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62 Scrumptious Summer Desserts

Get the recipe: Berry Galette

Summer desserts can range from easy no-bake dessert ideas to ice cream and popsicles, fruit salads, pies and crisps. Then there are favorite summer flavors like s'mores and funnel cake. And of course, chocolate is always in season. So before autumn rolls in, get your fix of warm weather treats with these 62 best summer dessert recipes.

I don't know about you, but in my world, ice cream is always in season. People are already moving on to apples and pumpkins, and I'm over like; "Bring me another banana split!" or "Fro yo trip!" Who wants Banana Peanut Butter Chocolate Chip Popsicles? And when the weather is still warm, but we are edging into back-to-school season, I'll be making Pumpkin No-Churn Ice Cream and Caramel Apple Cheesecake No-Churn Ice Cream.

Related: Best Summer Dinner Ideas

And I'll be honest, my favorite fruits are peaches and blueberries, especially when they are paired together in something like these Blueberry Peach Coconut Chia Pudding Parfaits. So I am all about the summer dessert recipes. Especially those no-bake dessert recipes because you can make them so quickly without turning on the oven.

If you are like me, then you want to squeeze in as many summery treats in the next few months as possible and this delectable dessert menu serves as the perfect place to start for inspiration.

Andrew Purcell

Summer fruit takes center stage in a dessert bursting with juicy sweetness.

Get the recipe: Berry Galette

Cupcakes & Kale Chips

Farmer's market fresh fruits combine with a crunchy almond and oat crumb topping to make an easy summer dessert.

Get the recipe: Blackberry, Blueberry and Cherry Crisp

Cupcakes & Kale Chips

A fun and healthy no-bake dessert for the summer that the kids will love to make and eat covered in whipped cream and fresh berries.

Get the recipe: Berries and Cream Watermelon Pizza

Cupcakes & Kale Chips

Just a few basic ingredients and no box mix needed for this showstopper no-bake dessert in a classic flavor combo.

Get the recipe: Creamsicle Jello Mold

House of Yumm

This classic southern dessert recipe is perfected and may even be the you've ever had with fresh peaches and a crispy, buttery, vanilla topping.

Get the recipe: Peach Cobbler

Related: 35 Best Peach Recipes

Cupcakes & Kale Chips

Make any day a "sundae" with this velvety smooth and rich chocolate sauce that is dangerously simple to whip up with four ingredients in five minutes.

Get the recipe: Easy Hot Fudge

Cupcakes & Kale Chips

Better than storebought with thick chocolate fudge between layers of vanilla and chocolate no-churn ice cream and is covered with whipped cream and rainbow sprinkles.

Get the recipe: Easy Homemade Ice Cream Cake

The View From Great Island

A classic zucchini bread amped up with layers of chocolate culminating in a thick layer of ganache.

Get the recipe: Death by Chocolate Zucchini Bread

Cupcakes & Kale Chips

Combine the classic campfire treat with a chocolate cream pie for one amazing dessert.

Get the recipe: S'Mores Chocolate Pudding Pie

Cupcakes & Kale Chips

Enjoy a scoop of this frozen dessert that tastes funfetti cake batter with its rich, buttery vanilla flavor and tons of rainbow sprinkles, but no cake mix.

Get the recipe: No-Churn Birthday Cake Ice Cream

Cupcakes & Kale Chips

Everybody loves chocolate dipped strawberries, but when they are stuffed with lightly sweetened cream cheese, they become a treat that nobody can resist.

Get the recipe: Chocolate-Covered Cheesecake Strawberries

Lemons for Lulu

A summer dream with fresh and sweet strawberries swirled into cream cheese and then refrigerated to allow the flavors to come together.

Get the recipe: No-Bake Strawberry Cheesecake

Cupcakes & Kale Chips

A super easy dessert recipe for the peanut butter cup lovers that's perfect for potlucks and parties.

Get the recipe: Reese's Poke Cake

Mandy's Recipe Box

No need to worry about your dessert melting.

Get the recipe: Banana Split Treats

The Recipe Critic

Always a classic with a sweet and salty pretzel crust, cream cheese middle and a jello strawberry layer on top.

