12 Sugar-Smart Frozen Treats That Beat the Summer Heat

Summer heat calls for cool, refreshing desserts that won’t spike your blood sugar. These frozen treats deliver all the satisfaction you crave without the guilt.

From creamy nice cream to crunchy yogurt bark, each recipe proves that healthy can be absolutely delicious and incredibly satisfying.

01. Chocolate-Covered Frozen Banana Bites

Vegan Chocolate-Dipped Frozen Banana Bites

Bite-sized frozen banana pieces coated in rich chocolate and creamy peanut butter. These make-ahead treats satisfy sweet cravings while keeping calories in check.

Ingredients: 3 large ripe bananas, ½ cup natural peanut butter, 1 cup vegan dark chocolate chips, 2 tablespoons coconut oil, 1 teaspoon vanilla extract, pinch of sea salt.

How To Make Chocolate-Covered Frozen Banana Bites

1. Slice bananas into ½-inch thick rounds and arrange on a parchment-lined baking sheet. Freeze for 2 hours until completely solid, ensuring they won’t fall apart during assembly.

2. Remove bananas from freezer and quickly spread a small amount of peanut butter on half the banana slices. Top with remaining slices to create sandwich bites, pressing gently to adhere.

3. Return sandwiched bites to freezer for another 30 minutes while you prepare the chocolate coating.

4. Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Stir in vanilla and salt.

5. Working quickly, dip each frozen banana bite into melted chocolate using a fork, allowing excess to drip off. Place on parchment-lined sheet and freeze for 15 minutes until chocolate sets completely.

02. Berry Granola Breakfast Popsicles

Creamy yogurt popsicles packed with fresh berries and crunchy granola pieces. Perfect for busy mornings or afternoon snacks that kids and adults love.

Ingredients: 2 cups plain Greek yogurt, ¼ cup honey, 1 cup mixed fresh berries, ½ cup granola, 1 teaspoon vanilla extract, 2 tablespoons milk.

How To Make Berry Granola Breakfast Popsicles

1. Whisk together Greek yogurt, honey, vanilla, and milk in a large bowl until smooth and well combined. The mixture should be thick but pourable.

2. Gently fold in fresh berries, being careful not to crush them. I like to use a mix of blueberries, raspberries, and diced strawberries for the best flavor and color.

3. Spoon yogurt mixture into popsicle molds, filling each about halfway. Tap molds gently on counter to release air bubbles.

4. Sprinkle granola pieces into each mold, then top with remaining yogurt mixture, leaving ¼-inch space at the top for expansion during freezing.

5. Insert popsicle sticks and freeze for at least 4 hours or overnight until completely solid. Run warm water over molds for 30 seconds to easily remove popsicles.

03. Greek Yogurt Bark with Raspberries and Pistachios

Creamy Greek yogurt swirled with raspberry jam and topped with crunchy pistachios. This colorful bark breaks into perfect snack-sized pieces when frozen solid.

Ingredients: 2 cups full-fat Greek yogurt, 3 tablespoons raspberry jam, ½ cup shelled pistachios (chopped), 2 tablespoons honey, 1 teaspoon vanilla extract, fresh raspberries for topping.

How To Make Greek Yogurt Bark with Raspberries and Pistachios

1. Line a 9×13 inch baking sheet with parchment paper, ensuring paper extends up the sides for easy removal later.

2. Mix Greek yogurt, honey, and vanilla in a bowl until smooth and well combined. The full-fat yogurt creates the creamiest texture when frozen.

3. Spread yogurt mixture evenly on prepared baking sheet, creating a rectangle about ¼-inch thick. Use an offset spatula for the smoothest surface.

4. Drop small spoonfuls of raspberry jam across the yogurt surface, then use a knife to create beautiful swirl patterns throughout.

5. Sprinkle chopped pistachios and fresh raspberries evenly over the surface, pressing gently to help them adhere to the yogurt.

6. Freeze for at least 3 hours until completely solid. Break into irregular pieces like chocolate bark and store in freezer bags for up to one month.

04. Strawberry Chocolate Chip Yogurt Bark

Lightly sweetened Greek yogurt studded with fresh strawberries and mini chocolate chips. This frozen treat breaks into satisfying chunks that must stay frozen to maintain texture.

Ingredients: 2 cups full-fat Greek yogurt, 1 cup fresh strawberries (diced), ½ cup mini dark chocolate chips, 3 tablespoons maple syrup, 1 teaspoon vanilla extract.

How To Make Strawberry Chocolate Chip Yogurt Bark

1. Line a large baking sheet with parchment paper, making sure to leave overhang on all sides for easy lifting once frozen.

2. Whisk together Greek yogurt, maple syrup, and vanilla until completely smooth. Using full-fat yogurt ensures the bark won’t become icy when frozen.

3. Pour yogurt mixture onto prepared baking sheet and spread into an even layer about ¼-inch thick using an offset spatula.

