The Best Summer Desserts Start with Good Ingredients
A great summer dessert doesn't need to be complicated — it needs to be cold, refreshing, and made with the kind of ingredients that actually taste like something. These four recipes do exactly that. Each one uses Purely Elizabeth Granola as either a crust or a topping, turning a pantry staple into the most satisfying part of the dessert. Three are gluten-free, one is both gluten-free and vegan, and all four are the kind of thing you'd be proud to bring to a backyard cookout or a summer dinner party.
Make one on a Sunday and you'll be set for the week. Make all four and you'll be everyone's favorite person at the table.
The Recipes
1. Berry Ice Cream Cake
Gluten-free · Makes 7 servings
Nothing says summer quite like an ice cream cake — and one built on a crunchy Purely Elizabeth Cookie Granola crust and layered with fresh berries is about as good as it gets. The granola crust adds real texture and a deep toasted flavor that a traditional graham cracker base just can't match. Assemble it the night before, let it chill overnight, and slice into it straight from the freezer. It's genuinely impressive with almost no day-of effort.
Why the granola crust makes it: The Double Chocolate Cookie Granola gives this cake a rich, slightly fudgy base that balances the brightness of the fresh berries — no butter or flour required.
→ Get the recipe — Berry Ice Cream Cake
2. Key Lime Pie Bars
Gluten-free · Vegan · Makes 9 servings
When the temperature rises, you want something light, tangy, and refreshing — and these key lime pie bars deliver on all three. The crust is made from Purely Elizabeth Original Ancient Grain Granola blended with coconut oil and baked until golden, creating a firm, slightly nutty base that holds up beautifully when sliced. The filling is a bright, creamy key lime layer made from blended cashews, coconut cream, and fresh lime juice — no dairy required. Fully vegan and gluten-free, so everyone at the table can have one without a second thought. Make a batch ahead, let it chill, and slice into it straight from the fridge.
Why the granola crust makes it: The toasted whole grain flavor of the Original Ancient Grain Granola gives this crust a depth and nuttiness that a standard graham cracker base can't match — and it holds together just as well once baked and chilled.
→ Get the recipe — Key Lime Pie Bars
3. Strawberry Rhubarb Crisp
Some flavor combinations just belong to summer, and strawberry-rhubarb is at the top of the list. This crisp celebrates both at peak season — sweet strawberries, tart rhubarb, a bubbling jammy filling, and a crunchy granola topping that soaks up all the good juices as it bakes. Serve it warm with a scoop of vanilla ice cream and it's the kind of dessert people ask you for the recipe before they've even finished their bowl.
Why the granola topping makes it: Granola replaces the traditional oat crumble, adding whole grains and natural sweetness without any refined flour — and it gets even crunchier as it bakes.
→ Get the recipe — Strawberry Rhubarb Crisp
4. Summer Berry Galette
Gluten-free · Makes 6–8 servings
A galette is a free-form tart — rustic, forgiving, and arguably more beautiful than anything you'd get from a proper tart pan. This summer version is made with blueberries and blackberries but works with any fresh berry or stone fruit from your local farmers market. The crust is naturally gluten-free, the filling requires almost no prep, and the result looks like you spent significantly more time on it than you did. It's the move for any summer occasion where you want to impress without stress.
Why it works for summer: A galette celebrates peak-season produce in the most straightforward way — minimal sugar, minimal prep, maximum fruit flavor.
→ Get the recipe — Summer Berry Galette
Tips for Summer Dessert Success
Make ahead wherever possible. The ice cream cake and key lime bars actually require overnight chilling, which makes them perfect for entertaining — the hard work is done the day before. The crisp and galette can be baked a few hours ahead and served at room temperature.
Use whatever berries look best at the market. All four recipes are flexible when it comes to fruit. Blackberries, raspberries, peaches, plums, and cherries all work beautifully in the galette and the crisp. Buy what's in season and at its peak.
The granola crust works for almost any bar or tart. Once you've made it once, you'll want to use it everywhere. It comes together in the food processor in minutes and bakes into a firm, sliceable base with no chilling required. Try it under a lemon curd filling, a no-bake cheesecake layer, or a simple chocolate ganache.
Frequently Asked Questions
What are some easy gluten-free summer desserts? All four recipes in this roundup are gluten-free and require minimal effort: a no-bake ice cream cake, freezer-friendly key lime bars, a simple baked fruit crisp, and a free-form berry galette. The ice cream cake and key lime bars can be made entirely the day before, making them especially good for entertaining.
Can I make summer desserts with granola? Yes — granola makes an excellent crust for no-bake bars, ice cream cakes, and tarts, and a great topping for crisps and crumbles. Purely Elizabeth granola is particularly well suited because it's made with whole grains, coconut sugar, and real ingredients that hold together well and add genuine flavor rather than just texture.
Which Purely Elizabeth granola works best for a dessert crust? It depends on the flavor profile you're going for. The Double Chocolate Cookie Granola is used in the ice cream cake in this roundup — its rich, slightly fudgy flavor makes it a natural fit for chocolate and berry desserts. The Original Ancient Grain Granola is used in the key lime pie bars, where its toasted whole grain flavor provides a more neutral, nutty base that lets the tart lime filling shine. Pumpkin Cinnamon also works well for fruit-forward or spiced desserts in the fall.
Are these summer desserts vegan? The key lime pie bars and strawberry rhubarb crisp are both gluten-free and vegan. The berry ice cream cake can be made vegan by using a dairy-free ice cream, and the summer berry galette can be adapted depending on the crust recipe used.
How far in advance can I make these summer desserts? The ice cream cake and key lime bars should be made at least one day ahead — they need overnight freezer time to set properly. The strawberry rhubarb crisp is best the day it's made but keeps well at room temperature for up to 24 hours. The berry galette is best served the day of, either warm or at room temperature.
Topics: Summer Desserts · Gluten-Free Desserts · Granola Recipes · No-Bake Desserts · Summer Entertaining · Vegan Desserts · Fruit Desserts
Last Updated: June 22, 2026
