Cool Treats

Coming in from the beach—skin still tacky with sand, feeling sun-kissed and salty—a sweet treat is the perfect capstone to a day spent on the Emerald Coast. But who wants to spend hours in the kitchen baking something when the temperatures are still soaring outside? Instead, a well-stocked pantry and freezer can be your best friend.  

Floats All Around 

A&W popularized the root beer float, originally serving them by a carhop straight to your window. Today, the nostalgic floats are an easy DIY dessert made with just a couple of ingredients. Grab a bottle of your favorite soda—root beer is the traditional take, but Coca-Cola, Cheerwine, orange soda, and old-fashioned cream soda work well, too. In a frosty pint glass, add one to three scoops of vanilla ice cream and pour your choice soda over your scoops. This classic soda fountain favorite is always fun at home. To make an adult version, substitute soda with prosecco and add your favorite sorbet.  

Break out the Produce 

If you have bananas, a bag of chocolate chips, and some fun toppings, you can do a riff on the yummy treats Nigel’s Bananas whips up in Seaside. Peel those bananas, insert a popsicle stick, dip them in melted chocolate, roll them in fun toppings, and place them on a wax paper-lined tray in the freezer for a few hours. You can also make this delicious treat with strawberries and other fruits.

Fresh Fruit Ice Pops 

Makes 8-10 popsicles

Who doesn’t remember those ice cube trays filled with juice and popsicle sticks, ready to pop out to quench a hot summer day? This is the grown-up, fresh-fruit version that will satisfy any sweet tooth. I use raspberries or blackberries for this recipe, but feel free to substitute strawberries, blueberries, or a mix of your favorites. You’ll need silicone molds, popsicle sticks, and a few fresh ingredients.  

INGREDIENTS: 

18 oz. fresh berries 

½ cup granulated sugar 

½ cup water 

2 tbsp. fresh lemon or lime juice 

INSTRUCTIONS: 

Bring water and sugar to a boil in a small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold. 

Purée berries, simple syrup, and citrus juice in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher and strain purée through to smooth and separate unwanted seeds. You should get about
3½ cups of fruit purée.  

Divide purée among molds and cover. Insert popsicle sticks. Freeze until firm. To loosen pops, dip the bottom of the molds in hot water for 20 seconds. Remove from molds and serve. 

Sandwich, But Make it Dessert 

Perhaps my favorite summertime treat is the OMG at La Crema Tapas & Chocolate in Rosemary Beach. The cold espresso cream sandwiched between warm triple-chocolate cookies is the stuff of dreams. But you can take this idea home and put your own riff on the ice cream sandwich. You will need some big cookies—think Pepperidge Farm Sausalitos or Tate’s double chocolate chip cookies—and of course, your favorite ice cream. Spread one scoop between two cookies, then gently press into a sandwich. Roll the ice cream edges in chocolate chips or sprinkles for a classic look before transferring them to the freezer to set for about three hours. For a special touch, you can bake your own cookies or brownies from scratch. Though, if substituting brownies, you will need to chill them first to prevent them from crumbling apart during assembly.

Build Your Own Sundae Bar 

For a fun hot-weather activity that appeals to all ages, break out a few of your favorite ice cream flavors and load up the counter with bowls of candies, maraschino cherries, bananas, nuts, sprinkles, and whatever other toppings strike your fancy. Add some sauces—hot fudge, caramel, butterscotch, magic shell—and some whipped cream, and you have a decadent dessert built to everybody’s taste.  

Easy Lemon Icebox Pie 

Makes 1 9-inch pie  

During soaring summer temperatures, what’s better than a cool pie with sweet-tart citrus at the center? Nothing. Named after the freezers in which they were historically kept cool, icebox pies are quick treats that require no baking. To save yourself some time, buy a graham cracker crust. If you are feeling adventurous, you can swap out the lemon juice for a can of frozen lemonade. 

INGREDIENTS: 

1 graham cracker crust 

8 oz. plain cream cheese, room temperature 

1 14 oz. can sweetened condensed milk 

¾ cup lemon juice (fresh-squeezed is best, but Nellie & Joe’s and Natalie’s brands both have great bottled versions) 

2 tbsp. lemon zest (about two lemons) 

INSTRUCTIONS: 

Zest your lemons, being sure not to get the bitter white pith. Juice the zested lemons or measure your bottled juice and add to a bowl with softened cream cheese, condensed milk, and zest.  

Using a hand mixer, food processor, or stand mixer, blend the ingredients until smooth. Spread mixture into the graham cracker crust and smooth top. Refrigerate for 7 hours or until set.  

Once the pie is set, remove it and top it with a layer of homemade whipped cream or Cool Whip. If you’re feeling fancy, zest a little more lemon for garnish.