18 Creamy Ice Cream Dessert Recipes for Summer

Summer just got sweeter! Whether you’re hosting a backyard BBQ or simply craving a cool treat, these 18 creamy ice cream dessert recipes are your ticket to bliss. From no-churn wonders to decadent sundaes, we’ve got something to satisfy every craving. So grab a spoon—your perfect summer indulgence is waiting!

Classic Vanilla Ice Cream Sundae

Nothing beats the timeless joy of a vanilla ice cream sundae—simple, creamy, and endlessly customizable with your favorite toppings.

Ingredients:

• 2 cups high-quality vanilla ice cream
• 1/4 cup hot fudge sauce, warmed
• 2 tbsp caramel sauce
• 1/4 cup whipped cream
• 1 tbsp chopped toasted peanuts
• 1 maraschino cherry

Instructions:

1. Scoop the vanilla ice cream into a chilled serving bowl or sundae glass.
2. Drizzle the hot fudge sauce (1/4 cup) and caramel sauce (2 tbsp) evenly over the ice cream.
3. Top with whipped cream (1/4 cup), then sprinkle the chopped peanuts (1 tbsp) over the whipped cream.
4. Finish with a maraschino cherry on top and serve immediately.

The magic of this sundae lies in the contrast of warm fudge, cool ice cream, and crunchy peanuts—a symphony of textures in every bite.

Tip: For an extra-decadent twist, swap the peanuts for crushed pretzels or a sprinkle of sea salt.

Chocolate Fudge Brownie Ice Cream Cake

This decadent dessert combines the best of both worlds—chewy brownies and creamy ice cream—all topped with a rich fudge sauce for the ultimate treat.

Ingredients:

• 1 box (18 oz) fudge brownie mix (plus ingredients listed on the box: eggs, oil, water)
• 1.5 quarts vanilla ice cream, slightly softened
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Prepare the brownie mix according to package instructions and bake in a 9-inch springform pan for 25–30 minutes, until a toothpick comes out with moist crumbs. Let cool completely.
2. Spread softened vanilla ice cream evenly over the cooled brownie layer. Freeze for at least 2 hours until firm.
3. In a small saucepan, heat 1 cup heavy cream over medium heat until steaming. Pour over 1 cup chocolate chips, 1/4 cup butter, 1 tsp vanilla extract, and a pinch of salt. Let sit for 2 minutes, then whisk until smooth.
4. Pour warm fudge sauce over the ice cream layer and freeze for another 30 minutes before slicing.

The magic here? The fudge sauce sets into a glossy shell, creating a dreamy contrast with the creamy ice cream and fudgy brownie base.

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Strawberry Cheesecake Ice Cream Parfait

Salted Caramel Ice Cream Pie

This dreamy no-bake dessert combines creamy ice cream, crunchy crust, and a sweet-salty caramel swirl—perfect for lazy summer evenings.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 1.5 quarts vanilla ice cream, slightly softened
• 1/2 cup thick salted caramel sauce (store-bought or homemade), plus 2 tbsp for drizzling
• Flaky sea salt, for garnish

Instructions:

1. Make the crust: Stir together graham cracker crumbs, melted butter, granulated sugar, and 1/4 tsp fine sea salt until moistened. Press firmly into a 9-inch pie dish. Freeze for 15 minutes.
2. Layer the filling: Spread half the softened ice cream over the crust. Drizzle with 1/4 cup salted caramel sauce. Repeat with remaining ice cream and another 1/4 cup caramel, swirling gently with a knife.
3. Freeze: Cover with plastic wrap and freeze for at least 6 hours (or overnight) until firm.
4. Serve: Let sit at room temperature for 5 minutes, then drizzle with remaining 2 tbsp caramel and sprinkle with flaky sea salt. Slice with a warm knife.

The magic here? That contrast of cold, creamy ice cream against the buttery crust and gooey caramel pockets—it’s like a sundae in pie form!

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

Cookies and Cream Ice Cream Sandwiches

These dreamy ice cream sandwiches combine rich vanilla ice cream with crunchy chocolate cookies for a nostalgic treat that’s impossible to resist.

