There’s something about spring that calls for sweetness—maybe it’s the blooming flowers, the longer days, or the fresh energy in the air. As nature comes alive, it’s the perfect time to refresh your baking routine with light, colorful, and seasonal treats.
From citrusy popsicles to berry-filled delights, these spring recipes are made to brighten your table and satisfy your sweet tooth. Whether you’re hosting a spring gathering or simply enjoying the sunshine with something sweet in hand, these desserts bring the flavor of the season to life.
Cutie Ice Cream
Cook time: 15 min (2 hours 15 min including freeze time)
Ingredients:
- 9-10 cuties
- 1 Tbsp maple syrup
- 1 tsp vanilla
Instructions:
- Peel your cuties and separate the segments. Put the segments on a baking sheet, then put them in the freezer for a few hours.
- Take out the segments, then put them in a food processor. Add the maple syrup and vanilla to the food processor. Turn on the processor.
- The mixture will first become crumbly, but eventually it will become thick and creamy. Serve immediately.
Strawberry Lemonade Sorbet
Cook time: 5 min
Ingredients:
- 1 cup frozen strawberries
- 3 Tbsp fresh lemon juice
- 1 Tbsp honey
Instructions:
- Add all ingredients to a blender or food processor and blend until smooth. If the mixture seems too thick, add 1 Tbsp at a time to loosen.
- Serve immediately for a softer texture, or pop into the fridge for an hour for a more firm texture.
Frozen Lemonade Pie
Cook time: 4 hours 30 min
Ingredients:
- 2 cups graham cracker crumbs
- ½ cup melted butter,
- ⅓ cup packed dark brown sugar
- 1 (8 oz) pkg softened cream cheese
- 1 (14 oz) can sweetened condensed milk
- 12 oz Milo’s lemonade
- Zest from 2 lemons
- ¼ tsp salt
- 1 ½ cups heavy whipping cream, divided
- 2 Tbsp powdered sugar
Instructions:
- Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of a pie plate. Freeze until firm, about 15 minutes.
- Mix the cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute. Add condensed milk, and mix on medium speed until smooth, about 1 minute. Add lemonade, lemon zest, and salt. Mix on low speed until combined.
- Mix ½ cup of the heavy cream in a medium bowl with an electric mixer on medium speed until medium peaks form, about 2 minutes. Fold the whipped cream into the cream cheese mixture.
- Pour the mixture into the crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from the freezer about 10 minutes before serving.
- Mix powdered sugar and remaining 1 cup of heavy cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top the pie with whipped cream and garnish with additional lemon zest. Serve immediately.
Banana Pudding
Cook time: 15 min
Ingredients:
- 1 (12 oz) container cool whip
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) package cream cheese, softened
- 2 cups milk
- 1 (5 oz) box instant French vanilla pudding mix
- 6 to 8 bananas, sliced
- 2 bags of chessmen cookies
Instructions:
- In a bowl, use a mixer to combine the milk and pudding mix.
- In a separate bowl, combine the cream cheese and condensed milk and mix until smooth. Fold the cool whip into the cream cheese mixture.
- Pour the pudding mixture into the cream cheese mixture and stir until well blended.
- Crush some of the chessmen cookies, and sprinkle some into the bottom of a mason jar. Next, add a layer of banana slices. Add a few dollops of the pudding mixture, then repeat the layering process until you reach the top of the jar. Repeat in each jar until you use all of the mixture. (If you prefer, you can keep the cookies whole and layer everything in a 13×9 baking dish instead.)
- Keep refrigerated until you’re ready to serve it.
Watermelon Popsicles
Cook time: 10 min
Freeze time: 4 hours
Ingredients:
- Watermelon
- Kiwi
- Lime
Instructions:
- Fill a blender with watermelon chunks. Squeeze half a lime into the blender, then blend until smooth. (Note: If you’d like a sweeter popsicle, you can add honey before blending.) Pour the watermelon liquid into a popsicle mold, leaving ½ inch of space at the top. Put popsicle sticks into the center of each mold, and freeze for about 3 hours.
- Once the watermelon layer is frozen, add the kiwi to a blender. Squeeze the other half of the lime into the blender. Blend until smooth. Fill the rest of the popsicle mold with the kiwi liquid, and freeze for another hour.
- Enjoy!
Peach Sundae
Cook time: 10 min
Ingredients:
- Peaches
- Vanilla Ice Cream
- Crushed Pecans
- Olive Oil
- Flaky Salt
Instructions:
- Cut your peaches in half and remove the pit.
