Ending your barbecue weekend with a scrumptious treat is the ideal way to go. Besides, you can’t welcome Summer, without some delicious seasonal desserts. So peruse our collection of sweet tooth-pleasing recipes and pick the star of your Memorial Day meal today.
- "Fried" Ice Cream
Want to make fried ice cream without actually frying it? Well, this recipe uses the easiest shortcut. The ice cream is coated in buttery, crunchy corn flakes that gets toasted separately so they taste fried without the effort.
- 1 pint ice cream (such as Breyers Delights Vanilla Cupcake Ice Cream)
- 1 1/2 tbsp. butter
- 1 1/4 c. corn cereal, crushed
- 1/2 tsp. ground cinnamon
- 2 tsp. granulated sugar
- Whipped cream, for garnish
- Sprinkles, for garnish
- 4 maraschino cherries, for garnish
- Line a small sheet tray with parchment paper and place it in the freezer. Scoop ice cream into 4 balls and place on a prepared sheet tray. Keep in the freezer while making cereal mixture, at least 30 minutes.
- In a medium skillet over medium heat, melt butter. Add corn cereal and cinnamon and cook, stirring occasionally, until the cereal turns golden, 5 to 7 minutes. Remove from heat and stir in sugar. Place in a shallow bowl and let cool.
- Remove ice cream balls from the freezer and roll in cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve immediately.
- Raspberry-Buttermilk Ice Pops
Nothing screams the start of Summer like these refreshing sweet and tangy ice pops.
- 1 c. fresh raspberries
- 3/4 c. sour cream
- 1/4 c. Buttermilk
- 3 tbsp. Honey
- 1 tbsp. fresh lemon juice
- In a large bowl, smash raspberries with the back of a fork. Add remaining ingredients, and stir to combine.
- Pour mixture into ice-pop molds and freeze for 30 minutes. Insert a wooden stick into each pop; then freeze for at least 2 more hours.
- Lemony Glazed Cake Doughnuts
Add yogurt to these cake doughnuts to make them light, tangy, and rich. Just the way we want our Summers desserts to taste!
- 2½ tsp. baking powder
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp. kosher salt, plus more
- 2 large egg yolks
- 1 cup whole-milk Greek yogurt
- ½ cup granulated sugar
- 2 Tbsp. unsalted butter, melted, slightly cooled
- 1 tsp. vanilla extract
- Vegetable oil (for frying; 6–8 cups)
- 1 cup powdered sugar
- Zest from ¼ lemon
- Whisk baking powder, 2 cups flour, and 1 tsp. salt in a medium bowl to combine.
- Whisk egg yolks, yogurt, granulated sugar, butter, and vanilla in a large bowl until smooth. Mix in dry ingredients with a spoon or rubber spatula until dough comes together and is smooth with no spots of flour remaining.
- Turn out dough onto a well-floured sheet of parchment or waxed paper (you can be generous with the flour since you’ll brush off excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to ½" thick. Remove the top sheet of parchment and brush off any excess flour with a dry pastry brush.
- Punch out circles about 3½" in diameter with a biscuit cutter, large glass, or mug. Punch out centers from dough about 1" in diameter with a small biscuit cutter or bottle cap (or poke a hole with a chopstick, then gently pull open to widen the center hole). Reroll any scraps and punch out additional doughnuts and holes.
- Fit a large pot with a deep-fry thermometer and pour in oil to a depth of 1½". Heat over medium-high until the thermometer registers 350°. Fry doughnuts, turning once, until puffy and browned (somewhere between golden brown and mahogany), about 2 minutes per side (time will be slightly less for doughnut holes). Transfer to a wire rack and let cool 10 minutes before glazing.
- While doughnuts cool, whisk powdered sugar, lemon zest, a tiny pinch of salt, and ¼ cup water in a small bowl until smooth. Dip each side of doughnut into glaze, letting excess run off before returning to rack. Eat as soon as you can’t stand the suspense anymore.
- Easy Baked S'Mores
- 24 whole graham crackers
- 2 chocolate bars, milk or dark chocolate
- 24 regular marshmallows
- Gather the ingredients. Heat the oven to 350 F.
- Line a large baking sheet with foil or parchment paper. Break the whole graham crackers along the scored line so you have 48 pieces. Place 24 on the prepared baking sheet.
- Put 1 square of chocolate on each cracker.
- Place a standard-sized marshmallow on each piece of chocolate.
- Put the pan in the heated oven for about 4 to 6 minutes, or just long enough to melt the marshmallow and soften the chocolate.
- Remove the pan from the oven and place the other half of the graham cracker on top pushing down slightly so it adheres. Serve while still warm and gooey.
- Mini Stars Berry Pies
In honor of Memorial Day, make these patriotic little pies.
- 1 (15-ounce) package refrigerated rolled pie crusts
- Flour, for work surface
- 1 large egg, beaten
- 1/4 c. plus 1 tablespoon sugar, divided
- 1 1/2 c. fresh blueberries
- 1 1/2 c. fresh chopped strawberries
- 1 1/4 c. fresh raspberries
- 1 1/2 tbsp. cornstarch
- Pinch kosher salt
- Vanilla ice cream, for serving
- Working with one pie crust at a time, roll dough on a lightly floured work surface to 1/8-inch thickness. Using the stencil cut out 4 circles; reserve scraps. Repeat with remaining pie crust.
- Shape scraps into a 1/2-inch-thick disk. Roll disk on a lightly floured work surface to 1/8-inch thickness. Cut out stars with cookie cutters, rerolling scraps as necessary.
- Transfer dough rounds to pie tins; fold edges under to align with the rim of the tin; crimp. Place pie tins and stars on a baking sheet. Brush edges of dough and stars with egg and sprinkle with 1 tablespoon sugar. Chill 30 minutes.
- Heat oven to 375°F. Toss blueberries, strawberries, raspberries, cornstarch, salt, and remaining 1/4 cup sugar in a bowl. Let sit, tossing occasionally, until juicy, 8 to 10 minutes.
- Fill pie crusts with the fruit mixture (about a heaping 1/2 cup each). Place stars on pies as desired. Bake until the fruit is bubbling and the crust is golden brown, 30 to 35 minutes. Serve warm with ice cream.