. Serve the sandwiches frozen.

Recipe of Taste of home

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