Lisa Patrin's Chilled Dessert Recipes

Chill recipes for the dog days of summer.
No need to wait for the State Fair for a food-on-a-stick fix. These slices of Chocolate-covered Cheesecake on a Stick will do.

The sultry days of summer are finally upon us. Along with the warm July temperatures come a bevy of barbecues, outdoor celebrations and afternoons spent picnicking at the beach. This is the perfect time of year to indulge in chilled, thirst quenching drinks and desserts. The three recipes showcased in this issue require very few ingredients and will leave you feeling cool and content.   


Grilled Bourbon Peach Bowls

Makes 6

The sweetness of the peaches with cool, creamy ice cream and a drizzle caramel sauce make this a perfect grilled dessert option for the grownups.  You can brush the peaches with vegetable oil before sprinkling with sugar and grilling if serving to children.



3 medium ripe peaches

2 tablespoons bourbon

1 tablespoon granulated sugar

1 quart of butter pecan ice cream

¼ cup caramel sauce

3 tablespoons chopped pecans



Preheat the grill to a medium- high setting.

Cut peaches in half and remove the pit. Place peach halves cut side up on a platter. Brush opening and sides of each half generously with bourbon. Sprinkle lightly with sugar. Grill cut side down until golden brown grill lines form. Remove from heat and cool slightly. Place a scoop of butter pecan ice cream in the center of each peach bowl. Drizzle with caramel sauce and scatter pecans over the top. Serve immediately.


Kahlua and Coffee Shakes

Makes 2 small drinks or 1 large

This refreshing, drinkable dessert allows you to have your coffee and after dinner drink in one cool combination. If serving children, substitute the espresso and Kahlua with four ounces of milk. 



2 cups Haagen Dazs coffee ice cream

2 tablespoons Hershey’s dark chocolate chips

2 ounces of espresso, cooled

2 tablespoons Kahlua liqueur

1 can of whipping cream

1 Hershey’s chocolate bar



Combine coffee ice cream, chocolate chips, espresso and Kahlua in a blender. Blend on high until ingredients are well incorporated. Pour into chilled martini glasses. Top with a generous squirt of whipped cream and grate the Hershey’s chocolate bar over the top.  Serve immediately. 


Chocolate covered Cheesecake on a Stick

Serves 8-10

Don’t wait for the State Fair to indulge in sweets on a stick—find lollipop sticks at Michaels Craft Stores.



1 store bought traditional cheesecake

2 – 7 ounce containers of Baker’s dipping chocolate

Optional candy toppings (chocolate covered toffee bits, mini M & M’s, shaved white or dark chocolate curls)

10 lollipop sticks



Line one large baking pan with a sheet of parchment paper.  Place a wire rack on top of the parchment and set aside.

Cut chilled cheesecake into 8- 10 slices. Melt Baker’s chocolate according to instructions on the package. Push a lollipop stick into the wide end of each slice of cheesecake.  Set on the wire rack.  Spoon melted chocolate over the tops and sides, smoothing with an offset spatula.  Sprinkle generously with candy bits.  Repeat with all slices and place in the refrigerator for at least 15 minutes or until chocolate is set. 

These can be prepared a day ahead.  Keep refrigerated in a covered, airtight container until ready to serve.


As the Minneapolis Dessert Examiner, Lisa Patrin writes about recipes, tips for entertaining and great dessert finds throughout the Twin Cities. She has appeared on Emeril Live and published recipes in the Star Tribune and Food Network Magazine