WHY YOU’LL LOVE STRAWBERRY SHORT CAKE ICE CREAM

• No ice cream maker… no problem
  
• Creamy base with real strawberry shortcake vibes
  
• Layers of soft, crunchy, and fruity in every scoop
  
• Comes together in minutes, then the freezer does the work
  
• Feels special without being complicated

Strawberry Shortcake Ice Cream

This is one of those desserts that looks like you fussed… but you absolutely did not. I love that.

You stir, fold, swirl, and walk away. That’s it.

The pound cake stays soft, the cookies keep a little crunch, and those strawberry ribbons? That’s where things get interesting.

Don’t overmix that part. Let it be a little messy. It’s supposed to look swirled, not stirred into oblivion.

Pull this homemade strawberry shortcake ice cream out after dinner and just watch… people suddenly have room for dessert.

INGREDIENT NOTES

• Heavy Cream + Sweetened Condensed Milk: This is your no-churn magic. It freezes creamy without needing an ice cream machine.
  
• Pound Cake: Soft is key. Dry cake turns a little tough in the freezer, and we’re not doing that.
  
• Golden Oreo Cookies: These add that classic strawberry shortcake crunch and a little vanilla sweetness.
  
• Fresh Strawberries: Chop them small so you get juicy bits in every bite.
  
• Strawberry Syrup: This creates those pretty ribbons and boosts the berry flavor without watering things down.

VARIATIONS

Chocolate Twist: Add white chocolate chips or a drizzle of melted chocolate between layers.

Berry Mix: Replace some of the strawberries with raspberries or blueberries.

Lemon Shortcake: Add a little lemon zest for a bright, citrusy version.

Graham Crunch: Use crushed graham crackers instead of Oreos for a more classic shortcake feel.

Strawberry Sauce Swap: Use homemade strawberry sauce instead of bottled syrup for a fresher flavor.

Lighter Version: Whip the heavy cream first, then fold in the sweetened condensed milk. The texture will be softer.

Extra Cake: Add more pound cake squares if you want strawberry shortcake ice cream that’s extra loaded and dessert-like.

SERVING SUGGESTIONS

• Top with freshly whipped cream and extra fresh strawberries.
  
• Add a drizzle of strawberry syrup or chocolate sauce.
  
• Scoop strawberry short cake ice cream into cones if you want full ice cream shop energy.
  
• Pair with our Classic Strawberry Shortcake Recipe for a full strawberry dessert spread.

STRAWBERRY SHORTCAKE ICE CREAM RECIPE FAQ

I’ve made a lot of no-churn ice creams over the years, and the biggest mistake people make is overmixing once the good stuff goes in.

You want layers. You want pockets of flavor. That swirl of strawberry syrup isn’t just for looks… it keeps bites from all tasting the same.

And when you’re adding cake, it’s all about texture. Too dry, and it turns chewy in a bad way. Soft cake absorbs just enough of that creamy base to turn into something really special.

This strawberry shortcake ice cream recipe isn’t tricky or difficult to make. It just requires care and attention.

TOOLS NEEDED

• Large Mixing Bowl or Loaf Pan: You can mix and freeze in the same dish to keep things simple.
  
• Spatula or Spoon: For folding everything together gently.
  
• Measuring Cups: Helpful for keeping the ratios right.
  
• Plastic Wrap or Lid: To cover homemade strawberry shortcake ice cream tightly and prevent ice crystals.
  
• Freezer Space: Make sure you’ve got a flat spot ready!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

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Strawberry Shortcake Ice Cream (No-Churn Recipe)

No churn Strawberry Shortcake Ice Cream is rich and creamy, with cake and berries in every bite. Prepped in 10 minutes with 6 ingredients!

Course Dessert

Cuisine American

Method Freezer

Prep Time 8 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 8 minutes minutes

Servings 6 – 8

Calories 631cal

Author Donna Elick

Equipment

• loaf pan – Be sure to use a metal loaf pan – Cold glass breaks easily, and metal will chill the ice cream faster.
• heat-resistant silicone spatula – Because it's heat resistant, I use this spatula for cooking too.
• ice cream scoop – I have several scoops in my kitchen, but this one is my favorite!

Ingredients

• 2 cups heavy cream
• 14 ounces sweetened condensed milk
• 6 ounces pound cake, cut into 1 inch cubes (about ¾ cup)
• 5 Golden Oreo cookies, crumbled
• 1 cup fresh strawberries, chopped (about 6 ounces)
• 2 tablespoons strawberry syrup

Instructions

• MIX BASE: In a large freezer-safe bowl or 2-pound loaf pan, stir together 2 cups heavy cream and 14 ounces sweetened condensed milk until smooth and fully combined.
• ADD MIX-INS: Gently stir in 6 ounces pound cake, cut into 1 inch cubes and 5 Golden Oreo cookies, crumbled.
• ADD STRAWBERRIES: Scatter 1 cup fresh strawberries, chopped over the mixture and fold gently so they are evenly distributed without clumping.
• SWIRL SYRUP: Drizzle 2 tablespoons strawberry syrup over the mixture, adding a little at a time in different spots. Gently swirl with a spoon to create ribbons without fully mixing.
• FREEZE: Cover tightly with a lid, plastic wrap, or foil. Freeze for at least 4 hours, or until the ice cream is firm.
• SERVE: Scoop and serve straight from the freezer.

Notes

Make-Ahead: This ice cream can be made up to 1 week ahead and stored in the freezer.

Storage: Store in a tightly covered freezer-safe container for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Use soft pound cake so it stays tender in the freezer and gives that classic strawberry shortcake texture.

Nutrition

Serving: 2scoops | Calories: 631cal | Carbohydrates: 67g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 321mg | Sugar: 56g | Fiber: 1g | Calcium: 268mg | Iron: 1mg

First published May 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it allows us to keep creating new recipes.

The post Strawberry Shortcake Ice Cream (No-Churn Recipe) appeared first on The Slow Roasted Italian.

Kiwi Popsicles

Gazing out the window on a hot summer day, I find myself longing for a tropical island paradise surrounded by crystal-clear turquoise waters. Palm trees, tropical fruit, paradise…

Then I look out my window and watch the shadows of yet another heatwave pass by, in this hellacious desert that is Arizona. SIGH.

I developed these tropical-inspired kiwi popsicles as my own mini getaway! Kiwi and pineapple combine in a perfectly sweet and tart ice pop. Even my mom is a huge fan! 

Munchkin is really enamored with them too. She calls them her “Green Tickles,” which completely tickles me.

If you’ve never tried a popsicle with kiwi before, you’re in for a treat. Enjoy them, I know you will!

Need more flavors? I’ve got so many ice pops to choose from! From blueberry Greek yogurt and strawberry lime yogurt to coffee and even banana split, there’s something for everyone!

Ingredient Notes and Substitutions

• Whole Pineapple – You read that right! You need one whole pineapple for your ice pops. You’ll have to peel, core, and chop it first, but all of that fresh flavor is so worth the effort!
  
  I just love the way it tastes with the kiwi!
  
• Clover Honey – One of my preferred, all-natural sweeteners! Clover honey has a mild, almost floral taste that complements the fruit wonderfully.
  
  It also acts as a softening agent to help keep the kiwi pineapple popsicles from becoming too icy.
  
• Kiwi – Make sure they’re ripe! Peel and slice them before getting started, and set aside a few slices for decoration.
  
  Technically optional, but I love adding the full slices for a more impressive presentation.

Tips and Tricks to Make Perfect Kiwi Pineapple Popsicles

• Use super ripe fruit for the best flavor.

Since this kiwi popsicle recipe relies on the natural sweetness of the fresh fruit, it’s important that both are fully ripe.

Ripe pineapples will have a golden yellow skin and the bottom should smell sweet, while ripe kiwis will give slightly when pressed. 

If the fruit isn’t sweet enough, don’t be afraid to add more honey!

• Add a squeeze of lime if the fruit is too sweet.

Now, it’s all about balance. Yes, using ripe fruit is key, but you could end up with too sweet results.

In that case, you need a little acidity to balance it out.

A squeeze of lime or lemon juice will bring out the tartness and refresh the overall taste of your kiwi popsicles, so don’t be afraid to add some!

• Play around with the consistency.

Use a blender to combine the pineapple, kiwi, and honey until smooth, or if you prefer a few fruit chunks, simply pulse until you get the texture you’re after.

