Here are eight recipes from our archives to keep you cool that don’t require heavy (or pricey) machinery:
Strawberry-Yogurt Semifreddo, above. The strawberries lend this dessert a beautiful color, but you can experiment with swapping in a roughly equivalent amount of your favorite in-season fruit (peaches or blueberries would be very nice).
Mango Ice Cream With Cardamom. Indian ice cream, or kulfi, is about as simple as you can get. Blend and freeze. Don’t sweat if you can’t find canned mango puree, although it is very smooth and sweet. Blended fresh or even frozen chunks of mango are a fine substitute.
Rocky Road Nice Cream. This vegan recipe relies on bananas, dates and coconut cream (not to be confused with coconut milk, which is thinner and contains more water) for texture and sweetness. It’s a great way to use up those ripe bananas you stashed in your freezer and promptly forgot about.
Avocado and Coconut Ice Cream. You can make this in an ice cream machine, but you can also just pack it into a container, where it will take on a dense consistency reminiscent of soft-serve.
Lemon Meringue “Ice Cream,” above left. Making a meringue contributes to a soft, creamy texture.
Strawberry-Rhubarb Sherbet, top right. Set aside enough time for several rounds of mixing and freezing.
Ice Cream With Honey and Thyme, bottom right. You know those school projects where you froze ice cream using salt and ice? This is the same idea. Have fun with it.
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