The 100+ Best Summer Desserts You’re Not Making Yet

From the Recipe Creator: When I decided to try making sherbet, which is one of my favorites, blackberries were in season in my mom's garden. I love the flavor of daiquiris, and lime and rum blend with the juicy blackberries! —Shelly L. Bevington, Hermiston, Oregon

From the Recipe Creator: Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness. —Marilyn Blankschien, Clintonville, Wisconsin

From the Recipe Creator: This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! —Raymonde Bourgeois, Swastika, Ontario

From the Recipe Creator: My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is a tribute to her. —Kristin Bowers, Rancho Palos Verdes, California

From the Recipe Creator: These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. —Gloria Bradley, Naperville, Illinois

From the Recipe Creator: The sound of the ice cream truck has even my husband running out to the curb with money in hand. Our neighborhood has a big potluck on the Fourth of July, so I decided to make cookies that resemble Bomb Pops. These were a big hit! —Darlene Brenden, Salem, Oregon

From the Recipe Creator: Quick and easy, this refreshing, make-ahead freezer dessert is perfect for using up those fresh summer berries. Filled to the brim with cream for a smooth texture, you'll find soft graham crackers and sweet strawberries layered inside. Top the cake with sliced strawberries for a beautiful finish. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. —Jane Pearcy, Verona, Wisconsin

From the Recipe Creator: This no-bake dessert is guaranteed to cool you off in the summer heat. I really enjoy the texture—rich and creamy Panna Cotta balanced by the sweet and pulpy texture of the peach puree. —Andrea Campbell, Los Angeles, California. Looking for more? Check out our collection of easy summer desserts.

From the Recipe Creator: When my daughter’s friends come over for lunch, she treats them to her tropical parfaits made with brown rice and coconut milk. They’re fresh, creamy and comforting. —Suzanne Clark, Phoenix, Arizona

From the Recipe Creator: If you've never grilled fruit like this before, you're in for a real treat! I love the idea of cooking everything from appetizers to desserts on the grill. This grilled honeydew recipe is sweet and really light. —Jacqui Correa, Landing, New Jersey

From the Recipe Creator: My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota

From the Recipe Creator: These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That’s jackpot at our house. —Nancy Dentler, Greensboro, North Carolina

From the Recipe Creator: I received this recipe for lemon shortbread cookies from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! —Lorie Miner, Kamas, Utah

From the Recipe Creator: The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. —Andrea Barlow, Hot Springs, Arkansas

From the Recipe Creator: Cheesecake is my mom's favorite dessert. I made this especially for her on Mother's Day to thank her for being such an awesome mom. Decorate to your own taste! —Elizabeth Ding, El Cerrito, California

From the Recipe Creator: This is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida

From the Recipe Creator: This lemon chiffon pie is so easy to make, you can put it together in no time at all. And it’s impressive enough to share with guests! —Taste Recipes Test Kitchen

From the Recipe Creator: I’ve spent a few years perfecting this recipe to get the cookie soft and full of flavor and to balance the marshmallow and chocolate without overpowering the cookie. I think I finally got it where I want it! —Lynsay Benson, Minnetonka, Minnesota

From the Recipe Creator: This fresh, luscious tart makes me happy!—Jami Geittmann, Art Director, Taste Recipes Magazine

From the Recipe Creator: Citrus trees grow abundantly in California, and I’m always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California

From the Recipe Creator: Who doesn't love a frozen margarita? This creamy frozen mousse combines ready-to-drink margarita mix and whipped topping (you could use this whipped topping substitute instead). It's easy to put together and the freezer does all the work. Garnish with additional crushed pretzels and kosher salt to enhance the sweet and salty flavor. —Debbie Glasscock, Conway, Arkansas

From the Recipe Creator: I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! —Shannon Dobos, Calgary, Alberta

From the Recipe Creator: When I got my ice cream maker, a friend shared her dreamy freezy cheesecake recipe. For guests, I scoop this into tart shells. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. —Bonnie Hawkins, Elkhorn, Wisconsin

From the Recipe Creator: "When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." —Diana Leskauskas, Chatham, New Jersey

From the Recipe Creator: If you didn’t think watermelon and cilantro could go together in a dessert, this recipe will be a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro on top for extra flair. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: This smooth and creamy cheesecake-like treat is light, sweet and pretty, too. Convenience products make it quick and easy to prepare. “My husband also likes this dessert when I substitute blueberry pie filling,” notes Lanae Powell of McPherson, Kansas.

