5 Dairy-Free Summer Desserts to Put On Repeat
From a fruit crumble to a frozen chocolate pizza (really!), these no-cream, no-butter treats will be your new go-tos on hot days.
The Crumble You Haven't Tried Before
Peaches and rosemary are an unusual pairing—but as Julie Montagu shows in her new book Superfoods Superfast
, the two ingredients go surprisingly well together, with the herb bringing a savory edge to the sweet stone fruit. Mix them together with oats, buckwheat flour, melted coconut oil and a few other pantry ingredients, then bake for 15 minutes. The hot-and-bubbly dish makes a sophisticated dessert—but it's also just as tasty for breakfast the next day, with a bit of almond milk poured on top.
Get the recipe: Peach and Rosemary Crumble
A Throwback That's Even Better Than You Remember
Fruitier and lighter than ice cream, sherbet is a nostalgic treat. Instead of the old-fashioned rainbow variety, though, this delicious grown-up version sticks to one flavor: strawberry. It includes fresh berries, agave nectar, coconut-milk beverage (the kind you drink or put in coffee; not the canned type), plus one surprise ingredient: a spoonful of red wine vinegar. It brightens the flavor and provides some depth, too.
Get the recipe: Vegan Strawberry Sherbet
The 2-Ingredient Topping for Summer's Bounty
As far as simple seasonal desserts go, it's hard to beat juicy fruit and decadent whipped cream. And a no-dairy version is surprisingly easy to make; you just refrigerate a can of full-fat coconut milk overnight, and use a handheld electric mixer to whip it until it forms soft peaks. Fold in your sweetener of choice (agave, honey and confectioner's sugar all work well) and dollop over sliced peaches, or any combination of berries.
Get the recipe: Vegan Whipped Cream
The New Classic We Wish We'd See on Ice Cream Trucks
Like the Choco Taco, frozen dessert pizza is a brilliant mash-up of comfort food and ice-cold delight. The recipe begins with a Rice Krispies Treat–like crust made from crisped-rice cereal, sweetener and cocoa powder. The "sauce" is a frozen banana, pureed and spread almost to the edges. The toppings are up to you, but this recipe suggests an almond-butter-chocolate-maple drizzle, sliced almonds, cacao nibs and coconut. (And it's kind of hard to argue with that.)
Get the recipe: Beat the Heat Frozen Dessert Pizza
Iced Tea on a Stick
Homemade pops are much more interesting than most store-bought versions, and you can mix in anything you'd like to change the color and taste. This recipe uses hibiscus tea and pomegranate juice to create a bright pink ice, but nearly any tea-and-fruit-juice combo will work, from green tea and lemonade, to ginger peach tea and orange juice.
Get the recipe: Hibiscus-Pomegranate Pops