Fruit. Ice Cream. What could be better? Plus that's what I grew up with.

For treats to take, however, in a couple of weeks I'm planning to make strawberry popsicles, perhaps adding bits of mint leaves to half. I found a minimal packaging set of 100 sticks and self seal bags on Amazon. The bags are cello, so recyclable but not compostable but should work fine and solve a lot of logistical problems.

I also got some sugar can fiber little cups with lids and some pressed fiber spoons fo watermelon and blueberry sherbet. It's based on a recipe by Baked by Rachel. I may have posted it some time ago.

2 C pure watermelon juice, chilled

1 1/2 C White Mountain plain yoghurt, full fat

3/4 C granulated sugar

Pinch salt

1/2 C+ fresh blueberries

In the ice cream freezer bowl, combine chilled pure watermelon juice (I used a slow juicer machine, but you could just put it through a fine sieve) with sugar and salt, stirring to dissolve sugar. Stir in yoghurt. Churn for a long time (50 minutes?). Add blueberries when it's mostly churned. Freeze in a chilled thermal container.

Jello Cherry Cheesecake. Everthing you need except butter, sugar, and milk come in the box. You melt the butter in the microwave.

plllog, the popsicles sound fun. The other day I saw these but no coconut for me.

Popsicles

It's got to be Summer Pudding. Or Eton Mess but that involves meringue. But I suppose you could cheat and buy those. Or Gooseberry Fool.

Chloebud, No dairy or fake dairy is required for popsicles.

Basic outline:

Half pound-ish cut fruit

Whatever flavorings you choose--go easy until you know what works for you.

1/8-1/4 cup granulated sugar

1/4-ish cup water to adjust thickness, as desired--this is for an icier pop

2 TBSP fresh lemon juice (never bottled, but frozen from fresh is fine. Adjust if it's dehydrated (i.e. jammy)

Blend, fill, freeze, unmold, serve

I saw this in the NYT. Thought it looked tasty. Saved it and plan to try it soon.

No-Bake Lime and Speculoos Cake

INGREDIENTS

Yield:

10 servings

• 1 cup heavy cream
• 1 (14-ounce) can sweetened condensed milk
• 1 (8-ounce) block cream cheese, softened to room temperature
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 2 tablespoons freshly grated lime zest
• ⅓ cup lime juice (from 3 limes), plus more lime zest for garnish
• 8 to 10 ounces Biscoff or gingersnap cookies, plus more for garnish

PREPARATION

1. Step 1
   Rinse a standard 8½-by-4½-inch loaf pan and shake off the excess water. Use a few sheets of plastic wrap to fully line the pan, making sure it lays as flat as possible and comes all the way up the sides with overhang. (The residual moisture from rinsing will encourage the plastic wrap to adhere.)
2. Step 2
   Add heavy cream to a large bowl. Using an electric mixer, beat just until stiff peaks form. Add condensed milk, cream cheese and 1 teaspoon salt and whip until the cream cheese has been evenly incorporated. Add lime zest and juice and briefly beat to combine.
3. Step 3
   Transfer about 1 cup of the lime cream to the prepared pan and use a small spatula to spread it across the bottom and up the sides of the pan. Arrange an even layer of biscuits over the cream, breaking the cookies as needed to form an even layer. Top biscuits with about 1 cup of the lime cream, spread it into an even layer, and top with another layer of biscuits. Continue layering in the same manner, finishing with the cream. There should be 5 cream layers and 4 cookie layers total.
4. Step 4
   Cover the top with plastic wrap and refrigerate until completely chilled and set, at least 12 hours and up to 24 hours.
5. Step 5
   To serve, remove the top layer of plastic, cover the loaf pan with a platter, and flip over. The icebox cake should easily release. If it doesn’t, hold down the excess plastic wrap from the sides with one hand while lifting the loaf pan with the other to help break the seal. Peel off the plastic wrap and cut into ¾-inch-thick slices. Serve immediately.

Surprised no one has mentioned:

https://www.allrecipes.com/recipe/8173/cherry-cheesecake/

My very first recipe ever! I was 5 😆

Still make it, switching up different fruit toppings.

Angela, that’s a good one and a sweet memory since my mom would make it fairly often. I’ve done a version with lemon curd replacing the cherries.

@jrb451, the Lime Speculoos Cake…YUM!

