25 Fruity, Sweet, and Creamy Desserts to Make This Summer
By Rochelle Bilow
Dessert just tastes better in the summertime. With ripe berries, juicy watermelon, fruit pies, and ice cream leading the way, we’re suddenly feeling very hungry. Eat ‘em all—before they melt!
Raspberry-Peach Bellini Ice Pops
Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid. (You can always just sip a glass on the side). Photo: Alex Lau
Mixed Berry Cobbler
Using cornstarch in the filling helps it thicken. Photo: Hirsheimer Hamilton
Coconut and Cream Float
Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full. Photo: Ted Cavanaugh
Plum-Thyme Cut-Out Pie
Summertime is high-time for plums! Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning. Photo: Christopher Testani
Apricot Rice Pudding Pops
Flavored with coconut milk, vanilla, and ginger, these pops pack a punch. Photo: Ditte Isager
Blueberry-Drop Biscuit Cobbler
Free-form biscuits make this easy for beginning bakers. Photo: Romulo Yanes
Ice Cream Sandwiches
Nothing says “summer” like a drippy, messy ice cream sandwich. This recipe calls for baking one giant cookie, which is just awesome. Photo: Marcus Nilsson
Blueberry-Lemon Hand Pies
It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal). Photo: Alex Lau
Yogurt Pie with Grape and Black-Pepper Compote
Fresh black grapes (like Concords) make this a summertime treat. We tried all kinds of gingersnaps to make this easy crust. Our favorite? Anna’s Ginger Thins. Photo: Chris Court
Skillet Peach Cobbler
Bake this in a cast-iron for a perfectly golden crust. Photo: Ditte Isager
Raspberry-Melon Paletas
Cantaloupe makes up the base for these paletas—raspberry and lime add the flavor and color. Photo: Christopher Testani
Sour Cherry Pie
Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust. Photo: Gentl & Hyers
Watermelon Soda Float
Lime juice gives this a pleasant tartness. Photo: Romulo Yanes
Summer Fruit Crisp
Master the wondrously light, streusel-like topping of this bubbly baked crisp. As for the filling, you can use any combination of berries and stone fruit you have on hand. Photo: Peden + Munk
Berries and Cream
When the berries are ripe, they don’t need much fanfare. Photo: Michael Graydon + Nikole Herriott
Plum and Mascarpone Pie
Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit. Photo: Ditte Isager
Summer Berry Pudding
Brioche or challah bread gets drenched in sweet berry sauce. Photo: Romulo Yanes
Goat Cheese Cake with Mixed Berries
This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites. Photo: Matt Duckor
Peach–Cherry Lambic Charlotte
Sweet peaches are a perfect foil for tart summer cherries. Photo: Matt Duckor
Macerated Berries with Vanilla Cream
Prepare the berries an hour or two before serving; the flavors get better as they sit. Photo: Hirsheimer Hamilton
Peach and Fizzy Grapefruit Float
In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier (just saying). Photo: Ted Cavanaugh
Blackberry Buttermilk Cake
Use fine cake flour for an airy and light texture. Photo: Hirsheimer Hamilton
Peaches in Lillet
Lillet, a fruity, easy-drinking fortified wine, is a staple in our summer pantry. It makes a great aperitif and dessert. Photo: Cedric Angeles
Mixed Berry Gazpacho with Basil
The secret ingredient? A drizzle of olive oil, just before serving. Photo: Ditte Isager
Stone Fruit Lattice Pie
Plums, nectarines, and peaches—they’re all here under this buttery, sweet pie crust. Photo: John Kernick
