Chilled summer desserts for kids offer a delightful way to beat the heat. Popular options include fruity ice pops, chocolate banana bites, and yogurt parfaits. Watermelon sorbet and coconut cream pie cups are invigorating treats, while tropical smoothie bowls and mini ice cream sandwiches provide fun customization. Strawberry shortcake cups and no-bake chocolate cheesecake round out the list. These desserts are engaging to make and perfect for summer. Discover how to prepare these treats and more.
Fruity Ice Pops
Fruity ice pops are a delightful and invigorating summer treat perfect for kids of all ages.
These colorful frozen snacks are not only fun to eat but also a great way to incorporate healthier fruits into your child’s diet. The preparation time is a breeze, taking around 15 minutes to blend everything together, plus a few hours of freezing. It’s a perfect activity you can do with your kids while keeping them cool during the hot summer days!
Ingredients:
- 2 cups fresh fruit (such as strawberries, bananas, mangoes, or peaches)
- 1 cup fruit juice (like orange, apple, or coconut water)
- 2 tablespoons honey or maple syrup (optional, for added sweetness)
- 1 tablespoon fresh lemon or lime juice (optional, for a bit of tang)
- Popsicle molds and sticks
Cooking Steps:
- Prepare the Fruits: Wash and chop the fresh fruit into small pieces. If using bananas or mangoes, peel and slice them accordingly.
- Blend: In a blender, combine the chopped fruits, fruit juice, honey (if desired), and lemon or lime juice. Blend until the mixture is smooth but still has some small fruit chunks for texture.
- Pour: Carefully pour the blended mixture into the popsicle molds, filling them about three-quarters full to allow for expansion as they freeze.
- Insert Sticks: If your molds have slots for sticks, insert them now. Otherwise, you can freeze the pops for about an hour and then insert the sticks once they are slightly firm.
- Freeze: Place the molds in the freezer for at least 4 hours or until solid.
- Remove from Molds: To release the ice pops, run warm water over the outside of the molds for a few seconds to help loosen them. Gently pull on the sticks to remove the pops.
Variations and Tips:
- Layered Pops: Create a layered effect by blending different fruits separately and pouring them into the molds in layers. Allow the first layer to freeze before adding the next.
- Swirl it Up: Mix in a little yogurt with your fruit blend for a creamy version or swirl some yogurt into the fruit mixture in the molds for a fun design.
- Add-ins: Consider adding small pieces of fruit, coconut flakes, or even mini chocolate chips for extra texture and surprise in each bite.
- Dairy-Free Option: Use coconut milk or almond milk instead of fruit juice for a creamy, tropical flavor.
- Storage: If you’ve got leftovers, wrap the pops individually in plastic wrap and keep them in a zip-top bag in the freezer for up to 2 months.
Enjoy your fruity ice pops!
Chocolate Banana Bites
Chocolate Banana Bites are a delicious and easy-to-make summer treat that kids absolutely love! These delectable bites combine the natural sweetness of ripe bananas with rich chocolate, making them a perfect snack for hot days.
They are not only quick to prepare, taking about 15 minutes of active time, but they also offer a fun way for kids to enjoy fruit in a unique and exciting way. Ideal for birthday parties, playdates, or simply a rejuvenating treat at home, these bites will surely delight young taste buds.
Ingredients:
- 2 ripe bananas
- 1 cup semisweet or dark chocolate chips
- 1 tablespoon coconut oil (optional)
- Toppings of choice (sprinkles, crushed nuts, or shredded coconut)
Cooking Steps:
- Begin by peeling the bananas and slicing them into 1-inch thick rounds. Set them aside on a plate.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Heat in the microwave in 30-second intervals, stirring between each interval until the chocolate is fully melted and smooth.
- Once the chocolate is melted, dip each banana slice into the chocolate, allowing the excess chocolate to drip off before placing it back on the plate.
- Before the chocolate sets, sprinkle your chosen toppings over the chocolate-covered banana slices.
- Place the plate in the freezer for about 1 hour or until the chocolate has completely hardened.
- Enjoy your Chocolate Banana Bites straight from the freezer or store them in an airtight container in the freezer for up to a week.
Variations and Tips:
- For a delightful twist, consider using white chocolate or making a mix of dark and white chocolate coatings.
- Try adding a crunch by rolling the banana slices in crushed graham crackers or pretzels before freezing.
