Frozen Summer Wedding Desserts

July 27, 2011

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Peaches-and-Cream Ice Pops

Johnny Miller
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They say good things come in small packages, and sure enough, these decadent ice pops—three inches tall, minus the sticks—are downright delicious, blended from fresh peaches and heavy cream. Hand them out after you exchange vows, or pass them around late-night once the dancing heats up. One warning: We bet you can't eat just one.

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Rose Wine Sorbet

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The actual hue and flavor of this delicious boozy sorbet will vary depending on the color of the wine you use. Make several batches with different hues of rose wine.

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Heavenly Ice

Raymond Hom

No matter how you serve it—between courses as a palate cleanser, with the cake, or as a late-night treat—Palazzolo's divine sorbetto comes with its own soundtrack: a cacophony of spoons clinking empty bowls (4gelato.com). Select one of dozens of popular flavors (including tangerine, shown left), or go off-road with a custom order. Plan on having four to six ounces per guest at the ready.

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Ice Cream Cookie Sandwiches

Gemma & Andrew Ingalls
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Homemade ice cream sandwiches were served in striped bags at this nautical real wedding in Connecticut. 

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Mini Ice Cream Cones

Braedon Photography
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These pint-size frozen treats were passed around during the dessert course at Kristen and Eliot's wedding in California. Guests couldn't get enough of them—particularly since the temperature topped out at 104 degrees that day.

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Blackberry-Cocoa Sorbet

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Blackberry-cocoa sorbet is light and refreshing, no matter when you serve it. Cool off your crowd after outdoor vows with mini scoops presented in tiny cones or Chinese soup spoons. Or dish it out for dessert alongside shortbread cookies flavored with green tea, for a subtle sweetness that balances the tangy berries.

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Tiny Limoncello Ice Pops

William Meppem
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Tangy Italian lemon liqueur stars in these refreshing bite-size frozen treats that would be perfect for passing during an outdoor cocktail hour.

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Sweet Snow Cone Station

Raymond Hom

This classic refreshment is all grown up thanks to the addition of alcoholic syrups. During the reception, adults can help themselves at a station stocked with cups, crushed ice, and mojito, peach daiquiri, cosmo, and margarita cocktail syrups. Use glasses to catch drips and straws to slurp up every last drop.

Sur La Table

olive oil cruets with pourers.

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Grown-Up Ice Cream Floats

Give the childhood treat a grown-up twist by pairing raspberry sorbet with lemon soda, and lemon sorbet with orange soda. To deck out a standard cart for your reception, tape colorful scalloped paper to the front.

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Easy Layered Ice Cream Treat

Refresh your guests with layer after colorful layer of icy treats. Creating this stacked confection is simpler than making a sundae—just spoon the slightly softened ice cream into a loaf pan (line the pan with plastic wrap first, and freeze one layer before adding the next). Our stripes, from top, are cantaloupe sorbet, peach frozen yogurt, strawberry ice cream, and raspberry sorbet.

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Colorful Ice Cream Sandwiches

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Instead of cake, huckleberry ice cream sandwiches made with ginger cookies were served at Hannah and Charlie's wedding in Inverness, California.

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Shimmering Ice Cream Cones

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We brushed mini waffle cones from Chef Source with different shades of luster dust for a frosty look. Shiro-an vanilla ice cream gives the topping of these shimmering cones a richer taste and a little bit of texture. 

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Three Different Flavors of Granita

Raymond Hom

Our granitas, otherwise known as Italian ices, are like the snow cones you had as a kid, only tastier, less fluorescent, and more sophisticated. Try our three different flavors: cantaloupe, lemon-violet, and strawberry-lychee.

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Sorbet Bombe

Con Poulos
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Use any flavor or brand of sorbet or ice cream that you would like; we used sorbets from Ciao Bella (icecreamsource.com) and Sharon's.

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Peach Rose-Champagne Sorbet and Champagne Granita

Sweet and refreshing, our recipes for peach rose-Champagne sorbet and Champagne granita call for fresh fruit and Champagne. What could be better than that? Well, maybe having the perfect piece of wedding cake to accompany it.

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Meringue-Heart Ice Cream Sandwiches

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A frozen treat will warm the hearts of guests at a wedding or shower when it's in the form of, well, a heart. For this elegant take on an ice cream sandwich, meringue is piped into heart shapes and baked; it is summery when filled with mango sorbet or strawberry ice cream, but any flavor is fine.

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Ice Cream Cups

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Ice cream without a cone is like jelly without peanut butter: It's great on its own but tastes so much better with its classic companion. Now guests can enjoy a drip-free ice cream cone with these delightful and delicious waffle cups. For a lick of extra visual punch, match the flavor of ice cream or sorbet to your color scheme.

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Miniature Sorbet Wedding Cakes

SUSIE CUSHNER
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For a cold and refreshing (and very fitting) dessert, give each guest a miniature wedding cake molded from sorbet, a palate cleanser. To make it extra special, the bride's and groom's initials are piped in chocolate along the edge of each plate, and the sorbet "cake" is garnished with raspberries.

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Swirled Chocolate Ice Cream

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Both ice creams should be the same consistency—slightly softened, but not melted—before swirling. If possible, churn the two flavors simultaneously. Otherwise, make the white-chocolate ice cream first and freeze it while churning the bittersweet-chocolate one.

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Peaches and Cream Ice Cream

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Enhance the flavor of a peach wedding cake by serving it with peaches and cream ice cream. Delicious, fruity, and the beautiful color of what else—peach!

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Ice Cream Hearts with Arrow Tuiles

Sivan Lewin
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Acknowledge Cupid's work with ice cream hearts in which his arrow has made its mark. Soften strawberry ice cream in a mixer on low, spread onto a rimmed baking sheet, and refreeze. Bake arrow-shaped tuiles. Just before serving, cut ice cream with a cookie cutter and place arrow.

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Strawberry-Shaped Ice Cream Treats

Annie Schlechter

Ice cream molded into the shape of a strawberry makes a cute accompaniment to slices of wedding cake or a sweet passed dessert on its own. We found these little gems at a specialty ice cream supplier—easy to order, they are shipped in dry ice. Here's a tip for the caterer: A sprinkling of finely crushed nuts or cake crumbs on each plate will prevent the strawberry from sliding.

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