There’s no right or wrong way! If you want a creamier popsicle with kiwi, you could even add a bit of coconut milk to the mix too.  

That’s the beauty of making ice pops from scratch!

• Use warm water to easily remove from molds.

When ready to serve, don’t yank the popsicles too hard or they might break.

Instead, run the mold under warm water for 10-15 seconds until the ice pops slide out smoothly.

If they’re still stuck, just be patient! Run them under the water for a few extra seconds before trying again.

Prep Ahead

• Peel and slice kiwi
• Peel, core, and chop pineapple

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Pineapple Corer/Peeler – We eat a lot of fresh pineapple in my house, and I love this little gadget! It makes cutting a pineapple so quick and easy.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Blender – A high-powered blender is a must in every kitchen!
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Easy Mix-In Ideas

I kept these kiwi pineapple popsicles relatively simple — which means there’s even more room for you to get creative!

Prepare them as is, incorporate some of that coconut milk I mentioned if you’d like, or add another one of these fun twists:

• Unsweetened coconut flakes would add texture and a more tropical feel to the blended mixture 
• Stir in berries such as blueberries, raspberries, or halved strawberries for a pop of color
• Or add more tropical fruits like mango, peaches, or banana for a different flavor
• Fresh mint leaves would make these taste like mojitos!
• Grated lime or lemon zest would brighten the whole thing up

Storing 

Be sure to remove each popsicle with kiwi from the mold once frozen solid, then wrap in parchment paper before adding to a large freezer bag.

If you keep them in the back of your freezer they’ll keep for up to 3-4 weeks!

I usually try to label them with the date so I can remember. When you make as many batches of homemade ice pops as I do… you need all the help you can get!!

Kiwi Popsicles FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Fruit Popsicle Recipes

Gourmet Strawberry Balsamic Popsicles

Orange and Pineapple Popsicle Recipe (No Refined Sugar!)

Strawberry Kiwi Vitamin C Ice Pops

Berry Red White and Blue Popsicles

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Green Tickles Kiwi Pineapple Popsicles

Kiwi Popsicles with fresh pineapple are a sweet and tart frozen treat that will cool you off all summer long. Easy, 3-ingredient recipe!!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 10 4 ounce popsicles

Calories 90cal

Author Donna Elick

Equipment

• blender
• ice pop mold

Ingredients

• 1 whole pineapple, peeled, cored, and chopped (about 5 cups)
• 2 tablespoons clover honey
• 6 ripe kiwi, peeled and sliced (reserve 10 slices)

Instructions

• BLEND FRUIT: Add 1 whole pineapple, peeled, cored, and chopped , 2 tablespoons clover honey, and the 6 ripe kiwi, peeled and sliced (except the 10 reserved slices) to a blender. Blend until smooth, or pulse for a slightly chunky texture.
• ADD KIWI SLICES: Place 1 kiwi slice into the bottom of each popsicle mold. Tilt the mold slightly so the slice rests along the side.
• FILL MOLDS: Pour the fruit mixture evenly into the molds, leaving about ¼ inch of space at the top.
• INSERT STICKS: Cover the molds with lids or aluminum foil and insert popsicle sticks.
• FREEZE: Freeze for at least 12 hours, or until fully frozen. For best results, freeze up to 24 hours.
• SERVE: Run warm water over the outside of the molds for about 10 seconds to release the popsicles. Serve immediately.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside for a few seconds to release them easily.

Ingredient Tip: Use a ripe pineapple for the sweetest flavor and smoothest texture.

Nutrition

Serving: 1 | Calories: 90cal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Sugar: 17g | Fiber: 3g | Calcium: 31mg | Iron: 1mg

Originally published July 2012, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Green Tickles: Kiwi Popsicles with Fresh Pineapple appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BANANA ICE CREAM WITH FROZEN BANANAS

• Just one ingredient… that’s it
  
• Naturally sweet and creamy
  
• Ready in minutes if bananas are frozen
  
• Easy base for tons of flavor variations
  
• Feels like dessert, but couldn’t be simpler

Nice Cream

Back in 2013, when Sassy was 3, we went on a full banana ice cream streak. It started with this. Just bananas. That’s it.

I remember the first time it came together… you’re blending and thinking, “there’s no way this is going to work,” and then suddenly it flips.

Smooth. Creamy. Looks like soft serve. And you just stand there for a second like… okay, wait a minute.

From there, we made every version you can think of. Chocolate, peanut butter, all of it.

But this one ingredient ice cream? This is the one that started the whole thing.

INGREDIENT NOTES

• Bananas: The riper, the better. Lots of brown spots means more natural sweetness. Slice and freeze in a single layer to keep them from clumping and make blending easier.
  
• Optional Toppings and Mix-Ins: This is where you can have fun. Keep it simple or load it up!

VARIATIONS

Chocolate Nice Cream: Add cocoa powder or chocolate syrup.

Peanut Butter Swirl: Blend in or swirl through after.

Cinnamon Banana: Include a pinch of cinnamon for warmth.

Berry Burst: Add a handful of frozen strawberries or raspberries.

Chocolate Chip: Stir in chocolate chips after blending.

Nutty Version: Add peanuts, walnuts, or pecans after blending and pulse until combined.

Flavor Extracts: Include ½ teaspoon of pure extract for a flavor twist. Vanilla, maple, or rum are great options.

SERVING SUGGESTIONS

• Enjoy immediately for soft-serve texture.
  
• Drizzle with hot fudge or caramel sauce for a classic dessert.
  
• Top with sprinkles, chopped candy, or cookie dough bites.
  
• Pair with peanut butter cookies or use them to make an ice cream cookie sandwich.
  
• Add this one ingredient ice cream to a dessert board with fruit and toppings.
  
• Scoop into cones for a true ice cream feel.

NICE CREAM RECIPE FAQ

The first time you make banana ice cream with frozen bananas, it feels a little questionable.

It goes from frozen chunks… to crumbly… to something that almost looks like it’s not going to come together. And then suddenly it does.

That’s the moment people stop too soon, and that’s why it doesn’t turn out right. You have to let it run.

Once it hits that smooth stage, you’ll see it. It loosens, turns glossy, and suddenly looks like actual ice cream. That’s when you stop.

After making this nice cream recipe as many times as we did back then, you start to recognize that shift without even thinking about it.

TOOLS NEEDED

• Food Processor or High-Powered Blender: This is key for getting that smooth texture.
  
• Spatula: For scraping down the sides as the nice cream blends.
  
• Freezer-Safe Container: If you want to firm it up later.
  
• Baking Sheet: For freezing banana slices evenly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

2-Ingredient Strawberry Banana Ice Cream Recipe + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

3 Ingredient Chocolate Peanut Butter Ice Cream

Print

Nice Cream (One-Ingredient)

Make Nice Cream with frozen bananas… and that's it! Soft serve texture like real ice cream, plus plenty of topping and flavor options.

Course Dessert

Cuisine American

Method Blender, Freezer

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 158cal

Author Donna Elick

Ingredients

• 6 ripe bananas, peeled, sliced, and frozen ( about 6 cups)

Optional Toppings

• Sprinkles
• Chopped nuts
• Caramel sauce
• Peanut butter
• Chocolate syrup
• Chocolate chips
• Ground cinnamon

Instructions

• BLEND BANANAS: Add 6 ripe bananas, peeled, sliced, and frozen ( to a food processor or high-powered blender. Blend on high, stopping to scrape down the sides as needed.
• PROCESS UNTIL CREAMY: Continue blending for 2 to 3 minutes. The bananas will go from crumbly to smooth and creamy. Stop when the mixture looks like soft-serve ice cream.
• SERVE OR FREEZE: Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1 to 2 hours for a firmer scoopable texture.
• SERVE LATER: If frozen longer, let the nice cream sit at room temperature for about 10 minutes before scooping.
• ADD TOPPINGS: Serve with your favorite toppings.

Video

Notes

Make-Ahead: Freeze sliced bananas up to 1 month in advance so they are ready to blend anytime.

Storage: Store prepared nice cream in a freezer-safe container for up to 1 week.

Reheating: Not applicable. Let sit at room temperature to soften before serving.

Freezing Tip: Freeze banana slices in a single layer on a baking sheet before transferring to a bag. This prevents clumping and makes blending easier.

Ingredient Tip: The riper the bananas, the sweeter and more flavorful your nice cream will be.

