5 cool and fun desserts for summer that children will love

Cold desserts are those that the body asks us when it is hot. And the least we want, of course, is to turn on the oven to prepare them. That is why we have looked for 5 very good recipes that do not require cooking so that you give yourself a fresh sweet treat. And we have more ideas for quick and easy summer desserts that you are going to love.

1. Tropical Fruit poles

Source: modernhoney

We start our cold desserts with these creamy popsicles, so full of color that just looking at them makes you want to try them. It is a fruit proposal that includes some exotic ones, such as pitahaya, also known as dragon fruit, delicious and very rich in vitamins. But if you can’t find it, you can substitute it for blueberries or raspberries. They have honey as a sweetener, and the amount will depend on the taste of each one.


For the coconut

  • 1 cup canned coconut milk
  • ½ cup Greek, plain, or coconut yogurt
  • 2 tablespoons of honey

For the mango

  • 2 cups frozen or fresh mango chunks
  • ½ cup apple or orange juice
  • 1 or 2 tablespoons of honey (optional)

For the pitahaya and strawberry

  • 1 cup of frozen or fresh red dragon fruit pulp
  • 1 cup frozen or fresh strawberries
  • ¼ or ½ cup apple juice
  • 1 or 2 tablespoons of honey

For the peach

  • 2 cups fresh or frozen peach cubes
  • ½ cup apple or orange juice
  • 1 or 2 tablespoons of honey (optional)


  1. Mix the coconut milk with the Greek yogurt and honey with the blender until you get a smooth and creamy preparation.
  2. Blend the fruits of the poles of each flavor separately, in a blender or with the mixer. Then, strain the juices obtained and mix them with the amounts of apple or orange juice and honey indicated in each case; if possible, use jars or jars that have a spout; so it will be easier for you to distribute them later.
  3. Pour the frozen fruit mixture into lollipop molds, alternating it to your liking with the coconut cream. Freeze them for at least 6 hours, or preferably overnight.
  4. Take the popsicles out of the freezer for a few minutes before unmolding and serving. You can also let some warm tap water run over the molds for twenty seconds to make it easier for you to remove them from the molds.

Source: the busy baker

This cake, which is very easy to prepare, is perfect to celebrate a children’s birthday in the hot months because it does not require an oven, it is prepared in a moment and is enough for twelve portions. In addition, it will delight children.


  • 1 liter of whipping cream
  • 1 ½ cup of condensed milk
  • 26 chocolate chip cookies
  • 24 Oreo cookies (plus 5 or 6 to decorate)
  • 1 ½ cup M & M’S or other colored lozenges


  1. Whip the cream, which should be very cold, with electric rods until it forms soft peaks. Pour the condensed milk in a constant thread while you continue beating until you finish mounting it.
  2. Place a layer of chocolate chip cookies in the bottom of a 12 “x 8” rectangular pan and cover with 1/3 of the cream mixture.
  3. Sprinkle a third of the chocolate sprinkles on top and top with the Oreo cookies. Add another layer of the heavy cream mixture, more M & M’S, and another layer of chip cookies.
  4. Finish with a layer of cream and decorate it by placing on top some crumbled oreo and some colored sprinkles. Leave the cake in the fridge overnight to flesh out.

3. Watermelon ice cream

Source: chocolate moosey

To make these creamy popsicles, you need some ice cream molds, although, if you don’t have one, you can use some yogurt cups. You will have to freeze the mixture in them for an hour or two, until it has solidified a little but not completely, to be able to insert a few popsicle sticks or a teaspoon. Then freeze them for two to three more hours.


  • 3 cups of watermelon pulp cubes
  • ½ cup plain Greek yogurt
  • ¼ cup sugar
  • 1 tablespoon of lemon juice


  1. Pass the watermelon, yogurt, sugar, and lemon juice through the blender until it is a homogeneous smoothie.
  2. Spread the mixture into some lolly molds and insert the sticks. Freeze them until the ice cream is firm, at least four hours, but better if you leave them overnight. Take them out for a little while before consuming them to unmold them better.

