Frozen Summer Wedding Desserts

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.

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.

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.

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

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. 

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.

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.

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.

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.

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.

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!

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.