I have made this cheesecake so many times I could do it in my sleep as it’s so quick and easy and everyone loves it. I ring the changes by adding melted chocolate to some of the mixture and swirling it through instead of using salted caramel; pureeing fruit (strawberries, raspberries, peaches, whatever), thickening it with a little gelatine or cornstarch and swirling that through in place of the caramel; omitting any swirl, adding a good shot of vanilla and topping it with a thin layer of jello and suitable fruit; omitting any swirl, adding a good shot of vanilla and making a sauce of canned dark cherries with a little sugar and cornstarch to spoon over the top of each slice; adding the grated zest of a lemon, orange or lime to the mixture, dissolving the gelatine in the juice of whichever fruit I’m using and swirling matching lemon/lime/orange curd through it, this recipe is so versatile. I also change up the kind of cookies used for the base, using plain chocolate cookies if that goes with the filling, or gingersnaps, wateverwhatever.

Salted Caramel No Bake Cheesecake

Jelly Whip is also good and easy (recipe)

Keto Chocolate Mousse is good and easy (I add sugar or sugar substitute to taste, depending on whether DH is doing the keto thing at the time) (recipe)

floral....tell me about gooseberry fool. I have a plethora of gooseberries and can't figure out what else to make with them.

Stewed gooseberries and thick cream. Sweeten to taste. That's it.

Skins and seeds don't bother us but you could strain the puree if you prefer. You can cut the cream with yoghurt to decrease the fat. If you have Elder in bloom a couple of flowers added when you're cooking the gooseberries are nice. Gooseberry fool recipe | Good Food https://www.bbcgoodfood.com/recipes/gooseberry-fool 

Citronfromage. I haven’t made it but it is a heavenly lemon mousse. Danish, despite the French name. I found a couple of recipes, some look much easier but I image the more complicated might be more reliable (separated vs not-separated eggs).

More complicated

The easy version

This one always goes down well if I can be bothered. Frozen lemon soufflé in a chocolate shell - delicious. Magazine https://share.google/Cd6HaUzwG06rFwn7i

No baking but it does involve melting chocolate.

Then there's this one. Always a hit. The Famous Chocolate Truffle Torte recipe | Delia Smith https://share.google/roEpiKGCxu2O6Bdv7

And a pavlova is always welcome but if course the meringue is baked. This one's a favourite in our house.Cappuccino Pavlova | Nigella's Recipes | Nigella Lawson https://share.google/xhScK7bAYnKrQUTrR

floral, lemon soufflé…yum! And melting’s fine.👍🏻

This came in an email this week from The Kitchn.

Lemon Delight

Another one from The Kitchn today.

Key Lime Pie Mousse

My family likes a peanut butter pie that's quick to put together and has an unbaked Oreo crust. Chocolate and peanut butter, how can you go wrong, LOL. I'm not crazy about the filling because I don't really like cream cheese much, but I do like Oreos, so that makes it all OK!

I'll add this link but truly, pretty much all the recipes are the same. Some use Cool Whip and some use homemade whipped cream. Some bake the Oreo crust and some freeze it. A couple added ganache to the top of the pie, which I like a lot, but it's definitely gilding the lily. They all end up being chocolate peanut butter pie.

Easy No Bake Peanut Butter Pie with Oreo Cookie Crust - Flour on My Fingers

My favorite no bake dessert is Colleen's microwave Lemon Butter, either in a pie shell or just eaten with a spoon.

Annie

I'm not making desserts like I used to - since hubby had his bypass surgery, we've cut way back. However, I do have a blender chocolate mousse recipe that's so easy and yummy.

Chocolate Mousse in a Minute

INGREDIENTS:

* 1 cup Chocolate chips

* 1 egg, room temperature

* 1 teaspoon Vanilla

* 1 cup Heavy cream

* Whipped cream

PREPARATION:

Place chocolate chips, egg and flavoring in blender and chop. Heat cream until very hot and small bubbles appear at edge. Do not boil. With blender running, pour in hot cream. Blend until chocolate is melted and mixture is smooth.

Pour into dessert dishes, cover with plastic wrap, and chill. Serve with whipped cream and shaved chocolate garnish, if desired.

Serves 4.

We've been eating far too much of that ice-cream that is just whipped cream and sweetened, condensed milk. I'm going to add some mashed banana to it today but often we leave it plain and add a sauce..... cocolate is a favourite but if I eat a fruity sauce, I feel more angelic LOL

https://www.jamieoliver.com/recipes/ice-cream/no-churn-ice-cream/