Get the recipe: Strawberry Pretzel Salad

Cupcakes & Kale Chips

Satisfy your cheesecake and ice cream cravings in one frozen dessert with just four ingredients in this easy no-churn ice cream recipe.

Get the recipe: No-Churn Cheesecake Ice Cream

L'il Luna

Cool, creamy and refreshing, all you need is three ingredients to make this Disney favorite at home.

Get the recipe: Dole Whip

Cupcakes & Kale Chips

Turn a fully-loaded family-favorite cookie recipe into a dessert that you can make in no time to bring to a backyard barbecue.

Get the recipe: Monster Cookie Bars

Let's Dish Recipes

Your new favorite way to enjoy this classic dessert.

Get the recipe: Banana Pudding Dip

Cupcakes & Kale Chips

A healthy treat with bright colors and fresh, seasonal flavors from layers of berries and coconut chia pudding.

Get the recipe: Triple Berry Coconut Chia Parfaits

The Gunny Sack

A dreamy dessert with light, moist cheesecake topped with blueberry pie filling and whipped cream.

Get the recipe: Blueberry Cheesecake Dessert

Cupcakes & Kale Chips

Combine two childhood favorites into one gooey chocolate and marshmallow-filled dessert, no campfire needed.

Get the recipe: Gluten Free S'Mores Magic Bars

Inside Bru Crew Life

Layers of homemade brownies, strawberry ice cream and vanilla ice cream makes this cake look so pretty.

Get the recipe: Neapolitan Brownie Ice Cream Cake

Cupcakes & Kale Chips

Four ingredients is all you need to make this simple, light and healthy frozen treat that's sweet, tart, fruity and fresh.

Get the recipe: Mango Strawberry Lime Popsicles

That Skinny Chick Can Bake

This no-bake dessert is unforgettable.

Get the recipe: Chocolate Cream Pie

Butter with a Side of Bread

All the flavors you love in zucchini bread, only they're super simple to serve and share with a crowd of people.

Get the recipe: Chocolate Chip Zucchini Bars

Spend With Pennies

Packed with fruit this dish is sweet, creamy and takes just minutes to make.

Get the recipe: Strawberry Banana Salad

Cupcakes & Kale Chips

Combine the classic Italian cannoli and the childhood favorite Drumstick into one fun frozen dessert that starts with an easy no-churn ice cream recipe.

Get the recipe: Cannoli Ice Cream Cones

A Treats Affair

Summer in a bite, these bars are packed with orange flavor from freshly squeezed orange juice and grated orange rind, not flavored jello mix.

Get the recipe: Orange Dreamsicle Pie Bars

The Salty Marshmallow

A super easy sweet treat is a hit with the whole family on a hot day, made wtih vanilla ice cream, milk and Oreos.

Get the recipe: Oreo Milkshake

Cupcakes & Kale Chips

A delightful dessert that is surprisingly easy to make and has a secret ingredient that makes it healthier and creamier too.

Get the recipe: Lime Cheesecake Parfaits

Real Housemoms

The decadent and delicious pie that peanut butter fans will go crazy for with a Graham cracker crust, peanut butter filling and freshly whipped cream.

Get the recipe: No-Bake Peanut Butter Pie

Cupcakes & Kale Chips

Swirl together the flavors of banana and vanilla with chocolate and hazelnut into a deliciously simple treat that nobody can resist.

Get the recipe: Banana Nutella Frozen Yogurt Popsicles

Cupcakes & Kale Chips

A pretty in pink drink that will satisfy your cravings for a sweet and creamy frosty treat, but in a healthier alternative to the coffee shop version.

Get the recipe: Strawberries and Cream Frappe

Cupcakes & Kale Chips

Peanut butter cup ice cream topped with chocolate ganache and covered with fresh whipped cream, made with only seven ingredients.

Get the recipe: No-Churn Peanut Butter Cup Ice Cream Cake

Tastes of Lizzy T

Learn how to make the creamiest summer treat with fresh strawberries.

Get the recipe: Strawberry Milkshake

Mom on Timeout

Loaded with tart lemon flavor, the creamy lemon filling goes perfectly with the Graham cracker crust and fresh whipped cream topping.

Get the recipe: No-Bake Lemon Pie

Kleinworth & Co.

Two summer favorites in one fun treat.

Get the recipe: S'Mores Funnel Cake

The Taylor House

Don't forget the scoop of ice cream on top.