Nutrition

Serving: 1 | Calories: 158cal | Carbohydrates: 40g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Sugar: 22g | Fiber: 5g | Calcium: 9mg | Iron: 1mg

Originally published May 2021, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Nice Cream (One-Ingredient) + Video appeared first on The Slow Roasted Italian.

Summer Desserts

Creamy shakes. Fruity popsicles. No bake cakes and pies paired with no churn ice cream.

There are summer dessert recipes for the air fryer or microwave when you need something quick for yourself, plus plenty of big batch options to share at potlucks and cookouts.

We even have make-ahead desserts and treats that are ready in minutes. There truly is something for everyone here, from simple and sweet to ultra-indulgent.

There are a whopping FIFTY summer dessert ideas to choose from, each one just as delicious as the last. Give a few new ones a try or work your way through them all.

I mean, what better way to enjoy summer vacation, amirite??

EASY SUMMER DESSERTS

These ones are all about satisfying a sudden sweet tooth. Minimal ingredients that deliver big on flavor… and ready to enjoy in no time at all.

• Campfire S’mores Cones
  We have more s’mores recipes than we know what to do with, but this one might be my favorite! Easy enough to make on the grill or in the fire pit at home, and an absolute winner for camping.

• Orange Creamsicle Milkshake Recipe
  Pure nostalgia in a glass. Ours is made with real citrus juice and layered with fresh whipped cream.

• Funfetti Sugar Cookie Dough Dip
  Eggless cookie dough is safe to eat, and even better with sweet dippers. Pop it in the fridge until it’s time to dig in!

• Dole Whip Recipe
  Creamy pineapple soft serve whipped into a cloud-like texture. Just like the ones at Disney’s Magic Kingdom!

• Strawberry Pretzel Salad Cups
  A salty-sweet summertime treat with layers of fresh berries, sandy pretzel crumbs, smooth cheesecake filling, and whipped cream.

• Homemade Choco Taco Recipe
  Chocolate-dipped Stroopwafels stuffed with ice cream and covered in sprinkles. Who needs the ice cream truck with these at home?

• Dreamy Creamy Strawberry Milkshake Recipe
  Speckles of fresh strawberries and swirls of fluffy whipped cream transform an ordinary milkshake into a heavenly sip.

• Golden Oreo Mug Cake
  5 ingredients + a microwave and boom… dessert is ready. Sweet sugary bites in just the right size for one.

• Wendy’s Chocolate Frosty Copycat Recipe
  Make a thick and creamy chocolate shake that rivals the fast food favorite. Only 3 ingredients!

ICE CREAM & POPSICLES

A summertime staple to beat the heat! Sassy and I have been coming up with new popsicle ideas since she was a toddler, and there’s always a batch of no churn ice cream waiting in the freezer.

• Banana Split Ice Cream Popsicles
  Vanilla ice cream speckled with banana, strawberry, and cherry bits, coated in magic shells and rolled in peanuts.

• Homeade No Churn Blueberry Ice Cream Recipe
  A handful of ingredients and no machine needed! Each bite is bursting with fresh berry flavor.

• Virgin Piña Colada Ice Pops
  Fresh pineapple meets coconut creaminess for a tropical treat that’s cool and refreshing.

• Nice Cream (One-Ingredient)
  A silky, soft-serve treat made with frozen bananas is one of the easiest summer desserts. Make it special with toppings and mix-ins!

• Summery Orange Raspberry Ice Pops
  Bright citrus flavor and sweet-tart berries come together with a splash of amaretto (or almond extract). Sunshine in every bite!

• 2-Ingredient Strawberry Ice Cream Recipe
  Thick, creamy, and speckled with real berries. Easy to make, no machine needed.

• 3 Ingredient Chocolate Peanut Butter Ice Cream
  An easy upgrade to nice cream that’s naturally dairy-free but just as creamy as the real thing.

• Peaches and Cream Ice Pops
  Creamy custard base and loads of fresh peaches make for one heavenly treat.

NO BAKE SUMMER DESSERT RECIPES

The last thing I want to do when it’s blazing outside is turn on my oven. No bake recipes keep the house cool (or at least cooler) and honestly… they make some of the best summer desserts!

• Strawberry Icebox Cake
  Layers of fluffy, whipped cream frosting, graham crackers, and fresh summer berries make for an indulgent treat that isn’t too heavy.

• Oreo Ice Cream Sandwich Cake
  Cookies, ice cream, and chocolate… oh my! With all those stunning layers, you wouldn’t believe this one’s only 3 ingredients.

• Hawaiian Cheesecake Salad
  Strawberries, pineapple, mandarin oranges, kiwi, mango, and bananas. It’s all here, coated in a smooth vanilla cheesecake filling.

• No Bake Chocolate Peanut Butter Bars
  Creamy peanut butter bites topped with rich chocolate ganache and assembled in 10 minutes.

• Raspberry Swirl Cheesecake
  This one’s the perfect balance of tart and sweet, rich and refreshing. The hardest part is waiting for it to chill.

• No-Bake Chocolate Icebox Pie
  Chocolate cookie crust topped with chocolate filling and a homemade chocolate ganache. A chocolate lover’s dream!

• Summer Berry Cheesecake Salad
  One of the easiest summer dessert ideas for fresh berries. Whip up a creamy cheesecake filling and toss to combine.

• Reese’s Peanut Butter Pie
  Homemade whipped cream and a creamy peanut butter filling, layered between an Oreo cookie crust and a generous amount of Reese’s cups, peanuts, and chocolate drizzle.

• No-Bake Cookie Dough Ice Cream Cake
  Sandwich chocolate ice cream between two thick layers of edible cookie dough, then top that with even more cookie dough, whipped cream, and ganache.

AIR FRYER SUMMER DESSERT IDEAS

These give you all the benefits of the oven without heating up the house or waiting for the oven to come to temperature. Say hello to sweet treat results in minutes!

• Giant Caramel Pecan Cookie
  This air fryer pizookie has pockets of chewy caramel bits and crunchy pecan pieces, topped with a generous drizzle of caramel.

• How to Make Air Fryer S’mores
  Bring the campfire favorite indoors, no open flames or skewers needed. Assemble, cook, and eat within minutes.

• Air Fryer Cherry Hand Pies
  Flaky pie dough meets juicy cherry filling. With just 3 ingredients and a simple glaze, this one screams easy summer desserts!

• Easy Peach Crisp Recipe
  Made with fresh or canned peaches and a sweet crumb topping. Perfect with a scoop of vanilla ice cream.

• Chewy Air Fryer Chocolate Chip Cookies
  Make a whole batch, or keep the dough chilled and air fry one or two cookies at a time.

• Easy Apple Hand Pies (Air Fryer Recipe)
  Just as delicious as a classic pie, but ready in a fraction of the time. Homemade filling spiced to perfection and tucked into flaky pie dough.

• Air Fryer Churros Recipe
  Just as airy and crisp as the traditional version, without needing thermometers or a big pot of oil

CAKES, COBBLERS, AND PIES

Sometimes you just can’t help it… you gotta bake! Summer desserts are all about classic flavors that everyone loves, and that usually means fruit or chocolate.

• Pig Pickin Cake
  One of the best summer dessert recipes after a heavy meal. It’s bright, fruity, and ridiculously refreshing with the fluffiest texture.

• Easy Chocolate Fudge Cake Recipe
  Classic Texas sheet cake always steals the show. Extra gooey with rich chocolate flavor and fudgy homemade icing.

• Key Lime Pie (Costco Copycat)
  Zingy citrus, buttery graham crust, and a filling so smooth it practically hums. This one’s even better than the warehouse original.

• Cherry Dump Cake
  Sweet pie filling bubbles under a buttery layer of cake with crisp, caramelized edges. Only 3 ingredients!

• Southern Peach Cobbler
  Ultra cozy and sticky-sweet. Add a scoop of vanilla ice cream and transport yourself to a summer porch moment.

• Boozy Margarita Cupcakes with Tequila Lime Frosting
  Nothing beats a cold cocktail with summer desserts to match! Loaded with lime and tequila with ribbons of zest throughout.

• Easy Fresh Strawberry Pie
  Bursting with natural berry flavor and so easy to make from scratch! Delicious with ice cream or whipped cream on top.

• Cherry Limeade Pound Cake
  Super moist and tender but not too rich. This one’s got just the right balance of tart and sweet flavors.

• Ultimate S’mores Cake Recipe
  Gooey marshmallow, crunchy grahams, and silky chocolate baked into an extra moist poke cake.