4. Scatter diced strawberries and chocolate chips evenly across the surface, pressing them gently into the yogurt so they stay put during freezing.

5. Freeze for at least 4 hours until completely solid throughout. The bark should feel firm and break cleanly when you apply pressure.

6. Remove from freezer and break into irregular pieces using your hands or a knife. Store pieces in an airtight container in the freezer for up to 6 weeks.

05. Fresh Cherry Sorbet

Smooth and refreshing cherry sorbet made with fresh fruit and minimal sweetener. Top with whipped cream, chopped cherries, or slivered almonds for extra texture and flavor.

Ingredients: 2 pounds fresh cherries (pitted), ¾ cup sugar, ½ cup water, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, pinch of salt.

How To Make Fresh Cherry Sorbet

1. Combine sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring until sugar completely dissolves. Remove from heat and let cool completely.

2. Puree pitted cherries in a food processor until smooth, then strain through a fine-mesh sieve to remove any remaining pieces for the silkiest texture.

3. Stir together cherry puree, cooled simple syrup, lemon juice, lemon zest, and salt until well combined. Taste and adjust sweetness if needed.

4. Chill mixture in refrigerator for at least 2 hours before churning. This helps the sorbet freeze faster and develop better texture.

5. Pour mixture into ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes until thick and scoopable.

6. Transfer to an airtight container and freeze for at least 2 hours to firm up completely. Serve scooped into bowls with your favorite toppings.

06. Buttermilk Ice Cream with Blueberry Swirl

Tangy buttermilk ice cream base with gorgeous purple swirls of blueberry syrup. This showstopper dessert balances tart and sweet flavors in every creamy spoonful.

Ingredients: 2 cups heavy cream, 1 cup buttermilk, ¾ cup sugar, 6 large egg yolks, 1 cup fresh blueberries, ¼ cup water, 2 tablespoons lemon juice, 1 teaspoon vanilla.

How To Make Buttermilk Ice Cream with Blueberry Swirl

1. Make blueberry syrup first by simmering blueberries, ¼ cup sugar, and water in a small saucepan for 10 minutes until berries burst and mixture thickens. Strain and cool completely.

2. Whisk egg yolks with remaining sugar until pale and thick. Heat cream in a heavy saucepan until it just begins to steam around the edges.

3. Slowly pour hot cream into egg mixture while whisking constantly to prevent curdling. Return mixture to saucepan and cook over low heat until it coats the back of a spoon.

4. Strain custard through fine-mesh sieve, then whisk in buttermilk, vanilla, and lemon juice. Chill completely in refrigerator for at least 4 hours.

5. Churn mixture in ice cream maker according to manufacturer’s instructions until thick and creamy, about 25 minutes.

6. Layer ice cream and blueberry syrup in container, swirling gently with a knife to create marbled effect. Freeze for 4 hours until firm enough to scoop.

07. Tropical Pineapple Nice Cream

All-fruit nice cream with tropical pineapple, mango, and lime flavors. This dairy-free dessert requires no added sugar and comes together in minutes using a food processor.

Ingredients: 3 cups frozen pineapple chunks, 1 cup frozen mango chunks, 2 frozen bananas (sliced), 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 2-3 tablespoons coconut milk.

How To Make Tropical Pineapple Nice Cream

1. Let frozen fruit sit at room temperature for 5 minutes to soften slightly, making it easier for your food processor to handle without straining the motor.

2. Add frozen pineapple and mango to food processor first, pulsing several times to break up large pieces before running continuously.

3. Add frozen banana slices and continue processing, scraping down sides as needed. The mixture will look crumbly at first, then gradually become smooth and creamy.

4. Pour in lime juice, lime zest, and 2 tablespoons coconut milk while processor runs. Add more coconut milk if needed to achieve ice cream consistency.

5. Process until mixture is completely smooth and resembles soft-serve ice cream, about 3-4 minutes total. Taste and adjust lime juice if desired.

6. Serve immediately for soft-serve texture, or transfer to container and freeze for 2 hours for firmer scoops. Top with toasted coconut or fresh fruit if desired.

08. Lemon Blueberry Nice Cream

Bright and creamy nice cream made with frozen bananas and blueberries. This dairy-free dessert contains no added sugar but delivers plenty of natural sweetness and fiber.

Ingredients: 4 frozen bananas (sliced), 1 cup frozen blueberries, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2-3 tablespoons cold water.

How To Make Lemon Blueberry Nice Cream

1. Remove frozen fruit from freezer and let sit for 3-5 minutes to soften slightly, which helps prevent your food processor from overworking.

2. Add frozen banana slices to food processor and pulse several times to break them into smaller pieces before processing continuously.

3. Process bananas until they form a smooth, creamy base that resembles soft ice cream, scraping down sides of bowl as needed.

4. Add frozen blueberries and continue processing until they’re fully incorporated and the mixture turns a beautiful purple color.

