19 Refreshing No-Cook Recipes Salads Ice Cream More

When the heat is on and the last thing you want to do is turn on the stove, these 19 no-cook recipes are here to save the day! From crisp, vibrant salads to creamy, dreamy ice cream (yes, really!), we’ve rounded up the easiest, most refreshing dishes to keep you cool and well-fed all season long. No sweat—just delicious bites ahead. Ready to dig in?

Cucumber and Mint Chilled Salad

This refreshing salad is like a cool breeze on a hot day—crisp cucumbers, bright mint, and a tangy dressing come together in minutes.

Ingredients:

• 2 large English cucumbers, thinly sliced
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup red onion, thinly sliced
• 3 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp extra-virgin olive oil

Instructions:

1. In a large bowl, whisk together the rice vinegar, honey, salt, and black pepper until the honey dissolves.
2. Drizzle in the olive oil while whisking to emulsify the dressing.
3. Add the cucumbers, mint, and red onion to the bowl. Toss gently until evenly coated.
4. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld.

The crunch of the cucumbers paired with the herby mint and sweet-tangy dressing makes this salad irresistibly light yet satisfying.

Tip: For extra freshness, add a handful of halved cherry tomatoes just before serving.

Watermelon Feta Salad with Basil

This refreshing summer salad balances juicy sweetness with creamy saltiness—perfect for backyard BBQs or lazy picnics.

Ingredients:

• 4 cups seedless watermelon, cubed (1-inch pieces)
• 1 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime juice
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, gently toss watermelon cubes with 2 tbsp extra-virgin olive oil and 1 tbsp lime juice until evenly coated.
2. Sprinkle with 1/4 tsp flaky sea salt and 1/4 tsp black pepper, then fold in feta cheese and basil.
3. Let sit for 5 minutes to allow flavors to meld before serving.

The contrast between cool watermelon, tangy feta, and peppery basil makes every bite exciting—no cooking required!

Tip: For extra zing, add a drizzle of balsamic glaze just before serving.

Tomato Mozzarella Caprese Salad

Nothing beats the simplicity of a classic Caprese salad—juicy tomatoes, creamy mozzarella, and fresh basil come together for a dish that tastes like summer on a plate.

Ingredients:

• 4 medium ripe tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Arrange alternating slices of tomatoes and mozzarella on a large serving platter, slightly overlapping them in a circular pattern.
2. Scatter the torn basil leaves evenly over the top.
3. Drizzle with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper.

The beauty of this salad is in its layers—each bite delivers sweet tomatoes, milky mozzarella, and aromatic basil, all tied together with that tangy balsamic finish.

Tip: For the best flavor, let the salad sit at room temperature for 10 minutes before serving to let the juices mingle.

Avocado and Corn Summer Salad

This bright, crunchy salad is the perfect side for BBQs or a light lunch—packed with creamy avocado, sweet corn, and a zesty lime dressing that ties it all together.

Ingredients:

• 2 ripe avocados, diced
• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili powder (optional)

Instructions:

1. In a large bowl, gently toss together the avocados, corn, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and chili powder (if using) until combined.
3. Drizzle the dressing over the salad and fold gently to coat, being careful not to mash the avocados.
4. Serve immediately, or chill for up to 30 minutes to let flavors meld (any longer and the avocados may brown).

The contrast of buttery avocado with crisp corn and tangy lime makes this salad irresistibly fresh—it’s a guaranteed crowd-pleaser!

Tip: For a smoky twist, char the corn in a dry skillet for 2–3 minutes before adding it to the salad.

Greek Yogurt Berry Parfait

This creamy, layered parfait is a breeze to throw together and feels indulgent enough for breakfast or dessert—no fancy skills required!