• Red White and Blue Cake (Firecracker Cake)
  A must for the 4th of July! Super moist and fluffy with an explosion of flavor and color, but easy to make with box mix.

BEST SUMMER DESSERTS FOR POTLUCKS

No need to stress over paper plates or losing your serveware. Bar desserts are sliceable, portable, and serve at least a dozen per batch.

• Ooey Gooey Millionaire Brownies
  Pure decadence in every bite. Shortbread, brownies, dulce de leche, and a homemade chocolate ganache, all topped with chopped pecans, chocolate shavings, and sea salt.

• Strawberry Cheesecake Bars Recipe
  Creamy cheesecake and sweet berries are sandwiched between a buttery crust and oat topping. Perfect for slicing and sharing.

• The Best Lemon Bar Recipe
  Nothing says summer desserts like tart lemon filling over a buttery shortbread crust. Trust me, this recipe’s the best you’ll ever make!

• Salted Caramel Rice Krispie Treats
  Put a grown-up spin on the childhood favorite. These won’t take any longer to make, but the flavor difference is incredible.

• Dirt Pudding Cheesecake Bars Dessert Recipe
  Remember those dirt pudding cups with gummy worms? Combine them with cheesecake bars and you’ve got a winning potluck dessert.

• Snickerdoodle S’mores Bars
  Why choose when you can combine cinnamon-sugar cookie dough with gooey marshmallow and chocolate! These always disappear first.

• Sheet Pan Brownies Recipe
  Chewy edges? Check. Fudgy centers? Double check. And two dozen treats in every batch?? A true winner when it comes to easy summer desserts.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published July 2014, updated and republished May 2026

Disclosure: If you make a purchase through the affiliate link below, your price will remain the same, and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support, it helps us to keep creating new recipes.

The post Summer Desserts appeared first on The Slow Roasted Italian.

Strawberry Popsicles

The last thing I want to do in the summer is spend time at my oven or stove. I need to cool off, not stand in a hot kitchen.

That’s why I wanted to teach you all how to make strawberry popsicles that are no frills, no fuss, but so delicious — and with only berries, sugar, and lemon juice!

So summer is all about no-bake desserts, which very often turns into a popsicle palooza. They’re just so easy and so scrumptious when you can use ripe, seasonal fruit! 

Raspberries, kiwis, cantaloupe, pineapples and oranges… they’re all fair game for ice pops in my house. To be honest, so is coffee!

But you just can’t beat the classics, and nothing screams summer treat to me like simple strawberry popsicles.

Ingredient Notes and Substitutions

• Strawberries – Ripe, dark red berries are ideal for these ice pops. They have tons of juice, are easy to blend, and create the most gorgeous color!
  
  That’s not to say you can’t use frozen strawberries. You totally can! You’ll just want to let them thaw for a bit before blending so you don’t burn out your blender’s motor.
  
  Frozen fruit also tends to make homemade popsicles more watery, so overall, I recommend using fresh fruit whenever possible.
  
• Sugar – Just two tablespoons of white granulated sugar should be all you need for 10 homemade strawberry popsicles!
  
  Letting those berries macerate in the sugar really helps to bring out their natural sweet-and-tart flavor and aroma.
  
  You can start macerating the berries up to 24 hours in advance.
  
• Lemon Juice – Why lemon juice? Well, that little bit of acidity goes a long way!
  
  It balances out the sugar, matches the natural tartness of the strawberries, and just adds an overall bright taste that makes these pops taste amazingly refreshing!
  
  You could also use lime or even orange juice.

Tips and Tricks to Make Homemade Strawberry Popsicles

• Make them a little sweeter than you like.

Did you know that food tastes less sweet when it’s cold? It’s a thing!

Our taste buds are less receptive to cold food. So even if something tastes perfectly sweet when you’re mixing it up, you’re likely to find it not sweet enough once it’s frozen.

That’s why I recommend tasting your blended berries for sweetness before freezing. If it’s not sweet enough for you, it’ll definitely taste too bland once it’s frozen.

Add just a touch more sugar than you think you need, and your strawberry fruit popsicles will end up perfect!

• Best practices for using popsicle molds.

It’s easy to automatically fill all of the molds to the brim with your yummy berry concoction, but remember that liquid expands while it freezes!

So leave about ¼-inch of space in each mold to make sure they don’t spill over.

And there’s nothing more annoying than a lopsided popsicle stick! Keep those sticks in place with a little aluminum foil layered between the mold’s top and bottom.

This extra step will also make sure the tops don’t freeze to the popsicle, which is always a huge pain to thaw and peel off!

• Want a more intense flavor?

Because the ingredients are simple and natural, homemade strawberry popsicles are a lot more subtle than some of those store-bought ice pops!

Get a more concentrated flavor by adding strawberry jam or syrup to the blender — or swirled right into the molds!

Prep Ahead

• Chop the strawberries

Kitchen Tools You Will Need

• Ice Pop Mold – Silicone molds are great! This one comes with reusable sticks too.
• Blender – A high-powered blender is a must in every kitchen!

Bonus Flavor Ideas

Sweet and tangy strawberries taste so, so good with so many other fruits! Add bananas, raspberries, blueberries, blackberries, kiwi… literally anything fruit to these pops, and they’ll be a hit.

Either blend them up along with the berries or chop them into chunks and mix them in for texture.

Not into pairings? You can adapt this recipe to feature any of the above fruits and get amazing results.

And speaking of texture, I’ve also seen some really interesting fruit popsicles that use brown sugar instead of white to get a little extra variety in there!

So if you love the deep, caramel-like sweetness of brown sugar, that’s worth a try too.

Storing Strawberry Fruit Popsicles

Once frozen, wrap your strawberry popsicles in parchment paper or place them into separate baggies. Then, add all of those to a larger gallon-sized bag for maximum freshness. 

You can store them for months this way. And, it frees up your popsicle mold for a new batch!

Strawberry Popsicle Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Popsicle Recipes

Blueberry Popsicles (with Yogurt)

Berry Red White and Blue Popsicles

Banana Split Popsicles

Coffee Popsicles (Rocket Pops!)

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Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

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Sublime Strawberry Popsicles

These Strawberry Popsicles are a simple blend of fresh strawberries, a squeeze of lemon, and just enough sugar for a soft, scrumptious bite!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 popsicles

Calories 39cal

Author Donna Elick

Ingredients

• 2 pounds fresh strawberries, washed, hulled, and halved (about 5 cups)
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice

Instructions

• MACERATE STRAWBERRIES: Place 2 pounds fresh strawberries, washed, hulled, and halved in a medium bowl. Sprinkle with 2 tablespoons granulated sugar and toss to coat. Let the strawberries sit for about 30 minutes until they release their juices.
• BLEND FRUIT: Transfer the strawberries and their juices to a blender or food processor. Add 2 tablespoons fresh lemon juice and blend until the mixture is smooth and fully pureed.
• FILL MOLDS: Pour the strawberry mixture evenly into popsicle molds, leaving about ¼ inch of space at the top of each mold.
• INSERT STICKS: Cover the molds with their lids or aluminum foil and insert popsicle sticks.
• FREEZE: Place the molds in the freezer and freeze for at least 4 hours, or until completely frozen. For the firmest popsicles, freeze for up to 24 hours.
• SERVE: To release the popsicles, run warm water over the outside of the molds for about 10 seconds and gently pull the popsicles out.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for a few seconds to release them easily.

Ingredient Tip: Ripe, bright red strawberries will give these popsicles the sweetest flavor and best color.

Nutrition

Serving: 1 | Calories: 39cal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 7g | Fiber: 2g | Calcium: 15mg | Iron: 1mg

Originally published June 2012, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Coffee Popsicles

Have you ever taken a trip that’s totally shifted your perspective on food?

For me, it was a summer trip to New Orleans with my family years ago! Ever since, I’ve just been hooked on coffee in every way, shape, and form — especially iced.

Because there’s nothing more miserable than drinking a hot cup in hot, muggy weather. But I just needed my coffee fix! So that’s where my love of frozen coffee popsicles came from.

I played around with the popsicles I had in NOLA to get the creamy, dreamy recipe I’m sharing with you here. And they turned out perfect!

Loving your refreshing coffee ice pop? You’ll want to brew an extra large batch of joe to make even more cool, yummy treats like my frozen caramel coffee… or maybe a creamy iced coffee cocktail — for when you need that cup to be extra relaxing!