4. Chocolate lasagna

Source: amandascookin


For the base

  • 200 g of Oreo cookies
  • 20 g butter, melted

For the cream cheese

  • 225 g cream cheese at room temperature
  • 2 tablespoons milk
  • 40g sugar
  • 150 g whipped cream

For the chocolate cream

  • 250 ml milk
  • 10 g cornstarch
  • 25g sugar
  • a pinch of salt
  • 60 g of dark chocolate fondant for desserts

To decorate

  • 100g chocolate chips


  1. Crush the cookies in the chopper, or put them in a zip-top food preservation bag and roll over them until they are fine crumbs.
  2. Mix them in a bowl with the melted butter and spread the resulting dough on the bottom of a rectangular dish, so that it is an even layer.
  3. Reserve in the fridge while you prepare the cream. Pass the cheese with the milk and sugar through the blender until smooth. Incorporate the whipped cream little by little and mix with a spatula.
  4. Cover the cookie dough with a little more than half of the previous preparation, level it well, and reserve it in the refrigerator.
  5. In the meantime, make the next layer. Pour the cold milk into a saucepan and add the cornstarch, salt, and sugar. Put on the fire and cook, stirring with manual rods, for about ten minutes, until the mixture thickens.
  6. Take it off the heat, add the finely chopped or grated chocolate and mix with the bars until melted. Wait for it to cool and, in that time, stir it from time to time.
  7. Spread the chocolate cream over the cheese cream and leave it in the fridge for an hour, so that it takes shape. Finally, cover it with the remaining cream cheese and spread the chocolate chips over the entire surface.
  8. Cover the dish with cling film and let the dessert cool in the fridge for at least four hours before serving it cut into squares.

5. Multicolored polo shirts

Source: the loopy whisk

These healthy multicolored popsicles are completely natural, they do not contain food coloring, only those provided by fruits, they do not contain gluten, dairy, or refined sugar. And, what is no less important, they have a delicious flavor and are very refreshing. Children will be delighted to recover liquids with this fruit made polo!


For the violet layer

  • 160 g of blueberries
  • 1 tablespoon of lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon of almond milk

For the pink cape

  • 125 g raspberries
  • 1 tablespoon maple syrup
  • 1 tablespoon of almond milk

For red cape

  • 145 g strawberries
  • 1 tablespoon maple syrup
  • 1 tablespoon of almond milk

For the orange layer

  • 3 medium or 4 small apricots
  • 1 tablespoon of lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon of almond milk

For the yellow cape

  • 145 g of fresh pineapple tacos
  • 1 tablespoon maple syrup
  • 1 tablespoon of almond milk

For the green layer

  • 40 g of chard leaves, without the stalks, or baby spinach
  • 5 or 6 sprigs of mint, just the leaves
  • ½ cup of almond milk
  • 1 tablespoon of lemon juice
  • 3-4 tablespoons maple syrup


  • 5 small plastic coffee cups
  • 5 popsicle sticks


  1. For the purple layer: cook the blueberries and lemon juice in a saucepan over medium-high heat, until the futa softens and releases its juice, about 5 minutes.
  2. Then, pass the blueberries through a sieve to remove the skins and seeds. Add the maple syrup and almond milk, and mix well.
  3. Pour a fifth of the mixture into each plastic cup, which will be about an eighth of a cup, and freeze for at least 45 minutes. The mixture should be firm but not completely solid before pouring in the next layer.
  4. For all other layers: In a food processor or using a hand mixer, mix all the ingredients of each color and pass the mixture through a fine-mesh strainer to remove the skin or seeds.
  5. After 45 minutes, if the violet layer is firm but not completely frozen, pour the raspberry rose layer on top (one fifth in each glass) and freeze for another 45 minutes, or until the top layer is semi-solid.
  6. Repeat for the remaining layers in the following sequence: red (strawberry), orange (apricot), yellow (pineapple), and green (chard and mint). Once you’ve poured in the final layer, freeze for 45 minutes.
  7. After that time, the layers should be firm but not completely solid yet. Then insert the popsicle sticks in the center and freeze the popsicles overnight.

6. Sunday Cup

Source: chocolatemoosey

To finish our cold desserts, we offer you these glasses so attractive that you will have made them in record time. And they allow many variations, such as changing the flavor of the ice cream for one of banana or strawberry, adding chopped nuts, or substituting cereal for some crumbled cookies.


  • ½ cup corn flakes
  • ½ teaspoon cinnamon
  • 1 tablespoon butter, melted
  • Vanilla ice cream
  • Whipped cream
  • Chocolate sauce
  • Sour cherries in syrup


  1. Mix the melted butter with the cinnamon in a bowl. Crush the corn flakes a little, add them and stir.
  2. Arrange a spoonful of the cereals in glasses or glass bowls, add a few scoops of ice cream, and sprinkle with more cornflakes.
  3. Add a top of whipped cream, sprinkle with the chocolate sauce, which you can heat for a few seconds in the microwave if you want, and serve the dessert decorated with some cherries and the rest of the cornflakes sprinkled on top.

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