Get the recipe: Rhubarb Crisp

Domestic Superhero

You can eat the whole thing and don't have to share.

Get the recipe: Mini Banana Puddings

Melissa's Southern Style Kitchen

Everything we love about Drumstick Ice Cream Cones in a no bake dessert you don't even have to freeze.

Get the recipe: Drumstick Layered Dessert

The Slow Roasted Italian

Comes together so simply with fresh tropical fruit and a rich and creamy cheesecake filling to create the most glorious fruit salad ever.

Get the recipe: Hawaiian Cheesecake Salad

Up next: Summer Appetizer Recipes

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Can There Be Delish Dessert With Less Sugar? Absolutely, Say These Chefs

When I attended pastry school in Paris a couple of years ago, granulated sugar appeared in nearly every tart, cookie or mousse recipe we learned. Only a few desserts used honey or maple syrup in its place.

That's no surprise. Granulated sugar is dessert's chief sweetener and also its secret pinch-hitter. It's worth being specific: granulated sugar is nearly pure sucrose, and its unique powers have made it the standard for sweetening. It makes baked goods moist. It makes cakes and cookies tender. It combines with butter to make frostings fluffy and whips up with egg whites like nobody's business (hence the cloud-like loft of meringue).

Sugar is key to dessert as we know it, but sometimes it also makes me squirm. Sugarcane production has a vast and damaging ecological footprint worldwide, and overconsumption drives some dietary diseases. I explore what sustainable dessert might mean in my newsletter Pale Blue Tart, and I've always thought health should figure in somehow. Lowering carbon emissions is totally possible with treats like plant-based crazy cake and a waste-busting granita. So is baking for biodiversity and food sovereignty. But sugar's ubiquity makes it hard to envision a more healthful future without it or with less of it in our favorite treats.

Anyone who's ever swapped sugar for honey knows it's tricky enough to recreate sugar's many functions with alternative sweeteners

Moderation seemed to me the best, albeit least satisfying answer to this issue until earlier this year, when pastry chef Brian Levy's cookbook Good & Sweet made me question our reflexive use of white sugar. He did something shocking: skipping sugar entirely, along with maple syrup, honey and other added sweeteners typically associated with a supposedly more "natural" way of baking.

Instead, his recipes sweeten desserts from pound cake to panna cotta with whole foods: fresh, dried and freeze-dried fruits; dairy; nuts; sweet-ish flours; and fermented foods – all of which are riotously flavorful. They are also somewhat healthier than added sugars since they come packaged with fiber, proteins and starches alongside their naturally occurring sugars.

This was no small accomplishment. As anyone who's ever thrown caution to the wind and swapped sugar for honey knows, it's tricky enough, or sometimes impossible, to re-create sugar's many functions with alternative sweeteners, which can contain other sugars like fructose and glucose.

His book made me wonder: is dessert over-relying on sugar? Are we neglecting more flavorful paths toward sweetness? And how "whole-food" and environmentally conscious could dessert get without losing its magic?

Levy isn't the only pastry chef coaxing sweetness out of fruits and other whole foods, imagining sugar as something more like a seasoning rather than an unquestioned headliner in every dessert. If we wanted to, these chefs suggest, we could relax the all-out devotion to sugar when it makes sense.

Jessica Préalpato. Photograph: Courtesy Jessica Préalpato

Jessica Préalpato, a consulting pastry chef at the Hôtel San Régis in Paris, is among chefs who are less compelled than pastry traditionalists by refined sugars. She said via email that "fruit picked at the right time is bursting with sugar". In her desserts, honey and unrefined sugars play second string to the sweetness and flavor of seasonal fruits, even if that means she has to rejigger common techniques. Préalpato makes an apricot sorbet by cooking the fruit down to a compote and adding pectin, a method that creates the creaminess typically achieved by adding sugar. After the sorbet comes out of the turbine, she tastes it. If need be, she adds a touch of sweetness with honey vinaigrette.

Pastry chef Angela Pinkerton, who ran the Bay Area bakery Pie Society and will soon open a bakery in the Hudson valley, thinks people would be surprised by how much sugar goes into a standard rhubarb pie.