Ingredient Notes and Substitutions

• Coffee – Make this recipe with any coffee you’d like — just make sure it’s strong-brewed! Cold brew is great for this recipe too.
  
  Don’t use a coffee-making method that leaves lots of grounds (a French press, percolator, etc.) because those grounds will sink to the bottom of the mold and be super bitter in your ice pops.
  
  You can also just strain your brew before pouring it into the molds to make sure there are none of those pesky grounds left behind!
  
• Heavy Cream – All of your favorite non-dairy alternatives work here. Coconut milk and cream are great too.
  
  The only thing I will caution when you substitute dairy here is that you want to use something thick and not too watery.
  
  If it’s too watery, then they’ll be extra icy and melt really quickly.
  
• Granulated Sugar – I tentatively listed 2 tablespoons of sugar for 10 frozen coffee popsicles, but it’s really to taste.
  
  Even if you like your coffee black, you’ll want at least a little sugar — things always taste a little less sweet when frozen!
  
  You can also substitute with powdered sugar or another alternative sweetener. For that Starbucks taste, use liquid cane sugar. You can even use your favorite coffee syrup!

Tips and Tricks to Make Perfect Coffee Ice Pops

• Let the coffee cool completely before using. 

There are a few reasons why you want to let your fresh brew cool down before you freeze it. 

First, you don’t want it to mess with the heavy cream and alter the texture. 

And speaking of texture, trapping steam in a closed container (in this case, our molds) will introduce more water to the mixture, making it icier than we want it. 

It’ll cap your popsicles with flavorless ice, which we don’t want!

• Make the most of your molds!

Leave a little room (half an inch or so) at the top of your molds. The liquid will expand as it freezes, taking up more space in the mold. You don’t want things spilling out, so plan for this!

I also like to use a little tin foil on my molds, even though the ones I use come with tops.

Putting a layer of foil between the tops and the liquid prevents the tops from freezing to the pops when they’re done (which is a huge bummer!). It also keeps those popsicle sticks in place!

• Brew your coffee for the best cold flavor.

When you’re brewing for freezing, you want to make the blend extra strong by using a higher coffee-to-water ratio. Ee really want a prominent coffee flavor! 

Dark roast is great to use — it’s also less acidic — and it tastes best with cream and sugar (in my opinion).

An overnight steep is also awesome! This is best done with coarse grounds. Just strain them out before mixing and pouring! 

Prep Ahead

• Brew coffee

Kitchen Tools You Will Need

• Mixing Bowls – I use the medium-sized bowl from this set.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.

Flavor Variations 

Dress up your coffee ice pops the same way you would any other cup of joe! Your go-to syrups and creamers can be mixed right in, along with or instead of the heavy cream. I like to add caramel sauce!

Sweetened condensed milk or coconut cream are sweet, thick, and creamy options to consider too.

Add warm spices like cinnamon, cardamom, nutmeg, cloves, or ginger to the hot coffee for a warm, pleasant aroma and flavor. Don’t forget that pumpkin spice in the fall!

Finally, you can make these closer to ice cream bars by adding vanilla or coffee-flavored ice cream to your iced coffee popsicles.

Storing Frozen Coffee Popsicles

I store homemade popsicles individually in plastic baggies or wrapped in parchment so they don’t stick together. Then, I put all of those in a gallon-sized bag.

You do want to eat coffee popsicles fairly quickly. The coffee taste starts to weaken, and the texture breaks down faster than other homemade ice pops. Aim to eat them within a week!

Coffee Ice Pop FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy Popsicle Recipes

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Coffee Popsicles (Rocket Pops!)

Coffee Popsicles are the coolest caffeine-fueled treats on the menu this summer! My recipe takes just 5 minutes and 3 ingredients to make!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 popsicles

Calories 125cal

Author Donna Elick

Ingredients

• 12 ounces strong brewed coffee cooled to room temperature
• 12 ounces heavy cream
• 2 tablespoons granulated sugar

Instructions

• MAKE COFFEE MIXTURE: In a medium mixing bowl combine 12 ounces strong brewed coffee, 12 ounces heavy cream, and 2 tablespoons granulated sugar. Whisk until the sugar dissolves and the mixture is smooth.
• FILL MOLDS: Pour the coffee mixture evenly into 10 popsicle molds, leaving about ¼ inch of space at the top of each mold for expansion.
• INSERT STICKS: Cover the molds with their lids or a piece of aluminum foil and insert popsicle sticks into the center of each mold.
• FREEZE: Place the molds in the freezer and freeze for at least 4 hours, or until completely frozen.
• SERVE: To remove the popsicles, run warm water over the outside of the molds for about 10 seconds. Gently pull the popsicles out and serve immediately.

Notes

Make-Ahead: These popsicles can be made several days ahead and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for a few seconds to release them easily.

Sweetness Tip: Taste the mixture before freezing. Add an extra tablespoon of sugar if you prefer a sweeter coffee flavor.

Nutrition

Serving: 1 | Calories: 125cal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 10mg | Sugar: 3g | Calcium: 23mg | Iron: 1mg

Originally published August 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Coffee Popsicles (Rocket Pops!) appeared first on The Slow Roasted Italian.

Spring Desserts

We spend most holidays with Chad’s family (mine is 2,000 miles away), and I’m usually in charge of desserts. 

So, to make your own holiday weekend a little less stressful, I put together this collection of my favorite spring dessert ideas. Over 20 to choose from… I’m practically a pro at this point!

These recipes are perfect for Easter, Spring Break, potlucks, get-togethers, and just about any excuse you can think of to make scrumptious spring treats.

And because each of these desserts are quick and easy to make, you’ll be in and out of the kitchen lickety split!

Round out your spring spread with one of our favorite Fruit Salad Recipes — fresh, easy, and always a hit at the table.

EASY SPRING DESSERT IDEAS

It seems that no matter the time of year, things are busy busy busy!! Let these spring dessert recipes give you a hand, delivering impressive treats with very little effort.

You can even let the kids help, giving you a springtime activity that pulls double duty!

Orange Creamsicle Milkshake

Tastes just like your favorite ice cream bar, and you can make it in 5 minutes with just 3 simple ingredients! Sweet, refreshing, and full of nostalgia, each batch makes enough for two servings.

Mint Chocolate Chip Cookie Dough Dip

A truly scrumptious and safe-to-eat treat, and one of the best spring desserts when you need something fast. Every bite teases your taste buds and pleases your sweet tooth, especially when you’ve got cookies and graham crackers as dippers.

Orange Honey Rainbow Fruit Salad

Vibrant colors and bright flavors are only made better with a simple orange honey dressing. It really brings the whole bowl to life! Perfect for a make-ahead treat and extra sweet with a dollop of whipped cream on top.

Dreamy Strawberries and Cream Milkshake

A sweet berry shake speckled with strawberry bits and swirled with whipped cream. It’s unlike any milkshake you have ever tasted and ridiculously simple to make. Only 3 ingredients!

Crema Pasticcera (Italian Pastry Cream)

This thick, homemade pastry cream is delicious in tarts, cream puffs, donuts, and more! It’s rich and decadent with a hint of vanilla, and so easy to make from scratch.

COOKIES & BARS

Sometimes you need a sweet treat that will serve a lot of people or make on-the-go snacking a little easier. Cookies and bar desserts are just the thing, and their small size still delivers on big flavor!

Best Lemon Bar Recipe

One of my go-to spring desserts. The citrus flavor is vibrant and bright, and the creamy texture pairs so well with the crisp, buttery crust. Even if you’ve made other lemon bar recipes, you’ll want to try mine next. It really is the best!

Soft Easter Sugar Cookies

These buttery cookies are decorated to look just like Peeps Bunnies… aren’t they just the cutest things you’ve ever seen?! They’re super delicious too, with a melt-in-your-mouth icing that dries hard for easy stacking. I always package some up for gifts and treat bags!

Lemon Brownies

Just as fudgy as the chocolate version, but with a mouthwatering tang you’ll crave again and again. Perfectly light and refreshing, the sweet lemon icing really puts these chewy bars over the top.

Old Fashioned Pinwheel Cookies

These are soft and chewy with a gorgeous pink swirl in the center and cheerful sprinkles around the edges. Easily one of the most colorful and cheerful spring desserts you can make!

Lemon Crinkle Cookies

Crisp on the outside and chewy on the inside with a sugary crackle effect on top. They’re so bright and citrusy… the perfect addition to any dessert spread. Plus, each batch makes about 5 dozen cookies!