5. Pour in lemon juice, lemon zest, and 2 tablespoons cold water while processor runs. Add more water only if mixture seems too thick to process smoothly.

6. Process until completely smooth and creamy, about 2-3 minutes total. Serve immediately or freeze for 1 hour for firmer texture that scoops like traditional ice cream.

09. Strawberry Mango Nice Cream

Creamy three-ingredient nice cream combining sweet strawberries and tropical mango. This vegan dessert contains no added sugar and makes the perfect refreshing summer treat.

Ingredients: 2 cups frozen strawberries, 1 cup frozen mango chunks, 2 frozen bananas (sliced).

How To Make Strawberry Mango Nice Cream

1. Allow frozen fruit to sit at room temperature for 5 minutes to soften slightly, making it easier for your food processor to blend smoothly.

2. Add frozen banana slices to food processor first and pulse several times to break into smaller pieces, then process until smooth and creamy.

3. Add frozen strawberries and continue processing, scraping down sides as needed until berries are completely incorporated into the banana base.

4. Add frozen mango chunks last and process until mixture is completely smooth and resembles soft-serve ice cream in texture and consistency.

5. The natural sugars in the fruit should provide plenty of sweetness, but taste and adjust if needed by processing in additional fruit.

6. Serve immediately for soft-serve consistency, or transfer to a container and freeze for 2 hours for firmer scoops. Garnish with fresh berries for extra color and flavor.

10. Classic Strawberry Nice Cream

Luscious strawberry nice cream bursting with sweet berry flavor. This healthy ice cream alternative uses all fruit with no dairy or added sugar, perfect for hot summer days.

Ingredients: 3 cups frozen strawberries, 2 large frozen bananas (sliced), 1-2 tablespoons unsweetened almond milk, fresh strawberries for serving.

How To Make Classic Strawberry Nice Cream

1. Let frozen fruit sit at room temperature for 3-5 minutes to soften slightly, which prevents your food processor from working too hard and ensures smoother results.

2. Add frozen banana slices to food processor and pulse several times to break up, then process continuously until smooth and creamy like soft ice cream.

3. Add frozen strawberries gradually while processor runs, allowing each addition to incorporate fully before adding more. This prevents overloading the machine.

4. Process until mixture is completely smooth, scraping down sides as needed. The strawberries will create a beautiful pink color throughout.

5. Add 1 tablespoon almond milk only if mixture seems too thick to process smoothly. You want the consistency of soft-serve ice cream.

6. Taste for sweetness and adjust by adding more strawberries if desired. Serve immediately topped with fresh berries, or freeze for firmer scoops.

7. For best flavor, use fresh strawberries that were frozen at peak ripeness. Store-bought frozen berries work perfectly if fresh aren’t available.

11. Sleepy Time Tart Cherry Nice Cream

Easy vegan nice cream made with tart cherries and simple ingredients. This naturally sweet dessert provides melatonin that may help promote better sleep quality.

Ingredients: 2 cups frozen tart cherries, 3 frozen bananas (sliced), 2 tablespoons almond butter, 1 tablespoon maple syrup, 1 teaspoon vanilla extract.

How To Make Sleepy Time Tart Cherry Nice Cream

1. Remove frozen fruit from freezer and let soften for 5 minutes, making it easier for your food processor to handle the hard frozen pieces.

2. Process frozen banana slices first until they break down into a smooth, creamy base that resembles soft ice cream in texture.

3. Add frozen tart cherries gradually while processor runs, allowing them to incorporate fully. The tartness balances beautifully with sweet bananas.

4. Add almond butter, maple syrup, and vanilla extract, processing until mixture is completely smooth and creamy throughout.

5. Scrape down sides of food processor bowl as needed to ensure all ingredients are fully incorporated and the texture is uniform.

6. Serve immediately for soft-serve texture, or freeze for 1-2 hours for firmer scoops. The natural melatonin in tart cherries makes this perfect for evening dessert.

12. Creamy Watermelon Sherbet

Refreshing watermelon sherbet with a touch of creaminess from sweetened condensed milk. This easy summer dessert captures the essence of fresh watermelon in frozen form.

Ingredients: 4 cups cubed seedless watermelon, ½ cup sweetened condensed milk, 2 tablespoons fresh lime juice, 1 tablespoon lime zest, pinch of salt.

How To Make Creamy Watermelon Sherbet

1. Puree cubed watermelon in a blender or food processor until completely smooth, then strain through fine-mesh sieve to remove any pulp for silkiest texture.

2. Whisk together watermelon puree, sweetened condensed milk, lime juice, lime zest, and salt until well combined and smooth.

3. Taste mixture and adjust lime juice if needed. The lime brightens the watermelon flavor and prevents the sherbet from tasting flat.

4. Chill mixture in refrigerator for at least 2 hours before churning, which helps it freeze faster and develop better texture.