Ingredients:

• 1 pint (2 cups) vanilla ice cream, slightly softened
• 24 chocolate sandwich cookies (like Oreos®)
• 1/2 cup mini chocolate chips (optional, for rolling)

Instructions:

1. Prep the cookies: Line a baking sheet with parchment paper. Arrange 12 cookies bottom-side up on the sheet.
2. Add the ice cream: Scoop 2–3 tbsp of softened vanilla ice cream onto each cookie. Use the back of a spoon to spread evenly to the edges.
3. Sandwich and freeze: Top each with a second cookie, pressing gently to adhere. Freeze for 30 minutes until firm.
4. Optional crunch: If using mini chocolate chips, roll the edges of the sandwiches in them before returning to the freezer for another 15 minutes.

The magic here? The cookies stay crisp against the creamy ice cream, making every bite a perfect contrast. For extra flair, drizzle with melted chocolate before serving!

Tip: Let the sandwiches sit at room temperature for 2–3 minutes before biting—they’ll be just soft enough to enjoy without cracking.

Banana Split Ice Cream Bowls

Turn the classic banana split into a shareable dessert bowl packed with creamy textures and nostalgic flavors—perfect for summer gatherings or a fun family treat.

Ingredients:

• 3 large ripe bananas, sliced into rounds
• 2 cups vanilla ice cream
• 1 cup strawberry ice cream
• 1/2 cup hot fudge sauce, warmed
• 1/4 cup crushed pineapple, drained
• 1/4 cup chopped walnuts
• 1/4 cup rainbow sprinkles
• 1/2 cup whipped cream
• 6 maraschino cherries

Instructions:

1. Layer the bananas: Arrange banana slices in a thick layer along the bottom and sides of two wide serving bowls.
2. Add the ice cream: Scoop 1 cup vanilla ice cream and 1/2 cup strawberry ice cream into each bowl, placing them side by side.
3. Drizzle and top: Pour 1/4 cup hot fudge sauce over each bowl, then scatter 2 tablespoons crushed pineapple, 2 tablespoons chopped walnuts, and 2 tablespoons rainbow sprinkles on top.
4. Finish with flair: Pipe or dollop 1/4 cup whipped cream onto each bowl and crown with 3 maraschino cherries.

The magic here? The banana “bowl” keeps everything contained while adding natural sweetness—no fancy dishes required!

Tip: For a quicker version, use store-bought banana slices (found in the freezer aisle) and let them thaw slightly before assembling.

Mint Chocolate Chip Ice Cream Shake

This creamy, refreshing shake tastes like a frosty scoop of your favorite mint chocolate chip ice cream—but sippable and ready in minutes!

Ingredients:

• 2 cups vanilla ice cream
• 1 cup whole milk
• 1/4 tsp peppermint extract
• 3 drops green food coloring (optional)
• 1/4 cup mini chocolate chips
• Whipped cream and extra chocolate chips for topping

Instructions:

1. In a blender, combine vanilla ice cream, whole milk, peppermint extract, and green food coloring (if using). Blend on high until smooth, about 30 seconds.
2. Add mini chocolate chips and pulse just 2–3 times to distribute (you want little flecks, not fully blended).
3. Pour into glasses, top with whipped cream and a sprinkle of chocolate chips, and serve immediately with a straw.

The magic here? The peppermint extract gives that nostalgic ice cream parlor flavor, while the mini chips add tiny bursts of chocolate in every sip.

Tip: For an extra-thick shake, freeze your glass for 10 minutes before blending.

Raspberry Swirl Ice Cream Tart

This dreamy no-bake tart combines creamy vanilla ice cream with a tangy raspberry swirl—perfect for impressing guests or treating yourself on a hot summer day.

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tbsp melted unsalted butter
• ¼ cup granulated sugar
• 1 pint high-quality vanilla ice cream, softened
• 1 cup fresh or frozen raspberries
• 2 tbsp powdered sugar
• 1 tsp lemon juice

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until combined. Press firmly into a 9-inch tart pan with removable bottom. Freeze for 15 minutes.
2. Prep the swirl: Blend raspberries, powdered sugar, and lemon juice until smooth. Strain to remove seeds if desired.
3. Assemble: Spread softened ice cream evenly over the chilled crust. Dollop raspberry sauce on top and swirl gently with a knife.
4. Freeze: Cover and freeze for at least 4 hours (or overnight) until firm.