NO BAKE SPRING DESSERT RECIPES

When the weather starts to warm up, the last thing I want to do is turn on my oven. And when the holidays are in full swing, I often don’t have the space anyway.

Try one of these easy no bake recipes for a scrumptious treat without the heat.

Strawberry Icebox Cake

Layer upon layer of graham crackers, vanilla whipped cream frosting, and luscious fresh strawberries. This one’s always a hit at potlucks, and all you really have to do is assemble and chill.

Peanut Butter Caramel Icebox Cake

A symphony of flavors and textures in every bite… sweet and salty, a little bit crunchy, soft and creamy, and a whole lot delicious. It’s a welcome break from fruity spring dessert recipes, especially if you’re more of a chocolate lover.

Easy Lemon Icebox Cake

Pure sunshine in every slice. This no bake dessert strikes the perfect balance between sweet and tangy, leaving you wanting more with each bite. Prep it in 25 minutes, then freeze until it’s time to serve!

Bunny Bait Popcork Snack Mix

A fun and festive addition to any spring celebration, and one of our family’s favorite Easter treats! It started as a snack for the kids, but the adults kept sneaking it by the handful. Popcorn, M&Ms, pretzels, and colorful candy melts… sweet, salty, and just the right amount of crunch.

CAKES FOR SPRING

Something about that first slice always brings out the ooohs and aahhhs. There’s plenty of fruit flavor to go around here, plus the cutest little mini cakes packed with chocolate flavor. Showstoppers for sure!

Raspberry Lemonade Bundt Cake

Moist lemon cake with ribbons of zest, dotted with tart raspberries and drenched in a lemon berry glaze. Easy to make and one of my favorite spring treats!

Best Ever Lemon Pound Cake

Super tender, extra moist and buttery, and bursting with bright citrus flavor. Dust with powdered sugar or add a simple icing… it’s up to you!

Mini Nutella Cakes

Make this easy 4-ingredient dessert in the microwave! Fluffy chocolate hazelnut cake, slightly gooey center, and sweet powdered sugar on top. It’s simple, impressive, and everyone gets their own individual serving.

Cherry Limeade Pound Cake

Moist and tender bundt cake speckled with cherries and ribbons of lime zest. Just when you thought you couldn’t get any more fruit flavor, the cherry lime glaze knocks your socks off!

Easy Peach Cobbler Dump Cake Recipe

Juicy, cinnamon-spiced peach slices topped with fluffy, buttery cake. Perfect with a scoop of vanilla ice cream, and easy to make in the crockpot too.

LAYERED SPRING TREATS

Texture + flavor = big interest. And when you can work in several of each? That’s a winning dessert. I’ll let you in on a little secret… each of these layered treats is a no-bake recipe too!

Chocolate Lasagna Recipe

A stunning layered dessert filled with a rich cream cheese filling, sweet chocolate pudding, fluffy whipped cream, and an Oreo cookie crust. Top with crushed cookies and chocolate shavings for a restaurant-worthy finish to your meal.

Strawberry Cheesecake Trifle

This one’s almost too cute to eat… almost! With layer upon layer of fresh strawberries, fluffy angel food cake, and creamy cheesecake filling, this is one of those spring dessert ideas you’ll make well into summer.

Cadbury Egg Easter Trifle

Crushed Oreo cookies, gooey marshmallow creme, vanilla pudding, and milk chocolate… what more could you want? And the best part is that it’s ready in 10 minutes with just 5 ingredients!

Triple Berry Parfaits

Layer fresh strawberries, blueberries, and raspberries with sweet berry yogurt and fluffy whipped topping. One of the best spring desserts when you’re craving something light or a sweet bite in the middle of the afternoon.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published March 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thanks for your support, it helps us to keep creating new recipes.

The post Spring Desserts appeared first on The Slow Roasted Italian.

Banana Berry Popsicles

After enjoying such fantastic frozen treats in New Orleans, we knew we wanted to share Munchkin’s new favorite ice pop with you!

She’s crazy about anything banana — and especially if sweet, fresh berries are involved.

I’ve been making my fair share of smoothies and ice cream lately, but nothing beats banana berry popsicles on a hot summer day!

It’s a super helpful way to use up ripe bananas when it’s too hot to turn on the oven for muffins or bread, and I love how healthy they are too.

Rich, creamy yogurt mixed with mashed bananas and swirled with sweet berries… you can easily say “yes” to ice cream for breakfast!

We can’t get enough of this banana berry ice pop recipe, and I know you’ll love it too.

Ingredient Notes and Substitutions

• Bananas – The riper they are, the sweeter your banana berry ice pops will be! The peels should be completely yellow and covered in brown freckles but still pretty firm.
  
  Avoid overly ripe bananas — when the peels are covered in large spots or completely brown and mushy. If there’s still some green on the peel, they need more time to ripen.
  
• Plain Yogurt – A creamy base that really lets the natural fruit flavor shine. Greek yogurt would work too, though it will be a bit thicker.
  
• Honey – For a touch of sweetness and to help keep the banana berry popsicles soft and creamy instead of icy and hard to eat.
  
• Blueberries – Remove any lingering stems from the berries before rinsing and drying. Pick out any shriveled or overly mushy berries before mashing.
  
• Raspberries – Look for plump berries with a deep color. They shouldn’t be shriveled or have any pale/yellowed bumps.
  
  Pick through the berries and remove any leaves, then give them a quick rinse and air dry on a paper towel.
  
• Strawberries – These should be plump and colorful as well. The deeper the color, the sweeter they will be. Avoid any that are very pale or have lots of white/yellow at the top.
  
  Pluck or slice off the leafy tops, then cut them into flat slices so they freeze evenly.

Tips and Tricks to Make Perfect Banana Yogurt Popsicles

• Mash the blueberries separately.

All you really need to do is press on each one until it bursts open so they are easier to bite into once frozen. No need to overly mash or purée them.

Do this in a separate bowl from the bananas and yogurt — you want to swirl them through the creamy mixture, not blend it all together.

• Add the berries to the popsicle molds first.

If you add them last, they’ll end up at the bottom of your banana yogurt popsicles once you turn them upright.

Spoon the yogurt mixture on top, then tap the molds on the counter so the yogurt fills in any gaps.

• Layer the ingredients for a more consistent texture.

Add a little yogurt mixture to each mold, then a handful of berries, and then more yogurt. Finish with a few more berries before tapping on the counter.

This will help the fruit sink into the yogurt layers and spread out a bit so you don’t end up with only yogurt at the base of your banana berry popsicles.

Prep Ahead

• Smash blueberries
• Slice strawberries

What You’ll Need for This Recipe

• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Different Flavors to Try

Make your banana berry yogurt pops even sweeter with flavored yogurt! Vanilla would be perfect and wouldn’t change the overall color, while coconut milk yogurt is a fantastic dairy-free option.

But you can really amp up the berry flavor with strawberry, blueberry, or mixed berry yogurt.

I know kids can sometimes be picky, so feel free to stick with one berry at a time if you’d like. And if textures are a problem, blend everything together for all of the flavor in a smoother consistency.

Personally, I like a little zing with my berries, so sometimes I’ll sneak in some lemon zest or use a lemon yogurt instead. Lime would be yummy too!

Storing Banana Berry Yogurt Pops

Once they are frozen solid, remove homemade banana yogurt popsicles from the molds and wrap each in a piece of parchment paper.

Stack them in a freezer-safe storage bag or airtight container, then store them in the coldest part of your freezer for 1-2 months.

Banana Berry Ice Pops FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Ice Pop Recipes

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Banana Berry Popsicles

Make Banana Berry Popsicles with yogurt and mashed banana swirled with your favorite berries. A naturally sweet and healthy dessert!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 (4 ounce molds)

Calories 62cal

Author Donna Elick

Ingredients

• 2 1/2 large ripe bananas
• 1 1/2 cups plain yogurt
• 1 tablespoon honey
• 1/4 cup blueberries, smashed
• 1/4 cup raspberries
• 8 strawberries, sliced

Instructions

• MASH BANANAS: In a large mixing bowl, mash 2 1/2 large ripe bananas with a fork until mostly smooth.
• MIX BASE: Add 1 1/2 cups plain yogurt and 1 tablespoon honey to the mashed bananas. Stir until well combined and creamy.
• ADD BLUEBERRIES: Stir in 1/4 cup blueberries, smashed and gently swirl them through the banana yogurt mixture.
• FILL MOLDS: Evenly distribute 1/4 cup raspberries and 8 strawberries, sliced into 10 popsicle molds.
• POUR MIXTURE: Pour the banana yogurt mixture into the molds, filling each one nearly to the top. Tap the molds gently on the counter to release air bubbles and help the mixture settle.
• FREEZE: Insert popsicle sticks, cover, and freeze for at least 4 hours or until fully frozen.
• SERVE: Remove popsicles from molds and serve immediately.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for 10 to 15 seconds to release them easily.

