When summer heat makes a heavy dessert sound like work, something cold and ready from the freezer is much easier to reach for. Drawn from recipes developed over the years, these 9 frozen treats have each been through my kitchen, made their way to the table, and been sampled before earning a place in this collection. You’ll find creamy pops, fruit-based scoops, bite-size fat bombs, coconut ice cream, and sandwich-style treats. Some need only a few minutes of hands-on work, while others are worth planning ahead for.
Cream Cheese Fat Bombs
With cream cheese, butter, coconut oil, lemon juice, zest, and sweetener, Cream Cheese Fat Bombs blend into a smooth mixture that fills 20 small portions. The recipe lists 15 minutes of prep and 1 hour 15 minutes total, including time to firm up. Silicone molds give them their bite-size shape, and optional natural coloring changes the look. Keep them frozen, then let one soften briefly before taking the first bite.
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Eggnog Popsicles
Whipped cream, soft egg whites, and sweetened yolks give Eggnog Popsicles their light, creamy base, with vanilla added for flavor. The recipe recipe uses 3 eggs and 2 cups of heavy cream, makes 12 pops, and lists 2 hours 15 minutes total. Fill the molds carefully because the mixture holds plenty of air. Store the finished pops individually wrapped so a cold single serving is easy to pull from the freezer.
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Frozen Watermelon Dessert
Blended from frozen seedless watermelon and sugar-free condensed milk, Frozen Watermelon Dessert needs only two ingredients for a smooth, scoopable result. Fifteen minutes of prep and about 2 hours in the freezer produce 6 servings. Let stubborn frozen cubes sit for 3 to 4 minutes before blending, then use a deeper container so the edges do not harden too quickly. Add mint at the bowl for a simple finish.
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Skyr Popsicles
Thick Skyr yogurt and whipped heavy cream make Skyr Popsicles a creamy option with a little more body than a fruit ice pop. The recipe lists 10 servings, 10 minutes of prep, 5 minutes of cooking, and 6 hours 15 minutes total. A coating of sugar-free chocolate melted with coconut oil is optional but adds a crisp shell. Run the mold under warm water for a few seconds when it is time to release one.
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Coconut Ice Cream
Coconut milk and whipped cream form the base of Coconut Ice Cream, while sweetener, xanthan gum, and glycerin help with sweetness and texture. The recipe lists 10 minutes total and 8 servings, though the mixture still needs churning or freezer time before it is ready. Use an ice cream machine, or freeze it in a covered container and stir every 20 to 40 minutes. Scoop it into cones or bowls with berries or coconut shreds.
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Mini Popsicles
Small molds turn a whipped mixture of eggs, heavy cream, sweetener, and vanilla into 24 Mini Popsicles. The live recipe lists 15 minutes of hands-on time, while the instructions say the smallest pieces may freeze in about an hour and are safest left overnight. Their compact size makes them easier to finish before they soften in summer heat. Wrap each frozen pop separately when you need more room in the freezer.
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Strawberry and Vanilla Ice Cream
Fresh or frozen strawberries fold into a cooked vanilla custard for Strawberry and Vanilla Ice Cream with fruit in every scoop. The recipe uses heavy cream, eggs, extra yolks, sweetener, xanthan gum, and vanilla, then makes 8 servings after 30 minutes of prep, 5 minutes of cooking, and 5 hours of chilling. Add the berries during the final minutes of churning. Spoon it into chilled bowls when a classic summer scoop sounds right.
Get the Recipe: Strawberry and Vanilla Ice Cream
Avocado Popsicles
Smooth avocado blended with lime juice, sweetener, and unsweetened almond milk gives Avocado Popsicles a creamy green base. The recipe lists 30 minutes and 6 servings, but the instructions also direct an overnight freeze before unmolding. A chocolate coating made with low-carb chocolate and cacao butter can be added after the pops are solid. Set them out only when everyone is ready because the cold coating is at its best straight from the freezer.
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Ice Cream Sandwich
Between homemade wafers, Ice Cream Sandwich layers a vanilla cream filling made from eggs, heavy cream, sweetener, and vanilla. The wafers use egg white, whey protein, almond flour, butter, cream, and xanthan gum, while the full recipe yields 16 portions in 5 hours 35 minutes. Freeze the assembled slab overnight, then let it soften slightly before cutting. Serve the pieces promptly since the airy filling melts quickly once it leaves the freezer.
Get the Recipe: Ice Cream Sandwich