18 Delicious Ice Cream Bites Recipes for Summer Treats

Summer just got sweeter with these irresistible ice cream bites! Whether you’re craving a quick cool-down or a fun twist on classic desserts, these 18 easy recipes are your ticket to frozen bliss. From no-bake delights to crunchy-coated gems, there’s a bite-sized treat for every craving. Ready to beat the heat in the tastiest way? Let’s dive in!

Chocolate-Dipped Vanilla Ice Cream Bites

These bite-sized treats are the perfect make-ahead dessert—creamy vanilla ice cream coated in a crisp chocolate shell for a fun, fuss-free indulgence.

Ingredients:

• 1 pint high-quality vanilla ice cream, slightly softened
• 8 oz (about 1 1/3 cups) semi-sweet chocolate chips
• 1 tbsp coconut oil
• 1/4 tsp flaky sea salt (optional)

Instructions:

1. Prep the ice cream: Line a small baking sheet with parchment paper. Scoop 12 rounded tablespoons of ice cream onto the sheet, spacing them apart. Freeze for 1 hour or until firm.
2. Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between each, until smooth (about 1–2 minutes total).
3. Dip the bites: Using a fork, quickly dip each frozen ice cream ball into the melted chocolate, letting excess drip off. Return to the baking sheet and sprinkle immediately with flaky sea salt (if using).
4. Freeze again: Transfer the tray to the freezer for at least 30 minutes to set the chocolate completely.

The magic here? The coconut oil ensures the chocolate hardens into a satisfying snap without becoming too thick—so you get the ideal ratio of creamy to crunchy.

Tip: For extra flair, drizzle with melted white chocolate or roll in crushed nuts before the final freeze!

Strawberry Cheesecake Ice Cream Bites

These creamy, no-churn bites are like mini cheesecakes meets strawberry ice cream—perfect for popping straight from the freezer on a hot day.

Ingredients:

• 1 cup fresh strawberries, hulled and chopped
• 2 tbsp granulated sugar
• 8 oz cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1/2 cup graham cracker crumbs
• 2 tbsp melted butter

Instructions:

1. Macerate strawberries: Toss strawberries with 2 tbsp sugar and let sit 15 minutes until juicy. Mash lightly with a fork.
2. Make crust: Mix graham cracker crumbs with 2 tbsp melted butter. Press 1 tsp into each well of a silicone mini muffin tray. Freeze 10 minutes.
3. Whip cream: Beat heavy cream to stiff peaks. In another bowl, blend cream cheese, condensed milk, and 1 tsp vanilla until smooth. Fold in whipped cream.
4. Layer: Divide half the cream mixture over crusts. Dollop 1/2 tsp mashed strawberries per cup, then top with remaining cream. Swirl gently with a toothpick.
5. Freeze: Freeze 4+ hours until firm. Pop out bites and store in an airtight container.

The tangy cream cheese swirls with jammy strawberries, while the graham cracker base stays satisfyingly crisp—even straight from the freezer!

Tip: For neat layers, pipe the cream mixture with a piping bag or ziplock with the corner snipped.

Matcha Green Tea Ice Cream Bites

These Matcha Green Tea Ice Cream Bites are the perfect bite-sized treat—creamy, refreshing, and just sweet enough with a hint of earthy matcha.

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp high-quality matcha powder
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup white chocolate chips (optional, for drizzle)

1. In a large bowl, whisk together 2 cups heavy cream and 2 tbsp matcha powder until smooth and no clumps remain.
2. Add 1 can sweetened condensed milk, 1 tsp vanilla extract, and 1/4 tsp sea salt, then whisk until fully combined.
3. Pour the mixture into a silicone ice cube tray or mini muffin tin (for easy removal). Freeze for at least 4 hours, or until solid.
4. If desired, melt 1/2 cup white chocolate chips in 30-second intervals in the microwave, then drizzle over the bites before serving.

The matcha’s vibrant color and slightly bitter notes balance the sweetness beautifully, making these bites feel indulgent yet light. Tip: For extra crunch, roll the frozen bites in crushed graham crackers or toasted coconut before serving!

Salted Caramel Ice Cream Bites

These bite-sized treats are the perfect mix of creamy, crunchy, and salty-sweet—ideal for impressing guests or satisfying a late-night craving.

