3 classic ice-cream desserts you need to try this summer

Plopping pints of mint chocolate chip or cherry vanilla onto the table after a laid-back dinner is a time-honored summer tradition. Effortless and crowd-pleasing, store-bought ice cream is the beloved finale to countless hot-weather meals.

But, with some advance planning and a smidge more work, you can transform purchased pints into the kind of nostalgic frozen desserts that satisfy the kid in all of us — as well as any actual children at the table.

Banana splits were a fixture in the comic books I read growing up, and this version looks exactly like something Betty and Veronica might have gobbled up at Pop’s, Archie looking on longingly.

There’s a bittersweet hot fudge that turns taffy-like when it hits the scoops of cold ice cream. The homemade wet walnuts — a mix of honey, maple and freshly toasted nuts — are a lot more intensely flavored than the jarred kind, lending just the right syrupy crunch. The two are poured over ice cream and whipped cream nestled in sliced ripe bananas for a classic ice cream parlor confection that’s not at all hard to make at home.

My ice cream sodas, however, would never be mistaken for their retro counterparts. Scoops of ice cream bobbing in cherry or berry syrup, they are dazzlingly colorful and deeply fruity.

You can simmer up the syrup with fresh fruit in the height of summer, or use frozen fruit all year long. And feel free to play with the combinations of syrup and ice cream: Try chocolate or fudge ripple ice cream with cherry syrup; salted caramel ice cream with blackberry syrup; vanilla or strawberry ice cream with raspberry or blueberry syrup. Whipped cream is optional here but adds a nice, fluffy touch.

For me, though, the most nostalgic of these three is the chocolate chip ice cream sandwich. Based on Chipwiches, they feature a more streamlined process, using a giant cookie that’s halved, filled and sliced into squares. Sprinkling some flaky sea salt into the mini chocolate chip coating at the edges makes everything taste more intense. Prepared ahead and stored in the freezer, they’re just as easy to grab for an instant summer dessert as a pint of ice cream — and a heck of a lot more fun.

Classic Banana Split

The key to a great banana split is a combination of textures and temperatures. There’s the velvety cold ice cream, the pleasingly sticky hot fudge and the crunchy wet walnuts (here, made with maple syrup and honey), all nestled in a sliced ripe banana and topped with whipped cream. You can use any ice cream flavors you like: classics like chocolate, vanilla or strawberry, or get creative with your favorite varieties — maybe even a scoop or two of fruity sorbet. Naturally, banana splits are meant to be split between two (or three) people, so find some friends to share the sweetness.

Yield: 4 to 6 servings

Total time: 30 minutes

Ingredients:

For the walnuts:

1 cup/115 grams walnut halves

1/4 cup/59 milliliters maple syrup

1/4 cup/59 milliliters honey

Pinch of fine sea salt

For the hot fudge sauce:

2/3 cup/158 milliliters heavy cream

1/4 cup/50 grams packed light brown sugar

3 tablespoons honey

1 1/2 tablespoons Dutch-process cocoa powder

Pinch of fine sea salt

3 1/2 ounces/100 grams bittersweet chocolate

1 tablespoon unsalted butter, cubed

1/2 teaspoon vanilla extract, or 1/2 tablespoon brandy or rum

For assembly:

2 bananas, halved lengthwise and peeled

2 pints ice cream, any flavors

Whipped cream, for serving

Cherries, for garnish (optional)

Preparation:

1. Prepare the walnuts: Heat the oven to 350 degrees. Spread walnut halves evenly on a baking sheet and bake for 8 to 12 minutes, or until nuts smell toasted and are slightly darker in color. Transfer to a rack to cool.

2. In a medium bowl, whisk together maple syrup, honey and salt. Add nuts (it’s OK if they are still hot) and stir to combine.

3. Prepare the fudge: In a medium saucepan over medium heat, bring the cream, sugar, honey, cocoa and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.

4. Stir in the chocolate and let cook until the chocolate melts, about 2 minutes. Stir in butter and vanilla (or liquor). Let cool slightly. Serve warm, not piping hot. If the fudge sauce begins to separate, vigorously whisk in 1 tablespoon hot water. Fudge sauce can be made up to 2 weeks ahead and stored in the fridge. Gently reheat before serving.

5. Line a banana split bowl or other bowl with the banana halves. Top with scoops of ice cream, hot fudge and walnut sauce. Cover with whipped cream. Top with a cherry, if you like. Serve immediately.

Fruity Ice Cream Sodas

Using homemade berry or cherry syrup adds a colorful, fruity take on the usual chocolate or vanilla ice cream soda. Feel free to play with the different combinations of syrup and ice cream. Some great ones include chocolate ice cream or fudge ripple ice cream with cherry syrup; salted caramel ice cream with blackberry syrup; and vanilla or strawberry ice cream with raspberry syrup. A froth of whipped cream on top makes them even more ethereal.

Yield: 4 servings

Total time: 20 minutes

Ingredients:

For the berry syrup:

20 ounces/567 grams (about 4 to 5 cups) fresh or frozen berries or cherries (pitted sweet cherries, raspberries, blackberries or blueberries)

3/4 to 1 cup granulated sugar

1 to 3 teaspoons fresh lemon juice or balsamic vinegar, more to taste

For assembly:

1 to 2 liters plain seltzer

1 to 2 pints ice cream

Whipped cream (optional)

Preparation:

1. In a large saucepan, heat berries (or cherries) and sugar over medium heat (use 3/4 cup sugar for cherries or blueberries, and 1 cup for raspberries or blackberries). Bring to a simmer and let cook, stirring occasionally, for 5 to 7 minutes, or until the syrup is thick and the fruit has begun to fall apart. Use a fork or potato masher to mash the fruit thoroughly.

This article originally appeared in The New York Times.