The magic here? The raspberry swirl stays slightly jammy against the creamy ice cream, creating pockets of bright flavor in every slice.

Tip: Run a sharp knife under hot water for clean slices when serving.

Peanut Butter Cup Ice Cream Bars

These no-bake ice cream bars combine creamy peanut butter, rich chocolate, and a crunchy crust for a dessert that’s impossible to resist.

Ingredients:

• 1 1/2 cups chocolate sandwich cookie crumbs (about 15 cookies)
• 4 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 pint vanilla ice cream, softened
• 1/2 cup creamy peanut butter
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1/4 cup chopped peanut butter cups (for topping)

Instructions:

1. Make the crust: In a bowl, mix cookie crumbs, melted butter, and sugar until combined. Press firmly into an 8×8-inch pan lined with parchment paper. Freeze for 10 minutes.
2. Add the filling: In another bowl, stir softened ice cream and peanut butter until smooth. Spread evenly over the crust. Freeze for 1 hour.
3. Top with chocolate: Microwave chocolate chips and heavy cream in 30-second bursts, stirring until smooth. Pour over the ice cream layer, then sprinkle with chopped peanut butter cups. Freeze for 4 hours or until firm.
4. Serve: Lift bars out using parchment, slice, and enjoy!

The magic here? The peanut butter swirls into the ice cream for pockets of nutty goodness in every bite.

Tip: For clean slices, dip your knife in hot water before cutting.

Lemon Sorbet Ice Cream Float

This fizzy, citrusy float is like sunshine in a glass—perfect for cooling off on a hot day or brightening up a lazy afternoon.

Ingredients:

• 1 pint lemon sorbet
• 1 ½ cups chilled lemon-lime soda (like Sprite or 7UP)
• ¼ cup fresh lemon juice
• Fresh mint leaves, for garnish (optional)

Instructions:

1. In a tall glass, scoop 2 small balls (about ½ cup total) of lemon sorbet.
2. Pour ¼ cup fresh lemon juice over the sorbet, then slowly add 1 ½ cups lemon-lime soda—it’ll fizz up, so go gently!
3. Stir once or twice with a long spoon to slightly melt the sorbet into the soda, creating a creamy foam.
4. Top with another small scoop of sorbet and garnish with fresh mint leaves if using. Serve immediately with a straw and spoon.

The magic here? The sorbet melts just enough to turn the soda into a frothy, slushy dream—tangy, sweet, and ultra-refreshing.

Tip: For a grown-up twist, swap the soda for chilled prosecco or a citrusy hard seltzer.

Pistachio Ice Cream Affogato

This elegant yet effortless dessert combines nutty pistachio ice cream with bold espresso for a grown-up twist on the classic affogato.

Ingredients

• 1 pint high-quality pistachio ice cream
• 4 shots (about 1/2 cup) freshly brewed espresso, hot
• 2 tbsp shelled pistachios, roughly chopped
• 1/2 tsp flaky sea salt

Instructions

1. Scoop pistachio ice cream into 4 small serving glasses or bowls (about 1/2 cup per serving).
2. Immediately pour 1 shot (2 tbsp) hot espresso over each portion, letting it pool around the ice cream.
3. Sprinkle each serving with 1/2 tbsp chopped pistachios and a pinch of flaky sea salt.
4. Serve right away while the espresso is still warm and the ice cream begins to melt slightly.

The contrast of warm, bitter espresso against sweet, creamy pistachio ice cream creates a luxurious dessert that feels fancy but comes together in minutes.

Tip: For extra texture, toast the pistachios in a dry skillet over medium heat for 2-3 minutes before chopping.

Toasted Coconut Ice Cream Milkshake

This creamy, tropical-inspired milkshake tastes like a vacation in a glass—with just the right amount of crunch from toasted coconut.

