While the beginning of the school year tends to signal the kickoff of “fall” we’re technically only a little past the halfway point in summer (I googled it, apparently halfway was 8/5 lol). Luckily this means lots more time for summer sweet treats! Today, I’m rounding up the summer desserts I’ve enjoyed making thus far - including one of the most popular posts on The Amateur Apron, my delicious gluten free recipe for a classic ice cream treat!

DIY Gluten Free Chocolate Dipped Cone

One of my favorite summer treats prior to going gluten free was the classic Drumstick ice cream cone! Ice cream, chocolate, the crunch… the perfect treat for a summer afternoon! I had so much fun developing this little “recipe”!

Gluten Free Key Lime Pie

Citrus goodness! This was my first attempt at making a key lime pie. I’d only eaten this type of pie once, years ago, prior to going gluten free. So I wasn’t even sure what it was supposed to taste like but I assure you the bold citrus flavor is refreshing and the crust gluten free perfection! Enjoy my shortcut for this recipe from another blog.

Gluten Free Smores Bars

I gave this recipe for smores cookie bars a try with gluten free graham crackers and my favorite gluten free flour! I added a little twist to the recipe which made the bars a little fluffier than anticipated but they were sooo good! I think I’ll probably whip up this treat again in the very near future because they were DELECTABLE!

Did you try any of these recipes? I’d love to hear how it turned out!

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.