Ingredient Tip: Very ripe bananas provide the best natural sweetness and help create a creamy texture without needing extra sugar.

Nutrition

Serving: 1 | Calories: 62cal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Sugar: 8g | Fiber: 1g | Calcium: 49mg | Iron: 1mg

Originally published July 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link, your price will remain the same, and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Banana Berry Popsicles appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE LEMON BLUEBERRY SWEET ROLLS

• Soft, fluffy, bakery-style sweet rolls
  
• Creamy cheesecake filling with bright blueberry flavor
  
• Beautiful twisted knots that look impressive but are easy to make
  
• Perfect weekend breakfast or brunch treat
  
• Make-ahead and freezer friendly

Blueberry Sweet Rolls

We love cinnamon rolls in this house. Warm, buttery, dripping with icing… they’re one of those breakfasts that instantly feels like a weekend. 

So it was only a matter of time before we started branching out with other flavors.

After playing with apple pie filling and maple pecan, blueberry lemon sweet rolls were the obvious next choice. 

The berries are bright and a little tart, and when they cook down into that thick compote, they tuck perfectly into soft dough and creamy filling. 

What happens next is something that feels like a cross between a cinnamon roll, a danish, and a bakery pastry.

And that twisty knot shape? It looks fancy, but it’s really just a fun way to trap all those creamy, jammy layers inside.

This blueberry sweet rolls recipe will quickly climb the ranks of most-requested weekend breakfast or brunch treat!

INGREDIENT NOTES

• Bread Flour: Gives the dough structure and helps create soft, chewy rolls with a good rise.
  
• Active Dry Yeast: For the rise. This gets hydrated with the milk for the dough, plus some sugar to feed it.
  
• Whole Milk: Adds richness and helps keep the dough tender.
  
• Cream Cheese: Creates that creamy cheesecake-style layer inside the blueberry lemon sweet rolls.
  
• Frozen Blueberries: Perfect for compote because they break down easily and create a thick filling.
  
• Lemon or Orange Juice: Brightens the blueberries and balances sweetness. It perks up the icing too.

VARIATIONS 

Raspberry Sweet Rolls: Replace the blueberries with fresh or frozen raspberries.

Extra Lemon: Add a tablespoon of lemon zest to the cream cheese filling.

Blackberry Version: Use fresh or frozen blackberries for deeper berry flavor.

Cinnamon Blueberry: Sprinkle a light layer of cinnamon sugar over the dough before adding the compote.

Maple Icing: Swap the lemon juice in the icing for pure maple syrup.

SERVING SUGGESTIONS 

• Enjoy these warm for breakfast or brunch.
  
• Pair lemon blueberry sweet rolls with coffee or tea.
  
• Add fresh fruit on the side.
  
• Round out the plate with crispy bacon or breakfast sausage.
  
• Perfect for holiday mornings.
  

BLUBERRY LEMON SWEET ROLLS FAQ

The key to the softest sweet rolls is hydration and gentle handling. The dough should feel slightly tacky but smooth after kneading. That’s what creates those pillowy layers once baked.

Cooling the blueberry compote completely before spreading is also important. Warm filling will loosen the dough and make shaping difficult.

And don’t skip the second rise. That’s what gives these blueberry cream cheese sweet rolls their airy texture instead of the (unfortunate) alternative… dense, tough pastry.

TOOLS NEEDED 

• Stand Mixer with Dough Hook: Or simply knead the dough by hand.
  
• Rolling Pin: Dough thickness matters for even results.
  
• 9 x 13-inch Baking Dish: For the final rise, plus baking the blueberry sweet rolls.
  
• Small Saucepan: To make the blueberry compote.
  
• Bench Scraper or Sharp Knife: For clean, even slicing.

Enjoy!

With love, from our simple kitchen to yours.

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Easy Blueberry Cobbler Recipe w/Biscuit-Like Topping

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Blueberry Sweet Rolls

Make pillowy Blueberry Sweet Rolls stuffed with layers of cheesecake filling and thick lemon-berry compote, then drizzled with tangy icing.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Proof Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 355cal

Author Donna Elick

Ingredients

Dough

• 2 1/4 teaspoons active dry yeast 1 packet
• 1 cup whole milk, warmed to 100 to 110°F
• 1/3 cup granulated sugar
• 1 large egg
• 6 tablespoons unsalted butter, melted
• 3 to 3 1/4 cups bread flour
• 3/4 teaspoon kosher salt

Blueberry Compote

• 3/4 cup frozen blueberries
• 1/4 cup orange juice or lemon juice
• 2 tablespoons granulated sugar

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• All blueberry compote reserve 1 tablespoon for icing

For Finishing

• 2 tablespoons unsalted butter, melted
• Honey for brushing

Icing

• 1 cup powdered sugar
• 1/2 tablespoon reserved blueberry compote
• 1 to 2 tablespoons lemon juice

Instructions

• ACTIVATE YEAST: In a small bowl combine 1 cup whole milk, warmed to 100 to 110°F, 2 1/4 teaspoons active dry yeast, and 1/3 cup granulated sugar. Whisk lightly and let sit for 3 to 5 minutes until foamy.
• MAKE DOUGH: Add 1 large egg and 6 tablespoons unsalted butter, melted to the yeast mixture and whisk to combine. Add 3 to 3 1/4 cups bread flour and 3/4 teaspoon kosher salt. Stir with a wooden spoon or mix with a dough hook until a soft dough forms.
• KNEAD DOUGH: Turn dough onto a lightly floured surface and knead for 5 to 8 minutes until smooth and slightly tacky. If using a stand mixer, knead with a dough hook for 5 to 7 minutes until the dough pulls away from the sides of the bowl. Add up to ¼ cup additional bread flour only if needed.
• FIRST RISE: Place dough in a lightly greased bowl. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 60 to 90 minutes.
• MAKE COMPOTE: While the dough rises, combine 3/4 cup frozen blueberries, 1/4 cup orange juice or lemon juice, and 2 tablespoons granulated sugar in a small saucepan. Cook over medium-low heat until the berries break down and the mixture thickens to a sauce consistency, about 5 to 7 minutes. Lightly mash the berries with a fork. Remove from heat and allow to cool completely. Reserve 1 tablespoon for icing.
• MAKE FILLING: In a bowl beat 8 ounces cream cheese, softened and 2 tablespoons granulated sugar until smooth.
• PREP PAN: Spray a 9 x 13 inch baking dish with nonstick spray.
• ROLL DOUGH: When the dough has doubled, place it on a lightly floured surface and roll into a 12 x 20 inch rectangle.
• ADD FILLING: Spread the cream cheese mixture evenly over the dough. Spoon the All blueberry compote evenly over the cream cheese layer.
• FOLD DOUGH: Fold the dough in thirds like a letter from the long sides. Lightly roll over the folded dough to flatten. Fold once more from short end to short end and gently roll into a rectangle about 16 x 8 inches.
• CUT AND SHAPE: Cut the dough into 8 equal strips. Cut three slits lengthwise down each strip, leaving about 1 inch uncut at each end. Twist each strip and tie into a loose knot, tucking the ends underneath.
• SECOND RISE: Place rolls in the prepared baking dish. Cover and let rise for 30 to 40 minutes. Preheat oven to 350°F during the final minutes of rising.
• BAKE: Bake for 22 to 25 minutes until the rolls are golden brown.
• FINISH: Brush the warm rolls with 2 tablespoons unsalted butter, melted and lightly brush with honey.
• MAKE ICING: In a small bowl whisk together 1 cup powdered sugar, 1/2 tablespoon reserved blueberry compote, and 1 to 2 tablespoons lemon juice until smooth. Drizzle icing over the warm rolls.

Notes

Make-Ahead: The dough can be made the night before. After shaping the rolls, cover tightly and refrigerate overnight.

Let them sit at room temperature for about 30 minutes before baking.