- Experiment with different toppings like mini marshmallows, or drizzle with peanut butter for an extra flavor boost.
- If you want to make these bites even healthier, consider using yogurt instead of chocolate for a yogurt-covered banana snack. Just dip the slices in yogurt and freeze!
Yogurt Parfaits
Yogurt parfaits are a delightful and nutritious chilled dessert that kids will love! Perfect for hot summer days, these layered treats combine creamy yogurt, fresh fruits, and crunchy granola.
They can be made in just about 10 minutes, making them an ideal choice for busy parents looking to whip up something healthy and satisfying for their little ones. Not only are they visually appealing, but they also provide a good balance of protein, vitamins, and fiber for growing kids.
Ingredients:
- 2 cups of yogurt (plain or flavored)
- 1 cup of granola
- 2 cups of mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon of honey or maple syrup (optional)
- Fresh mint leaves (for garnish, optional)
Instructions:
- In a medium-sized bowl, if using plain yogurt, mix in honey or maple syrup to add sweetness. Stir until well combined.
- Take four clear cups or bowls to assemble your parfaits.
- Start by spooning a layer of yogurt into the bottom of each cup (about 1/4 cup).
- Next, add a layer of granola (about 2 tablespoons) on top of the yogurt.
- Follow with a layer of mixed berries (about 1/2 cup), arranging them nicely for a colorful display.
- Repeat the layers until you have filled the cups, finishing with a layer of yogurt on top.
- For an extra touch, sprinkle a little more granola and some berries on the top layer.
- Garnish with fresh mint leaves if desired. Serve immediately, or refrigerate for up to 30 minutes before serving.
Variations and Tips:
- Experiment with different types of yogurt such as Greek, coconut, or almond yogurt for varied flavors and textures.
- Swap the berries for other seasonal fruits like peaches, mangoes, or bananas depending on your child’s preference.
- For added crunch, consider adding nuts or seeds in place of, or in addition to, granola.
- If preparing for a party, consider making a yogurt parfait station where kids can build their own parfaits with a variety of toppings.
Watermelon Sorbet
Watermelon sorbet is a delightful frozen treat that kids and adults alike will love, especially during the hot summer months. This simple and invigorating dessert is perfect for children’s gatherings, barbecues, or simply to cool off on a sunny day.
With a preparation time of just 15 minutes and a freezing time of about 4 hours, this fruity sorbet is a fun and healthy way to enjoy watermelon.
Ingredients:
- 4 cups of ripe watermelon, seedless and cubed
- ¼ cup of sugar (adjust based on sweetness preference)
- 1 tablespoon of fresh lime juice
- A pinch of salt
Cooking Steps:
- Start by placing the watermelon cubes in a blender or food processor. Blend until you have a smooth puree.
- Add sugar, fresh lime juice, and a pinch of salt to the watermelon puree. Blend again until everything is well combined.
- Taste the mixture; if it needs more sweetness, add additional sugar and blend again to incorporate.
- Pour the watermelon mixture into a shallow container and cover it with a lid or plastic wrap.
- Place the container in the freezer and let it chill for about 4 hours, or until it is firm.
- Once frozen, remove the watermelon sorbet from the freezer and let it sit at room temperature for about 5 minutes for easier scooping.
- Use an ice cream scoop to serve the sorbet into bowls or cups and enjoy!
Variations and Tips:
- For a fun twist, try adding mint leaves or basil to the watermelon puree before blending for an invigorating herbal note.
- Consider mixing in some other fruits like strawberries or blueberries for additional flavor and color.
- If you don’t have fresh watermelon, you can use frozen watermelon chunks; just let them thaw slightly before blending.
- Serve the watermelon sorbet in hollowed-out watermelon halves for an eye-catching presentation at parties.
- To make it creamier, you can blend in a cup of coconut milk or yogurt before freezing.
Coconut Cream Pie Cups
Coconut Cream Pie Cups are a delightful, no-bake dessert that captures the classic flavors of coconut cream pie in a fun and kid-friendly presentation.
These individual cups are perfect for summer gatherings, birthday parties, or a special treat for kids of all ages.
With a prep time of just 20 minutes and a chilling time of about 2 hours, they are simple to make and can be prepared ahead of time, allowing for stress-free entertaining.
Ingredients:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 cups sweetened shredded coconut
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping, thawed
- 1 cup coconut milk
- 1 (3.5-ounce) package instant coconut pudding mix
- Fresh coconut or additional whipped topping for garnish (optional)
Instructions:
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated with the butter.
