18 Refreshing Italian Ice Recipes for Summer

When summer heat hits, nothing beats the cool, fruity bliss of Italian ice! Whether you’re craving classic lemon, tropical mango, or something unexpectedly delicious (hello, watermelon basil!), we’ve rounded up 18 easy, no-churn recipes that’ll transport your taste buds straight to a breezy Italian piazza. Grab your blender—these refreshing treats are about to become your warm-weather obsession. Let’s dive in!

Classic Lemon Italian Ice

This bright, tangy treat is like sunshine in a bowl—perfect for cooling off on a hot day without turning on the oven.

Ingredients:

• 2 cups water
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice (about 4–5 large lemons)
• 1 tbsp lemon zest
• Pinch of salt

Instructions:

1. In a small saucepan, combine the water and sugar. Heat over medium, stirring until the sugar fully dissolves (about 3 minutes). Remove from heat and let cool to room temperature.
2. Whisk in the lemon juice, lemon zest, and salt until smooth.
3. Pour the mixture into a shallow freezer-safe dish (a 9×9-inch metal pan works great). Freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours, until fluffy and slushy.

The magic here? That double-hit of zest and juice gives this Italian ice an extra zing that store-bought versions just can’t match.

Tip: For a fun twist, swap half the lemon juice with lime or orange juice—just adjust the zest to match!

Strawberry Basil Italian Ice

This refreshing Italian ice combines sweet strawberries with fragrant basil for a summery treat that’s as vibrant as it is easy to make.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup fresh basil leaves, packed
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Heat over medium, stirring until the sugar dissolves (about 3 minutes). Remove from heat and stir in 1/4 cup fresh basil leaves. Let steep for 15 minutes, then strain out the basil.
2. In a blender, puree the strawberries, basil-infused syrup, 1 tbsp lemon juice, and a pinch of salt until smooth.
3. Pour the mixture into a shallow dish and freeze for 1 hour. Scrape with a fork to break up ice crystals, then return to the freezer. Repeat every 30 minutes for 3–4 hours, or until fluffy and fully frozen.

The herbaceous twist of basil elevates this classic dessert, making it taste like summer in every spoonful. Tip: For extra creaminess, blend in 1/4 cup coconut milk before freezing.

Mango Passionfruit Italian Ice

This tropical Italian ice is like sunshine in a bowl—bright, refreshing, and bursting with juicy mango and tangy passionfruit.

Ingredients:

• 2 cups frozen mango chunks
• 1/2 cup passionfruit pulp (fresh or bottled)
• 1/3 cup granulated sugar
• 1 tbsp fresh lime juice
• 1/2 cup cold water

Instructions:

1. In a blender, combine frozen mango, passionfruit pulp, 1/3 cup sugar, 1 tbsp lime juice, and 1/2 cup cold water. Blend until completely smooth, scraping down the sides as needed.
2. Pour the mixture into a shallow freezer-safe dish (a 9×9-inch metal pan works great) and freeze for 1 hour.
3. After 1 hour, use a fork to scrape and fluff the mixture, breaking up any ice crystals. Repeat every 30 minutes for 2–3 more hours, or until light and fluffy like snow.

The magic here? No fancy ice cream maker needed—just a fork and a little patience for that perfect scoopable texture.

Tip: For extra vibrancy, swirl in a spoonful of extra passionfruit pulp just before serving.

Raspberry Lime Italian Ice

Raspberry Lime Italian Ice

This vibrant, tangy-sweet treat is like summer in a bowl—refreshingly simple and bursting with bright flavors.

Ingredients:

• 2 cups fresh or frozen raspberries
• 1/2 cup granulated sugar
• 1/2 cup freshly squeezed lime juice (about 4 limes)
• 1 cup cold water
• 1 tbsp lime zest (optional, for extra zing)

Instructions:

1. In a blender, puree raspberries, sugar, lime juice, and cold water until completely smooth. Strain through a fine-mesh sieve into a bowl to remove seeds.
2. Stir in lime zest (if using), then pour the mixture into a shallow freezer-safe dish.
3. Freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours, fluffing until light and slushy.