Ingredients:

• 2 cups vanilla ice cream
• 1/2 cup coconut milk (full-fat for extra creaminess)
• 1/4 cup sweetened shredded coconut, toasted
• 1 tbsp honey (or maple syrup for vegan option)
• 1/2 tsp vanilla extract
• Whipped cream and extra toasted coconut for garnish (optional)

Instructions:

1. Toast the coconut: In a dry skillet over medium-low heat, toast the shredded coconut for 3–4 minutes, stirring constantly, until golden and fragrant. Remove from heat immediately to avoid burning.
2. Blend: In a blender, combine the vanilla ice cream, coconut milk, honey, vanilla extract, and half of the toasted coconut. Blend on high until smooth and frothy, about 30 seconds.
3. Serve: Pour into glasses, top with whipped cream if using, and sprinkle with the remaining toasted coconut.

The magic here? Toasting the coconut doubles its nutty flavor, giving every sip a cozy depth that pairs perfectly with the sweet vanilla base.

Tip: For a dairy-free version, swap the ice cream for coconut milk ice cream and use coconut whipped cream.

Blueberry Lavender Ice Cream Waffles

These dreamy waffles combine floral lavender, juicy blueberries, and creamy vanilla ice cream for a breakfast (or dessert!) that feels like a hug in every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp dried culinary lavender
• 1 cup milk
• 2 large eggs
• ¼ cup melted butter
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Vanilla ice cream, for serving
• Maple syrup, for drizzling

Instructions:

1. Prep the batter: In a large bowl, whisk together 1 ½ cups flour, 2 tbsp sugar, 1 tbsp baking powder, ½ tsp salt, and 1 tsp lavender. In another bowl, whisk 1 cup milk, eggs, ¼ cup melted butter, and 1 tsp vanilla. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay). Gently fold in blueberries.
2. Cook the waffles: Heat a waffle iron to medium-high and lightly grease. Pour ½ cup batter per waffle and cook for 4–5 minutes until golden and crisp. Repeat with remaining batter.
3. Serve: Top warm waffles with a scoop of vanilla ice cream and a drizzle of maple syrup.

The floral lavender and burst of blueberries make these waffles taste like summer mornings, while the melty ice cream turns them into instant decadence. Tip: For extra lavender flavor, steep 1 tsp lavender in warm milk for 10 minutes before mixing the batter.

Tiramisu Ice Cream Trifle

This dreamy dessert layers coffee-soaked ladyfingers, creamy mascarpone ice cream, and a dusting of cocoa for a no-bake twist on the classic Italian treat.

Ingredients:

• 1 (14 oz) package soft ladyfingers
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 1 pint mascarpone ice cream, slightly softened
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder

Instructions:

1. In a shallow dish, stir together cooled coffee and coffee liqueur (if using). Quickly dip 8 ladyfingers (one at a time) into the mixture for 2 seconds per side, then arrange in a single layer in a 2-quart trifle dish or glass bowl.
2. Spread half the mascarpone ice cream over the ladyfingers in an even layer.
3. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3 minutes. Spread half over the ice cream layer.
4. Repeat layers with remaining dipped ladyfingers, ice cream, and whipped cream. Sift cocoa powder evenly over the top.
5. Cover and freeze for at least 4 hours (or overnight) before serving.

The magic here? The coffee-kissed ladyfingers soften just enough to mimic tiramisu’s signature texture, while the frozen layers stay scoopably dreamy.

Tip: For neat slices, dip a sharp knife in hot water before cutting.

Matcha Green Tea Ice Cream Mochi

These chewy, sweet mochi pockets filled with creamy matcha ice cream are a dreamy treat—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup sweet rice flour (mochiko)
• 1/4 cup granulated sugar
• 1 cup water
• 1/2 cup cornstarch (for dusting)
• 1 pint high-quality matcha green tea ice cream, slightly softened

Instructions:

1. Prepare the mochi dough: In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 1 cup water until smooth. Cover with plastic wrap and microwave for 1 minute. Stir, then microwave another 1–2 minutes until thick and stretchy.
2. Shape the mochi: Dust a clean surface with 1/4 cup cornstarch. Turn the hot dough onto it, dust with more cornstarch, and roll into a 1/4-inch-thick rectangle. Cut into 12 equal squares.
3. Fill with ice cream: Place 1 tbsp matcha ice cream in the center of each square. Pinch the edges together to seal, dusting fingers with cornstarch to prevent sticking.
4. Freeze: Arrange mochi on a parchment-lined tray and freeze for at least 2 hours until firm.

