(Sorbet in coconut shell with pineapple in background)

There’s nothing quite like enjoying an ice cream cone or a berry-filled dessert while the sun’s rays beat down in the summer. The icy-cold deliciousness is just so refreshing! Whether you opt for something made with fresh-picked berries or something a little more sinfully sweet, check out these recipes to get the ideas flowing!

Very Berry Frozen Cream Pie Start to finish: 27 minutes Servings: 8 - 10

Ingredients blueberry and raspberry sauce:

  • 1 cup fresh raspberries

  • 1 cup fresh blueberries

  • 1/2 cup Water, divided

  • 6 tablespoons granulated sugar, divided

  • 1 tablespoon cornstarch

Ingredients crust:

  • 1 1/2 cups finely ground graham cracker

  • 1/3 cup granulated sugar

  • 6 tablespoons unsalted butter, melted

  • 1/2 teaspoon ground cinnamon

Ingredients filling:

  • 8 ounces cream cheese

  • 1/3 cup granulated sugar

  • 1 cup heavy whipping cream

  • 1 can (14 ounces) sweetened condensed milk

  • 1 teaspoon vanilla extract


Blueberry and raspberry sauce: In a small pan put blueberries, 1/4 cup water, 3 tablespoons sugar and 1/2 tablespoon cornstarch. In a separate pan, put the same ingredients and raspberries, instead of blueberries. Heat at a medium temperature, stirring from time to time, for 4 - 5 minutes. Leave to cool for 15 minutes, at room temperature. In order to eliminate raspberry seeds, press raspberries through a fine-mesh strainer using a rubber spatula. Leave it in the fridge for an hour, to cool.

Graham cracker pie crust: Preheat the oven to 375 degrees. In a medium dish, combine graham cracker crumbs, melted butter, sugar and cinnamon. Press on the bottom and the sides of the 9-inch pie plate and bake for 7 minutes. Cool for 15 minutes, at room temperature, then in the fridge until cooled completely.

Filling: In a large dish beat cream cheese and sugar until creamy. Add condensed milk, heavy whipping cream and vanilla and beat until smooth.

Take the pie crust and sauces out of the fridge. Pour half of the filling over the graham pie crust. With a spoon, put one sauce, then the other, until half is used. Swirl with a knife. Pour the rest of the filling and repeat the same procedure with the sauces. Keep it in the freezer for at least six hours. Take 15 - 20 min before serving. Pie crust can also be no-bake.


Chocolate Peanut Butter Layer Dessert Start to finish: 55 minutes Servings: 12

Ingredients pretzel crust:

  • 2 1/2 cups pretzels, crushed

  • 1/4 cup granulated sugar

  • 3/4 cup butter melted

  • Ingredients peanut butter cheesecake filling:

  • 8 ounces cream cheese, room temperature

  • 1 cup creamy peanut butter

  • 1 tablespoon butter, room temperature

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 cup heavy cream, whipped to stiff peaks

  • Ingredients chocolate pudding:

  • 5.85 ounces box instant chocolate pudding family size

  • 2 cups milk

  • 11.75 ounces jar hot fudge topping

  • 8 ounces whipped topping, thawed

  • 1 + 1/2 tablespoons creamy peanut butter


Crust: Preheat oven to 350 degrees. In a 9×13 pan, add in the crushed pretzels, granulated sugars and melted butter. Stir to coat all the pretzels in the melted butter. Firmly press the crushed pretzels into the pan. Place into the oven and bake for 10 minutes. Remove from the oven and let cool. Begin working on the cheesecake filling.

Peanut butter cheesecake filling: In a medium bowl, add in the cream cheese, peanut butter and butter. Beat on medium/high until light and fluffy. Add in the sugar and vanilla and beat until incorporated. Add in a quarter of the whipped cream and fold it into the cream cheese mixture. This will lighten up the mixture before adding the remaining whipped cream and deflating it all. Add in the remaining whipped cream and carefully fold it in. Spread the filling into the cooled crust. Be sure to get to all of the edges of the crust. Seal off any holes on the edges to prevent the pudding from seeping through and making our pretzel crust soggy.