The magic here? That double-hit of lime—juice and zest—gives this Italian ice an irresistible citrus punch. Serve in chilled glasses for maximum refreshment.

Tip: For a fun twist, layer with whipped coconut cream or sprinkle with Tajín for a spicy kick.

Blueberry Lavender Italian Ice

This floral-fruity Italian ice is like a little sip of summer—bright, refreshing, and just sweet enough to feel like a treat.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 cup water
• 1/2 cup granulated sugar
• 2 tbsp fresh lemon juice
• 1 tsp dried culinary lavender (or 1 tbsp fresh)
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1 cup water, 1/2 cup sugar, and 1 tsp lavender. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat, cover, and let steep for 15 minutes.
2. Strain the lavender syrup into a blender, pressing to extract all liquid. Discard lavender. Add blueberries, 2 tbsp lemon juice, and a pinch of salt; blend until smooth.
3. Pour mixture into a shallow dish (a 9×9″ metal pan works great) and freeze for 1 hour. Scrape with a fork to break up ice crystals, then return to freezer. Repeat every 30 minutes for 3–4 hours, until fluffy and scoopable.

The magic here? The lavender doesn’t overpower—it just adds a subtle perfume that makes the blueberries taste even more like themselves.

Tip: For extra creaminess, stir in 1/4 cup chilled coconut milk before the final freeze.

Pineapple Coconut Italian Ice

This tropical twist on Italian ice is creamy, refreshing, and tastes like a beach vacation in every bite—no fancy equipment required!

Ingredients:

• 2 cups frozen pineapple chunks
• 1 cup full-fat coconut milk (well shaken)
• 1/4 cup granulated sugar
• 1 tbsp fresh lime juice
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine frozen pineapple, coconut milk, sugar, lime juice, vanilla extract, and salt. Blend on high until completely smooth, scraping down the sides as needed (about 2 minutes).
2. Pour the mixture into a shallow 9×9-inch dish or loaf pan. Freeze for 1 hour, then scrape and stir with a fork to break up ice crystals.
3. Return to freezer and repeat scraping every 30 minutes for 2–3 more hours, or until the texture resembles fluffy snow.

The magic here? Coconut milk adds a luscious creaminess without dairy, while that fork-scraping technique guarantees the perfect scoopable texture.

Tip: For extra flair, top with toasted coconut flakes or a drizzle of honey before serving.

Watermelon Mint Italian Ice

This refreshing summer treat is like a frosty hug on a hot day—naturally sweet, herbaceous, and ridiculously easy to blend up.

Ingredients:

• 4 cups seedless watermelon, cubed (about 1 small watermelon)
• 1/4 cup fresh mint leaves, packed
• 1/4 cup granulated sugar
• 2 tbsp freshly squeezed lime juice
• Pinch of salt

Instructions:

1. In a blender, combine watermelon, mint leaves, sugar, lime juice, and salt. Blend on high until completely smooth, about 1 minute.
2. Pour the mixture through a fine-mesh strainer into a 9×13-inch baking dish, pressing with a spatula to extract all the liquid (discard any pulp).
3. Freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours total, or until fluffy and fully frozen.

The mint brightens the watermelon’s sweetness while the fork-scraping technique creates that signature Italian ice fluffiness—no fancy equipment needed!

Tip: For a boozy twist, stir in 2 tbsp of vodka before freezing (it keeps the texture extra scoopable).

Peach Prosecco Italian Ice

This Peach Prosecco Italian Ice is like summer in a bowl—silky, refreshing, and just boozy enough to feel festive.

• 4 cups frozen peaches (about 1 lb)
• 1 cup Prosecco (or other dry sparkling wine)
• 1/3 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1/4 tsp vanilla extract
• Pinch of salt

1. In a blender, combine the frozen peaches, 1 cup Prosecco, 1/3 cup sugar, 1 tbsp lemon juice, 1/4 tsp vanilla, and a pinch of salt. Blend until completely smooth, scraping the sides as needed (about 2–3 minutes).
2. Pour the mixture into a 9×9-inch baking dish or shallow container and freeze for 1 hour. Use a fork to scrape and fluff the ice, breaking up any large crystals.
3. Return to the freezer and repeat the scraping every 30 minutes for 2–3 more hours, or until the texture resembles soft shaved ice.

