As a nod to the pastelitos, Jerrelle swirlsguava puree into tangy goat cheese ice cream, and then pairs it with a not-too- sweet crunchy lemon cornmeal shortbread. And for pure decadence, she sandwiches fruity and floralblackberry buttermilk ice cream between nutty brown butter cookies, then dunks the whole thing in a sweet lychee glaze.

You don’t even need an ice cream maker to make a couple of these creations. Orange, mango, and passionfruit sorbet—the filling fora chocolate-studded bar—requires only a saucepan and a blender before freezing. Anddairy-free avocado-Key lime bars, a nod to Key lime pie, are essentially the makings of an icebox cake, except they’re frozen, cut into squares, and dolloped with torched “meringue” made with aquafaba, a chickpea byproduct that also makes them 100% vegan.

Make and enjoy now, or stow away a few batches in the freezer to enjoy down the line whenever a little bit of sunshine is in order.