Ingredients:

• 2 cups plain Greek yogurt (whole or 2%)
• 2 tbsp honey, plus extra for drizzling
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (blueberries, raspberries, and sliced strawberries)
• 1/2 cup granola
• Fresh mint leaves (optional, for garnish)

Instructions:

1. In a small bowl, whisk together the Greek yogurt, 2 tbsp honey, and vanilla extract until smooth.
2. In 2 glasses or bowls, layer half the yogurt mixture, followed by half the berries and half the granola. Repeat layers once more.
3. Drizzle lightly with extra honey and top with mint leaves if using.
4. Serve immediately, or refrigerate for up to 1 hour (the granola will stay crunchy).

The magic here? The tangy yogurt balances the sweet berries and honey, while the granola adds a satisfying crunch in every bite.

Tip: For a make-ahead version, keep the granola separate and add just before serving.

No-Cook Zucchini Noodle Salad

This refreshing, crunchy salad is perfect for hot summer days when you want something light but satisfying—no stove required!

Ingredients:

• 2 medium zucchinis, spiralized into noodles (about 4 cups)
• 1 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil

Instructions:

1. In a large bowl, combine zucchini noodles, cherry tomatoes, and red onion.
2. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper. Toss gently to coat.
3. Add feta cheese and basil, then toss once more just before serving.

The cool zucchini noodles soak up the bright lemon dressing while the feta adds a salty punch—no wilting or soggy veggies here!

Tip: For extra crunch, sprinkle with toasted pine nuts or sunflower seeds.

Spicy Mango Cucumber Salad

This vibrant salad is a sweet, spicy, and crunchy escape—perfect for backyard BBQs or a quick lunch with a kick.

Ingredients:

• 1 large ripe mango, peeled and diced (about 1.5 cups)
• 1 English cucumber, thinly sliced (about 2 cups)
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

Instructions:

1. In a large bowl, combine mango, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, honey, red pepper flakes, and salt until smooth.
3. Pour dressing over the salad and toss gently to coat. Let sit for 10 minutes to let flavors meld.

The contrast of juicy mango, crisp cucumber, and fiery pepper flakes makes every bite exciting—no boring salads here!

Tip: For extra heat, add a pinch of cayenne or a diced jalapeño with the dressing.

Chilled Thai Peanut Noodle Salad

This vibrant, no-cook noodle salad is packed with creamy peanut flavor and crisp veggies—perfect for hot days when you crave something refreshing yet satisfying.

Ingredients:

• 8 oz rice noodles (thin or medium width)
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced bell pepper (any color)
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Soak rice noodles in hot water for 8–10 minutes until tender (or follow package instructions). Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together 1/3 cup peanut butter, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, 1 tbsp sesame oil, 1 minced garlic clove, and 1/2 tsp red pepper flakes (if using) until smooth.
3. Add the drained noodles, 1 cup shredded cabbage, 1 cup shredded carrots, and 1/2 cup sliced bell pepper to the bowl. Toss until evenly coated.
4. Chill for at least 30 minutes. Before serving, top with 1/4 cup chopped cilantro and 1/4 cup chopped peanuts.

The magic here? The noodles soak up the tangy-sweet peanut dressing as they chill, making every bite extra flavorful. Tip: For a protein boost, add shredded rotisserie chicken or baked tofu!

No-Bake Strawberry Cheesecake

This creamy, dreamy cheesecake skips the oven but delivers all the luscious strawberry flavor you crave—perfect for warm-weather gatherings or whenever you need a fuss-free dessert.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• 1 1/2 cups fresh strawberries, diced (plus extra for topping)
• 1/4 cup strawberry jam, warmed

Instructions:

1. Make the crust: Mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, and 1/4 cup granulated sugar in a bowl. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Whip the filling: Beat cream cheese with 1 cup powdered sugar and 1 tsp vanilla extract until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Layer and chill: Fold in diced strawberries, then spread filling over the crust. Drizzle with warmed strawberry jam and swirl gently. Refrigerate for at least 4 hours (or overnight) until set.
4. Top with extra strawberries before serving.