The Prosecco adds a delicate fizz and grown-up twist, while the peaches keep it lusciously creamy—no ice cream maker required!

Tip: For a quicker version, freeze the blended mix in popsicle molds for Peach Prosecco pops.

Cherry Vanilla Italian Ice

Nothing beats the nostalgic sweetness of cherry vanilla Italian ice on a hot summer day—this homemade version is creamy, fruity, and ridiculously easy to whip up.

• 2 cups frozen pitted cherries
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• Pinch of salt

1. In a small saucepan over medium heat, combine 1 cup granulated sugar and 1 cup water. Stir until the sugar dissolves completely, about 3 minutes. Remove from heat and let cool for 10 minutes.
2. In a blender, puree 2 cups frozen cherries, the cooled sugar syrup, 1 tbsp lemon juice, 1 tsp vanilla extract, and a pinch of salt until smooth.
3. Pour the mixture into a shallow dish (like a loaf pan) and freeze for 1 hour. Use a fork to scrape and stir the mixture every 30 minutes for 3–4 hours, until fluffy and slushy.

The magic here? The fork-scraping technique creates the perfect light, scoopable texture—no fancy ice cream maker needed!

Tip: For extra creaminess, swap half the water for whole milk or coconut milk.

Green Apple Ginger Italian Ice

This Green Apple Ginger Italian Ice is a tangy-sweet frozen treat with a spicy kick—perfect for cooling off on a hot day without turning on the oven!

• 2 large green apples (about 2 cups), peeled, cored, and chopped
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tbsp freshly grated ginger
• 1 tbsp lemon juice
• Pinch of salt

1. In a small saucepan over medium heat, combine the 1/2 cup sugar, 1/2 cup water, and pinch of salt. Stir until the sugar dissolves, about 3 minutes. Remove from heat.
2. Blend the chopped apples, 1 tbsp ginger, and 1 tbsp lemon juice with the sugar syrup until completely smooth, about 1 minute.
3. Strain the mixture through a fine-mesh sieve into a shallow dish, pressing with a spoon to extract all the liquid. Discard any pulp.
4. Freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours, until fluffy and slushy.

The ginger’s warmth plays off the tart apples beautifully, and the icy texture stays scoopable—no rock-hard freezer blocks here!

Tip: For extra zing, add a sprinkle of chili powder or Tajín before serving.

Orange Creamsicle Italian Ice

This dreamy frozen treat tastes just like the nostalgic creamsicle pops you loved as a kid—but with a silky, scoopable texture that melts on your tongue.

Ingredients:

• 2 cups freshly squeezed orange juice (about 4–5 large oranges)
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tbsp orange zest
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine orange juice, heavy cream, sugar, orange zest, vanilla extract, and salt. Blend on high for 30 seconds until fully smooth.
2. Pour the mixture into a 9×9-inch metal baking pan. Freeze for 1 hour, then use a fork to scrape and stir the edges (this prevents large ice crystals).
3. Repeat scraping every 30 minutes for 3–4 hours, or until the mixture is uniformly icy but still scoopable.
4. Serve immediately for a soft, slushy texture, or freeze another 1–2 hours for firmer scoops.

The magic here? The cream whips into tiny flecks as you scrape, creating a luxuriously creamy texture without churning.

Tip: For extra vibrancy, swap 1/4 cup orange juice with blood orange juice—it adds a gorgeous pink hue and berry-like tang.

Pomegranate Rosemary Italian Ice

This refreshing Italian ice blends tart pomegranate with woodsy rosemary for a grown-up twist on the classic frozen treat—perfect for cooling off on a hot day.

