The summer's heat is surely terrible, and what could be better than a cool, easy-to-make summer dessert?
These summer dessert recipes aren't simply about ice cream (although that is what you will also find here). Sorbets, refreshing pie, and margarita mousse are among the summer sweets that are easy to prepare ahead of time and grab-and-go. These simple delights are ideal for the summer months.
Why not try some of these easy summer treats that you can make ahead of time and freeze for later? These are for you, sugar addicts!
- 100g coconut sugar
- 50g rice malt syrup
- 50g cocoa
- 1 x 270ml tin coconut cream
- 700-800g ice, or frozen brewed Crio Brü
- 1 egg white (optional)
- Cacao nibs garnish
- Place sugar, syrup and cocoa into the Thermomix bowl and cook 3 min/50°C/speed 3. Cool completely.
- Add coconut cream and 350g ice and blend 10 sec/speed 10.
- Add remaining ice and egg white, and, with the aid of the spatula, blend 1 min/speed 9 until well combined. If the mixture is not solid enough to scoop, add more ice, or place into the freezer until it is.
- Serve sprinkled with cacao nibs or freeze until use.
- 1 orange peeled, white pitch removed, sliced into rounds
- 1 tbs caster sugar
- 300g lemon sorbet
- Crumbled store-brought honeycomb, to serve
- ½ cup (60g) pure icing sugar, sifted
- 60g hazelnut meal
- 2 large egg whites
- Pinch of cream of tartar
- 2 tbs caster sugar
- 20g hazelnuts, crushed
- Preheat oven to 180 C. Line a 26 cm square baking tray with baking powder.
- For the dacquoise, combine icing sugar and hazelnut meal in a bowl. In a separate bowl, whisk the egg whites, cream of tartar and 1 tbs caster sugar until soft peaks form. Add remaining 1 tbs caster sugar and whisk until glossy.
- In three batches, gently fold through hazelnut mixture. Spread mixture in an even layer, about 5-10 mm thick, over the lined baking tray and sprinkle with crushed hazelnuts. Bake for 15 min or until golden. Set aside to cool completely.
- To assemble, use an 8.5 cm round biscuit cutter to cut 8 discs of hazelnut dacquoise. Dust orange with caster sugar then, using a kitchen blowtorch, brown until caramelized. Place a scoop of lemon sorbet on top of 4 dacquoise discs. Top with burnt orange slices and finish with a final round of dacquoise to make a sandwich. Sprinkle over honeycomb to serve.
Total time: 55 min – Serves: 10
- 200g granita biscuits
- 1/4 cup (20g) desiccated coconut
- 100g butter, melted
- 397g can Coles Brand sweetenedcondensed milk
- 1 tbsp finely grated lime rind
- 1/2 cup (125ml) lime juice
- 4 Coles Brand Australian free range egg yolks
- Lime zest, to serve
Whipped coconut cream
- 270ml can coconut cream
- 1/2 cup (125ml) thickened cream
- 2 tbsp icing sugar
- Place the can of coconut cream in the fridge overnight to settle.
- Preheat oven to 160C. Grease a 22cm fluted tart pan with removable base. Place the biscuits in a food processor and process until finely crushed. Add coconut and butter and process until combined. Spoon into prepared pan and use the back of a spoon to press the mixture evenly over the base and side of the pan. Place in the fridge for 30 mins to chill.
- Whisk the condensed milk, lime rind, lime juice and egg yolks together in a large bowl. Pour over the biscuit base. Place on a baking tray. Bake for 30 mins or until just set. Set aside for 15 mins to cool slightly then place in the fridge to chill.
- To make the coconut cream, open the can of coconut cream and scoop the firm cream at the top into a bowl. Discard the clear-ish liquid at the bottom of can. Add thickened cream and icing sugar. Use an electric mixer to beat until soft peaks form.
- Place the key lime pie on a serving plate. Spoon the coconut cream over the pie. Sprinkle with lime zest to serve.
Total time: 15 min – Serves: 4
- 1/2 (about 900g) rockmelon, peeled, deseeded, coarsely chopped
- 1 x 200ml btl sparkling wine
- 100g (1/2 cup) caster sugar
- 1 tbsp chopped fresh basil
- Line the base and 2 long sides of a shallow 20 x 30cm (base measurement) metal cake pan with freezer proof paper. Place the rockmelon , wine and sugar in a medium saucepan over medium-high heat. Cook, stirring, for 5 minutes or until the sugar dissolvesAdd. the basil and stir until well combined.
- Place the rockmelon mixture in the bowl of a food processor and process until smooth. Pour into the prepared pan. Cover with foil. Place in the freezer for 2 hours or until icy around the edges. Use a fork to roughly break up the mixture. Cover and place in the freezer for a further 2 hours, using a fork to scrape the mixture into coarse crystals every 30 minutes, or until firm.
- Divide among serving glasses and serve immediately.
Total time: 20 min + freezing – Serves: 6
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup ready-to-drink margarita mix
- 1 tablespoon sugar
- 1-1/2 teaspoons grated lime zest
- 1 tablespoon lime juice
- 5 drops green food coloring, optional
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/3 cup finely crushed pretzels
- 4 teaspoons butter, melted
- 1 tablespoon sugar
- Lime slices
- Combine first five ingredients; mix well. If desired, add green food coloring; fold in thawed whipped topping.
- For pretzel topping, combine pretzels, butter and sugar. Spoon lime mixture into 6 glasses; top each with about 1 tablespoon pretzel topping. Freeze until firm, 4-6 hours. Serve frozen with lime slices.