11 Frozen Treats Perfect For Summer Slideshow

Around Christmas time, I bought a bottle of Amaretto to make my Amaretto Glazed Roasted Chestnuts. And then the bottle just sat there. Poor thing. I don't know why it didn't occur to me until a few weeks ago to actually drink it! Especially because the Amaretto Sour used to be my beverage of choice.

Well, thank goodness I finally mended the error of my ways. I had, frankly, forgotten how insanely delicious they are. No other cocktail makes me suck in my cheeks and pucker my lips like a good, old-fashioned Amaretto Sour. Such a great juxtaposition of sweet and tart. — Christine from Mid Life Croissant

For the Amaretto Sour Cherry Popsicles recipe click here.

This sorbet is super easy to whip together yet elegant enough for a party, and it is my new favorite snack... because who doesn't want to snack, or do dessert, in fancy pants style? The sorbet is silky, light, and misleadingly rich in texture. Poaching the peaches in bourbon adds a depth of mellow, boozy, bodacious flavor to the succulently sweet fruit. — Cheyanne from No Spoon Necessary

For the Bourbon Poached Peach Sorbet recipe click here.

You might be saying to yourself, "What on earth is a shakeuccino?" Well, I'm glad you asked! So let's start with the facts of how the "shakeuccino" came to be: First, I love milkshakes. Secondly, I love icy cold Frappuccinos® from Starbucks and any blended frozen coffee drink for that matter (mostly because they contain caffeine). I also really, really love cookies and cream flavored ANYTHING! — Sherri from Watch Learn Eat

For the Cookies and Cream Shakeuccino recipe click here.

I reserve the right to indulge, once or twice, no questions asked, in a few special foods that help me celebrate the change of season — this Drumstick Ice Cream Pie, inspired by one of summer's most memorable treats, falls into that category. — Sue Moran from The View From Great Island

For the Drumstick Ice Cream Pie recipe click here.

Lemonade is a staple in my home for the summer time, but why not spruce up the refreshing drink into a frosty one? This cold, creamy, frothy drink will be perfect for that picnic or just to refresh yourself. My kids and myself cannot get enough. — Kayla from A Chick Who Can Cook

For the Frosted Lemonade recipe click here.

Ice cream should be a real treat — something savored and looked forward to. Not such an everyday occurrence that we'd think nothing of tossing a half-eaten cone away. These Lemon Ice Cream Bars fit the bill. Serve them around and head out to the porch to catch an afternoon breeze while summer gains momentum. — Mary from Ketchup With That

For the Lemon Ice Cream Bars With White Chocolate recipe click here.

Neapolitan ice cream cake is whimsical, sweet, and lighthearted. You'll feel like you're floating on clouds with the tune of "Ave Maria" after one bite of this cake. You can taste the tender crumb of the chocolate layer against the cool and creamy strawberry and vanilla ice cream. The chocolate's slight bitter quality pairs sensationally with the sweet and alluring flavors of strawberry and vanilla. — Beeta from Mon Petit Four

For the Neapolitan Ice Cream Cake recipe click here.

I've been sorely lax in making ice cream or frozen treats this summer. This sorbet made up for it, garnering me extra points from its delicious flavor. I love the little sting the thyme give this treat. You can use store-bought OJ for this recipe. However, this fresh-squeezed version definitely tastes like sunshine in a glass, albeit with a little weirdo on the side. — Lora from Diary of Mad Hausfrau

For the Orange Thyme Sorbet recipe click here.

If you're a chocolate/peanut butter combo fan, you're gonna love this. Even if you aren't, you'll probably still love this. Also, the peanut butter ice cream is vegan. Yes I know the rest of this recipe isn't vegan so you still can't serve the choco tacos to your vegan friend Jessica but she'll still really appreciate a few scoops of this ice cream, as it stands amazing on it's own. The *reason* it's vegan is because truth be told I make basically every one of my ice creams vegan, the base being coconut milk. Matt and I discovered this trick a while back and have just been totally enamored with how rich coconut milk makes an ice cream while not giving you that "Aw, why did I eat that?" feeling. — Beau from Probably This

For the Peanut Butter Choco Tacos recipe click here.

I have been wanting to make these Pina Colada Popsicles for a while and this was my chance since I had all the ingredients at home. These popsicles have a lot of texture between the shredded coconut and the pineapple bits. My kids and I ate the first three pops and we all said the same the thing upon first bite... "Wow!" — Ramona from Kitchen Simmer

For the Pina Colada Popsicles recipe click here.

After testing several ways to make this type of ice cream, I found I like to add some sort of liqueur [to] the mix to keep the ice cream softer, more on the order of soft serve. When I made it without the alcohol it tended to get rock hard, and I think not quite as creamy. You'll also need to let it sit awhile before trying to scoop it out and who wants to have to wait? — Linda and Christine from 2 Cookin' Mamas

For White Chocolate No Churn Ice Cream recipe click here