Sweet Summer Delights: Desserts for Your Restaurant’s Summer Menu
As the days grow longer and the temperatures rise, diners seek more than just air conditioning and cold drinks, they’re craving refreshing, light, and satisfying desserts that celebrate the flavours of the season. For restaurants, this is the perfect time to showcase seasonal produce, creative presentation, and cool textures that elevate the summer dining experience. Here are some top dessert ideas that strike the perfect balance between indulgence and refreshment, ideal for any summer menu.
1. Fruit-Forward Favourites: Summer is peak season for berries, stone fruits, and melons. These naturally sweet and colourful ingredients shine in lighter desserts and offer a healthier indulgence that appeals to wellness-conscious diners.
- Berry Shortcake – A twist on the classic strawberry shortcake using a mix of berries, whipped cream, and a buttery biscuit or sponge cake.
- Peach Cobbler (served chilled) – Baked ahead and chilled for a refreshing twist, served with a scoop of vanilla bean ice cream.
- Watermelon Granita – Light, icy, and super hydrating—perfect as a palate cleanser or a standalone dessert.
For a cost-effective and lasting option, try Alasko frozen fruits! They go from farm to freezer in 24 hours, preserving freshness, flavour, and nutrients! Find them in our loyalty products, or click the link here: Alasko | BP+ Products
2. Frozen and Chilled Treats: Nothing cools off your guests like a frozen dessert. These options are crowd-pleasers and often easy to batch-prepare in advance.
- Gelato & Sorbet Trio – Offer rotating seasonal flavours like mango, coconut, lemon basil, or raspberry. Serve in elegant glassware for a refined presentation.
- Ice Cream Sandwiches – Freshly made cookies (think lavender sugar, chocolate chip, or snickerdoodle) filled with artisan ice cream. Not sure where to find great premade cookies and cookie dough? Check out English Bay cookies from Cérélia! With an array of flavours and baked varieties, they will have what you need. Check them out in our program here: Cerelia | BP+ Products
- Affogato – A scoop of gelato with a shot of hot espresso poured over it. The perfect blend of cold and warm, bitter and sweet.
3. Tropical Temptations: Exotic flavours evoke a vacation vibe, and summer is the perfect time to lean into that escapism.
- Coconut Panna Cotta – Creamy, light, and tropical—served with a passionfruit glaze or pineapple compote.
- Mango Sticky Rice (with a twist) – This Thai classic can be adapted for a fine-dining menu with black rice or a coconut foam.
- Pineapple Upside-Down Cake (mini versions) – Individual portions that are easy to prep and plate. Check out Pantry Shelf’s variety of pineapple types to make this dish extra delicious! Find them and their products here: Pantry Shelf | BP+ Products
4. No-Bake and Lightly Baked Options: These are ideal for kitchens looking to reduce oven use during hot months, and guests who want something sweet without feeling weighed down.
- No-Bake Cheesecake Cups – Mason jars or ramekins layered with graham cracker crumble, whipped cheesecake filling, and fresh fruit. For a great cream cheese option, visit Lactalis on our page, and find what delicious dairy products they have to offer that take your desserts to the next level! Find them here: Lactalis | BP+ Products
- Lemon Tartlets – Light citrus curd in a crisp shell, topped with a fresh mint leaf or candied zest.
- Chilled Chocolate Mousse – Rich, yet airy—made summer-friendly with a hint of orange zest or chili.
Refreshing, flavourful, and visually appealing desserts can become summer showstoppers on your restaurant’s menu. Whether you’re going for rustic charm or elegant flair, incorporating seasonal ingredients and chilled textures will keep your guests coming back for more.
Mini Doubled Smoked Cheddar Zucchini Loaves
With a simple batter, this moist and tender zucchini bread with savoury Balderson® Double Smoked Cheddar is a breeze to make.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 Mini Loaves 1x
Ingredients
- 1 1/2 cups (375 mL) all-purpose flour
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 2 eggs
- 1/3 cup (75 mL) olive oil
- 1/3 cup (75 mL) 2% milk
- 1 tsp (5 mL) lemon zest
- 1 1/2 cups (375 mL) packed grated zucchini
- 1 cup (250 mL) shredded Balderson® Double Smoked Cheddar
- 1/2 cup (125 mL) chopped walnuts
Instructions
- Preheat oven to 350°F (180°C). Grease 6 mini loaf pans; set aside. In large bowl, whisk together flour, sugar, baking powder and salt; set aside.
- In separate bowl, beat together eggs, olive oil, milk and lemon zest until blended; stir into flour mixture just until moistened. Fold in zucchini, double smoked cheddar cheese and walnuts.
- Divide mixture among prepared mini loaf pans. Bake for 20 to 25 minutes or until golden brown and tester inserted into center of loaves comes out clean.
- Cool in pans on rack for 15 minutes. Serve warm or at room temperature.
- Serve loaves whole as a snack (or slice and serve like crackers on a charcuterie board).
*Note: Use a food processor with shredding attachment for speedy grating of the zucchini and shredding of the cheese.
Notes
Double Smoked Cheese Fondue
A smoky spin on a traditional cheese fondue.
- Yield: 2 Servings 1x
Ingredients
- 1 garlic clove, cut in half
- 75 ml dark sweet beer
- 125 ml coarsely grated Balderson® Double Smoked Cheddar
- 10 ml cornstarch
- 2 ml dry mustard
- 2 ml paprika
Instructions
- Rub the bottom and sides of a small saucepan with the garlic; discard garlic.
- Pour beer into saucepan; bring beer almost to boiling over medium heat.
- Meanwhile, in a bowl combine Balderson® Double Smoked Cheddar, cornstarch, mustard and paprika.
- Gradually stir cheese mixture into saucepan, whisking continuously until mixture just comes to a boil and is thick and smooth.
- Keep warm over low heat or transfer to a fondue pot. Serve warm.
Notes
Double Smoked Cheddar Mushroom Caps
Stuffed mushrooms are always a hit with any crowd. With Balderson Double Smoked Cheddar, sun dried tomatoes, garlic and herbs, these ones are particularly addictive.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
- 2 tbsp (30 mL) olive oil
- 4 large shallots, diced
- 2 cloves garlic, minced
- 2 tbsp (30 mL) finely chopped fresh thyme
- Pinch each salt and pepper
- 1/3 cup (75 mL) finely chopped sun-dried tomatoes
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 cup (250 mL) shredded Balderson Double Smoked Cheddar
- 1 tbsp (15 mL) lemon juice
- 18 cremini mushrooms (or 24 mini cremini mushrooms), stems and gills removed
- 1/3 cup (75 mL) bread crumbs
- 2 tbsp (30 mL) butter, melted
Instructions
- Preheat oven to 425°F (220°C). Heat oil in skillet set over medium heat. Cook shallots, garlic, thyme, salt and pepper for 3 to 5 minutes or until tender. Stir in sun-dried tomatoes and parsley. Cool completely. Toss together shallot mixture, double smoked cheddar cheese and lemon juice.
- Spoon tablespoonful of filling into each mushroom cap; place on parchment paper—lined baking sheet, about 2 inches (5 cm) apart. Toss bread crumbs with butter. Sprinkle over top of each mushroom.
- Bake for 12 to 15 minutes or until mushrooms are tender, filling is bubbling and topping is golden brown. Serve immediately.
Note: For a starter or main course, stuff the filling into larger portobello mushrooms, adjusting the baking time as needed.
Notes