- Spoon about 2 tablespoons of the graham cracker mixture into the bottom of each serving cup and press down to form a crust.
- In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined.
- Gently fold in the whipped topping until the mixture is fluffy.
- In another bowl, whisk together the coconut milk and instant coconut pudding mix until smooth. Let it sit for a couple of minutes to thicken.
- Once the pudding has thickened, fold it into the cream cheese mixture until well combined.
- Spoon the coconut cream filling into each prepared cup, layering it on top of the graham cracker crust.
- Sprinkle the sweetened shredded coconut on top of each cup and refrigerate for at least 2 hours to allow the flavors to meld and the cups to set.
- Before serving, garnish with fresh coconut or additional whipped topping if desired.
Variations and Tips:
- For a chocolate twist, add a layer of chocolate pudding before the coconut cream layer.
- You can substitute the graham cracker crust with crushed Oreos for a different flavor base.
- To make it more tropical, add diced pineapple or mango as a layer between the crust and the coconut cream filling.
- Make sure to use full-fat coconut milk for a richer taste, but light versions can also work for a lighter option.
- These cups can be prepared one day in advance, making them great for busy summer days!
Frozen Berry Yogurt Bark
Frozen Berry Yogurt Bark is a delightful and invigorating dessert that’s perfect for kids during the hot summer months. This simple, no-bake treat is healthy, packed with fruity flavors, and provides a fun way for kids to enjoy yogurt and berries.
Preparation time is about 10 minutes, plus an additional 2 hours for freezing, making it an easy and quick recipe to whip up for snack time or as an after-dinner treat.
Ingredients:
- 2 cups Greek yogurt (plain or flavored)
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- 1 cup mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1/4 cup granola (optional, for added crunch)
Instructions:
- Prepare the Yogurt Mixture: In a bowl, mix the Greek yogurt with honey or maple syrup if you prefer a sweeter taste.
- Line the Baking Sheet: Place a piece of parchment paper on a baking sheet, ensuring it covers the bottom evenly.
- Spread the Yogurt: Pour the yogurt mixture onto the lined baking sheet and spread it out evenly with a spatula, about 1/2 inch thick.
- Add Berries: Sprinkle the mixed berries over the yogurt layer, pressing them lightly into the mixture.
- Add Optional Toppings: If desired, sprinkle granola on top for extra texture.
- Freeze: Place the baking sheet in the freezer for at least 2 hours or until the yogurt is completely frozen.
- Break into Pieces: Once frozen, remove from the freezer and peel off the parchment paper. Break the yogurt bark into pieces and enjoy!
Variations and Tips:
- Fruit Variations: Substitute the mixed berries with your favorite fruits like mangoes, bananas, or peaches for a different flavor profile.
- Add Nuts: For a more protein-packed snack, sprinkle some chopped nuts over the yogurt mixture.
- Chocolate Drizzle: Melt some dark or milk chocolate and drizzle on top before freezing for a chocolatey treat.
- Storage: Keep any leftover bark in an airtight container in the freezer for up to one month. Just remember to separate the pieces with parchment paper to avoid sticking.
- Make it Fun: Let kids help in the kitchen by allowing them to add their favorite toppings, making it a fun family activity!
Peach and Cream Tartlets
Peach and cream tartlets are a delightful and invigorating dessert that is perfect for summer gatherings, especially for kids who love the sweet and juicy flavor of peaches combined with rich, creamy filling.
These mini tarts are not only adorable but also easy to handle, making them an ideal choice for children’s parties or playdates.
With a preparation time of about 30 minutes and an additional chilling time of 1 hour, these tartlets can be whipped up quickly and enjoyed chilled on hot days.
Ingredients:
- 1 package of pre-made tartlet shells
- 2 ripe peaches, thinly sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Fresh mint leaves for garnish (optional)
Instructions:
- Prepare the Cream: In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture with a hand mixer or stand mixer until soft peaks form.
- Add Lemon Juice: Gently fold in the lemon juice to the whipped cream mixture until well incorporated.
- Fill the Tartlet Shells: Spoon the whipped cream filling into each tartlet shell, filling them just above the edge.
- Top with Peaches: Arrange the peach slices on top of the cream filling in a decorative pattern.
- Chill the Tartlets: Place the filled tartlets in the refrigerator for at least 1 hour to let the flavors meld and to serve them chilled.