From the Recipe Creator: This terrine can be made ahead of time and stored in the freezer. When served, it cuts easily, revealing the lovely layers of banana, peanut butter and chocolate. —Jennifer Jackson, Keller, Texas

From the Recipe Creator: All the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas

From the Recipe Creator: This sweet and creamy no-churn ice cream features a fresh blueberry jam swirl and graham cracker pieces. You can use raspberries instead of the blueberries for a different berry flavor. —Heather King, Frostburg, Maryland

From the Recipe Creator: Everyone loves a peach blueberry cobbler. This one is the perfect, scrumptious treat! If you're taking it to a party, you might want to make another one for yourself. There won't be leftovers! —Laura Jansen, Battle Creek, Michigan

From the Recipe Creator: Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: This truffle recipe was created from ripe bananas and my imagination, and the outcome blew my family and friends away! I don’t particularly like bananas, but I could eat these truffles all day long. —Michele Lassuy, Orlando, Florida

From the Recipe Creator: My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

From the Recipe Creator: This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the cake. If it breaks while you're transferring it to the serving plate, just push the pieces back together, pressing gently. —Stella Ohanian, Porter Ranch, California

From the Recipe Creator: My husband absolutely loves ice cream sandwiches and snickerdoodles, so I combined them into one fun treat. Here’s how we build this cool dessert. —Heather Pilon, Winslow, Maine

From the Recipe Creator: As the name implies, this is a recipe that is rich and delicious. Since you can use either fresh or frozen blueberries, you can make this easy blueberry cobbler year-round. —Marjorie Green, South Haven, Michigan

From the Recipe Creator: This luscious lemon poppy seed cake recipe uses cake mix and pudding mix for an easy dessert highlighting the classic flavor combination. —Betty Bjarnason, Egbert, ON

From the Recipe Creator: Four generations of home cooks have shared our crunchy ice cream bars. If you love almonds like my family does, double the butter and almonds and save half to sprinkle on top. —Angie Ricklefs, Sioux City, Iowa

From the Recipe Creator: These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah

From the Recipe Creator: With apples, cherries and blueberries, this patriotic slab pie even tastes American. If the day doesn't call for stars and stripes, feel free to use any shaped cookie cutters you like for this awe-inspiring potluck dessert. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: With just 31 calories and less than 1 tsp. sugar per serving, these lemon ice pops are one refreshing and light summer dessert everyone can find room for! —Aysha Schurman, Ammon, Idaho

From the Recipe Creator: Warm weather days require ice cream! However, dealing with dairy intolerances can be tricky. This dairy-free recipe is a favorite at our house, especially with kids! —Courtney Stultz, Weir, Kansas

From the Recipe Creator: For a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: Several years ago I came upon a little neighborhood restaurant making the most incredible Turkish food I'd ever seen or tasted. I was completely blown away by the dessert and had to learn how to make it. —Jodi Taffel, Altadena, California

From the Recipe Creator: I'd like to say this dish was a brilliant idea that came from expert planning. But the truth is that between the quickly ripening fruit on my counter and the 100-degree heat, it pretty much invented itself! Very ripe fruit eliminates the need for added sugar. —Jodi Taffel, Altadena, California

From the Recipe Creator: Pair this rich and creamy ice cream with a cup of hot or iced coffee. It's mildly sweet with a hint of paprika. —Taste Recipes Test Kitchen

From the Recipe Creator: Try this sweet-savory ice cream with a glass of Prosecco or other sweet sparkling white wine. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: There's plenty of sake flavor in this rich ice cream studded with peppercorns. You'll get an interesting pop of heat with every bite. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: There's no easier way to get that s'mores goodness in your kitchen. Mix these cookies together and chill till you're ready to share. —Taste Recipes Test Kitchen

From the Recipe Creator: A little bit sweet, a little bit tart and topped off with golden sugar-kissed biscuits, this cobbler is summer perfection. —Taste Recipes Test Kitchen

