When the weather gets warm there’s nothing we love more than having a sweet, frozen treat. It doesn’t matter if it’s homemade ice cream, fruity sorbet, a fun take on frozen yogurt or an over-the-top, layered ice cream cake — we’ll gladly gobble it up. Heck, we’ve even been known to eat ice pops for breakfast. And, while it’s easy to take a cruise down the frozen aisle at your local grocery store and pick up a pint, we love making our own treats at home. It gives us the freedom to make them as creative (and indulgent!) as we want. Take this dessert, for example. We’ve taken your favorite strawberry shortcake ice cream bar and reinvented it as a treat with a buttery shortbread crust, super creamy no-churn strawberry ice cream and a sweet-tart layer of strawberry jam. What’s not to love about that?!

This "naked" ice cream cake shows off its layers beautifully. It starts with our basic sheet pan cake that's cut into rectangles, for an easier alternative to baking separate layers. We used chocolate, vanilla and strawberry ice cream for a Neapolitan-themed dessert, but feel free to substitute any of your favorite varieties––the vanilla cake is neutral enough that it will complement any flavor.

We’ve combined two of our favorite summer treats—ice cream cake and pavlova — in this show-stopping frozen dessert. Just picture a sweet-tart strawberry-lemon ice cream cake topped with a crisp meringue, mounds of whipped cream and fresh juicy strawberries. Most of the prep time is hands-off. The cake sets in the freezer while the meringue cools in the oven. Depending on your brand of lemon curd, you may want to add a few drops of yellow food coloring to brighten it so the swirls of pink and yellow in the cake have more contrast.

Watermelon granita is a light and refreshing dessert, and when you add tequila and triple sec it’s really ready to party! This recipe was inspired by the viral trick of grating frozen watermelon wedges to make an icy treat. We made it even easier and more festive by filling hollowed-out watermelon halves with juice, sugar and lime juice and raking them with a fork for a delicious granita served right in watermelon bowls.

Because mint and chocolate were mint to be together.

Everyone's favorite ice cream truck treat just got a makeover. These miniatures have all the flavor you'd expect from the classic (even the waffle cone!), but can be eaten in just 2-3 bites. That means no worrying about melting!

Slices of pound cake get layered with coffee, chocolate and vanilla ice cream, each tier soaked in coffee liqueur and dusted with espresso and grated chocolate. It freezes solid in a loaf pan rather than chilling like a traditional tiramisu, so it slices into neat, sweater-weather-free servings for a hot day.

By far my favorite flavor of limber growing up was frambuesa or raspberry. Though it was traditionally made with store-bought raspberry syrup, here I make it from scratch for a fresher taste and a bit less sweetness.

This treat features everything you love about the original—with the addition of cool, creamy vanilla ice cream.

A gingery graham crust holds a no-bake filling of cream cheese, sweetened condensed milk and crushed raspberries folded into whipped cream, then gets a final scatter of macerated strawberries before serving.

This colorful ice cream terrine layers three bright, refreshing ice creams with rich dulce de leche sauce and cookie crumbs. We used mango, coconut and strawberry or cherry vanilla ice creams, but you could replace them with any of your favorite, fun flavors. Sweet whipped cream flavored with pineapple extract provides an unexpected punch of tropical flavor and a cool, creamy finish.

What fun to slice into a mini watermelon and reveal luscious watermelon ice cream hidden inside!

Why choose between two desserts when you have them both in one, delicious bite? That's the idea behind these chewy treats. We've combined orange sherbet and vanilla frozen yogurt for the flavor of a creamsicle — but wrapped everything in mochi dough for a fun twist on a popular sweet.

If you’re craving those deliciously chewy and caramelly pops that are seemingly everywhere on social media, look no further. Inspired by brown sugar bubble tea, the Taiwanese ice cream treats are easy to make at home. Our recipe includes instructions for the boba (bubbles) too, since the store-bought pearls used in the drinks are made from tapioca starch, which becomes quite hard when frozen. After trying various options, we found glutinous rice flour yields the ideal texture, even after a stint in the freezer.