The magic here? The contrast between the soft, chewy mochi and the cool, earthy matcha ice cream—it’s an addictive texture combo!

Tip: For cleaner cuts, run your knife under hot water before slicing the mochi dough.

Rocky Road Ice Cream Parfait

Layers of chocolatey goodness, crunchy nuts, and fluffy marshmallows make this no-bake parfait a crowd-pleaser—no ice cream maker required!

Ingredients:

• 2 cups chocolate ice cream, slightly softened
• 1/2 cup mini marshmallows
• 1/4 cup roasted almonds, roughly chopped
• 1/4 cup chocolate sauce, warmed
• 1/4 cup crushed graham crackers
• Whipped cream, for topping

Instructions:

1. In two serving glasses, layer 1/4 cup chocolate ice cream each, followed by 1 tbsp chocolate sauce, 1 tbsp crushed graham crackers, and 1 tbsp chopped almonds.
2. Repeat the layers once more, then top each parfait with 1/4 cup mini marshmallows and a dollop of whipped cream.
3. Drizzle with remaining 2 tbsp chocolate sauce and sprinkle with any leftover almonds or graham crackers.
4. Freeze for 15 minutes to firm up slightly, then serve immediately.

The contrast of cold ice cream, gooey marshmallows, and crunchy almonds feels like a party in every bite—perfect for impressing guests with minimal effort!

Tip: For a fun twist, swap almonds for peanuts or use toasted coconut flakes for extra texture.

Cherry Garcia Ice Cream Crepes

These dreamy crepes are like a handheld Cherry Garcia sundae—sweet, creamy, and packed with chocolatey cherry goodness.

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 cups whole milk
• 2 large eggs
• 2 tbsp melted butter, plus extra for greasing
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 pint Cherry Garcia ice cream, slightly softened
• 1/4 cup hot fudge sauce, warmed
• 1/4 cup chopped maraschino cherries (drained)
• Whipped cream, for serving

Instructions:

1. Blend 1 cup all-purpose flour, 1 1/2 cups whole milk, 2 large eggs, 2 tbsp melted butter, 1 tbsp granulated sugar, and 1/4 tsp salt in a blender until smooth. Let batter rest 10 minutes.
2. Heat a nonstick skillet over medium-low. Lightly grease with butter, then pour 1/4 cup batter, swirling to coat the pan. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds more. Repeat with remaining batter.
3. Spread each crepe with a scoop of Cherry Garcia ice cream, drizzle with 2 tsp hot fudge sauce, and sprinkle with 1 tsp chopped cherries. Roll or fold, then top with whipped cream and extra fudge.

The contrast of warm crepes and cold ice cream makes every bite pure magic—plus, the maraschino cherries add a playful pop of color.

Tip: For neat rolling, chill filled crepes 5 minutes before slicing.

Caramel Apple Ice Cream Cobbler

This cozy dessert combines warm, spiced apples with a buttery cobbler topping and a scoop of vanilla ice cream—drizzled with caramel, because why not?

Ingredients:

• 4 cups peeled and sliced Granny Smith apples (about 3 medium)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup boiling water
• Vanilla ice cream and caramel sauce, for serving

Instructions:

1. Preheat oven to 375°F. Toss apples with granulated sugar, lemon juice, cinnamon, and nutmeg in a 9-inch baking dish.
2. In a bowl, whisk flour, brown sugar, baking powder, and salt. Cut in butter with a pastry cutter until crumbly. Sprinkle evenly over apples.
3. Drizzle boiling water over the topping (don’t stir!). Bake for 35–40 minutes until bubbly and golden.
4. Serve warm with a scoop of ice cream and a generous drizzle of caramel sauce.

The magic here? The boiling water creates a crispy-chewy crust while keeping the apples tender—no soggy bottoms allowed!

Tip: For extra crunch, sprinkle the topping with chopped pecans before baking.

Conclusion

With 18 luscious ice cream desserts to choose from, this roundup is your ticket to summer sweetness! Whether you’re craving a classic sundae or a creative frozen treat, there’s something here for everyone. Give these recipes a try, then let us know which one stole your heart. Don’t forget to share the love—pin your favorites and spread the joy of creamy, dreamy desserts!