Ingredients:

• 2 cups 100% pomegranate juice
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 (4-inch) fresh rosemary sprigs
• 1 tbsp fresh lemon juice
• Pinch of kosher salt

Instructions:

1. In a small saucepan, combine 1/2 cup granulated sugar, 1/4 cup water, and rosemary sprigs. Simmer over medium heat, stirring occasionally, until sugar dissolves (about 3 minutes). Remove from heat and let steep for 15 minutes.
2. Strain the rosemary syrup into a bowl, discarding the sprigs. Whisk in 2 cups pomegranate juice, 1 tbsp lemon juice, and a pinch of salt until fully blended.
3. Pour mixture into a shallow freezer-safe dish (like a 9×9-inch pan). Freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes until fluffy and fully frozen (about 3–4 hours total).

The result? A vibrant, slushy dessert with herbal depth that lingers after each bite—no ice cream maker required!

Tip: For extra texture, top with pomegranate arils before serving.

Kiwi Cucumber Italian Ice

This refreshing Italian ice combines the tropical sweetness of kiwi with the crisp coolness of cucumber for a light, palate-cleansing treat.

Ingredients:

• 3 ripe kiwis, peeled and chopped
• 1 medium cucumber, peeled and seeded (about 1 cup chopped)
• 1/2 cup granulated sugar
• 1/2 cup water
• 2 tbsp freshly squeezed lime juice
• Pinch of salt

Instructions:

1. In a small saucepan over medium heat, combine 1/2 cup granulated sugar and 1/2 cup water. Stir until sugar dissolves completely, about 3 minutes. Remove from heat and let cool.
2. In a blender, puree the kiwis, cucumber, 2 tbsp lime juice, and a pinch of salt until completely smooth, about 1 minute.
3. Strain the puree through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds and pulp. Stir in the cooled sugar syrup.
4. Pour mixture into a shallow freezer-safe dish. Freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours total, until fluffy and fully frozen.

The magic here? The cucumber keeps the texture scoopable (no rock-hard ice blocks!) while letting the kiwi’s vibrancy shine. Serve in chilled glasses for maximum refreshment.

Tip: For a fun twist, layer with a drizzle of honey or sprinkle of Tajín before serving.

Blackberry Sage Italian Ice

This refreshing Italian ice combines juicy blackberries with earthy sage for a grown-up twist on a classic summer treat.

Ingredients:

• 2 cups fresh blackberries (or frozen, thawed)
• 1/2 cup granulated sugar
• 1/2 cup water
• 3 large fresh sage leaves, plus extra for garnish
• 1 tbsp fresh lemon juice
• Pinch of kosher salt

Instructions:

1. In a small saucepan over medium heat, combine blackberries, 1/2 cup sugar, 1/2 cup water, and 3 sage leaves. Bring to a simmer, stirring occasionally until sugar dissolves (about 3 minutes).
2. Remove from heat, cover, and let steep 15 minutes. Discard sage leaves.
3. Pour mixture through a fine-mesh sieve into a bowl, pressing berries with a spoon to extract all juice (discard solids). Stir in 1 tbsp lemon juice and pinch of salt.
4. Transfer to a shallow freezer-safe dish. Freeze 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3-4 hours until fluffy and slushy.

The herbal whisper of sage makes this Italian ice unexpectedly sophisticated – perfect for serving in fancy glasses at your next backyard gathering.

Tip: For extra texture, sprinkle with crushed freeze-dried blackberries before serving.

Guava Lime Italian Ice

This tropical twist on Italian ice is a refreshing, fruity treat that’s perfect for beating the summer heat—no fancy equipment required!

Ingredients:

• 2 cups 100% guava nectar (chilled)
• 1/2 cup freshly squeezed lime juice (about 4–5 limes)
• 1/3 cup granulated sugar
• 1/4 cup cold water
• Pinch of fine sea salt

Instructions:

1. In a blender, combine the guava nectar, lime juice, sugar, cold water, and salt. Blend on high for 30 seconds until the sugar fully dissolves.
2. Pour the mixture into a 9×9-inch metal baking pan and freeze for 1 hour. After 1 hour, use a fork to scrape and stir the mixture, breaking up any ice crystals. Repeat every 30 minutes for 3–4 hours, or until the texture is fluffy and slushy.
3. Once fully frozen and scraped, serve immediately in chilled bowls or transfer to an airtight container for later (let soften 5 minutes before scooping).