Ingredients:

• 1 pint vanilla ice cream, slightly softened
• 1 cup crushed graham crackers (about 8 full sheets)
• 1/2 cup salted caramel sauce, plus extra for drizzling
• 1/4 cup melted butter
• 1/4 tsp flaky sea salt

Instructions:

1. Line a baking sheet with parchment paper. In a bowl, mix crushed graham crackers, melted butter, and 1/4 tsp flaky sea salt until evenly combined.
2. Press 1 tbsp of the graham cracker mixture into the bottom of each well of a mini muffin tin to form a crust. Freeze for 10 minutes to set.
3. Scoop 1 tbsp of slightly softened vanilla ice cream onto each crust, then drizzle with 1/2 cup salted caramel sauce. Freeze for at least 2 hours until firm.
4. Pop bites out of the tin, transfer to the prepared baking sheet, and drizzle with extra caramel. Serve immediately or store frozen.

The magic here? The graham cracker base stays crisp even after freezing, giving every bite a satisfying contrast to the luscious ice cream.

Tip: For cleaner bites, run a butter knife around the edges of the muffin tin before popping them out.

Peanut Butter Cup Ice Cream Bites

These frozen bites are like mini peanut butter cup sundaes—creamy, crunchy, and totally irresistible for a quick sweet fix.

Ingredients:

• 1 pint vanilla ice cream, slightly softened
• 1/2 cup creamy peanut butter
• 1 tbsp honey
• 1/2 cup mini chocolate chips
• 1/4 cup crushed graham crackers

Instructions:

1. In a bowl, mix peanut butter and honey until smooth. Line a small baking sheet with parchment paper.
2. Scoop 12 small rounds of ice cream (about 1.5 tbsp each) onto the sheet. Freeze for 15 minutes to firm up.
3. Press a dent into each ice cream round with the back of a spoon. Fill each with 1 tsp peanut butter mixture, then sprinkle with mini chocolate chips and crushed graham crackers.
4. Freeze for at least 1 hour, or until solid. Store in an airtight container between layers of parchment.

The magic here? The peanut butter stays soft even when frozen, so every bite has that perfect gooey contrast to the icy vanilla.

Tip: For extra crunch, swap graham crackers for crushed pretzels!

Cookies and Cream Ice Cream Bites

Cookies and Cream Ice Cream Bites

These no-churn ice cream bites are the perfect handheld treat—creamy, crunchy, and impossible to resist after just one bite.

Ingredients:

• 2 cups heavy cream, cold
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 12 chocolate sandwich cookies, crushed (about 1 1/2 cups)
• 1/2 cup mini chocolate chips
• 1 tbsp coconut oil (for coating)

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 and vanilla extract until fully combined.
3. Add the crushed chocolate sandwich cookies and mini chocolate chips, folding just until evenly distributed.
4. Drop tablespoon-sized scoops onto a parchment-lined baking sheet. Freeze for 1 hour until firm.
5. Melt the coconut oil with the remaining mini chocolate chips (1/4 cup) in 20-second intervals, stirring until smooth. Dip each frozen bite halfway into the chocolate, then return to the tray. Freeze for another 15 minutes to set.

The magic here? The cookies stay delightfully crisp against the velvety ice cream base—no fancy equipment required!

Tip: For extra crunch, press a small cookie piece onto the top of each bite before the chocolate sets.

Mint Chocolate Chip Ice Cream Bites

These creamy, refreshing bites are like a frozen Thin Mint cookie—perfect for satisfying your sweet tooth without the fuss of churning ice cream.

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp peppermint extract
• 1/2 tsp vanilla extract
• 3 drops green food coloring (optional)
• 1 cup mini chocolate chips
• 1/4 tsp salt

Instructions:

1. In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3–4 minutes.
2. Gently fold in the sweetened condensed milk, peppermint extract, vanilla extract, food coloring (if using), and salt until fully combined.
3. Stir in the mini chocolate chips, reserving 2 tbsp for topping.
4. Line a 9×9-inch baking dish with parchment paper, then spread the mixture evenly into the dish. Sprinkle the reserved chocolate chips on top.
5. Freeze for at least 4 hours or until firm. Cut into 1-inch squares before serving.

The magic here? The condensed milk keeps these bites scoopably soft straight from the freezer—no icy crunch!

Tip: For extra crunch, press crushed chocolate sandwich cookies into the bottom of the pan before adding the ice cream mixture.