From the Recipe Creator: This cake has a great homemade flavor and tender crumb. Be sure to pile on the buttery frosting, which adds a burst of vanilla. —Taste Recipes Test Kitchen

From the Recipe Creator: My kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. — Margarita Torres, Bayamon, Puerto Rico

From the Recipe Creator: Use this basic sugar cookie recipe to make the perfect poolside treat. Kids (and adults) won't be able to get enough. —Coleen Walter, Bancroft, Michigan

From the Recipe Creator: Make this Mexican restaurant-style dessert at home! Drizzle hot fudge or caramel on top of this crunchy, creamy frozen treat. —Ronda Weirich, Plains, Kansas

From the Recipe Creator: This dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah

From the Recipe Creator: A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month—just be sure to wrap tightly. —Judy Wilson, Sun City West, Arizona

From the Recipe Creator: Alabama has some tasty fresh berries. Several decades ago, my mama was going to pick blackberries to make a cobbler, but she went to the hospital to have me instead! This wonderful dessert is her mama’s recipe. —Lisa Allen, Joppa, Alabama

From the Recipe Creator: Easily impress your guests with this quick dessert. You'll receive rave reviews! —Peg Atzen, Hackensack, Minnesota

From the Recipe Creator: This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. —Rebecca Baird, Salt Lake City, Utah

From the Recipe Creator: These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. —Vicki Raatz, Waterloo, Wisconsin

From the Recipe Creator: You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. Fresh raspberries or blackberries can be substituted for the strawberries if you prefer. If your berries are tart, add a touch more sugar or honey. —Shelly Bevington, Hermiston, Oregon

From the Recipe Creator: We save our forks after dinner so we can enjoy this yummy old-fashioned peach crumble dessert. It’s delicious, so easy to make and wonderful with ice cream. —Nancy Horsburgh, Everett, Ontario

From the Recipe Creator: Our state grows excellent peaches, and this is one recipe I’m quick to pull out when they are in season. It’s a tender, moist peach pound cake that receives rave reviews wherever I take it. —Betty Jean Gosnell, Inman, South Carolina

From the Recipe Creator: No matter the season, this dump cake recipe is wonderful! It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Josephine, Texas

From the Recipe Creator: Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. —Terri Kirschner, Carlisle, Indiana

From the Recipe Creator: This creamy, luscious ice cream will remind you of the signature treat served at church ice cream socials. What dessert could be better? —Esther Johnson, Merrill, Wisconsin—Esther Johnson, Merrill, Wisconsin

From the Recipe Creator: Here's a fun twist on watermelon. It's so refreshing on a summer day, and you don't have to worry about seeds while you're enjoying it. —Kaaren Jurack, Manassas, Virginia

From the Recipe Creator: These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick

From the Recipe Creator: This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina

From the Recipe Creator: I love tiramisu, and I wanted to make one with summer flavors. I substituted Grand Marnier and Malibu rum for the usual coffee liqueur, giving the traditional dessert a tropical twist. —Carla Mendres, Winnipeg, Manitoba

From the Recipe Creator: I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin

From the Recipe Creator: This delicious sweet-tart lemon ice is a perfectly refreshing way to end a summer meal, or any meal, for that matter. —Concetta Maranto Skenfield, Bakersfield, California

From the Recipe Creator: Whip up this simple chocolaty pie the day before and you’ll feel just like a champ when you serve it on party day. —Addrenne Roth, Donna, Texas

From the Recipe Creator: I love grilled pineapple. This recipe combines the fruit's natural sweetness with the tart and spicy flavors of lime and chili powder. It's great for dessert and even as a side dish with ham or pork chops. —Geraldine Saucier, Albuquerque, New Mexico

From the Recipe Creator: Mmm—this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. —Lyin Schramm, Berwick, Maine

From the Recipe Creator: We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. —Taste Recipes Test Kitchen

From the Recipe Creator: These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. —Taste Recipes Test Kitchen

From the Recipe Creator: One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington

From the Recipe Creator: My kids love to take these for treats everywhere. That's lucky for me since they are so easy to make. Beside the sprinkles, try mini candies for toppings.—Ronda Weirich, Plains, Kansas