The jam swirl adds a burst of berry sweetness, while the no-bake method keeps the texture light and silky—no cracking or water baths required!

Tip: For a smoother swirl, microwave the jam for 10 seconds to loosen it before drizzling.

Chocolate Avocado Pudding

This dreamy pudding is secretly packed with good-for-you avocado, but all you’ll taste is rich, velvety chocolate bliss.

Ingredients:

• 2 ripe avocados, pitted and peeled
• 1/4 cup unsweetened cocoa powder
• 1/3 cup pure maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Scoop avocado flesh into a food processor and blend until completely smooth, about 1 minute.
2. Add 1/4 cup cocoa powder, 1/3 cup maple syrup, 1/4 cup almond milk, 1 tsp vanilla, and a pinch of salt. Blend again until silky, stopping to scrape down sides as needed (about 2 minutes total).
3. Chill for at least 30 minutes to thicken – the pudding will firm up like traditional chocolate pudding.

The magic here? Avocados give this pudding an unbelievably creamy body without a hint of grassy flavor – just decadent chocolate that happens to be dairy-free.

Tip: For mint chocolate chip vibes, fold in 2 tbsp finely chopped dark chocolate and 1/8 tsp peppermint extract after blending.

Lemon Blueberry Icebox Cake

This no-bake dessert is a dreamy mix of tangy lemon, sweet blueberries, and pillowy whipped cream—perfect for warm days when you crave something cool and refreshing.

Ingredients:

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 (14.4 oz) package graham crackers
• 1 (21 oz) can blueberry pie filling
• 1 (15 oz) jar lemon curd
• Zest of 1 lemon (for garnish)

Instructions:

1. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes.
2. Spread a thin layer of whipped cream on the bottom of a 9×13-inch baking dish. Top with a single layer of graham crackers, breaking them as needed to fit.
3. Dollop half the lemon curd over the graham crackers, then gently spread it into an even layer. Spoon half the blueberry pie filling over the lemon curd, followed by half the remaining whipped cream. Repeat the layers once more, ending with whipped cream.
4. Cover and refrigerate for at least 4 hours (or overnight) to soften the graham crackers into cake-like layers.
5. Just before serving, sprinkle with lemon zest for a bright finish.

The magic of this cake? The graham crackers transform into a soft, almost sponge-like texture while holding all those luscious layers together.

Tip: For extra freshness, fold 1 cup of fresh blueberries into the pie filling before layering.

Banana Split Ice Cream Sundae

This classic dessert is a nostalgic crowd-pleaser—layered with creamy ice cream, fresh fruit, and all the toppings for a sundae that feels like a party in a bowl.

Ingredients:

• 2 large ripe bananas, sliced
• 3 scoops vanilla ice cream
• 3 scoops chocolate ice cream
• 1/4 cup hot fudge sauce, warmed
• 1/4 cup strawberry sauce
• 1/4 cup crushed pineapple, drained
• 1/4 cup whipped cream
• 2 tbsp chopped peanuts
• 2 maraschino cherries

Instructions:

1. Arrange the banana slices in a long dish or banana split boat.
2. Add alternating scoops of vanilla and chocolate ice cream down the center.
3. Drizzle the hot fudge sauce and strawberry sauce over the ice cream.
4. Spoon the crushed pineapple between the ice cream scoops.
5. Top with whipped cream, chopped peanuts, and finish with cherries.

The magic here is in the contrast—warm fudge against cold ice cream, crunchy peanuts with fluffy whipped cream—it’s a symphony of textures in every bite.

Tip: For extra decadence, toast the peanuts lightly in a dry skillet for 2–3 minutes before chopping.

Pineapple Coconut Sorbet

This tropical sorbet tastes like sunshine in a bowl—creamy from coconut milk and tangy-sweet from fresh pineapple.