- Serve: Garnish with fresh mint leaves if desired, and enjoy these invigorating desserts!
Variations and Tips:
- Fruit Variations: You can substitute peaches with other fruits like strawberries, blueberries, or raspberries for a mix and match of flavors.
- Add Nuts: For extra crunch, sprinkle some slivered almonds or crushed pistachios on top before serving.
- Gluten-free Option: Use gluten-free tartlet shells for a gluten-friendly version of this dessert.
- Sweetness Adjustment: Adjust the amount of powdered sugar in the cream filling based on your child’s taste preference—less for a not-so-sweet option.
- Make-Ahead: You can prepare the cream filling and tartlet shells a day in advance; just assemble with peaches right before serving for the best texture.
Tropical Smoothie Bowls
Tropical smoothie bowls are a delightful and vibrant dish perfect for kids during the hot summer months. These bowls are made from a blend of frozen fruits and creamy yogurt, resulting in a thick smoothie that can be topped with colorful fruits, nuts, and seeds.
They’re aesthetically pleasing and provide a fun way for kids to enjoy nutritious ingredients. The preparation time is quick, taking about 10 minutes, making it ideal for a breakfast, snack, or dessert option that’ll keep little ones cool and satisfied.
Ingredients:
- 2 cups frozen mango chunks
- 1 banana, sliced
- 1 cup coconut yogurt (or regular yogurt)
- 1/2 cup coconut water (or regular milk)
- Toppings (choose your favorites):
- Sliced strawberries
- Blueberries
- Chia seeds
- Granola
- Toasted coconut flakes
- Fresh mint leaves
Instructions:
- In a blender, combine the frozen mango chunks, banana, coconut yogurt, and coconut water. Blend on high until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a little more coconut water until you reach your desired consistency.
- Once blended, scoop the smoothie mixture into bowls.
- Allow the kids to customize their smoothie bowls by adding their choice of toppings. Encourage them to create fun patterns or designs with the fruits, seeds, and granola.
Variations and Tips:
- Add Protein: For an extra boost, consider adding a scoop of protein powder or a spoonful of nut butter into the blender.
- Different Fruits: Experiment with other frozen fruits such as pineapple, mixed berries, or peaches to create different flavor profiles.
- Dairy-Free Option: Use almond yogurt or any other plant-based yogurt alternative to keep it dairy-free.
- Get Creative with Toppings: Kids will have fun making their own combinations. Set up a topping bar and let them choose their favorites.
- Make Ahead: Prep the smoothie base in advance and keep it in the freezer; when ready to serve, just let it sit out for a few minutes before blending again, so it softens slightly.
- Involve the Kids: Let the kids help with the blending and the topping choices to encourage healthy eating habits.
Mini Ice Cream Sandwiches
Mini Ice Cream Sandwiches are the ultimate chilled dessert for kids during those hot summer days! This fun and easy treat features creamy ice cream tucked between two soft cookies—a combination that is sure to delight children of all ages.
With a preparation time of just 15 minutes, plus a few hours for freezing, these mini ice cream sandwiches are perfect for birthday parties, backyard barbecues, or just a special after-school snack.
Ingredients:
- 1 cup of cookie dough (store-bought or homemade)
- 2 cups of ice cream (any flavor)
- Optional: sprinkles, mini chocolate chips, or crushed nuts for rolling
- Parchment paper
Instructions:
- Preheat Oven: If you’re baking cookies from scratch, preheat your oven to 350°F (175°C).
- Bake Cookies: Scoop small balls of cookie dough (about 1 tablespoon each) onto a baking sheet lined with parchment paper. Flatten them slightly to form mini cookies. Bake in the preheated oven for 8-10 minutes, or until the edges are golden. Remove from the oven and let cool completely.
- Assemble Sandwiches: Once the cookies are cool, take one cookie and place a scoop of ice cream in the center. Top with another cookie, pressing gently to create a sandwich. Repeat this process until all cookies are paired with ice cream.
- Freeze: Place the assembled mini sandwiches on a baking sheet lined with parchment paper. Cover with plastic wrap and freeze for about 2 hours to set.
- Roll in Toppings (Optional): If you like, roll the edges of the sandwiches in sprinkles, mini chocolate chips, or crushed nuts once they are frozen.
- Serve: Remove from the freezer, let thaw for a couple of minutes, and enjoy your delicious mini ice cream sandwiches!