From the Recipe Creator: This icebox cake has all the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia

From the Recipe Creator: The curry and coconut flavors are subtle, allowing the flavor of pandan leaves to shine. Pandan is a tropical plant that grows in Southeast Asia with a naturally sweet, bright flavor. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: These fun cupcakes take a favorite Arnold Palmer recipe and turn it into dessert. Add a slice of lemon on top for a puckery finish. —Jessee Arriaga, Reno, Nevada

From the Recipe Creator: This chocolate frozen dessert is the perfect summer treat! Invite your kids into the kitchen to help you stir the pudding. —Ruth Ann Stelfox, Raymond, Alberta

From the Recipe Creator: My mom often made pineapple upside down cake, but I prefer something creamier. This recipe looks just like her cake, but gets even tastier as pineapple upside down cheesecake. —Marilyn McGinnis, Citrus Heights, California

From the Recipe Creator: The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick

From the Recipe Creator: I came up with this recipe as a way for my grandkids to enjoy Rice Krispies treats without getting sticky hands. You can also pack the cereal mixture into paper cups and insert a wooden pop stick to create pops. —Mabel Nolan, Vancouver, Washington

From the Recipe Creator: This delightful lemon bar recipe is from my mother’s file. I’ve been serving it for many years. They has a wonderful tangy flavor, and they’re always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona

From the Recipe Creator: Want to sink your teeth into s’mores all year long? Here’s the answer! Just combine marshmallow creme, chocolate and graham crackers for an awesome bite.—Stephanie Tewell, Elizabeth, Illinois

From the Recipe Creator: This was my grandmother’s favorite recipe to make when they had bushels of peaches. Now I love to bake it whenever I can for my family and friends. —Mary Ann Dell of Phoenixville, Pennsylvania

From the Recipe Creator: I created this tart for my kids, who love having s'mores on the fire pit. It’s truly indulgent. We simply can't get enough of the billowy marshmallow topping. —Dina Crowell, Fredericksburg, Virginia

From the Recipe Creator: Three simple ingredients mixed together and spread into a graham cracker crust make magic while your freezer does all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! —Debbie Glasscock, Conway, Arkansas

From the Recipe Creator: This lemon ricotta cake recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington

From the Recipe Creator: I make this cannoli cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. —Kristen Heigl, Staten Island, New York

From the Recipe Creator: One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine

From the Recipe Creator: Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation. —Ruth Kizer, Oklahoma City, Oklahoma

From the Recipe Creator: My mother's family owned peach orchards in Missouri. I currently live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. —Kim Higginbotham, Knoxville, Tennessee

From the Recipe Creator: With the growing popularity of gourmet coffees, cappuccino and espresso, I’m finding lots of people enjoy these classic Italian lemon biscotti. —Carrie Sherrill, Forestville, Wisconsin

From the Recipe Creator: This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy treat that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Shullsburg, Wisconsin

From the Recipe Creator: What could be better than bananas, cookies and Kahlua? You can adjust this to suit your taste, depending on whether you like a stronger or weaker Kahlua flavor. —Laurie Handlin, Ocean View, Delaware

From the Recipe Creator: Here's a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. —Johnnie McLeod, Bastrop, Louisiana

From the Recipe Creator: Baking soda helps brown these lemon cooler cookies. They’re crisp, lemony shortbread-like goodies! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: You don’t have to bake to serve a wonderful dessert! This icebox cake is made from chocolate wafers and whipping cream. It is so delicious.—Cindy Hawkins, New York, New York

From the Recipe Creator: This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. —Rachel Simoneau, Danbury, Connecticut

From the Recipe Creator: I blend cream cheese, sweetened condensed milk and whipped topping into instant pudding then layer it with vanilla wafers and sliced bananas. Served in a pretty glass bowl, this banana pudding with cream cheese makes for a fancy yet fuss-free dessert. —Edna Perry, Rice, Texas

From the Recipe Creator: Ricotta is one of my family's favorite ingredients. I made up the cannoli filling and broke up some ice cream waffle shells to use as "chips and dip"—it was an instant hit! It's also good served slightly warm. —Ann Marie Eberhart, Gig Harbor, Washington