Ingredients:

• 3 cups fresh pineapple chunks (about 1 medium pineapple)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup granulated sugar
• 2 tbsp fresh lime juice
• 1/4 tsp fine sea salt

Instructions:

1. In a blender, combine pineapple chunks, coconut milk, sugar, lime juice, and salt. Blend until completely smooth, about 1 minute.
2. Pour mixture into a 9×5-inch loaf pan. Freeze for 1 hour, then stir with a fork to break up ice crystals.
3. Return to freezer and repeat stirring every 30 minutes for 2–3 more hours, or until uniformly firm but scoopable.
4. For best texture, let sorbet sit at room temperature for 5 minutes before serving.

The magic here? No ice cream maker needed—just a blender and a little patience for stirring. The result is luxuriously smooth with a bright, fruity kick.

Tip: For extra coconut flavor, toast shredded coconut as a garnish.

Vanilla Bean Ice Cream with Fresh Berries

Nothing beats the classic combo of rich vanilla bean ice cream and juicy, sun-ripened berries—simple, elegant, and always a crowd-pleaser.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and seeds scraped (or 1 tbsp pure vanilla extract)
• Pinch of salt
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• 1 tbsp honey (optional, for drizzling)

Instructions:

1. In a medium saucepan over low heat, combine heavy cream, whole milk, 3/4 cup sugar, vanilla bean seeds (or extract), and a pinch of salt. Warm until steaming (do not boil), stirring to dissolve sugar, about 5 minutes. Remove from heat and let cool completely.
2. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes) until thick and creamy. Transfer to a freezer-safe container and freeze for 4 hours or until firm.
3. Just before serving, toss 2 cups mixed berries with 1 tbsp honey (if using) and let sit for 5 minutes to macerate. Scoop ice cream into bowls and top with berries.

The flecks of real vanilla bean add a luxurious depth to the ice cream, while the berries bring a bright, juicy contrast. Perfect for lazy summer evenings or impromptu dinner parties.

Tip: For extra texture, sprinkle crushed toasted almonds or shortbread crumbs over the top.

Chocolate Chip Cookie Dough Ice Cream

This dreamy homemade ice cream is packed with chunks of edible cookie dough and melty chocolate chips—no churner required!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup mini chocolate chips
• 1 cup edible cookie dough chunks (store-bought or homemade)

Instructions:

1. In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 3-4 minutes.
2. Gently fold in the sweetened condensed milk, vanilla extract, and sea salt until just combined.
3. Add the mini chocolate chips and cookie dough chunks, folding gently to distribute evenly.
4. Pour mixture into a 9×5″ loaf pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.

The magic here? The sweetened condensed milk keeps the ice cream scoopably soft straight from the freezer—no icy chunks!

Tip: For extra texture, toast 1/4 cup chopped pecans and sprinkle them in with the mix-ins.

Matcha Green Tea Ice Cream

This creamy, earthy-sweet ice cream is a dreamy way to enjoy matcha’s vibrant flavor—no fancy equipment required!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tbsp high-quality matcha powder (culinary grade)
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan over low heat, whisk together the heavy cream, whole milk, and granulated sugar until the sugar dissolves (about 3–4 minutes). Do not boil.
2. Remove from heat. Sift in the matcha powder and fine sea salt, whisking vigorously until completely smooth and no clumps remain.
3. Stir in the vanilla extract, then let the mixture cool to room temperature. Cover and refrigerate for at least 4 hours (or overnight) until thoroughly chilled.
4. Pour into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes), until thick and creamy.
5. Transfer to a freezer-safe container, press parchment paper directly onto the surface, and freeze for 4+ hours until firm.

The sifted matcha ensures a silky texture, while the vanilla rounds out its grassy notes—perfect for scooping over mochi or enjoying solo!

Tip: For extra richness, swap 1/2 cup of the milk for canned coconut milk.

Raspberry Sorbet with Mint

Bright, fruity, and refreshing—this raspberry sorbet with a hint of mint is summer in a bowl, no ice cream maker required!