Raspberry Swirl Ice Cream Bites

These dreamy little bites combine creamy vanilla ice cream with a tangy raspberry swirl—perfect for popping straight from the freezer whenever a sweet craving strikes!

Ingredients:

• 2 cups high-quality vanilla ice cream, slightly softened
• 1/2 cup fresh or frozen raspberries (thawed if frozen)
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1/2 cup crushed graham crackers (about 4 full sheets)
• 1 tbsp melted butter

Instructions:

1. Make the raspberry swirl: In a small saucepan over medium heat, combine raspberries, 2 tbsp sugar, and 1 tsp lemon juice. Cook for 5 minutes, mashing gently, until syrupy. Strain through a fine sieve to remove seeds, then chill for 15 minutes.
2. Prepare the crust: Mix 1/2 cup crushed graham crackers with 1 tbsp melted butter. Press 1 tsp of the mixture into each well of a mini muffin tin (12 wells). Freeze for 10 minutes to set.
3. Assemble: Spoon 1 tbsp slightly softened vanilla ice cream over each crust. Drizzle with 1/2 tsp raspberry swirl, then use a toothpick to gently marble. Freeze for at least 3 hours or until firm.
4. Serve: Run a butter knife around the edges to pop out bites. Store extras in an airtight container for up to 1 week.

The contrast of the crunchy graham base, cool ice cream, and bright berry swirl makes these irresistible—no fancy equipment required!

Tip: For cleaner swirls, chill the raspberry sauce completely before layering.

Coconut Almond Ice Cream Bites

These creamy, no-churn bites are like little frozen clouds with a nutty crunch—perfect for beating the heat without turning on the oven.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/3 cup finely chopped toasted almonds
• 2 tbsp shredded coconut (unsweetened)
• 1/4 tsp flaky sea salt

Instructions:

1. Scoop the solid coconut cream from the chilled can into a bowl (discard the watery liquid or save for smoothies). Whip with 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp almond extract using a hand mixer until fluffy, about 2 minutes.
2. Gently fold in 1/3 cup chopped almonds and 2 tbsp shredded coconut.
3. Line a mini muffin tin with paper liners. Divide the mixture evenly among the cups (about 1 heaping tbsp each). Sprinkle with 1/4 tsp flaky sea salt.
4. Freeze for at least 4 hours, or until firm. Pop out bites and store in an airtight container.

The almond extract and sea salt make these taste like a grown-up candy bar—but they’re secretly simple! Tip: For extra crunch, roll the frozen bites in additional toasted almonds before serving.

Banana Split Ice Cream Bites

These adorable frozen bites pack all the nostalgic flavors of a banana split into a no-mess, party-ready treat.

Ingredients:

• 2 large ripe bananas, sliced into 1/2-inch rounds
• 1 cup vanilla ice cream, slightly softened
• 1/4 cup semisweet chocolate chips
• 1/4 cup crushed peanuts
• 6 maraschino cherries, halved
• 2 tbsp rainbow sprinkles

Instructions:

1. Line a baking sheet with parchment paper. Arrange banana slices in a single layer.
2. Top each banana round with 1 tablespoon vanilla ice cream, spreading gently to cover.
3. Sprinkle each with 1/2 teaspoon chocolate chips, 1/2 teaspoon crushed peanuts, and a few sprinkles. Press a cherry half into the center.
4. Freeze for at least 2 hours or until firm. Transfer to an airtight container if storing longer.

The magic? The bananas stay creamy (not icy!) when frozen, mimicking soft-serve texture against the crunchy toppings.

Tip: For neater layers, freeze banana slices for 30 minutes before adding ice cream.

Pistachio Ice Cream Bites with Dark Chocolate

These creamy, nutty bites are like little frozen treasures—perfect for satisfying a sweet craving without overindulging.

Ingredients:

• 1 cup shelled pistachios, unsalted
• 1/4 cup granulated sugar
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 4 oz dark chocolate (70%), chopped
• 1 tbsp coconut oil

Instructions:

1. In a food processor, blend pistachios and sugar until finely ground (about 1 minute).
2. In a saucepan over medium heat, warm heavy cream, milk, vanilla, and salt until steaming (do not boil). Remove from heat and whisk in the pistachio mixture. Let steep for 30 minutes.
3. Strain through a fine-mesh sieve, pressing to extract all the creamy liquid. Discard solids. Chill mixture for 4 hours or overnight.
4. Churn in an ice cream maker according to manufacturer’s instructions. Scoop into 1-tbsp portions onto a parchment-lined tray and freeze for 2 hours.
5. Melt dark chocolate and coconut oil together in 30-second bursts in the microwave, stirring until smooth. Dip each frozen bite halfway into the chocolate, letting excess drip off. Return to the tray and freeze for 15 minutes to set.