"You want rhubarb [pie] to be kind of sour, but you put apple in there so it tempers it a bit, which allows you to use less sugar," she explained. She uses a sweeter apple variety like pink lady or honeycrisp, preroasting half of them to concentrate their flavor. That lets her use half the sugar she otherwise might and spotlight the fleeting meeting point of a winter and a spring fruit in the process.

The moisture in fruits and other whole-food sweeteners lends well to liquidy desserts. "Custard-textured things … are probably the most easy to adapt," said Levy. The first fruit-sweetened recipe he developed was a sunshine-yellow custard with ripe mangoes and pureed golden raisins. Samantha Kincaid, the former pastry chef and co-owner of the now-closed Cadence Restaurant in Philadelphia, liked to use caramelized sunchokes as a base for custards. Pastry chef Joanne Chang sweetened an almond-milk panna cotta in her cookbook Baking With Less Sugar with dates.

Levy found that even some fluffier treats like scones, muffins and cakes could be made entirely with whole-food sweeteners too, though the extra fiber and other components sometimes required more reinvention. He chose freeze-dried pineapple and date powder (AKA date sugar) to sweeten a piña colada-esque pound cake. But he knew the fiber could interfere with the cake's rising. "Keeping the fiber from absorbing all the water was something I had to conquer," he said. He mixed the powders with butter to coat them in fat, which basically cut the fiber off from the batter and let the cake rise unimpeded.

Cakes on the gooier end of the spectrum were easier. Levy's sticky toffee pudding cake – which was one of the best things I've ever tasted when I made it at home – gets most of it sweetness from dates, as in traditional versions of the recipe. Nonfat milk powder rounds it out along with miso, which replicates caramel's complex umami-sweetness.

Even so, there are limits to what Levy could reinvent with whole-food sweeteners. "I can't make an angel food cake this way," he said, or meringue. Nor could he make American-style chocolate chip cookies, which spread in the oven as the sugar in the dough melts and get crispy-edged as it caramelizes.

To him, these limits weren't a failure, but a revelation. He wanted Good & Sweet to show by omission "that there are things that sugar is useful for".

One of sugar's most striking superpowers is one that bakers have been leveraging for ages: preservation. Préalpato explained that the shelf life of candied fruits, for instance, gets shorter as the syrup it's cooked in gets less sugary. It's the same with jam.

And then there's granulated sugar's unique neutral sweetness, plain enough to be a blank canvas against which delicate flavors can shine. "That's why I don't have a vanilla ice-cream in the book, because to get that pure vanilla flavor you have to use sugar," Levy said.

Peach pop tarts, which tastes like a caramel-y cobbler in which dates deliciously replace sugar. Photograph: Courtesy Joan Smith

There's also – lest we forget – the bittersweet magic of caramel, which is case enough for sugar alone. A crème brûlée is but a shallow pond of custard without its mirrored mahogany surface. A croquembouche isn't wedding-worthy without its cooked-sugar tinsel garland. And a southern caramel cake is neither interesting nor an amazing race if it lacks the caramelized frosting poured hurriedly over the layers before it hardens.

Many of my favorite desserts do need sugar to shine, just as some need carbon-intensive dairy and eggs. I won't think twice about using them when they're crucial. But more desserts than I would have expected are just as tasty when sweetened with fruit. Dates will be a staple in my pantry now, in case I get the urge for a panna cotta or peach pop tarts, which taste like a caramel-y cobbler in which dates deliciously replace sugar.

Thinking beyond cupfuls of sugar is as much a flavor play as it is a way to nudge dessert gently in the direction of health. Levy points to an idea in Samin Nosrat's cookbook Salt, Fat, Acid, Heat. "Acid doesn't just come from red wine vinegar. Heat doesn't come just from black pepper," he said. "That's how I think we should think about sweetness. It doesn't just come from cane sugar."

Coffee bean panna cotta

These little panna cottas, like decadently sweet and creamy lattes, are so easy to make and such a delight to eat, making them the perfect make-ahead dessert for a dinner party. What makes it sweet? Dates and coconut. This gluten- and dairy-free recipe requires no baking but does require a food processor.

