When the weather gets warm there’s nothing we love more than having a sweet, frozen treat. It doesn’t matter if it’s homemade ice cream or an over-the-top, layered ice cream cake—we’ll gladly gobble it up. Heck, we’ve even been known to eat ice pops for breakfast. And, while it’s easy to take a cruise down the frozen aisle at your local grocery store and pick up a pint, we love making our own treats at home. It gives us the freedom to make them as creative (and indulgent!) as we want. Take this dessert, for example. We’ve taken your favorite strawberry shortcake ice cream bar and reinvented it as a treat with a buttery shortbread crust, super creamy no-churn strawberry ice cream and a sweet-tart layer of strawberry jam. What’s not to love about that?!

This "naked" ice cream cake shows off its layers beautifully. It starts with our basic sheet pan cake that's cut into rectangles, for an easier alternative to baking separate layers. We used chocolate, vanilla and strawberry ice cream for a Neapolitan-themed dessert, but feel free to substitute any of your favorite varieties––the vanilla cake is neutral enough that it will complement any flavor.

We’ve combined two of our favorite summer treats—ice cream cake and pavlova — in this show-stopping frozen dessert. Just picture a sweet-tart strawberry-lemon ice cream cake topped with a crisp meringue, mounds of whipped cream and fresh juicy strawberries. Most of the prep time is hands-off. The cake sets in the freezer while the meringue cools in the oven. Depending on your brand of lemon curd, you may want to add a few drops of yellow food coloring to brighten it so the swirls of pink and yellow in the cake have more contrast.

Because mint and chocolate were mint to be together.