Variations:
- Cookie Choices: Experiment with different cookie flavors such as chocolate chip, oatmeal, or peanut butter.
- Ice Cream Flavors: Try using different ice cream flavors like strawberry, mint chocolate chip, or even yogurt for a healthier option.
- Add-Ins: Add fruit slices like strawberries or bananas for a fruity twist.
Tips:
- For a one-of-a-kind crunch, try adding crushed cookies or cereals to the ice cream mixture before freezing.
- To make the process quicker, you can use store-bought cookies.
- You can also prepare the sandwiches ahead of time and keep them in the freezer for a quick treat when needed.
Enjoy creating and sharing these delightful Mini Ice Cream Sandwiches with your kids!
Strawberry Shortcake Cups
Strawberry Shortcake Cups are a fun and delightful twist on the classic strawberry shortcake, making them a perfect chilled dessert for kids during the warm summer months. With layers of fluffy whipped cream, sweet strawberries, and crumbly cake all served in convenient cups, they are not only delicious but also easy to eat and handle.
This recipe takes about 20 minutes to prepare and is a fantastic way to involve kids in the kitchen, as they can personalize their cups with toppings!
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 package of shortcake cups or sponge cake slices
- Optional: additional toppings such as chocolate chips, sprinkles, or mini marshmallows
Cooking Steps
- Prepare the Strawberries: In a medium bowl, combine the sliced strawberries and granulated sugar. Mix well and let them sit for about 10 minutes to macerate (this helps draw out the juices and sweetens the strawberries).
- Whip the Cream: In a separate bowl, use an electric mixer to whip the heavy cream until soft peaks form. Add in the powdered sugar and vanilla extract, then continue to whip until stiff peaks are achieved.
- Assemble the Cups: Start by placing a layer of shortcake at the bottom of each serving cup. Spoon a layer of macerated strawberries over the cake, followed by a generous dollop of whipped cream.
- Repeat the Layers: Repeat the layers of cake, strawberries, and whipped cream until the cups are filled, ending with a layer of whipped cream on top.
- Garnish: Add any desired toppings, such as extra strawberries, chocolate chips, or sprinkles for a fun touch.
- Chill and Serve: Place the assembled cups in the refrigerator for 30 minutes to chill before serving, allowing all the flavors to meld together.
Variations and Tips
- Gluten-Free Option: Substitute the shortcake cups with gluten-free sponge cake or angel food cake.
- Fruit Alternatives: You can switch out strawberries for other berries like blueberries or raspberries, or even a combination for a mixed berry cup.
- Extra Creaminess: For added richness, mix in some cream cheese with the whipped cream before whipping it.
- Involvement: Let the kids choose their toppings and let them layer their cups for a fun and customizable treat!
- Make Ahead: You can prepare the components (strawberries and whipped cream) a few hours in advance and assemble them just before serving to keep the cupcakes fresh.
Enjoy these invigorating Strawberry Shortcake Cups on a sunny day, providing a sweet end to any summer meal!
No-Bake Chocolate Cheesecake
No-Bake Chocolate Cheesecake is a delightful and easy dessert that’s perfect for kids during the hot summer months. This creamy and rich treat requires no oven, making it a fantastic option for parents looking to whip up something special without heating up the kitchen.
With a preparation time of just 20 minutes and a chilling period of a few hours, this cheesecake is both simple and quick, leaving plenty of time for outdoor activities!
Ingredients:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup cocoa powder
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Chocolate shavings or sprinkles for garnish (optional)
Instructions:
- In a medium bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar, cocoa powder, and vanilla extract, and continue to beat until fully combined and smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the chocolate cream cheese mixture until well incorporated and fluffy.
- Pour the chocolate cheesecake filling over the chilled crust, spreading it evenly.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Once set, carefully remove the cheesecake from the springform pan. Garnish with chocolate shavings or sprinkles if desired. Slice and serve chilled.
Variations and Tips:
- Flavor Variations: Substitute the cocoa powder with peanut butter for a chocolate-peanut butter cheesecake or use white chocolate for a creamy white chocolate version.
- Add-Ins: Mix in chocolate chips or crushed candies into the cheesecake mixture for added texture.
- Serving Suggestions: Serve with fresh berries or a drizzle of chocolate sauce for an extra treat.
- Make it Fun: Let kids help with mixing and decorating to make it a fun kitchen activity!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