Chocolate pudding: In a mixing bowl, add in the chocolate pudding mix and 2 cups of milk. Using a hand mixer, beat on medium until incorporated. Let thicken about 5 minutes before spreading on top of the cheesecake layer. Spread the pudding evenly over top of the peanut butter cream cheese layer. Be sure to get to the edges. Remove the lid from the hot fudge topping and microwave for 45 seconds. Scoop all of the fudge topping into a sandwich bag. Cut a small hole out of the corner of the sandwich bag. Drizzle the hot fudge topping all over the top of the pudding. I started from the corner and drizzled back and forth until everything was covered. Spread the whipped topping all over the top of the dessert. Again, make sure to take the topping all the way over to the edges. Add the 1 1/2 tablespoons of peanut butter into a sandwich bag. Place into the microwave for about 20 seconds. Squish it around in your hand to make sure it’s all runny. Cut a small hole in the corner of the sandwich bag. Drizzle peanut butter on top of the dessert. I drizzled one direction all the way across the dessert and then drizzled in the opposite direction all the way across.


Disney’s Pineapple Dole Whip Start to finish: 5 minutes Servings: 4


  • 2 large cups frozen pineapple chunks

  • 1 cup vanilla ice cream

  • 1/2 cup pineapple juice


Blend all of the ingredients in a good quality blender or food processor, starting on low and slowly increasing the speed (start with just half of the pineapple juice and add more as you need it). Enjoy immediately! You can also store it in the freezer for later, but let it thaw on the counter for 20 minutes before eating.


Strawberry Lemonade Cookies Start to finish: 37 minutes Servings: 45 cookies


  • 1 box Betty Crocker Delight Strawberry Cake Mix (or any brand cake mix)

  • 1 box Betty Crocker Delight Lemon Cake Mix (or any brand cake mix)

  • 4 large eggs, divided

  • 2/3 cup vegetable oil

  • 3 teaspoons lemon juice

  • 2/3 cup powdered sugar

  • 2 tablespoons cold water or lemon juice

  • 1 1/2 cups powdered sugar


In a medium bowl, whisk 2 eggs, 1/3 cup oil, 1.5 teaspoons lemon juice. Stir in lemon cake mix. Mix until combined; set aside. In a separate medium bowl, whisk 2 eggs, 1/3 cup oil, 1.5 teaspoons lemon juice. Stir in strawberry cake mix. Mix until combined; set aside. Refrigerate doughs at least 30 minutes.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.

Generously sprinkle 2 separate large plates with powdered sugar. Working with the lemon dough first, scoop 1/2 tablespoon dough and place on powdered sugar plate. Repeat until you have enough to fill the cookie sheet about. Roll dough between hands then place back onto plate. Scoop 1/2 tablespoon strawberry cookie dough onto second powdered sugar plate. Roll dough balls. The powdered sugar on the plate should make working with the dough easier when it’s ready to be rolled. If it’s still too sticky to roll, sprinkle a little powdered sugar on hands.

Roll 1 lemon ball and 1 strawberry ball together. Cup hands and apply a little pressure while rolling until smooth ball forms. Place on baking sheet 1-inch apart. Sprinkle with a little powdered sugar.

Bake in oven for 10-13 minutes or until slightly golden around the edges. I baked mine for 12.5 minutes. Refrigerate remaining dough in between uses. Transfer baked cookies to cooling wire rack. Repeat with remaining dough. To make the glaze, combine 1.5 cups powdered sugar with 2 tablespoons water or lemon juice. Mix until smooth. Using a spoon, drizzle glaze over cookies.


Is your mouth watering yet? Try any one of these recipes for a delectable summer treat. After all, you deserve it!

The best stories from the Pacific, in your inbox

Sign up for our weekly newsletter of articles from Japan, Korea, Guam, and Okinawa with travel tips, restaurant reviews, recipes, community and event news, and more.

Sign Up Now