Ingredients:

• 3 cups fresh or frozen raspberries (thawed if frozen)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp finely chopped fresh mint leaves
• Pinch of salt

Instructions:

1. In a small saucepan, combine 3/4 cup granulated sugar, 1/2 cup water, and a pinch of salt. Heat over medium, stirring until the sugar dissolves (about 3 minutes). Remove from heat and let cool for 10 minutes.
2. In a blender, puree the raspberries, lemon juice, and 2 tbsp chopped mint until smooth. Strain through a fine-mesh sieve into a bowl, pressing with a spoon to remove seeds.
3. Whisk the cooled sugar syrup into the raspberry puree. Pour into a shallow freezer-safe dish, cover, and freeze for 4 hours, stirring with a fork every hour to break up ice crystals.
4. Once fully frozen (texture should be scoopable but firm), let sit at room temperature for 5 minutes before serving. Garnish with extra mint if desired.

The mint adds a subtle herbal freshness that balances the tart raspberries perfectly—no one will guess how simple it is to make!

Tip: For an extra-smooth sorbet, blitz the frozen mixture in a food processor before the final freeze.

No-Cook Gazpacho Soup

This vibrant, chilled gazpacho is summer in a bowl—bursting with fresh flavors and ready in minutes, no stove required!

Ingredients:

• 2 lbs ripe tomatoes, cored and roughly chopped
• 1 English cucumber, peeled and chopped (about 1 1/2 cups)
• 1 red bell pepper, seeded and chopped
• 1/2 small red onion, chopped
• 2 garlic cloves, smashed
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1/2 cup cold water

Instructions:

1. In a blender, combine tomatoes, cucumber, bell pepper, red onion, and garlic. Blend until mostly smooth but slightly chunky.
2. Add 1/4 cup olive oil, 2 tbsp sherry vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika. Blend again until incorporated.
3. With the blender running, slowly pour in 1/2 cup cold water to thin the soup to your preferred consistency.
4. Chill for at least 1 hour before serving. Drizzle with extra olive oil and top with diced cucumber or croutons if desired.

The smoky paprika and sherry vinegar give this gazpacho a sophisticated depth, while the fresh veggies keep it bright and light—perfect for hot days when you crave something refreshing but satisfying.

Tip: For a smoother texture, strain the soup through a fine-mesh sieve before chilling.

Chilled Cucumber Avocado Soup

This silky, no-cook soup is like a spa day in a bowl—cool, creamy, and packed with fresh flavors that shine on hot summer days.

Ingredients:

• 2 large English cucumbers (about 3 cups chopped)
• 1 ripe avocado, pitted and peeled
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh dill, plus extra for garnish
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 small garlic clove
• 1 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1/4 cup cold water (optional, for thinning)

Instructions:

1. Roughly chop the cucumbers (no need to peel if using English cucumbers) and add them to a blender along with the avocado, Greek yogurt, dill, lemon juice, olive oil, garlic, salt, and black pepper.
2. Blend on high until completely smooth, about 1–2 minutes. If the soup is too thick, add cold water 1 tbsp at a time until it reaches your preferred consistency.
3. Chill in the refrigerator for at least 1 hour (or up to 4 hours) to let the flavors meld.
4. Serve cold, garnished with extra dill and a drizzle of olive oil.

The magic here? The avocado adds richness without dairy, while the cucumbers keep it light and refreshing—perfect for patio lunches or as a starter for grilled dinners.

Tip: For a fun twist, serve in chilled shot glasses as a palate-cleansing appetizer!

Conclusion

With 19 refreshing no-cook recipes—from crisp salads to dreamy ice cream—this roundup is your ticket to easy, breezy summer meals. No oven required, just pure deliciousness! We’d love to hear which recipes you try (leave a comment below!) or share your faves on Pinterest. Happy no-cook cooking!