Dessert for Hot Weather

Hit the summer sunshine with bliss of flavorful desserts made at the comfort of your own home.

There are a lot of easy desserts for hot weather that you can actually prepare by yourself alone.

And guess what – they are kids’ favorites too!

Actually, you need not wait for summer to prepare these yummy desserts for hot weather.

When the temperature goes higher than usual and your body is perspiring more than normal, you know it's time to grab something cool.

The perfect solution?

“Icy-licious” desserts for hot weather!

I know you can't wait to learn some.

So here, take note of this one – Frozen Peanut Butter Pops.

Here are the ingredients:

  • 1/2 cup graham cracker crumbs
  • 1/4 cup salted pretzels, crushed
  • 1/4 cup granulated sugar
  • 1/4 cup salted dry roasted peanuts, finely chopped
  • 1 ½ cups heavy cream
  • 1/2 cup small chocolate-covered rice balls or toffee pieces
  • 12 ounces (355 ml) cream cheese, room temperature
  • 8 ounces (235 ml) creamy peanut butter
  • 4 ounces (120 ml) powdered sugar
  • 6 ounces (180 ml) dark chocolate
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla bean paste

By the way, you’ll need a special equipment here – a pop mold with sticks.

Now let’s make the crust.

First, combine the graham crackers, pretzels, sugar and cocoa powder in a bowl.

Add in the melted butter and mix them altogether thoroughly.

Set this mixture aside for later use.

Then place a cream cheese in a stand mixer with a paddle attachment.

Soften the cheese by mixing it up using medium speed – this one’s going to take about 1 minute.

Now, add in the peanut butter, powdered sugar, salt, and vanilla paste.

Again, mix them up using the stand mixer at medium speed for about 4 minutes then increase speed to high for about 3 minutes.

That’s going to yield a light and fluffy mixture.

This time, add in the peanuts and mix just enough to distribute them over the mixture.

Scrape the mix into a medium-sized bowl and set aside.

Moving on, clean up the mixing bowl and use this for the heavy cream.

Whip the cream until slightly firm peaks are formed but be careful not to over whip it.

Then fold in 1/3 of the soft cream into the fluffy mixture that we made.

After this, add in the remaining cream and continue folding.

Next, fill in a pastry bag with peanut butter cream and pipe a tiny amount into each pop mold.

If necessary, tap the mold to make sure the mixture settles at the bottom.

Then sprinkle the chocolate balls, tap and add more.

Add in the crust and then repeat with the cream.

Continue layering then insert the pop sticks into the mixture.

Have it frozen overnight.

To take off the mold, dip it into a hot water and gently twist the sticks as you lift the pops out.

Dip the pops one at a time into melted chocolate and serve!

Oh I can’t wait to grab some of these desserts for hot weather!


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