25 Easy Dessert Recipes with 5 Ingredients or Less

Granita is a lot like a snow cone. You know, one that’s chic and not limited to the summer months.

It’s sweetened with honey, but you can use maple syrup to make it vegan. Bonus points for dishing this up in a halved pineapple for presentation.

These lil’ cuties are rich, velvety and a treat you’d pay top dollar for at a fancy bakery (but they taste even better than that).

Want to know a secret? We use store-bought pie dough to make this recipe a breeze.

A typical soufflé is intimidating (and makes us feel like Audrey Hepburn in Sabrina). Our solution? Freeze it.

This sounds too good to be true, but we promise it’s not.

If you, like us, crave pie once every 5 seconds, these flaky pastries have you name on them. They take 35 minutes to make and half that time is totally hands off.

This might be the most delicious way to get your caffeine fix.

Fruit for dessert is usually a snooze-fest…unless it’s cooked in an entire bottle of wine.

Start with vanilla and add any mix-ins you want. Caramel swirl? Crushed cookies? Sounds delish.

Psst: The caramel comes from melted store-bought candies, but you don’t have to tell anyone.

You can swap the strawberry for any flavor, but the rainbow sprinkles are nonnegotiable.

This classic Italian dessert is really easy to make and lightly cleanses your palate—instead of filling you up—after a big meal.

Frozen Bellini on a stick? Don’t mind if we do.

They can be kept in the freezer for up to two weeks, so make a batch now and eat them whenever.

What has four ingredients and tastes like the essence of sunshine? This sorbet is what.

When a cookie craving strikes, there’s no time to fuss over a complicated recipe. These take 20 minutes to make and we bet you have every ingredient already in your pantry.

The salty puffed rice hazelnut crackle is optional (but worth the extra effort).

They’re just like the ones from the ice cream truck of your childhood, only grown up and even more delicious.

Here’s proof that you don’t need an ice-cream maker to make homemade sorbet.

While you could use special molds for these pops, paper cups also do the trick.

It’s the next best thing to hopping a flight to Brazil.

They’re cold, frosty and no-cook. The hardest part is waiting for them to come out of the freezer.

Switch up the sprinkles for a festive dessert that’s ready for any celebration (or Tuesday night).

If you ask us, you’re never too old to enjoy an ice pop.