The contrast of crunchy chocolate shell and velvety pistachio ice cream makes these bites irresistible—plus, they’re naturally portion-controlled!

Tip: For extra crunch, sprinkle chopped pistachios on the chocolate before it sets.

Lemon Meringue Ice Cream Bites

These creamy, tangy bites are like a frozen twist on lemon meringue pie—perfect for beating the heat with a burst of citrusy sweetness.

Ingredients:

• 1 pint vanilla ice cream, slightly softened
• 1/2 cup lemon curd (store-bought or homemade)
• 3 large egg whites
• 1/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

Instructions:

1. Prep the base: Line a muffin tin with 12 cupcake liners. Scoop 2 tbsp of vanilla ice cream into each liner, then top with 1 tsp lemon curd. Freeze for 1 hour, or until solid.
2. Make the meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar and vanilla extract, then increase speed to high and whip until stiff peaks form, about 3–4 minutes.
3. Toast and freeze: Pipe or spoon meringue over each frozen bite. Use a kitchen torch to lightly brown the peaks (or broil on a baking sheet for 1–2 minutes). Freeze for 30 more minutes before serving.

The magic here? The meringue stays fluffy even after freezing, giving you that classic pie-topping texture without the fuss.

Tip: For extra zing, stir 1 tsp lemon zest into the ice cream before layering.

Tiramisu Ice Cream Bites

These no-bake bites pack all the creamy coffee-kissed flavor of tiramisu into a frozen treat you can pop straight from the freezer.

Ingredients

• 1 pint vanilla ice cream, softened
• 1/2 cup mascarpone cheese, room temperature
• 1/4 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (or 1 tbsp vanilla extract for non-alcoholic)
• 24 ladyfinger cookies
• 1/4 cup cocoa powder, for dusting

Instructions

1. Line an 8×8-inch baking dish with parchment paper. Arrange 12 ladyfinger cookies in a single layer, breaking them to fit gaps.
2. In a bowl, whisk together softened ice cream, mascarpone, coffee, and coffee liqueur until smooth. Spread evenly over the cookies.
3. Top with remaining ladyfingers, pressing gently. Freeze for 4 hours or until firm.
4. Lift the slab from the dish using parchment, then slice into 12 squares. Dust with cocoa powder just before serving.

The magic here? The ladyfingers soften just enough to mimic classic tiramisu texture while staying delightfully cold.

Tip: For cleaner cuts, dip your knife in hot water and wipe between slices.

Rocky Road Ice Cream Bites

These no-bake bites are like mini frozen brownies packed with crunchy nuts and melty marshmallows—perfect for satisfying your sweet tooth in seconds!

Ingredients:

• 2 cups chocolate ice cream, slightly softened
• 1 cup mini marshmallows
• 1/2 cup roasted almonds, roughly chopped
• 1/4 cup chocolate chips
• 1 tbsp cocoa powder (for dusting)

Instructions:

1. In a large bowl, fold together the chocolate ice cream, mini marshmallows, chopped almonds, and chocolate chips until evenly combined.
2. Scoop tablespoon-sized portions onto a parchment-lined baking sheet. Freeze for 1 hour until firm.
3. Just before serving, dust lightly with cocoa powder for a bittersweet finish.

The magic here? The ice cream stays scoopably soft straight from the freezer thanks to the marshmallows—no teeth-breaking hardness!

Tip: Swap almonds for peanuts or pretzels if you love salty-sweet contrast.

Blueberry Yogurt Ice Cream Bites

These creamy, tangy bites are like frozen yogurt meets popsicle—perfect for a quick cool-down or a fuss-free dessert.