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheating: Warm individual rolls in the microwave for about 15 to 20 seconds or reheat in a 300°F oven for 8 to 10 minutes.

Freezing: Freeze baked rolls in an airtight container for up to 2 months. Thaw at room temperature and warm before serving.

Ingredient Tip: Be sure the blueberry compote cools completely before spreading it on the dough so the filling stays thick and easy to work with.

Shortcut Dough Option: Instead of making homemade dough, you can use 1 loaf Rhodes frozen white bread dough (about 16 ounces). Thaw the dough in a greased bowl, covered, at room temperature until fully thawed and doubled in size, about 3 to 4 hours. Then roll, fill, and bake as directed.

Jam Shortcut: If you prefer not to make the blueberry compote, substitute about ¾ cup thick blueberry jam or blueberry preserves. Spread the jam over the cream cheese layer before rolling the dough. This shortcut saves time and still delivers great blueberry flavor.

Nutrition

Serving: 1 | Calories: 355cal | Carbohydrates: 36g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 329mg | Sugar: 34g | Fiber: 1g | Calcium: 74mg | Iron: 0.2mg

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Chocolate Covered Bananas

Toddlers and sprinkles seem to go hand-in-hand. I mean, any food must taste a million times better when it’s covered in a rainbow!!

Once I discovered chocolate covered frozen bananas, I knew I could make Munchkin’s sprinkle dreams come true.

In fact, they made an appearance at her Elmo Birthday Party — and they were a huge hit!

I ended up cutting them into smaller bites because when you have an entire food TENT, guests will want to try a little bit of everything.

The secret to success is my homemade Magic Shell. The coating is crispy but not too thick, and so much easier to bite into than straight melted chocolate.

Once they’re dipped, you can coat chocolate covered bananas in just about anything you’d like! Munchkin always helps me, and we have such a blast together.

Try ice cream bread or my eggless funfetti cookie dough dip next for even more sprinkle fun!!

Ingredient Notes and Substitutions

• Bananas – Be very careful when choosing fruit for this chocolate covered frozen bananas recipe. Look for completely yellow peels (absolutely no green) with at most a few brown freckles.
  
  It’s important that the bananas are firm so they don’t fall apart when adding the popsicle stick, but you also want them to be fully ripe so they are sweet.
  
• Milk Chocolate Chips – Yes, bananas are sweet, but they tend to become less sweet when frozen. So you want to give them a little extra help!
  
  We’ve had great success with milk and white chocolate chips, though semi-sweet should work in a pinch. Dark chocolate is often too bitter for littles, so only use it if you know they’ll like it.
  
• Coconut Oil – Keeps the melted chocolate smooth and silky and helps it to harden faster. Use refined coconut oil for a neutral taste or unrefined for added coconut flavor.
  
  It’s fine if the oil is in its solid state — it will melt along with the chocolate chips!
  
• Sprinkles – Jimmies (the long skinny kind) are easiest to bite into when frozen without hurting your teeth, though nonpareils (the tiny round ones) are a close second.
  
  There are also tons of options throughout the year for flat designs, usually for different holidays — see what fun shapes you can find!

How to Make Frozen Chocolate Covered Bananas

• Prep the bananas.

Remove the peels and any stringy bits, then place all of the bananas on a cutting board. Slice them in half to make two evenly-sized segments — meaning banana halves, not long, skinny pieces.

Carefully push a popsicle stick through the cut side about halfway into the banana.

Try not to poke through the sides! If you do, that’s okay. Just pull back on the stick a little and try again.

Lay each banana popsicle on a baking sheet and freeze for at least 15 minutes up to a few hours.

• Dip in melted chocolate.

While the fruit is in the freezer, melt the chocolate chips and coconut oil together in the microwave.

Heat for 30 seconds at a time, stirring after each, until the chips are almost melted. Then, give it all a really good stir until the mixture is silky and smooth.

Pour the melted chocolate into a tall mason jar. A drinking glass or vase would work too — anything that’s a bit taller than the bananas.

There does need to be some room at the top, or the chocolate will spill over the sides when dipping.

Then, lower the banana pops one at a time into the chocolate!

• Coat them in your favorite toppings.

Spread the toppings onto a large plate, platter, or wide bowl. This makes it so much easier to coat the chocolate covered bananas quickly and evenly.

I usually roll with one hand, holding onto the stick, while using the other hand to push the toppings over the fruit. You can also slowly twirl the stick while sprinkling the toppings over the top.

As soon as they’re coated, place them back on the baking sheet and freeze until set.

Prep Ahead

• Freeze bananas with popsicle sticks
• Add toppings to plates or bowls

What You’ll Need for This Recipe

• Baking Sheets – If you’re making a big batch of frozen chocolate covered bananas (and have room in your freezer!), try using full-size jelly roll pans.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Popsicle Sticks – Look for ones labeled “food-grade” or “food-safe” — they’re treated differently than the kind you use for crafts.
• Mason Jar – I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.

Topping Ideas

Sky’s the limit when it comes to toppings, and each can add a new texture or flavor to your chocolate covered frozen bananas!

• Chopped Nuts: Try peanuts, macadamia nuts, almonds, pistachios, or hazelnuts
• Shredded Coconut: For a tropical flair! Use sweetened or unsweetened.
• Freeze-Dried Fruit: Crush dried raspberries or strawberries for a pop of color and tart flavor.
• Candy Bits: Chop up toffee, M&Ms, or candy canes.
• Mini Chocolate Chips: Double chocolate deliciousness!
• Crushed Cookies: Store-bought will be best. Try Oreos, Chips Ahoy, Sandies, Circus Animals…
• Breakfast Cereal: Crush up Fruity Pebbles, Trix, Cap’n Crunch, and more!
• Flakey Sea Salt: Adds an elegant touch and a salty contrast.
• Granola: I love my homemade recipe, but any will do! Chop any dried fruit into tiny pieces.

Storing Chocolate Covered Frozen Bananas

Once everything is set, transfer your treats to an airtight container. Add a piece of parchment or wax paper between layers so nothing sticks together.

Keep frozen chocolate covered bananas towards the back of the freezer and enjoy within 3 months.

Chocolate Covered Bananas FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Frozen Chocolate Covered Bananas

Chocolate Covered Bananas are a fun and easy treat to make for parties or an afternoon snack! Make them at home with 3 simple ingredients.

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Freeze 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 188cal

Author Donna Elick

Equipment

• mixing bowls

Ingredients

• 6 bananas
• 2 cups milk chocolate chips about 12 ounces
• 1/4 cup refined coconut oil
• Toppings of choice: sprinkles chopped nuts, shredded coconut, mini M&M’s, mini chocolate chips, or crushed candies

Instructions

• PREP BANANAS: Peel 6 bananas and cut each banana in half crosswise to create 12 pieces. Insert a popsicle stick halfway into the cut end of each banana half, being careful not to push through the side.
• FREEZE BANANAS: Place the banana halves on a parchment-lined baking sheet. Freeze for 15 minutes so the bananas firm up before dipping.
• MELT CHOCOLATE: In a microwave-safe bowl, combine 2 cups milk chocolate chips and 1/4 cup refined coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is almost fully melted. Stir until smooth.
• PREP TOPPINGS: Pour your chosen toppings into shallow bowls or plates so they are ready for dipping.
• DIP BANANAS: Holding the popsicle stick, dip each frozen banana into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off.
• ADD TOPPINGS: Immediately roll or sprinkle the chocolate-coated banana in your prepared toppings.
• FREEZE TO SET: Return the coated bananas to the baking sheet and freeze for about 30 minutes, or until the chocolate is firm.
• SERVE: Enjoy immediately or keep frozen until ready to serve.

Notes

Make-Ahead: These can be made up to 2 days in advance and stored in the freezer until ready to serve.

Storage: Store frozen bananas in an airtight container or freezer bag for up to 2 weeks.

Reheating: Not applicable. Serve frozen.

Freezing: Keep the bananas frozen until serving so the chocolate stays firm and the bananas hold their shape.

Ingredient Tip: Refined coconut oil melts smoothly and does not add coconut flavor. Use unrefined coconut oil if you prefer a light coconut taste.

Nutrition

Serving: 1 | Calories: 188cal | Carbohydrates: 26g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 8mg | Sugar: 18g | Fiber: 2g | Calcium: 3mg | Iron: 1mg

Originally published August 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Frozen Chocolate Covered Bananas appeared first on The Slow Roasted Italian.