When the heat makes the kitchen feel like the last place anyone wants to be, frozen desserts start sounding a lot more useful. These 9 recipes keep things cold, creamy, fruity, or handheld, with options that range from quick popsicles to scoopable ice cream and freezer-ready bites. Some are built for kids grabbing something small after lunch, while others work better after dinner or when you want something chilled waiting in the freezer.
Frozen Watermelon Dessert
Built from frozen watermelon cubes and sugar-free condensed milk, Frozen Watermelon Dessert turns 4 cups of fruit into a creamy scoopable dessert with 15 minutes of prep and 2 hours in the freezer. The recipe makes 6 servings and uses a blender or food processor to smooth everything out before freezing. It works well when you want something cold that still tastes like real fruit. Scoop it into bowls and add mint when the day feels too hot for anything heavier.
Get the Recipe: Frozen Watermelon Dessert
Avocado Popsicles
Blended with avocado, lime juice, sugar alternative, and unsweetened almond milk, Avocado Popsicles make 6 frozen pops in 30 minutes before they head into the freezer. The optional chocolate coating uses low-carb chocolate and cacao butter for a shell-style finish. These are a good pick when you want something creamy but still handheld. Bring them out after a barbecue, or keep a batch ready for a quiet summer afternoon snack.
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Ice Cream Sandwich
Made with homemade wafers and a creamy frozen filling, Ice Cream Sandwich takes 5 hours and 35 minutes total and makes 16 servings. The wafers use egg white, whey protein, almond flour, butter, heavy cream, xanthan gum, and vanilla, while the filling comes together separately before assembly. It is the most involved treat in this list, but it gives you a freezer stash with built-in portions. Serve straight from the freezer when everyone wants something cold and more dessert-like.
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Mini Popsicles
With eggs, heavy cream, sweetener, and vanilla extract, Mini Popsicles make 24 small frozen treats with 15 minutes of prep before freezing. The mixture is whipped in stages, folded together, then poured into small molds with ice pop sticks. Because the portions are mini, they work nicely when you want just a few cold bites instead of a big bowl of dessert. Keep them frozen for kids, guests, or anyone who likes a small cold finish after a meal.
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Strawberry and Vanilla Ice Cream
Churned with heavy whipping cream, strawberries, eggs, vanilla extract, sweetener, and xanthan gum, Strawberry and Vanilla Ice Cream makes 8 servings with 30 minutes of prep, 5 minutes of cooking, and 5 hours of chill time. The recipe uses an ice cream maker, with a no-churn option included. Fresh or frozen strawberries bring the fruit flavor, while the vanilla base keeps it creamy. Scoop it after dinner with fresh fruit, nuts, chocolate sauce, or whipped cream.
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Coconut Ice Cream
Mixed from coconut milk, whipped cream, sugar substitute, xanthan gum, and glycerin, Coconut Ice Cream comes together with 10 minutes of prep and makes 8 servings. The recipe can go through an ice cream machine, or the mixture can freeze in a container with occasional stirring for a fluffier texture. It is a good option when you want a cold dessert with a fuller coconut base. Serve it in bowls or pair it with homemade cones for a slower summer dessert.
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Eggnog Popsicles
Using eggs, heavy cream, allulose sweetener, and vanilla extract, Eggnog Popsicles make 12 frozen pops with 15 minutes of prep and about 2 hours of freezing time. The mixture is whipped in separate parts before being folded together and poured into molds. Cinnamon, nutmeg, pumpkin spice, gingerbread spices, or cloves can be added for a stronger seasonal flavor. These lean more holiday than poolside, but they still work when you want a creamy frozen pop with a spiced twist.
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Cream Cheese Fat Bombs
Made with butter, coconut oil, cream cheese, lemon juice and zest, sweetener, and optional natural coloring, Cream Cheese Fat Bombs set in the freezer in 1 hour and 15 minutes total. The recipe makes 20 bite-sized pieces and uses a hand blender to bring everything into a smooth mixture before molding. They are richer than a fruit pop, so a small piece goes far. Keep them frozen for quick bites when you want something cold, creamy, and easy to portion.
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Skyr Popsicles
Whisked from Skyr yogurt, heavy cream, and sweetener, Skyr Popsicles make 10 smaller pops with 10 minutes of prep, 5 minutes of cooking for the coating, and 6 hours of freezing time. The optional chocolate shell uses sugar-free chocolate and coconut oil. The base stays simple, while the coating gives it more of a freezer-dessert feel. These work well when you want a cold handheld treat that leans creamy instead of fruity.
Get the Recipe: Skyr Popsicles