Ingredients:

• 2 cups Greek yogurt (full-fat for extra creaminess)
• 1 cup fresh or frozen blueberries
• 3 tbsp honey (or maple syrup for vegan option)
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. In a blender, combine 1 cup blueberries, 3 tbsp honey, and 1 tbsp lemon juice. Blend until smooth, then strain through a fine-mesh sieve to remove skins (optional for a silkier texture).
2. In a bowl, whisk together 2 cups Greek yogurt and 1 tsp vanilla extract until smooth. Gently fold in the blueberry puree, leaving streaks for a marbled effect.
3. Spoon the mixture into silicone mini muffin molds or an ice cube tray. Freeze for at least 4 hours, or until solid.
4. Pop out the bites and store in a freezer bag. Let sit at room temperature for 5 minutes before serving for the best texture.

The magic here? The yogurt stays scoopably soft straight from the freezer—no icy crunch! Plus, that swirl of tart blueberries balances the honey’s sweetness just right.

Tip: For a fun twist, roll the frozen bites in crushed graham crackers or coconut flakes before serving.

Toasted Marshmallow Ice Cream Bites

These bite-sized treats combine creamy ice cream with the nostalgic crunch of toasted marshmallows—perfect for summer parties or late-night cravings.

Ingredients:

• 1 pint vanilla ice cream, slightly softened
• 1 cup mini marshmallows
• 1/2 cup graham cracker crumbs
• 2 tbsp unsalted butter, melted
• 1/4 tsp cinnamon
• 1/4 tsp flaky sea salt

Instructions:

1. Line a small baking sheet with parchment paper. Scoop 12 small rounds of vanilla ice cream onto the sheet and freeze for 30 minutes.
2. Meanwhile, mix graham cracker crumbs, melted butter, and cinnamon in a bowl. Press 1 tsp of the mixture into the bottom of each of 12 mini muffin tin cups.
3. Broil mini marshmallows on a tray for 1–2 minutes until charred at the edges, watching closely. Let cool slightly.
4. Place one frozen ice cream round on each crust, top with 3–4 toasted marshmallows, and sprinkle with flaky sea salt. Freeze for 1 hour before serving.

The magic here? The marshmallows stay chewy while the ice cream stays scoopable—no rock-hard bites!

Tip: Use a warm spoon to smooth the ice cream rounds for a polished look.

Chocolate Hazelnut Ice Cream Bites

These no-churn chocolate hazelnut bites are like frozen truffles—creamy, crunchy, and perfect for sneaking straight from the freezer.

Ingredients:

• 1 pint vanilla ice cream, slightly softened
• 1/2 cup chocolate hazelnut spread (like Nutella)
• 1/2 cup crushed toasted hazelnuts
• 1/4 cup mini chocolate chips
• 1/2 tsp flaky sea salt

Instructions:

1. Line a muffin tin with 8 parchment liners. In a bowl, fold together the vanilla ice cream, chocolate hazelnut spread, and crushed hazelnuts until just combined (streaks are okay!).
2. Scoop the mixture evenly into the liners, smoothing the tops. Sprinkle with mini chocolate chips and flaky sea salt (about 1/2 tsp total).
3. Freeze for at least 4 hours, or until firm. Peel off liners to serve.

The magic here? The salt amplifies the nutty richness, while the ice cream stays scoopable straight from the freezer—no rock-hard bites!

Tip: For extra crunch, roll the edges of the frozen bites in additional crushed hazelnuts before serving.

Spiced Chai Ice Cream Bites

These creamy, spiced bites are like a chai latte in frozen form—perfect for satisfying your sweet tooth with a cozy kick.

Ingredients:

• 2 cups vanilla ice cream, slightly softened
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp freshly ground black pepper
• 1/2 cup dark chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a medium bowl, mix the slightly softened vanilla ice cream with 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground ginger, 1/4 tsp ground cloves, and 1/4 tsp black pepper until evenly combined.
2. Scoop tablespoon-sized portions onto a parchment-lined baking sheet and freeze for at least 2 hours, or until solid.
3. In a microwave-safe bowl, melt 1/2 cup dark chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
4. Dip each frozen ice cream bite halfway into the melted chocolate, letting excess drip off, then return to the baking sheet. Freeze for 10 more minutes to set.

The warm spices and crackly chocolate shell make these bites irresistibly fun—no ice cream maker required!

Tip: For extra flair, sprinkle a pinch of flaky sea salt over the chocolate before it sets.

Conclusion

With 18 irresistible ice cream bite recipes, there’s a sweet treat here for every summer craving! Whether you’re hosting a party or just treating yourself, these easy-to-make bites are sure to delight. Try your favorites, and don’t forget to leave a comment or share this roundup on Pinterest. Happy snacking!