- Grill them cut side down for about 4 minutes, then flip and grill for another minute.
- Add the peaches to a bowl, then top with vanilla ice cream.
- Sprinkle with pecans, drizzle with olive oil, finish with flaky salt and serve.
Lemon Posset
Cook time: 10 min
Ingredients:
- 2 large lemons
- 1 vanilla bean pod or 1 tsp vanilla extract
- 2 c heavy cream
- ⅔ c granulated sugar
- ¼ tsp kosher salt
- Fresh raspberries or strawberries, for serving (optional)
Instructions:
- Finely grate the zest of 1 large lemon (about 1 tablespoon). Juice the zested lemon plus one more as needed until you have 1/4 cup.
- If using a vanilla bean, cut in half lengthwise. Scrape the back of a paring knife along the cut side of each half to scrape out the seeds.
- Place the lemon zest, vanilla bean pod and seeds (or 1 teaspoon vanilla extract), 2 cups heavy cream, 2/3 cup granulated sugar, and 1/4 teaspoon kosher salt in a medium saucepan over medium heat. Bring to a simmer, stirring until the sugar is dissolved.
- Reduce the heat to medium low, stirring constantly, and simmer until the mixture begins to thicken, 3 to 5 minutes. Add the lemon juice and stir to combine.
- Remove the pan from the heat and let sit until cooled to room temperature, 20 to 30 minutes. Remove the vanilla bean pod if using. Stir and transfer the mixture to a liquid measuring cup.
- Pour and divide the mixture between 4 (4-ounce) ramekins or small bowls. Refrigerate uncovered until set, at least 2 hours. Serve chilled topped with fresh raspberries or macerated strawberries if desired.
Blueberry Buckle
Cook time: 1 hour
Ingredients:
- 1 stick butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 1 tsp salt
- 1 cup blueberries
Instructions:
- Preheat the oven to 375º. Put the stick of butter in the loaf pan, and put it in the oven to melt while the oven is preheating. Meanwhile, Mix the flour, sugar, milk, and salt together until well combined.
- Once the butter is melted, remove the pan from the oven. Pour the batter into the pan. Stir to combine the butter and the batter, but don’t fully incorporate—a few butter streaks should remain. Sprinkle the blueberries on top.
- Bake for 50 min to 1 hour, until the top is golden brown. Serve with vanilla ice cream for a treat!
Orange Coconut Popsicles
Cook time: 5 min
Freeze time: 4 hours
Ingredients:
- 1 can unsweetened coconut milk
- 1 ½ cups orange juice
- 2 Tbsp honey (you can add more if you want them sweeter)
Instructions:
- Blend the ingredients together. Once blended, pour the mixture into a popsicle mold.
- Add the popsicle sticks, then freeze for four hours before serving.
Clementine Cake
Cook time: 1 hour 10 min
Ingredients:
Cake
- 4 clementines
- 6 large eggs
- 1 ¼ cup sugar
- 2 ¼ cup almond flour
- 1 tsp baking powder
Glaze
- 2 cups powdered sugar
- 3 Tbsp softened butter
- ¼ cup clementine juice
Candied Clementines
- 3 clementines
- 2 cups sugar
- 1 cup water
Instructions:
- Preheat your oven to 375ºF. Grease and line a 9″ baking pan with parchment paper.
- Poke a few holes into the clementines and microwave for 3 to 4 minutes. Let them cool for a few minutes, then puree until smooth in a blender.
- Using the paddle attachment on a stand mixer, mix the eggs and sugar for 5 minutes. Add in the clementine puree and mix on medium speed until thoroughly combined.
- Add the baking powder and almond flour in two additions. Mix until well combined. Pour the batter into the baking pan and bake for 50 minutes or until golden brown.
Candied Clementines
- In a wide saucepan, combine sugar and water together over medium high heat. Stir until the sugar is dissolved.
- Slice the clementines into ¼” slices. When the sugar and water mixture comes to a low boil, turn to a simmer. Add the clementine slices and let simmer for 20 minutes.
- Lay the slices on a piece of parchment paper to cool.
Glaze
- In a medium bowl, whisk the softened butter and powdered sugar. Add in the clementine juice and whisk to combine. If the mixture is too thin, add more powdered sugar. If it’s too thick, add more juice.
- Top the cooled cake with the glaze and decorate with the candied clementines.
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