Green tea shines in this simple no-churn matcha ice cream, which is delicious alone or topped with toasted coconut and chocolate chips.

These spiked watermelon ice pops will keep you cool all summer long; just throw everything in a blender, pour into molds and freeze. With just the right amount of smoky mezcal and a hint of lime juice, they are as refreshing as they are fun to eat. Feel free to use orange juice instead of mezcal for a non-alcoholic version.

You don't even need to roll out the crust for one of Ina's all-time favorite summer desserts that she's been making for over 35 years.

You never have to settle for just a scoop again when chocolate-dipped pops can be whipped up in a matter of minutes. Take a pint of your favorite ice cream flavor, slice it into frozen rounds, dunk it in a chocolate shell and wait a few seconds for it to harden.

This frozen treat is the perfect choice when you're short on ingredients. You only need a handful to whip up this sweet-tart frozen delight.

Layering mango ice cream with vanilla and orange in this ice cream cake brings big tropical vibes to a classic flavor combination. The assembly is super simple, but leave plenty of time for freezing as you build it to keep defined layers.

These ice cream sandwiches are fit for a crowd — the recipe makes 24 cool treats. Layer coffee ice cream between easy sheet pan brownies, then roll the edges of each sandwich in chopped espresso beans. 

Sweetened condensed milk, coconut cream and heavy cream combine with mango pulp for a super refreshing dessert that takes almost no effort to make.

This cake matches toasty oatmeal cookies and granola with the delicate flavors of peach and vanilla.

Instant espresso powder and jarred dulce de leche make this 15-minute treat extra luscious.

Ice cream cone, who? There's crunchy wafer cookie and ice cream in every bite of this frozen chocolate, strawberry and vanilla cake.

This fun ice cream pie is sure to be the talk of any backyard barbecue. It takes a bit of time to bake everything from scratch, but it's well worth the effort. Short on time? You can easily substitute store-bought cookies, instead.

Put the social in ice cream social: Get your pals (or the neighborhood kids!) together and take turns shaking up a sweet treat in just 5 minutes

Brownie and chocolate chip lovers don't have to decide — these indulgent ice cream sandwiches have both (plus an extra hidden cream-filled cookie surprise). One baking sheet does double duty and bakes both layers at the same time.

These sprinkled treats my look like cupcakes but they’re actually ice cream sundaes — inside an edible, chocolate shell.

The great thing about this treat is that you can make it to order. Stash the assembled ice cream sandwiches in your freezer and whenever the craving strikes, just wrap one in a dulce de leche lined tortilla, pan fry and toss in cinnamon-sugar.

Cool off with these cereal-coated ice pops. Since they’re made in small paper cups, no ice-pop molds are needed. Savor them straight from the freezer, or amp things up a notch and dip your pops in chocolate.

That pink, crumble-coated ice cream bar that's arguably one of the best treats from the ice cream truck? We've recreated it here in a format that's much easier to serve at a summer party or cookout — a sliceable cake you can make right in an ordinary loaf pan.

Why should chocolate lovers have all the fun? Now peanut butter fans can have a nice crunchy shell on their ice cream too. If you use coconut oil you get the bonus of a little tropical flavoring, though it takes just a tad longer to set up.

Alton gets serious with this ice cream recipe; he swaps out a couple tablespoons of sugar for peach preserves and lets the ice cream mixture mellow for a few hours in the refrigerator, all in the name of a better ice cream.

Prepare for dropping jaws: This tropical take on baked Alaska is a total spectacle. The toasted outside conceals a tower of creamy roasted pineapple no-churn ice cream. The recipe makes more ice cream than you need for the dessert, but you will be happy to have the leftovers.

Molly sandwiches store-bought vanilla ice cream in between slices of peanut butter blondies for a decadent treat that serves a crowd.