Serves: 4Active time: 20 minutesTotal time: Two hours 20 minutes

Ingredients1½ cups (330g) canned coconut cream (not coconut milk), mixed well1 tsp gelatin powder (see note)⅓ cup dates, pitted and chopped1 tbsp coffee beans, finely ground¼ tsp vanilla extract

Put two tablespoons of the coconut cream in a small bowl and sprinkle the gelatin over it. Set aside so the gelatin can "bloom" while you move on to the next steps.

In a food processor, combine the dates and remaining coconut cream and puree. Transfer the puree to a small saucepan and set over medium heat. At the first sign of simmering (bubbling on the surface), remove it from the heat. Immediately add the gelatin mixture, the ground coffee and vanilla and whisk gently. Let the mixture steep for five minutes, then strain it through a fine-mesh sieve into a spouted cup, pressing with a rubber spatula to squeeze all the liquid out.

Distribute the panna cotta evenly among four espresso cups or four-ounce ramekins. Loosely cover and refrigerate for at least two hours to set. Once set, you can cover the panna cottas tightly and keep them in the refrigerator for up to two days.

Note:To make this recipe vegan, replace the gelatin with ½ teaspoon powdered agar-agar or 1 tablespoon agar flakes and immediately puree the agar-agar with the dates and coconut cream.

Reprinted with permission from Good & Sweet by Brian Levy, copyright © 2022.

30 Blackberry Recipes That Are Bursting With Fruit Flavor

Get the recipe: Apple Rhubarb Berry Crisp

Among the many berries options available at the farmers market in the summertime, blackberries are one of the more exotic (and less common) varieties. This berry is definitely a fan favorite, and summer just isn't complete without blackberries—whether enjoyed fresh by the handful, baked into a blackberry pie or blended for a blackberry smoothie.

We love blackberries not just because they taste sweet and delicious, but also because these little black fruits are actually packed with plenty of nutrients. Blackberries are rich in vitamins C and K and loaded with fiber and manganese.

That means a cup of blackberries isn't just pleasing to your tastebuds, but good for you to boot. And these 30 best blackberry recipes are just a sampling of the many dishes you can include them in.

Related: Gorgeous Blackberry Cheesecakes You Have to Try

When Are Blackberries in Season?

Blackberries ripen for picking from late spring to early fall, and in the United States, they peak between June and August, which means that's the best time to take advantage of these beautiful berries.

30 Best Blackberry Recipes

While I love eating fresh, ripe blackberries directly, there are also plenty of different ways to cook with them. From simple Blackberry Hand Pies and Blackberry Crunch Muffins to more elaborate Blackberry Cheesecake Brownies and Blackberry Pie Bars, to Blackberry Lime Sorbet and Blackberry Butter, there's bound to be at least one blackberry recipe here you're going to love!

Francine Bryson

It's called Catch-a-Husband Blackberry Cobbler for a reason! But even if that isn't your end goal, this dessert is goal worthy.

Get the recipe: Catch-a-Husband Blackberry Cobbler

The Meal Makeover Moms

This apple, rhubarb and berry crisp calls for a filling made with four fruits—apples, rhubarb, blueberries and strawberries—and a delicious crumble topping.

Get the recipe: Apple, Rhubarb and Berry Crisp

Great Grub, Delicious Treats

These blackberry hand pies have a flaky crust and are stuffed full with a fresh blackberry sauce, which is to die for, then baked to perfection.

Get the recipe: Blackberry Hand Pies

Let's Dish Recipes

Fresh or frozen blackberries, sour cream and a few pantry staples come together in this delightful pie that will quickly become a family favorite!

Get the recipe: Blackberry Sour Cream Pie

The Sweet and Simple Kitchen

These blackberry Greek yogurt crumb muffins are unbelievably tender and moist, and what's even more amazing is that they stay that way for days after you bake them. No hard, little rock muffins are happening around here.

Get the recipe: Blackberry Greek Yogurt Crumb Muffins

Tastes Better from Scratch

This peach blackberry tart is pretty enough to seem "fancy" and impressive, but it couldn't be easier to make! This a great easy dessert idea for your fresh summer peaches and blackberries.

Get the recipe: Peach Blackberry Tart

The bakery-style blackberry muffins are bursting with blackberries and topped with a cinnamon-cardamom crumble topping.

