Amazingly Simple No Bake Summer Desserts

It is just way too hot to turn the oven on! So let’s keep our cool and make that Summer sweet tooth happy with these amazing no-bake recipes! 

Easy Mochachip Icecream Cake

by My Recipes

Photo: Jennifer Davick


  • 1 pt. premium dark chocolate chunk-coffee ice cream, softened
  • 3 sugar cones, crushed
  • 1/3 cup chocolate fudge shell topping
  • 1 (14-oz.) container premium chocolate-chocolate chip ice cream, softened
  • 6 cream-filled chocolate sandwich cookies, finely crushed
  • Mocha Ganache
  • Garnish: chocolate-covered coffee beans


Step 1:  Line an 8- x 5-inch loaf pan with plastic wrap, allowing 3 inches to extend over sides. Spread chocolate chunk-coffee ice cream in pan. Sprinkle with cones, and drizzle with shell topping. Freeze 30 minutes.

Step 2:  Spread chocolate-chocolate chip ice cream over topping. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.

Step 3:  Lift ice-cream loaf from pan, using plastic wrap as handles; invert onto a serving plate. Discard plastic wrap. Prepare Mocha Ganache, and slowly pour over ice-cream loaf, allowing ganache to drip down sides. Freeze 10 minutes. Let stand at room temperature 10 minutes before serving. Garnish, if desired.

Grasshopper Bars

By Woman’s Day Kitchen



  • 1/2 c. milk
  • 3 c. mini marshmallows
  • 2 tbsp. unsalted butter, cut into small pieces
  • 2 tbsp. plus 1 cup heavy cream
  • 2 tsp. pure peppermint extract
  • 1 tsp. pure vanilla extract
  • 6 to 8 drops liquid green food coloring (optional)


  • 34 chocolate wafer cookies
  • 6 tbsp. unsalted butter, melted


  • 3/4 c. heavy cream
  • 6 oz. bittersweet chocolate, finely chopped


Step 1:  In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if using); let cool to room temperature, about 1 hour.

Step 2:  Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into bottom of the prepared pan and refrigerate.

Step 3:  Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold a spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.

Step 4:  Make topping: In small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.

Strawberry Cheesecake Skewers

By Six Sisters Stuff


  • 2 medium packages of strawberries (20-30 berries)
  • 1 loaf vanilla pound cake (you can absolutely “cheat” and use the pre-made cake found in the freezer section of your local grocery store)
  • 1 cup white chocolate chips, melted
  • 10-15 popsicle sticks


Step 1:  After washing and removing stems, cut strawberries in half (horizontally) and the pound cake loaf into 1 inch by 1 inch squares.

Step 2:  Slide on the strawberries and cake pieces onto the skewer, alternating as you desire.

Step 3:  Set on a pan or waxed paper.

Step 4:  Melt the white chocolate according to package directions and drizzle over the skewered fruit & cake.

Step 5:  Let the white chocolate set and refrigerate until ready to serve.

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