The magic here? The tangy lime cuts through the guava’s sweetness, while the fork-scraping method creates that signature Italian ice lightness—no ice cream maker needed!

Tip: For a fun adult twist, drizzle with a splash of rum or vodka before serving.

Cantaloupe Honey Italian Ice

Cantaloupe Honey Italian Ice

This refreshing Italian ice is like summer in a bowl—sweet cantaloupe and floral honey come together for a treat that’s light, fruity, and totally scoopable.

Ingredients:

• 3 cups ripe cantaloupe, seeded and cubed (about 1 small melon)
• 1/4 cup honey
• 2 tbsp fresh lemon juice
• 1/4 cup water
• Pinch of salt

Instructions:

1. In a blender, combine cantaloupe, honey, lemon juice, water, and salt. Blend until completely smooth, about 1 minute.
2. Pour the mixture through a fine-mesh strainer into a shallow dish (like a 9×9-inch baking pan) to remove any pulp.
3. Freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours, until fluffy and fully frozen.

The honey adds a subtle warmth that balances the cantaloupe’s sweetness, while the fork-scraping method gives it that signature Italian ice fluffiness.

Tip: For extra creaminess, stir in 1/4 cup chilled coconut milk before freezing—it’ll taste like a melon creamsicle!

Lemon Lavender Italian Ice

Bright, floral, and refreshing—this lemon lavender Italian ice is like a scoop of summer in every bite. Perfect for cooling off on a hot day or serving at a garden party!

Ingredients:

• 1 1/2 cups granulated sugar
• 1 1/2 cups water
• 1 tbsp dried culinary lavender
• 1 cup freshly squeezed lemon juice (about 4–5 lemons)
• 1 tbsp lemon zest
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1 1/2 cups sugar, 1 1/2 cups water, and 1 tbsp lavender. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat, cover, and let steep for 20 minutes.
2. Strain the syrup through a fine-mesh sieve into a bowl, pressing lightly on the lavender to extract flavor. Discard the solids.
3. Whisk in 1 cup lemon juice, 1 tbsp lemon zest, and a pinch of salt until fully combined.
4. Pour the mixture into a shallow dish or ice cream maker. If using a dish, freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours until fluffy and slushy. For an ice cream maker, churn according to manufacturer instructions until soft-serve consistency, then transfer to a container and freeze for 1–2 hours to firm up.

The delicate lavender aroma pairs magically with the zesty lemon, creating a dessert that’s both elegant and irresistibly tangy.

Tip: For an extra pretty finish, sprinkle a pinch of edible lavender buds on top before serving.

Grapefruit Tarragon Italian Ice

Bright, herbal, and refreshing—this citrusy Italian ice is summer in a bowl, with a subtle twist from fresh tarragon.

Ingredients:

• 2 cups fresh grapefruit juice (about 3–4 large grapefruits)
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 tbsp finely chopped fresh tarragon
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1/2 cup sugar, 1/4 cup water, and a pinch of salt. Heat over medium, stirring until sugar dissolves (about 2 minutes). Remove from heat and stir in 2 tbsp tarragon. Let steep for 15 minutes, then strain out the herbs.
2. Whisk the tarragon syrup into 2 cups grapefruit juice and 1 tbsp lemon juice until fully blended.
3. Pour the mixture into a shallow dish or ice cream maker. If freezing manually, stir every 30 minutes for 2–3 hours until fluffy and slushy. For an ice cream maker, churn according to manufacturer’s instructions (about 20–25 minutes).
4. Serve immediately for soft texture, or freeze for 1 hour firmer scoopability.

The tarragon’s subtle licorice note lifts the grapefruit’s tang beautifully—no one will guess the secret ingredient!

Tip: For a fun twist, layer with prosecco for a grown-up slushie.

Conclusion

With 18 delicious Italian ice recipes, you’re all set to beat the summer heat with sweet, fruity flavors! Whether you’re craving classic lemon or something adventurous like mango-chili, there’s a treat here for everyone. Give these recipes a try, then let us know your favorite in the comments. Loved this roundup? Share it on Pinterest so others can cool off too—happy scooping!