Get the recipe: Blackberry Crunch Muffins

Handle the Heat

These adorable no-bake mini blackberry cheesecakes are ultra-fresh, vibrant and simple to make with no oven (or even stove) required! Perfect for spring or summer.

Get the recipe: No-Bake Mini Blackberry Cheesecakes

Serena Bakes Simply From Scratch

Flaky blackberry turnover is a great hand-held pie recipe with a flaky crust.

Get the recipe: Flaky Blackberry Turnovers

Big Bear's Wife

Whip up this homemade blackberry butter to set on the breakfast table for the whole family to enjoy. Perfect on warm, fluffy biscuits, waffles, pancakes or French toast!

Get the recipe: Blackberry Butter

Julia's Album

Blackberry tart made completely from scratch! Fresh berries, homemade tart crust shell—you'll fall in love with this beautiful French dessert.

Get the recipe: Blackberry Tart

Boulder Locavore

Oatmeal bars are a homey dessert recipe everyone loves. Fresh blackberries add a delicious sweetness to this easy oatmeal bars recipe.

Get the recipe: Blackberry Oatmeal Bars

Adventures of Mel

Old-fashioned, homemade blackberry jam recipe with no pectin. Simple and easy to make, you can or freeze it and it's a delicious sweet treat for breakfast!

Get the recipe: Simple Blackberry Jam without Pectin

Cookie Dough and Oven Mitt

Blackberry cheesecake is creamy vanilla cheesecake with a hint of lemon in it. It has swirls of fresh blackberry sauce and is baked on a golden Oreo cookie crust.

Get the recipe: Blackberry Cheesecake

The View from Great Island

The flaky pastry, the jewel-toned filling, and the sweet little glaze all work together in this super easy-to-eat dessert.

Get the recipe: Blackberry Slab Pie Bars

Renee Nicole's Kitchen

Blackberry lime sorbet is a sweet and tangy treat that you will want to be stocked in your freezer all summer long. Made with fresh or frozen blackberries, this smooth and creamy sorbet is only five ingredients and no dairy.

Get the recipe: Blackberry Lime Sorbet

Mel's Kitchen Cafe

This amazing blackberry crisp loaded with juicy fruit and a buttery crisp topping is simple and so delicious! Even better, you can use other berries too. Think of it as an all-purpose, best-ever fruit crisp!

Get the recipe: Blackberry Crisp

The Food Cafe

Breakfast becomes heaven when biting into a homemade blackberry muffin filled with fresh, juicy blackberries from start to finish.

Get the recipe: Bakery-Style Blackberry Muffins

Cookies and Cups

Blackberry bread is a quick and easy loaf cake, loaded with sweet blackberries and a soft, buttery flavor.

Get the recipe: Blackberry Bread

Baker by Nature

These blackberry lime scones are flaky and loaded with fresh blackberries! The lime glaze makes them extra delicious.

Get the recipe: Blackberry Lime Scones

The Chunky Chef

Blackberry cobbler is the perfect recipe for any hot summer day. Perfectly sweet and tart, with a golden biscuit topping, it's the ultimate easy dessert.

Get the recipe: Blackberry Cobbler

Upstate Ramblings

This healthy blackberry oatmeal smoothie makes an excellent healthy breakfast blackberry smoothie or snack that will taste delicious and keep you full for hours.

Get the recipe: Blackberry Oatmeal Smoothie

Oh Sweet Basil

Blackberry cheesecake brownies that will have everyone begging for seconds. A rich brownie base, tangy cheesecake and sweet blackberry swirl!

Get the recipe: Blackberry Cheesecake Brownies

Platings and Pairings

This rustic blackberry galette is a quick and easy dessert recipe that can be assembled in just 10 minutes using store-bought, refrigerated pie crust.

Get the recipe: 10-Minute Blackberry Galette

Sweet Peas and Saffron

A step-by-step guide with photos to show you exactly how to freeze fresh blackberries. Perfect for using in smoothies, over oatmeal and in baked goods!

Get the recipe: How to Freeze Blackberries

Tutti Dolci

With plenty of butter, lemon zest and vine-ripened blackberries, these bars are the very essence of blackberry pie, albeit in an all too effortless crumb bar.

Get the recipe: Blackberry Pie Bars

Up next: 80 Must-Try Recipes to Enjoy Every Minute (and Bite) of Strawberry Season

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