Under that swirly, toasted layer of meringue is a red, white and blue surprise! Blue is achieved by cleverly dipping slices of angel food cake in a fresh blackberry sauce. Vanilla ice cream and raspberry sorbet complete the patriotic color trio.

Why should kids have all the summer frozen-treat fun? When a frozen push-pop is infused with rosé wine, fresh berries and pound cake, a grown-up can happily relive the good ol' days.

If "float" evoked thoughts of us giving you a drink, think again. This no-bake treat is actually a popular Filipino dessert layered with mangoes and cream — and it's one you won't soon forget.

Filling an edible chocolate chip cookie bowl with layers of vanilla ice cream and bits of your favorite chocolate candy bar is amazing. Creating a peanut butter tower in the center can only make it better.

Inspired by the flavors of a piña colada, this Puerto Rican frozen treat combines two of the tastiest tropical fruits on the island.

No ice cream maker needed to pull off this fun, shark-themed ice cream. An ocean swirl of vanilla, this sweet treat is super creamy, thanks to the heavy cream and condensed milk, and full of flavor.

Sandwich no-churn oat milk ice cream between two oatmeal cookies, no dunking needed!

Juicy cherries, creamy coconut milk and a generous amount of vanilla come together to create a delicious frozen dessert that's ideal for scorching days. These are not your regular ice pops, loaded with refined sugar: Small amounts of honey and maple syrup give just the right amount of sweetness and add flavor.

If you ask Ree, the perfect dipped cone has chocolate on the inside and on the outside. Sprinkle the top of each cone with your favorite toppings, like sprinkles, pecans, candies, pretzels — the options are endless.

Your favorite frozen summer drink just got a makeover. To make these non-alcoholic, Trisha suggests subbing club soda for wine.

Aarti's creamy pops are an easy frozen treat inspired by pistachio kulfi, India's answer to ice cream.

This recipe uses fresh, ripe peaches and peach nectar for extra fruity ice cream. Drizzle it with Praline Pecan Sauce for a decadent finish.

Layer cookies, ice cream, caramel and whipped cream to create decadent, layered ice cream bars. Best of all, this no-cook treat features ingredients that are likely stocked away in your kitchen.

Remember when you were a kid and you were only allowed to choose one flavor out of all the amazing options at the ice cream store? Well, this cake allows you to indulge not only one, or two BUT three different layers of ice cream and added bonuses of a pound cake base and a whipped cream topper.

Who else ordered a Choco Taco from the ice cream truck? Molly’s nostalgic homemade ice cream tacos are not only a blast from the past but SO easy to make at home. She uses common baking ingredients to create the taco shell batter and even provides a genius way of keeping the shape: with hard cover books!

As a kid I felt apprehensive about this this flavor because of the name-- a cream limber just sounded a bit unappetizing. Then I finally tried it, and it quickly became one of my favorites. Subtle notes of cinnamon and milky richness make this one an unforgettable treat.

No fancy tools needed for this tropical ice cream. Although not necessary to enjoy the ice cream, the addition of simple rum-caramel sauce will transport dinner guests to the Caribbean.

This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises. And boy, oh, boy... will the need ever arise!

Kids will get a kick out of this colorful, mermaid-inspired frozen dessert. Layer neon pink, blue and purple ice cream bases into a loaf pan, swirl the colors with a butter knife and freeze overnight.

Follow Ina’s lead and sandwich sorbet rather than ice cream between your cookies. And, don’t forget to roll the edges of each sandwich in chopped peanuts for an added crunch.

You’ll feel the heat in these ice pops — and cool off at the same time.

Don't be fooled, this simple-looking whipped cream frosted cake has a surprise inside: layers of strawberry and chocolate chip ice cream with a flavor boost from strawberry jam and graham cracker crumbs.

You wish your favorite childhood ice cream bar could’ve been this big! All you need is boxed vanilla cake mix, strawberry ice cream, freeze-dried strawberries and white frosting to serve up a hearty dose of nostalgia.